Connor Horne

Contributed two summers to seasonal kitchen operation with a small team of up to 3 cooks on a shift. Worked the fry station the first summer, then took charge of the grill station after returning. Served as unofficial assistant kitchen manager the second summer, training new hires and maintaining order during owner absences.

I worked here in between my seasons at Brown's clam shanty. It was a very different experience as it was much higher paced and was all from scratch. So this entailed a lot longer prep shifts that I enjoyed. Focused on fry and burrito station, ensuring quality I learned valuable skills from the passionate manager, enhancing my culinary techniques and food knowledge.

By far the busiest place I ever worked, almost everyday there was a line out the door at breakfast time. I was trained on all the positions here including all the basic breakfast items like, omelets, pancakes, toast and eggs.

Prepared desserts and salads daily at the restaurant. Would also from time to time work the pizza station.

I started off at chipotle as my first real job my junior year of high school. I was at first working the front line assembling the burritos but after a few months moved into cooking which is where I found my passion for the position.