My list of responsibilities includes menu development, pricing, and writing; purchasing all food related products; organizing and directing the kitchen staff; assisting in making beer and wine list decisions; and tracking food-side sales and trends.

My primary responsibility was the Saute and Seafood Station for dinner service. I also worked all stations during the Breakfast and Lunch service hours as well as participating in Banquet preparation and service.

I was in charge of leading the Kitchen Team when the Chef was not in. I was expected to design and price daily specials and perform ordering duties. The wood-burning pizza oven was my primary service responsibility though I worked all stations according to need. My wings became the establishment's signature dish and the Saturday Night Pork Special developed a local following with customers calling a week ahead to reserve their plate.