• Managing, coaching and directing kitchen staff to consistently produce the highest quality of what is a truly unique and exceptional product• Weekly inventory, ordering, vendor relations, hiring/firing and controlling profit & waste to achieve an extremely low food cost • Expediting and maintaining the highest food quality criterion• Upholding and maintaining extremely high sanitation and cleanliness standards

• Managing employees on a daily basis, both front and back of the house• Weekly inventories, including managing product waste/loss, and food costing• Seasonal menu development, as well as conceptualization and execution of weekly food & wine tastings• Consistently executing up to 500 covers daily

• Expediting food, food ordering, and communicating/fulfilling product needs to and from our sister location Ritter's• Conception, prep, and production of menu items as well as daily features• Consistently executing up to 300 covers daily

• Responsible for prep and execution of 1/3 of an always changing, 100% from scratch seasonal menu• Developed and refine my skills as a cook in a fast-paced kitchen with extremely high standards of food quality and presentation, organization and cleanliness

• Self managing prep position producing savory components for different types of baked products• Learned aspects of artisan bread production at Bread Co., including mixing, dividing, shaping, proofing, working with couche, and baking