Temporarily worked in a line to produce and sell a high volume of food daily. When not assembling and selling poboys, I would clean my station and any area of surrounding kitchen available. Pre-service prep and post-service cleaning were included in my list of responsibilities.

Temporarily took over operations of the kitchen while the bar was re-opening and re-introducing the kitchen. Solely worked the kitchen of the bar, serving items such as burgers and quesadillas. I put hard work into ensuring every dish came out high quality, and consequently improved the overall quality and reputation of the bar's food. When not cooking, I took time to organize and clean the kitchen. By the end of my time working at Bolt, I had 3 food items added to the menu.

Took over the main labors of the shipping department, as well as guiding a small team. Restocked product, worked in teams to accelerate tasks, and made deliveries to the Post Office daily. Position in company ended when the company was relocated.

Solely worked my cooking station, excluding exceptionally busy days, where I would cook alongside a partner. During service, I cooked both fried foods suited for fine dining (croquettes, duck fat fries) and sautéed foods that required more attention (braised pork cheeks, a duck breast entrée with a delicate demiglace sauce). Before service, I did multiple hours of prep work and gauged the volume of product we would need for the very busy nights. After service, I thoroughly sanitized my station and aided coworkers with cleaning theirs.