● Oversee daily kitchen operations. ● Daily ordering and inventory control.● Establish relationships with distributors.● Regularly trained new and current kitchen staff on new menu items● Executing special events that gave customers memories of a joyous event. ● Maintaining a clean, organized, and efficient kitchen set up for maximum service.● Update ordering guides and prep lists in accordance with menu changes.● Responsible for creation and maintenance of standardized recipe book for current and future proposed menu items.

● Overseeing daily kitchen operations. ● Schedule team members according to restaurant needs.● Be proficient in all stations of the kitchen and fill in as needed.● Train new kitchen team members● Managed ordering and inventory levels on a regular basis.● Interviewed prospective team members● Maintained a clean, organized, and efficient kitchen set up for maximum service.● Handled customers questions or complaints● Coordinated with the restaurant owner on kitchen maintenance.

● Collaborated with the restaurateur on recipe planning in preparation of launch of the restaurant. ● Established scheduled cleaning and maintenance protocols, documents to assist in keeping things done in a timely fashion. ● Responsible for setting up refrigerator and freezer units and organizing for maximum storage ability. ● Communicated with owners and other staff about needs prior to, during and after opening occurred.

● Regularly trained new and current kitchen staff on new menu items● Maintained safe operating practices, reported, and analyzed work-related injuries.● Directed truck loading and unloading, freight flow, backroom organization, ticketing, and inventory management.● Kept work areas clean, neat, and free of safety hazards.● Delegated daily tasks to team members to optimize productivity.● Took initiative to create and plan out dessert menu

-Maintenance and upkeep of employee files. - Update ordering guides in accordance with menu changes. - Daily ordering and inventory control. -Expanding familiarity with pasta making.

-Daily special development for lunch and dinner. - Inventory and ordering. - New menu input and implementation. ? Expanding knowledge of fresh, local seafood. -Form relationships with Sales Representatives from various distributors.

-Effectively navigate through many computer programs on a daily basis, including Tasc Timesheet Maintenance, and Electronic Timesheet payroll programs, MICROS POS, PeopleSoft Financial and EATEC ordering systems, as well as the Microsoft Office Suite. - Train new employees on preparation and production as well as safety and sanitation standards and proper temps and cooling procedures. -Create lists and documents for the kitchen, such as prep lists, inventory sheets, temperature logs, station setup diagrams, as well as standardized recipe cards. - Assist with the discipline and performance reviews of team members. -Oversee and maintain standards of safety and sanitation in compliance with health and safety regulations.

-Revamped recipes to be more conducive to restaurant business volume. -Learned use and care of various pieces of commercial culinary equipment such as gas, and wood burning pizza ovens, combination charcoal/wood burning grills, and rotisseries. - Dealt with one on one customer interaction and remembered repeat customers and their personal preferences to create a more memorable experience.

-Prepped and produced product for lunch and dinner service - Developed daily specials for lunch and dinner service, including salads, sandwiches, soups, and appetizers