John Mccann Email & Phone Number

- Created scratch menu items that fit into farm-to-table French concepts- Maintained fluidity between FOH/BOH staff- Placed orders/maintained excellent relationships with vendors- Showed flexibility by working any station needed during service.

- Opened the line in the morning solo.- Demonstrated knife skills while preparing several items for service.- Maintained stations to the utmost standard of cleanliness.- Added ideas/improvements to a highly motivated team environment.

Chicago, Illinois, United States

- Created an entirely new food menu from scratch.- Established parameters of kitchen space.- Maintained healthy relationships with existing and potential clients.- Handled all food ordering with various vendors.- Educated employees on safety, cleanliness, food preparation, etc.- Calculated cost of goods for menu items.

- Handled locally sourced produce & learned details of sustainable agriculture.- Accurately prepared proteins such as burgers, steak & tenderloin for a high volume ofguests five plus nights a week.- Documented nightly prep lists & completed prep items the following day.- Used creativity to assemble multiple original dish ideas for the menu.- Displayed excellent expo ability by pulling/calling tickets, clarifying questions with FOH& timing dishes with fellow kitchen staff.