Liz MacLean

In my time at Piranha, through conceptualizing, creating and moderating a consistent flow of content on our Instagram, Facebook and Tiktok accounts, I've increased our following by ten-fold (from 2k on Instagram to 20k in less than 6 months) with some videos garnering millions of views. Additionally, I bartend a few nights per week to ensure I remain as connected as possible to the true spirit of the bar so that I can market it according to its genuine strengths.

At Bru, I crafted and served a variety of cocktails, ensuring high-quality presentations and taste consistency. I formed strong bonds with customers and coworkers, made lifelong friendships, and trained a number of future bartenders. I often ran shifts by myself and on peak days.

• In order to diversify my skillset beyond the kitchen, I spent a 6 month stint doing opening sales at Digitech. This required a lot of patience and conversational prowess. From my time there, I became one of the top cold callers at the company and brought in a wealth of clients through giving a friendly, human introduction to the service.

• At Olive Orange, I worked on contract either prepping meals at our HQ for upcoming events, or plating on-site. I coordinated with my team to load and unload our van, create functional workspaces on the fly, and divide work to make the best use of our manpower. We did chiefly corporate and charity events as well as weddings, and catered such events as the SoCan Gala and the Webby awards.

• After beginning as a dishwasher despite a lifelong passion for cooking, I quickly worked my way up to being sous-chef (then, acting head chef for a time) at Le Saint Bock through a deep love for the bar and an intense dedication to learning everything there was to know about running the kitchen. On top of typical duties like prep and working the line, I was in charge of all orders and of building the weekly schedules. I made myself available for any and all concerns from our cooks as well as our management.