Jesse Coates Email & Phone Number

i am responsible for making sure dinner for 350 clients with a wide range of diets (i.e. regular meal, ground meal, dental soft meal, puree meal, weight management meal) is prepared to the executive chef and sous chef's standards. i supervise and oversee a crew of 3 - 5 chefs and 2 - 4 dishwashers. i am responsible for the cleaning and closing of the kitchen. i maintain temperatures in the temperature log book as well as cooler and freezer temperatures. i field and address any questions or concerns raised by the servers and/or management regarding the days meal. i am responsible for making sure that all prep work for the next days meal is complete and prepared properly.

i assist my crew with the preparation of dinner for 350 clients. i assist my crew with the next days prep work. i maintain high sanitation standards in the kitchen with the help of my crew.

grill cook and fry cook in a high volume restaurant

grill cook fry cook salad station dish station

Associate'S Degree, Culinary Arts

Diploma, General Studies