Cole Mallas

I worked five days a week as a closer and a cook, I was on my own making food for full shifts alone, this included toasting buns and making meat, running the fry station, preparing and packaging the food, and sending it off to be bagged. (restocking as necessary, keeping the food line clean and stocked, and prepping for pre-rush then eventually the close.)

I do both opening and closing shifts, my job duties are different each day. I do everything from taking and cashing out orders, to baking bagels, to doing dishes and closing the store down.

My title is line cook, but I can do anything needed in the store. I generally make food but, I am always moving around to fill in positions in order to get the customers their food in a efficient manner.

My job includes setting up for business by prepping and making sure all required materials and ingredients are ready prior to peak business times. As well as assembling dishes for customers, and ultimately closing down the store after cleaning all things necessary.

I was the person running the headset for drive thru as well as bagging food and getting everything to the correct customer.

I was mainly an opener, which required prepping all ingredients, stocking everything needed, and setting the store up for the day. I also was the cook on the pizza line.