• Oversee and manage pasta station; weekly prep, station maintenance, food plating and presentation.• Prepare all pasta sauces and pasta/risotto dishes, including risotto alla Milanese, bucatini pescatore, casarecce boscaiolo, carbonara.• Ensure all pasta dishes are served with consistency and in accordance to recipes, portion size and prep guidelines.• Regularly keep up-to-date with seasonal menu changes• Ensure anyone operating the pasta station are skilled by thoroughly coaching and instructing all chefs.• Assist executive sous chef with tracking inventory and ensuring ingredients are ordered in a timely manner.

• Operated grill and fryers to prepare entrees.• Adhered to all safety and sanitation policies by ensuring the proper storage of food and workstation cleanliness.• Supported Head Chef in implementing new menu changes that were in progress.• Assisted with closing duties.• Supported waitstaff and cooks as needed.

• Prepared specialty food items, such as mussels, octopus, oysters and charcuterie boards, consistently and in compliance with recipes, portioning, cooking, and waste control guidelines, for both venues.• Trained and led shifts while personally preparing food items and executing requests based on required specifications.• Operated large-volume cooking equipment such as grills, fryers, and griddles, while maintaining smooth and timely operations in preparation and delivery of meals and kitchen sanitation.• Assisted the culinary director and head chef in curating and executing custom menus for buyouts and events based on required specifications.• Diligently completed all closing duties to ensure a streamlined opening for the morning team. This included inspecting fridges/freezer for low stock on supplies and preparing prep-list.

• Oversaw operations on the Garde Manger station - maintained and prepared cold dishes and adhered to restaurant standards.• Kept up-to-date with frequent menu changes and ensured all dishes were prepared with special attention to recipe details and food presentation.

• Prepared various seafood dishes specializing in sea-to-fork cuisine.• Operated and maintained the fryer station, including preparing batters and mise en place.• Tracked the count of items for service on the fryer station and assist with the preparation for grilling, frying, sautéing, or other cooking methods.

• Followed recipes and food presentation specifications. • Served customers with less than 8-minute chit times during our busiest services.• Set-up and stocked stations with all necessary supplies - refilled bottles/salsas and always ensured FIFO was enforced.