Caitlin Heringer

• Developed and maintained seasonal menu offerings based on local ingredients.
• Oversaw inventory management, minimizing waste and optimizing supplies.
• Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
• Monitored quality, presentation and quantities of plated food across line.

• Prepared fresh pizza dough daily to ensure quality and consistency.
• Operated wood fired pizza oven, monitoring temperature and cooking times for optimal results.
• Maintained a clean and organized workstation to comply with health standards.

Trained new team members on pizza-making techniques and safety protocols.

• Created menu items using high-quality product with close attention to seasonal availability.
• Handled all ordering and inventory for the kitchen as well as some for the bar.
• Organized and kept a clean and efficient kitchen.
• Delegated tasks to kitchen staff.
• In charge of hiring/training staff to prep from scratch and cook/plate food in a timely and appealing manner.
• Ensured compliance with all health and safety regulations.
• Created and managed all kitchen schedules.

• Aided the Chef in creating new menu items.
• Handled inventory and ordering.
• In charge of hiring/training new kitchen staff.
• Aided in event planning.
• Assisted with food preparation and ensuring dishes are presented in a clean and appealing fashion consistently.
• Scheduling, managing the kitchen while the chef is absent.

• Heavy food prep from scratch using local, high quality organic products with attention to seasonal availability.
• Trained new kitchen staff.
• Made sure every station was clean/efficient/cooks were trained properly on them with rotating days.
• Handled inventory and ordering when the chef and sous were away.
• Ensured consistent prep and dish execution.

• Created new menu items with the Chef with an emphasis on scratch made items and highly seasonal products.
• Tended to the restaurant garden.
• Created extensive cleaning schedules.
• Hiring/training new kitchen staff.
• Handled inventory and ordering.
• Helped plan events/pairings, scheduling, and providing support to any staff that needed help/training.

• Ensure that all station prep was done correctly and on time.
• Organize walk-in.
• Help with dishes.
• Training of new cooks.

• Help with prep.
• Organize the walk-in.
• Ensure that dishes came out properly cooked/plated.