10 + years of line cook experience. trained in almost every aspect of a back of house position i.e line cook, prep cook, dishwasher, catering, sous chef. extensive knowledge in ordering, inventory, scheduling, and training. open schedule, willing to work any days or hours.
Held almost every job in a back of house position for the company. started as a line cook, and ended up advancing to Sous Chef at one of their busiest properties. Handled catered events, and mainly focused on running a line of up to 5 cooks. also have years of experience of short order line cooking.
Worked as a line cook with a crew of up to 8 people in a very high volume restaurant with a menu consisting of high end German pub entrees and appetizers.
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