Nov 2014 - Aug 2015
Responsible for running the kitchen which included budgeting, ordering, scheduling and menu writing. We prepared lunch for 30-40 of Good Eggs' employees a day 7 days week. I would design a unique menu each day based on whatever the farmers and food producers brought that was local and in season.
Jan 2014 - Jul 2014
Worked all the station as needed. If someone could not make it to work I would fill in for them while on busier nights I would float around and help whoever was getting hit the hardest. Also Expedited when needed.
Line Cook/ Tournant
Aug 2012 - Dec 2013
Worked all stations wherever a hand was needed. Usually Grill, Fish and Saute stations. Often worked to help all other stations like Garde Manger, pastry, and Rotisserie among others.
Feb 2011 - May 2012
Responsible for all aspects of kitchen operation, including: Ordering of proteins, produce, dry goods Disciplining and Coaching of employees and staffing, overall cleanliness of the kitchen, expediting , and maintaining food quality.
Executive Sous Chef and Business Analyst
Mar 2008 - Feb 2011
I held many roles at Stella from running the kitchen and increasing profitability to problem solving issues of work flow efficiency and profitability at the then newly opened Stanley Restaurant.
Jun 2007 - Feb 2008
Worked all Stations wherever needed
Aug 2005 - Mar 2007
Inn on the Biltmore Estate, North Carolina
Worked Grill, Saute and Middle Expo. Also assisted with Banquet Functions when need.