Helped oversee most restaurant operations including but not limited to: training and education of staff, enforcement and implementation of SOP’s and cleaning/sanitation lists, guest relations, supervise and assist staff during service, assisted in outreach and execution of catering events, assisted in orderding/pricing/maintaining proper stock levels, scheduling and other back office administration.

Worked with other executive chef to maintain proper standards and quality of food and staff for production of 1,000+ meals per day. Maintained Walk-ins and inventory as well as purchasing.

Oversaw all operations in kitchen including ordering, management of staff, menu and specials development, prep, line execution, and cleanliness

Managed all areas of the kitchen and staff as well as ordering and maintaining product levels and quality

Worked all stations on the line and assisted with prep as needed