-Collaborate with other personnel to plan and develop creative recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of sales. -Direct engagement with customers taking in feedback and building relationships with clientele.-Investigate and resolve complaints regarding food quality, service, or accommodations. -Instruct staff in the preparation, cooking, garnishing, or presentation of food.-Inventory Management: ordered, received, and stocked food and supplies for the whole restaurant.

- Lead staff in day to day procedures working line, opening and closing.- Put away orders, handle inventory.- Handle all chef prep and knife work tasks.- Follow strict guidelines for order efficiency and food prep measurements.- Maintaining composure and a cool head in a high volume environment.

- Use state-of-the-art equipment to accurately pick and pack items in a fast-paced warehouse environment, containing 500,000+ items.- Image processing and uploading photos to the website.- Quality control to keep online inventory up to company standards.

-Investigate and resolve complaints regarding food quality, service, or accommodations. -Responsible for preparing and cooking food according to recipes, ensuring that food is ready on time and meets quality standards.-Responsible for planning menus for catering events, working with the catering manager to develop dishes that meet the client's needs and budget.-Occasionally work directly with clients to discuss menu options and make recommendations based on their needs.-Assisting with event service, plating food and serving guests as needed.

- Multitasking between answering guests' needs and questions while preparing orders.- Working in a high volume bakery, maintaining detail and quality.- Assisting guests with placing / picking up orders & all other transactions.- Running To-Go stations either on an expo line during a busy afternoon, or being the face of the company while answering call in orders.

-Overseeing daily operations: Managing the front-of-house and back-of-house staff, ensuring that customers are served quickly and efficiently, and handling any issues or complaints that arise.-Responsible for hiring new staff members, providing training, and ensuring that everyone on the team is working together effectively.-Ensuring food quality and safety: Making sure that all food is prepared according to proper standards and that the kitchen is clean and sanitary.- Ensuring that all equipment is properly maintained and that the restaurant is clean and in good repair.- Keeping track of financial performance and working to improve profitability by minimizing waste, managing labor costs, and optimizing the menu.- Leading by example in providing excellent customer service and ensuring that all staff members are doing the same.