Receive, enter, and schedule all incoming orders from customers. Other position held at MSI:Purchasing AgentWarehouse ManagerShipping clerkMaterials Handler

Responsible for all meat preparation, including meat fabrication, inventory, and dinner serviceOther position held at BLT:Poissonier: fish cook, responsible for fish fabrication and preparation before and during service.

Kitchen Roundsmen- Responsible for all stations ranging from garde manger to catering services. Experience in baking and pastries, high volume catering, private cooking classes, meat butchery, and general preparation of food for regular restaurant business.

Responsible for the day to day operations of the kitchen and its staff. Day to day task included the preparation of all prep lists, ordering, and schedules. As well as to provided leadership and guidance to kitchen staff during service hours.

Responsible for the preparation of all fish items as well vegetables accompaniments and starches during service hours. Garde Manger- Responsible for all for the preparation of all cold food items such as pates and salads. Split the responsibilities of desserts with hot line.

Responsible for ordering and basic running of the kitchen in the absence of the executive chef. Kitchen Roundsmen- Main responsibility is prepare stations for service, with a main concentration on the grill/assembly station. Secondary responsibilities are to make sure every other station is ready for service. Responsible for knowing how each station operates and to have a running knowledge of the food prepared at each station.

Responsible for the preparation and plating of all cold side items. Within the Garde Manger section are the dessert, salads, and charcuterie stations. The charcuterie station was responsible for the preparations and plate up of all cheese plates, charcuteries plates, and light hors dourves.

Responsible for making all prep list and running the prep area and its crew. Responsible for running the expo station at dinner time as well as middle flattop. Responsible for doing all inventory of prepared items as well as bulk items. Responsible for doing all night time ordering as well as receiving orders.

Prepare all salads, appetizers, and desserts. Prepared any items that were needed for the station prior to the shift.Sauté Chef- Responsible for the production of 75 % of the menu items, mostly main courses. Prepared and items that were needed for the station prior to the shift.Oven Chef- Prepare all pizzas, bread, and lasagnas. Prepared and items that were needed for the station as well as sauté station.

Prepare and store any food items that could be held prior to service. Provide line cooks with food and maintain all storage areasDish Washer- Clean, sanitize, and rinse all tools or dishes.Salad and Appetizer Station- Prepare all salads, appetizers, and desserts.