JESSE HILL

• Manage menu development
• Manage relationships with distributors and resolve issues with with vendors
• Maintain safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures
• Coordinate, supervise and delegate kitchen staff on daily operational tasks related to meal prep, cooking and delivering food to guest in a timely fashion
• Monitor and control food and labor cost and identify measures to cut waste
• Ensure that the Corporate mission and values are followed at all times

• Work alongside my Executive chef and Sous Chefs to maintain continuity of service and quality.
• AM Shift: Turn on all equipment and inspect walk-in coolers. Check BEO's for each week then convene with prep team. Check Daily Invoices and make needed produce/protien orders for production. Organize, clean and consolidate walk-ins and freezer. Work and or pre prep BEO parties when necessary. Cook sides and soups of the day for closing chef amongst other prep. Gather food items to be used for Comp bar. Clean and sanitize HOH work spaces.
• PM Shift: Analyze my plan of action determined on production with opening chef. Check walk-in coolers to ensure all food items are FIFO, labeled and dated. Delegate associates to preserve cleanliness and food quality daily. Check with food runners to make sure expo is properly set up before service. Do (RizePoints) line checks for all stations while communicating expectations to team.
• Go over restaurant specifications during pre-shift.
• Attend regional meetings via devices to stay informed with management and ownership.
• Mentor kitchen staff to prepare for demanding roles.
• Send off weekly spread sheets of meat yields.
• Attend weekly manager meetings to go over BEO's and monthly production regarding reviews.

• Work all line positions with proficiency and consistency.
• Prepare soups, stocks and sauces with proficiency and consistency, and to appropriate par levels.
• Assist Chefs with daily line checks and periodic quality checks.
• Assist with fabrication of proteins as directed by Chefs.
• Assist with receiving / rotation / storage of product as needed.
• Aid in maintenance of thorough and accurate recipe files, and ensure consistent adherence to recipe specifications.
• Hold hourly staff accountable through consistent feedback, example setting and coaching.
• Operate clean/well maintained shift while holding hourly staff accountable for completion of opening and closing duties, prep list review and completion, cleaning projects, productivity, and quality of work.

Grill

• Check station for all ingredients and replenish
• Put appropriate amount of wood and charcoal to grill to keep fire lit
• Cook and serve food items to requested temperature in timely manner
• Clean station and put away items at end of each shift

Saute

• Ensure all items for station is counted for
• Prep ingredients that is needed
• Cook and plate all cuisine to highest standard
• Clean and turn off all equipment not being used
• Store all items at end of each shift

Fry

• Refill station with items that are going to used for each shift
• Fry different varieties of foods and vegetables to perfect temperature and color
• Serve said items with appropriate sauces and seasonings
• Clean equipment and wrap all items for next shift

Pantry

• Check station for any missing ingredients and restock
• Build and assemble varieties of appetizers, salads, desserts, and main courses
• Clean station and put away all items after each shift
• Wrap all remaining ingredients and store on speed racks

• Every morning kitchen employees have line up to discuss work orders from various clients.
• Prep and cook different cuisine from multiple cultures based on client request.
• Work on hot side of kitchen cooking with fryers, grill, ovens, and stove tops.
• Work on baking side of kitchen creating large quantities of desserts.
• Work on cold side to make exotic salads and fresh sandwiches and wraps.
• Work concessions serving cuisine that was prepared to large crowds.
• Clean and sanitize throughout work day.

• Worked multiple stations on line to ensure ticket times are at minimum.
• Worked salads, grill, sauté, and expo in high volume kitchen ensuring high quality foods are created for customers satisfaction.
• Worked in dish area when short staffed to keep production in tact.
• Clean, sanitize and restock work area at end of each shift.