I have worked at three of the restaurants located on the property. TS Steakhouse, which is fine dining, dealing with prime steaks and seafood. Pino Bianco, which is an upscale casual dining, dealing with american classics with an open kitchen concept. Wildflowers, which is the most elegant and expensive restaurant on the premises, dealing with modern techniques such as dehydration, and molecular gastronomy. I have also worked major events with creating samples for 400+ guests. I helped with… Show more I have worked at three of the restaurants located on the property. TS Steakhouse, which is fine dining, dealing with prime steaks and seafood. Pino Bianco, which is an upscale casual dining, dealing with american classics with an open kitchen concept. Wildflowers, which is the most elegant and expensive restaurant on the premises, dealing with modern techniques such as dehydration, and molecular gastronomy. I have also worked major events with creating samples for 400+ guests. I helped with stages and creating new menus with the executive chefs. I got the opportunity to work with a chef from Italy who is now the Chef De Cuisine at Pino. Show less

I worked as a hostess, cashier, Carry-out, and fountain. I mainly worked with ice cream, scooping and serving, as well as stocking the display freezer. I trained new employees for the same position. I had the opportunity to take on the grill position, however i moved to Rhode Island to start college.