MercoglianoLLC.com

• Oversee special catering events and offer culinary instruction or demonstrations• Plan and execute menu for the Dinning Room 4.6 k in sales per year • Engaged in rounding with customers and patients to ensure quality and service • Responsible for compliance with serve safe regulation on a daily basis • Responsible for training employees in foundational culinary skills• Maintain a 40% food cost in retail operation• Supervise patients room service dining program – 550 covers per meal

• Accountable for contribution, labor, sales, shrink, purchasing and employee retention• Managed and organize staff of 20 employees at multiple locations• Supervised kitchen personnel with responsibility for hiring, discipline and performance reviews• Assisted in planning, development, roll out and execution of prepared foods products

Weekend mornings.**Oversee kitchen staff, hot and cold food prep, salads, sauté, grilling, fryer, set-up and clean-up.**Assist with receiving and inventory control. **Help with bussing and dishwashing.;