Ethan Cadman Matley

- Working all stations in the kitchen, upholding food quality

- Responsible cleaning and closing the restaurant.

- Placing wood and fish orders

- Writing prep lists for the morning team

- calling the pass, communicating between the FOH and BOH

- Checking cooler temps and chemical levels for dishwasher

• Opening and Closing the restaurant
• Performing station Checks to maintain high Food quality
• Placing GFS, City FIsh, Alberta Cheese orders for the restaurant
• Listening to staff complaints and concerns, dealing with disgruntled employees
• Problem solving equipment breakdowns and staff 'no-shows'
• Submitting a daily BOH tracker to manage Labour and food cost
• Keeping the Kitchen clean by delegating hourly line sweeps and garbage runs
• Running the line in absence of the head chef and tasting food as it comes to the pass
• Problem solving product shortages
• Working a station if necessary, and being proficient on all stations
• Organizing weekly and monthly cleaning checklists to keep kitchen and dish area cleanliness high

• Training new staff members under high-stress situations
• Upholding high standards of cleanliness during service
• Making sure all stations in the restaurant are closed properly (flipped, scrubbed, wiped-down)
• Opening and Closing the restaurant
• Putting away and labeling orders
• Working group functions and buyouts, insuring high level product
• Butchery of striploin, trout, lamb sirloin, duck, beef wagyu
• Helping fellow cooks set-up for service
• Starting and maintaining fire for the grill and working it for busy lunch services
• Checking par levels and Writing prep lists for the next day
• Doing Garde-Manger and sauce lead

• Coaching, key holder, opening and closing
• Cleaning and Maintenance of stations and equipment
• Receiving and storing product from suppliers
• Temperature checking product and coolers
• Fully line trained