Basic Duties: Run the daily back of the house needs for a multi-venue establishment that includes: The Long Hall (seats 1200); The Coffee Shop; The Harrison Room; and a catering facility. Solely responsible for The Long Hall, a seafood gastropub which does over 3500 covers per day during the summer months. In addition, also responsible for summer outdoor grill with a separate menu.Management: Responsible for all hiring, scheduling, payroll, labor costs, and food costs. Oversee 45+ employees. Create menu and menu design.

Basic Duties: Very high volume between 400-500 covers daily during the week. Directly work with Executive Chef and owner to ensure quality and flavor of all food. Run the daily kitchen needs in absence of the chef. Focus on high quality of food, standards, sanitation and safety. Training of all staff to work all stations and prep. Create and test daily specials, menu design, and control labor and food costs. Scheduling of all kitchen staff and food runners, total 25 employees.

Basic Duties: Prepare and work all stations; Responsible for all on and off premise parties; High volume lunch and dinner business. Aid Executive Chef in creating daily specials and menus. Execute stocks and sauces.

Basic Duties: Aid Execute Chef in opening new steakhouse in lower Manhattan, training all staff on corporate guidelines for food production. Set up of daily preparation for stations. Work broiler for over 400 daily lunch covers.

Basic Duties: Helped open steakhouse in Connecticut casino. Very high volume between 400 to 500 covers during the week and more than 600 on the weekends. Directly work with Corporate Chef to ensure quality and flavor of all food. Run the daily kitchen needs in absence of the Chef. Focus on high quality of food, standards, sanitation, and safety. Training of all staff to work all stations and prep, create daily specials, menu design, and control labor and food costs.

Basic Duties: Responsible for cleaning, cutting, and ensuring proper amounts of beef for each service. In charge of broiler to ensure all meat prepared to customer satisfaction. Help with special events and activities.

Basic Duties: Direct and supervise daily operations of the kitchen, providing training when needed. Work in a high volume environment, able to work all stations including broiler, sauté, salads, and expediting. Responsible for maintaining order and cleanliness in the kitchen. Understanding of computer system, responsible for inventory. Additional daily work includes preparing/creating specials, soups, and prepping kitchen.

Duties: Supervise kitchen during Executive Chef’s absence; In charge ofBroiler; Prepare all plates for presentation. Prepare stocks, sauces, and soups;Creating desserts and pastries; Responsible for scheduling all additional kitchenemployees; Knowledge of meat temperatures and employment of fine dining practices.

Duties: Cut, serve, and prepare prime rib for a four-star restaurant; Prepare and serve side dishes; Extensive knowledge of prime rib temperatures and customer service requirements.

Duties: Assistant to Executive and Sous Chefs. Prepared salad bar; worked at the bakery and night grill; Prepared Sunday brunches for over 1,000 patrons; worked international (Belgian, German, Dutch) events and functions.