Highly motivated, experienced kitchen employee, including deli, pizza, breakfast, seafood and steaks, I have also worked in coffee and juicing. I have managed up to five people. I can assure quality, as I follow recipes and health codes.
Make various batters, chopping vegetables, cutting fruit, cooking eggs at all temperatures, omelets, Benedicts, sandwiches, salads, assist with inventory.
The dates I was employed are not continuous. I did everything back of the house including salad and make table prep, making fresh dough daily, opening, closing, dishes, and inventory. Some customer assistance with carry out orders.
Coordinate four separate routes, delivered two, managed two other employees, made all communications with company owner, I was a key holder. This was an overnight position.
This was an experimental company for one lake season. I drove a mini van that was a connector to the bus line. Due to rising gas prices and poor management, the company closed shortly after it opened.
Docknockers was a self service restaurant, meaning we didn't have servers. I was the person that took all the orders, and handled all the cash and credit card transactions for the kitchen. We were a very high volume kitchen, especially on holiday weekends. I assisted with prep, cooking, salads, crab legs, deserts, dishes, clean up, coordinating bussers, some janitorial work, and also some construction.
Mill Creek was a from scratch kitchen in every aspect. I would say it was one of my favorite jobs. I was in charge of sandwiches and salads, but also assisted in prep and inventory.
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