Morgan Gabriel Email & Phone Number

United States

o Creates bench-top gold standard value added seafood items for retail, food service, and national accounts.o Plans menu, sources ingredients, and creates product applications for corporate functions, test panels, trade shows, sales presentations, marketing material, offsite demonstrations and educational events. o Executes food preparation and coordination of assignments with R&D team to ensure timely food production both internally and off-site for product cuttings, presentations, and samples distribution.o Travels off-site including sales presentations, product demonstrations, trade shows, and other company events to promote wild-caught Alaska seafood.o Collaborates in creative concepts for new product innovation and production of bench prototypes alongside technical, and batter and breading specialists.o Participates in sensory evaluation using both objective and subjective criteria on raw materials and finished value-added products. o Translates recipes to standardized formulas for value-added products utilizing aspects of food science, plant production and culinary arts. o Organizes kitchen including sanitation, inventory and product rotation for frozen and refrigerated perishables, dry pantry items and ingredients. o Communicates effectively with R&D team members and other related department to ensure smooth execution of product development and event structure.

Greater Seattle Area

o Nightly personal inventory and ordering from multiple distributors including pasta, pastry, produce and proteins.o Daily self-regulated prep for each night’s service, including set up and breakdown of each station.o Constant communication with guests and front of house staff to ensure a quality guest experience and maintain the level of service expected form one of Seattle’s premier fine dining restaurants.

Greater Seattle Area

o Opening and closing duties for a solo brunch service including; receiving orders, prep, and service for a service lasting five hours serving an average of fifty people per morning.o Transitioning into a new space and being responsible for logistical flow of service. Daily inventory and ordering from multiple purveyors including produce, bread and specialty spices.o Working closely with the chef to provide a high level of food quality while keeping food costs low.

Greater Denver Area

o Daily inventory and ordering from many purveyors including produce, dairy, bread, proteins and hard goods. As well as receiving orders and filing invoices.o Management of a staff of 30+ kitchen employees including new hire and termination paperwork.o Entering information into nightly kitchen logs and daily sales reports.o Expediting food out of the kitchen. Routinely checking 600-900 covers worth of plates to uphold our standards of quality and providing our own brand of guest experience.o Menu development with an emphasis on plate costing and sales strategies.

Fort Collins, Colorado Area

o Daily prep and routine maintenance of kitchen equipment.o Nightly service and closing duties.