William Whiddon Email and Phone Number

• Sets up a station by bringing all containers of necessary food items to that point in the line.• Cooks a specific portion of each plated meal as assigned by either the head or sous chef.• Assists with cutting, marinating and precooking foods.• Keeps pace with other cooks on the line so that all food is ready for each plate at the same time.• Steps in to help another line cook who is running behind.• Assembles dishes and provides garnishment.• Plates food in an attractive manner to maximize customer enjoyment.• Pitches in, along with the rest of the staff, to maintain sanitary conditions and organization in the kitchen.• Wraps unused items and stores in proper areas at the end of a shift, and shuts off all equipment at the station.• Cleans and sanitizes the area with soap and warm water.• Participates in cleaning the rest of the kitchen before the restaurant closes for the night.• Has knowledge of standard cooking, baking and grilling techniques.• Possesses excellent communication skills.• Works cooperatively and efficiently in a team environment.• Has the ability to perform calmly under pressure.• Uses critical thinking and reasoning skills to solve problems quickly.• Manages time effectively.• Understands and follows written and verbal directions explicitly and asks questions for clarity when necessary.• Learns new recipes and new procedures rapidly.• Possesses strong mathematical skills.• Stays up-to-date on changes in state and county sanitation requirements.• Manages material resources well and places new orders soon enough to prevent running out of supplies.• Monitors personal performance and makes improvements where needed.

• Start up and stop equipment. • Assist with production line in factories. • Clean production area. • Sweep, mop, and and remove debris. • Load and unload items from machines, carts, and dollies. • Feed or place items onto equipment for processing. • Lubricate equipment. • Measure and pour ingredients. • Ensure conformance to specifications. • Turn valves to regulate flow of liquids or gas. • Mix ingredients. • Pull damaged or ineffective equipment off the line. • Mark parts for identification. • Measure length of extruded article. • Place equipment on conveyor belt for further processing. • Remove product and machine attachments. • Scrape waste material from machine. • Read and interpret gauges. • Record data. • Load and unload processing equipment. • Ship finished products. • Pour materials into machine hopper. • Take instructions from supervisors.

• Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.• Turn or stir foods to ensure even cooking.• Season and cook food according to recipes or personal judgment and experience.• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.• Portion, arrange, and garnish food, and serve food to waiters or patrons.• Regulate temperature of ovens, broilers, grills, and roasters.• Substitute for or assist other cooks during emergencies or rush periods.• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.

• Prepares menu items according to Applebee’s Recipes, Plate Presentations and specifications.• Completes all assigned prep work.• Sets up workstation according to station diagram.• Practices sanitary and safe food handling at all times.• Cleans and sanitizes the work area before, during and after shift.• Completes assigned daily and weekly cleaning projects.• Able to place plates, utensils, pans and cases on high and low shelves.• Reading, writing and verbal communication skills required.• Capable of using knives, slicing equipment and other food preparation equipment.• Mobility required during the entire shift.• Transports cases up to 50 pounds up to 20 times per day.• Able to respond in emergency situations to avoid imminent dangers to self and others.• Must be able to speak clearly and listen attentively to employees, dining room staff, and guests. • Must be able to stand and exert well-paced mobility for periods of up to six (6) hours in length. • Must have the ability to lift pots, pans, etc., up to 40 pounds in weight. Must be able to read and write to facilitate communication. Must possess finger and hand dexterity for using small tools and equipment.

• Follow a given recipe and quality standard and prepare various food items, including vegetables, poultry, meats, and seafood for cooking using different methods and kitchen equipment such as oven, broilers, fryers and grills. • Stock and manage assigned food station(s) and ensure quality of food served. • Physically inspect and see all food sent from the kitchen and make requisitions for food items and supplies that are needed. • Understand and adhere to company’s policies and processes, cooking methods, standard portion sizes, and kitchen rules and quality standards. • Ensure sufficient amount of food products are stocked and maintained at line stations to facilitate hitch-free service period. • Ensure food products are portioned before cooking by following standard portion sizes and recipe that have been specified. • Ensure work station area, including shelves, tables, grills fryers, pasta, broilers, cookers convection oven, sauté burners, refrigeration equipment, and flat top range are kept cleaned and sanitized always following safety and sanitation policies and processes of the company. • Keep to proper garnish set up and plate presentation for every dish. • Keep food servers informed of ticket times, and attend to orders from guests promptly and efficiently and with a friendly attitude. • Properly store, rotate, and manage all food products following local, state, federal, and company guidelines and procedures. • Help out in food prep tasks during off-peak periods when needed. • Ensure proper closure of kitchen by following kitchen stations’ closing checklist; also, help others to close the kitchen. • Participate in and make suggestions for improvement at employee meetings. • Carry out other duties assigned by the manager on duty or the kitchen manager.

• Delight our Guests by providing quality and timely prepared foods. • Follow sanitation guidelines. • Adhere to safety procedures. • Practice cost-cutting measures. • Pitch in and work as part of a team. • Report to work. • Stock and rotate food. • Handle equipment, appliances, small wares, supplies, and tools. • Perform opening procedures. • Organize and prepare for your shift. • Perform operating procedures. • Prepare and cook food items. • Perform ongoing duties. • Process and manage food tickets. • Track food quality. • Handle special circumstances. • Communicate effectively with co-workers and managers. • Notify the Server of completed orders. • Assist in the training of new employees. • Perform additional tasks requested by your manager. • Perform closing procedures. • Depart from work.

• Customer-Service: Kitchen managers might have to interact with customers. Being friendly and courteous will help keep customers coming back.• Attention to Detail: Kitchen managers have to keep their eyes on a lot of elements: food standards, costs, safety, etc.• Leadership: Kitchen managers must be leaders in the back of house, rallying their team during heavy shifts, resolving conflicts and getting the job done.• Management Skills: Kitchen managers not only deal with food, they also have to deal with costs, pricing, creating work schedules and more.• Organizational Skills: Keeping work schedules, shipments, cleaning schedules and more organized is crucial to the job.• Problem-Solving Skills: Dealing with employee conflict, irate customers and wrong stock orders is part of a kitchen managers job. Being able to come up with a solution quickly is a needed skill.• Speaking Skills: Kitchen managers need to accurately and easily communicate standards and cooking methods to staff, give orders and speak with customers clearly.• Stamina: Kitchen managers can expect long days around hot cooking elements, much of it on their feet.• Making sure kitchen staff adheres to exact recipes and portion sizes using proper measuring utensils, such as measuring cups, scales, and measuring spoons.