Inspected, finished, packaged or plated, and dispatched often upwards of 500 dishes per night both as part ofa team and individually: result of self-driven assumption of increased responsibility and subsequent informalpromotion within kitchen.• Coordinated with line cooks and servers to produce and serve product in timely and meticulous manner• Worked in fast-paced, high volume, high stress environment providing helpful, friendly, and prompt customerservice to hundreds of clients per day, resolving emergent issues and complaints without management• Operated register and POS stations, handled cash and card charges, and took orders in person and overphone, juggling multiple concurrent tasks and constant demands from customers and coworkers• Navigated chaotic but tight knit team climate