Chris Morton

Check in all F&B product from local farm to large kitchen equipment.

Reconcile and verify all orders for accurate quantity and quality.

Direct team to disperse all products to proper kitchen station and walk ins.

Communicate "shorts and outs" to buyers to recoupe products as quick as possible.

Invoicing.

Directed individual station, which changed every 3 months.

Menu development 3-4 weeks in advance to allow time to source all products.

Adhere to sanitation and nutritional standards set by Apple.Inc

Responsible for all hot bar foods.

Adherence to standardized recipes.

Maintain time and temperature logs.

Worked with the team to "set up" the next shift.

Worked all stations in the kitchen.

Fabrication of Meats and fresh fish.

Large scale events. Weddings, Fundraisers ect.

Maintained the Clubs high sanitation and production standards.

Worked and learned from Chef Wayne Brooks.

Worked with Grant Irvine on developing new recipes.