Adam Simon

I work the patient line serving upwards of 400 a la carte meals per day. I also cook in the public cafeteria doing a high volume of business with a rotating daily menu.

I was responsible for purchasing and inventory management, all staffing and human resource related responsibilities, menu and recipe creation, quality control and day to day management. I worked hands on daily, working different positions in the kitchen to reduce labor cost.

I was responsible for purchasing and inventory management, all staffing and human resource related responsibilities, menu and recipe creation, quality control and day to day management. I worked hands on daily, working different positions in the kitchen to reduce labor cost.

I was directly responsible for food quality and day to day staff management. I worked and was in charge of the banquet and catering division first hand.

I was responsible for all purchasing and inventory management, all staffing and human resource related responsibilities, quality control and day to day management. I worked the hot line daily to reduce labor cost.

I started a month before the doors were opened on opening day. I was a part of menu development as well as organizing the kitchen from the ground up through opening day. Once open, I was a shift supervisor, working all kitchen stations.

I worked all positions throughout the years. I returned in 2005 as their head chef.