• Oversaw and participated in morning bake, producing 1500 units daily• Trained team members on new recipes and baking skills • Implemented safety procedures based on health code standards• Reorganized execution of shift timeline to create a more efficient morning routine• Explored new ingredients and baking procedures to create specialty menu items• Managed cake decorating program, designing and executing cakes based on the needs of the guest

• Expedited dinner shifts serving 500+ guests• Scheduled team members weekly based on sales volume while being mindful of labor standards• Placed all produce, seafood, and dry goods orders daily while keeping inventory tight to maintain low food costs• Inventoried food weekly and implemented plans to improve overuse and organization standards• Collaborated with team members to execute new menu changes as efficiently and cohesively as possible• Formed strong guest relationships by creating unique items due to special requests and dietary needs• Executed daily features using high quality fresh product to keep guests engaged • Created daily prep lists based on sales expectations and recipe shelf life• Worked extended shifts on various line stations serving over 900 guests on special occasions• Trained multiple team members simultaneously on station responsibilities

- Performed management duties including creating prep lists, ordering and receiving, and inventorying- Aided chefs in creating and executing high-price wine dinners- Modeled teamwork by aiding multiple stations during high-volume shifts- Worked extended shifts on various line stations serving over 700 guests on special occasions- Trained several employees on multiple stations based on menu specifications

- Produced 400-700 mini indulgence desserts daily- Prepared and Organized to-go orders of up to 600 desserts- Reorganized station schematics every 3 months based on periodic menu changes- Served 200+ guests daily- Accurately inventoried and built over 200+ vegetable and starch portions on a daily basis

--Sauté Station• Duties included sautéing, roasting, and plating chicken, salmon, halibut, duck, ravioli, pasta, pizza and risotto • Served 200+ customers a night• Performed responsibilities in a challenging and fast-paced atmosphere--Rib Station• Duties included cutting and weighing slices of prime rib, cooking and plating prime rib, roasting and dressing 30 pounds of potatoes, plating chipotle sausage appetizer• Ensured cuts of meat were consistent in size, weight and level of cooking • Prepared plates for grill station--Appetizer/Dessert Station• Prepared and plated 300+ appetizers and desserts a night• Created customized desserts for celebrations