August Kennedy

• Learned, acquired, and retained new skills and knowledge pertaining to working and running a kitchen line.

• Worked in high stress high volume environment on a regular basis.

• Prepared, worked, and closed fry, sauté, and garmo stations.

• Used and cooked high value ingredients accordingly.

• Took inventory on products.

• Prepared food items such as meats, poultry, and fish for frying purposes

•Grilled meats and seafood to customer specifications.

• Learned how to properly open, work, and clean a line station.

• Learned how to cook and bake in wood fired ovens.

• Controlled a line during service in a non-traditional kitchen.

• Held responsible for closing a kitchen in a sanitary and correct way.

• Worked with a team planting and harvesting produce.

• Sorted and packed produce for market sales.

• Completes construction and small repair tasks unassisted.

• Prepared and worked farmers markets in a team and individually.

• Performed general housekeeping and cleaning

• Expanded skill set through continuous learning of new techniques, tools, and equipment related to laborer tasks

• Loaded, unloaded, and moved material to and from storage and production areas.