Brad Rice

- Main cook (flat top). Mostly making cheesesteaks, meatball subs, and other grilled sandwiches

- Prep for the majority of the store. That included meat prep for the deli subs, prepping chicken and steak for the cheesesteaks, meatball prep, tomatoes, onions, pickles, and anything else we might need for the lunch rush.

- In charge of catering (kitchen). Almost every morning I would have to make catering orders, which would just involve making large amounts of cheesesteaks (anywhere from 25-60 on average).

- Dishes. The kitchen was in charge of keeping up with the dishes for the whole store.

- Opening. I opened the store twice a week. This mainly consisted of making sure the bread was ready by the time we opened, as well as cookies, and just overall making sure the store was ready for customers.

- Closing. I also closed for a large part of the time I worked there. So I’m very familiar with cleaning a flat top grill, sweeping, mopping, and other general cleaning.

- FOH. At certain times during the day I would need to help front of house. So, I was able to slice and dress cold subs and take customer orders.

- Deliveries. I did a lot of the organizing in the kitchen and also put most of our supplies away on the days we got our deliveries.

- In summary, I was able to do just about every job that store had to offer.

- Main job there was delivering pizzas.

- If there were no orders ready for me to take, I would help out in store. That included helping make pizzas, pulling them out of the oven and placing them in the correct box, taking phone orders, and general cleaning of the store, along with dishes.

- The was a part time job on top of my full time job (about 10-15 hrs/wk)