Jared Dreyer Email and Phone Number

• Oversees all Back of House functions for all Retail and Catering operations that total $9.5M (Pre COVID)• Develops and manages menus for internal retail brands and concepts, including the determination of LTOs• Monitors the performance of Retail and Catering utilizing client/customer feedback mechanisms which may result in program enhancements or corrective action• Actively works with culinary staff to motivate, train and develop skill sets• Oversees and participates in… Show more • Oversees all Back of House functions for all Retail and Catering operations that total $9.5M (Pre COVID)• Develops and manages menus for internal retail brands and concepts, including the determination of LTOs• Monitors the performance of Retail and Catering utilizing client/customer feedback mechanisms which may result in program enhancements or corrective action• Actively works with culinary staff to motivate, train and develop skill sets• Oversees and participates in preparation and service of food that adheres to company standards for safety, preparation, presentation and service.• Maintains work procedures, creates work schedules and directs work flow• Utilizes corporate systems for ordering, inventory, forecasting and time keeping• Maintains corporate compliance standards for purchasing, wellness/sustainability, menu compliance and production• Supervises the overall sanitation and safety of all culinary/service staff• Hires, trains, disciplines, and evaluates employees• Participates in Teaching Kitchen programing both in an in person and virtual format• Ensures security of company assets by maintaining equipment and inventories according to corporate policies• Maintains proper documentation for food/workplace safety as well as Human Resources• Effectively communicates to a variety of audiences in both oral and written formats• Actively engages with clients and customers to ensure that service and quality standards are being met Show less

-Manage and develop culinary staff-Write and manage menus and forecast production for each station -Ordering food, managing inventory and food cost-Maintaining high standards in food handling and service

-Preparing all menu items to chef's and recipe standards-Aided in ordering food and managing inventory-Worked with service staff to ensure each event received proper and timely service-Followed and maintained proper sanitation and food handling practices

-Prepare dishes according to Chef's standards-Maintained a clean and sanitary work station-Butchered necessary proteins for service