Bryce Shearer

• Order management, solo line position, employee management, menu design, hiring oversight, and implementation of forward thinking business practices, daily monthly specials, catered events etc

• Operating the kitchen as the sole line cook
• Preparing daily specials, monitoring inventory, running food, catering to a regular group of patrons

• Rehired post covid as sous chef
• Duties including order management, managing staff and overseeing service, assisting in menu design and redesign, and planning and orchestrating catering events/parties

High volume food preparation, wilst operating independently

• Primary responsibilities include cold side line work and assisting in prep work at a casual fine dining Italian restaurant

• Hired as a line cook and assumed the role as lead line cook
• Ran saute through fast paced weekends for roughly a year and a half

• Initially hired as a fulltime dishwasher
• Transferred rapidly to full time prep cook
• High volume restaurant with minimal prep staff

• Primary role as dishwasher
• Side jobs including assisting in prep work and miscellaneous tasks