Bradie Colyer

• Completed duties related to opening and closing with attention to detail.
• Complied with state alcohol-serving regulations responsibly.
• Maintained cleanliness of bar area and equipment.
• Conducted end-of-shift cash reconciliation for precise accounting.
• Monitored and replenished inventory of liquor, beer, wine, and related supplies.
• Crafted diverse beverage offerings according to established recipes.
• Enhanced teamwork by communicating effectively.
• Focused on delivering outstanding customer interaction.
• Participated in ongoing training sessions to remain current with emerging products and trends.

Chef Assistant

• Maintained cleanliness and order of kitchen prep areas and appliances as well as convenient organization of ingredients.
• Washed, peeled, cut, and cooked various foods to prepare for serving.
• Maintained composure and work quality while under stress.
• Received and processed stock into inventory management system.
• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Trained kitchen staff to perform various preparation tasks under pressure.

Food Truck Manager

• Managed food truck for weekly catering events.
• Trained food truck employees to follow established safety and hygiene standards.
• Cultivated strong vendor relationships.
• Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Developed process that reduced waste and improved supply turnover.
• Transitioned between breakfast and lunch service.
• Grilled meats and seafood to customer specifications.
• Displayed flexibility and dedication during 9-12 hour shifts, 6 days per week.

• Conducted kitchen inspections to monitor and ensure high standards of food preparation quality, service, and cleanliness across production and service areas.
• Collaborated with vendors and suppliers to source high-quality recipe ingredients within budget constraints.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Facilitated the preparation for the shift from lunch to dinner, promoting a positive and efficient workplace atmosphere.
• Supervised a team of 5-7 cooks to ensure quality standards were met.