Christopher Byrd Email & Phone Number

• I run lead to a large kitchen, running lead involves the organization of workers and orders coming through the kitchen. • Fry an average of 50+ pounds of chicken tenders a day that is sold as 3 options: Buffalo, Hot Honey Barbeque, and Plain. Additionally, fried 80+ pounds a day of fries and tater tots used to created side exchanges such as cheesy tots/fries, bacon cheese tots/fries, and pizza tots/fries.• Cook an average of 50 hand smashed burgers a day used to create our 12 specialty burgers. An average of 100 hotdogs a day used to make our 16 specialty hotdogs.

• I ran a buffet kitchen with one other cook on Saturdays and Sundays. Sides were prepared on Saturdays. Sundays were for setting up buffets and preparing deserts. • Fried 20+ pounds of chicken for buffet, these pieces included legs, breast, wings, and thighs. • Served an average of 2000 meals for a Sunday at $13.99 apiece. • With the food I prepared an average daily revenue for the buffet was $2,798.