Connor Bell

While at this time I was employed as dishwasher, as well as filling other roles, I thought it useful to mention this specific aspect of my job. While not technically employed as a line cook, after around 6 months I began cooking on the line almost every night I was there. I almost exclusively cooked during times of high order volume. Most nights it was me and the business owner cooking for 60-100 people over the course of 3-4 hours. I had little to no training going into the experience, but still managed the stress and learnt most of the menu whilst in those peak periods. Nearing the end of the job I would be the sole cook and dishwasher on the slower days. 9 months before the restaurant closed, there was an attempt to reform the menu and I adapted to the new items over the course of a single demonstration of each item.

While employed as a dishwasher and completing my regular tasks of keeping dishes and utensils clean, I also filled roles of janitor, sous chef, and server. I emptied trash bins throughout the restaurant, cleaned bathrooms, floors, walls, and appliances, replaced grease traps and seasoned grill tops. I prepared food for the next day, and assisted in the kitchen most nights. I memorized seating and table numbers, took drink orders, brought food out to tables, and cleared them afterwards. Due to the high number of roles that I filled, although the kitchen closed at 10:30 PM, and dishes were generally returned by 11, I am reminded of many times where I didn't clock out until 1:00 to 2:00 AM. I left after cleaning the kitchen, cleaning the tables, preparing tomorrows food, cleaning the dishes, removing the garbage, cleaning my station, and any other tasks delegated to me. When the job was finished is the only time I clocked out.

I'd also like to mention that I remained at this position all the way until the restaurant closed. One other person and I moved every non-appliance item out of the restaurant over the course of a singular week.

Worked in invasive species removal using common hand tools across multiple acres of land. Educated on basic plant identification. Learned skills necessary to become a trained serviceperson in pesticide use and preparation.