I'm no longer the clipboard chef, hands on every day guaranteeing the perfect plates, every time. I assist the Chef with ordering, cleaning projects, and supervising closing the kitchen down after every shift.

Introduced a whole restaurant of long term food and bev professionals onto the positive impact of using an ATV report when processing inventories. Making it easier to track waste and get more accurate costing numbers. Also, began unraveling the whole recipe, item, and product entering process, recalculating for more accurate costs, as well as, inventories.

This position was a turning point. The skills learned here were invaluable. Filled skill set holes in areas such as ordering, inventory, and scheduling. Now I know my way around Restaurant 365 and Toast so well I could do consulting. I left this position to fill a position in another concept within the company, that didn't work out as expected.

I'm this position, I became familiar with the backside of Toast and 365 and was able to reconfigure their whole inventory to be a more accurate and quicker process, making it easier to order more accurately and track water and potential theft.

Running the Salad and Fry station. Putting up burger sets for the Grill god. Closing the restaurant 5 nights a week. Prepping. Dish pit.

Same thing I've done everywhere else, and a minimum amount of Menu development (because reasons)

Making the things that make the things that feed the people. Putting up orders. Loving my job. The End.

Early morning prep. In-depth knowledge of products used and necessary to replenish daily. Utilization of time management skills with significant priority given to chefs' requests. Able to manage daily prep lists in various departments, including cleaning and deliveries. Ability to ask superiors for clarification as needed, as well as, humbly accept teaching moments. Training and supervising new Prep Talent. Manage smoker program for service, and contribute smoked product to catering orders… Show more Early morning prep. In-depth knowledge of products used and necessary to replenish daily. Utilization of time management skills with significant priority given to chefs' requests. Able to manage daily prep lists in various departments, including cleaning and deliveries. Ability to ask superiors for clarification as needed, as well as, humbly accept teaching moments. Training and supervising new Prep Talent. Manage smoker program for service, and contribute smoked product to catering orders. Ability to be flexible in all regards. Show less

Early morning prep. In-depth knowledge of products used and necessary to replenish daily. Utilization of time management skills with significant priority given to chefs' requests. Able to manage daily prep list, including cleaning and deliveries. Ability to ask superiors for clarification as needed, as well as, humbly accept teaching moments. Ability to be flexible in all regards.

Early morning prep. In-depth knowledge of products used and necessary to replenish daily. Utilization of time management skills with significant priority given to chefs' requests. Able to manage daily prep list, including cleaning and deliveries. Ability to ask superiors for clarification as needed, as well as, humbly accept teaching moments. Ability to be flexible in all regards.

Volume cooking.

Assist Demonstration and Participation class Leading Culinary Instructors in pre-class preparations and post class clean-up. Occasionally, guide participants through recipes.