Andrew Phillips Email & Phone Number

Carlsbad, California, United States

Ozark, Missouri, United States

I was hired on as the "second saute" cook, the right hand man to the "lead saute" cook (top kitchen position) for approximately six months and then promoted to lead saute and was in charge of running the kitchen line six days a week. As lead saute, I would be first in command and carry the most responsibility in the kitchen in the evenings (busiest times), receiving the tickets/orders from the printer, calling out to other line members, communicating with the service staff, starting and finishing all sauteed dishes, and controlling the flow and pace of the kitchen line. I "built" and sauteed dishes via several steps and methods using various combinations of ingredients. After the shift, I was in charge of letting members go home after their closing clean-up work was done and then I would be the last out to lock the doors. I eventually stepped down to early morning prep cook for the remaining 9 months at Salvatore's. I was tasked to unlock the restaurant in the morning and get a head start in preparing everything that needed to be done before operating hours.

Springfield, Missouri, United States

Was in charge of installing, deploying, and maintaining a network of 150 hosts. On a daily basis, I served as a help desk technician, providing assistance to over 100 agents simultaneously and being alert and ready to troubleshoot any hardware or software problem thrown my way. I spent most of my time in a Linux CLI, performing system administration tasks, making sure that all systems are rolled out and ready so employees could perform their work with maximum efficiency.

Ozark, Missouri, United States