NICOLAS BENNETT

Train new staff on opening/closing procedure.

Train new staff on proper food preparation.

Ensured kitchen was properly stocked including ordering food from supplier and beer keg delivery.

Handled all day-to-day repairs as needed.

Handled EoD cash balancing and paying out tips to staff.

Ensured kitchen was properly stocked and prepped for opening.

Cooked and plated food for customers.

Took and prepared customers orders for large orders outside of normal hours of service.

• Loaded, unloaded, and moved material to and from storage and production areas.
• Performed general housekeeping and cleaning tasks.
• Provided labor support to carpenters, masons and other skilled trades.
• Cleaned and maintained tools, equipment and worksites.
• Used variety of hand and power tools to complete tasks.
• Moved and cleared debris from work sites to dispose of in designated areas.

Ran all day-to-day operations including EoD cash, inventory, customer relations, prep, cooking etc.

Collected customer information for doing On-Location events.

Trained new staff on how to cook food, run the till, take customer orders, etc.

Ensure my station/kitchen properly cleaned and stocked for next day service

Portion food to proper weight/size portion guidelines

Cook food to customers and restaurants standards.

Meet with guests to ensure meals would fit guidelines for allergies, sensitivities etc.

Ensure kitchen had all supplies on hand and properly stocked.

Work with management and guests to plan meals/menu for visits.

Work with staff to have proper number of people on as needed.

Have meals prepared for expected meal times, with special meals made for those with allergies/food restrictions.

• Work with staff to have kitchen fully stocked for next day service
• Prepare food as per customers orders.
• Ensured kitchen was properly cleaned and organized for next day service