Blaine Threadgill

Prepped all necessary recipes and stations with mise for each day, in accordance to Madeleine recipes as well as my own.

Developed recipes and worked for menu expansion.

Deep clean all stations and kitchen at the end of each shift, maintaining standards of the restaurant and food safety standards

Prepared high-quality ingredients to ensure consistency and taste across menu items according to stations

Maintained cleanliness and organization of kitchen workstations to uphold food safety standards. Worked brunch, lunch, and dinner shifts.

Supervised kitchen staff when needed to ensure timely preparation and high-quality food presentation.

Trained new line cooks in restaurant standards, prep in regards to their station, and cleanlinesss.

Maintained morale and excitement within crew.

Worked from Garde Manger to Lead Line Cook, fluent in all stations and all prep including wood fire cooking and fresh pasta preparation.

Maintained all standards in all aspects with the line cook and prep crews, always stepping up and filling in when necessary.

Prepped completely from scratch all food items each day with a constantly revolving menu amongst a small, bare-bones team.

Maintained health and safety regulation standards and deep cleaned nightly.