We install IMP. Thermal and non thermal.

Managed kitchen operations for high grossing, fast-paced fair concession kitchen. Trained staff for correct facility procedures, safety codes, proper recipes and plating techniques. Won Employee of the Month award on multiple occasions. Executed various kitchen stations. Instructed cooks and other workers in the preparation, cooking, garnishing, and presentation of food. Took orders from patrons for food or beverages. Oversaw kitchen employee operations to ensure production levels and service standards were maintained. Maintained a professional tone at all times, including during peak rush hours.

Managed kitchen staff. Trained new employees to follow recipe and procedure in the front and back of house. Meeted and greeted guests. Served and bartented. Followed procedure in making libations.