• Led a team of up to three expeditors to efficiently regulate workflow in an open kitchen that served up to 380 guests a night. • Maintained effective communication among a team of eight line cooks, two lead chefs and front of house management.• Ensured guest satisfaction through appropriate demonstration of product knowledge and information regarding chefs and technique.

• Cooked large cuts of beef, pork, and fish to-order over wood-fire for up to 180 covers a night.• Trimmed & butchered pork, beef, and fish in preparation for nightly dinner service • Oversaw the nightly ordering of necessary produce for the following day’s service

• Prepared and cooked pasta & pizza dough by hand for over 100 covers a night• Instructed new hires on the garde manger station in English and Spanish

• Nightly unassisted preparation of handmade pasta dough• Collaborated in a team of three to prepare & plate hot and chilled dishes for up to 60 covers a night

• Conducted interviews, performance reviews, and oversaw training of new hires as well existing employees. • Created work schedules according to sales volume, forecasted demand, and number of available employees.• Enforced and optimized internal policies to maintain efficiency and simultaneously meet the needs of the staff.