Dalton Ridlon

• dishwasher.
• prep cook: prepared all in house sauces, condiments and aoil's. made pico de gallo sliced and portioned meats (top round, turkey, corn beef, sliced romain lettuce for salads. prepped fish and fish batter. stocked line of sauces, meats and the fridge for fryer. organized, consolidate and clean walk-in fridge. cleaning sanitize back prep table, taking out trash. sweeping cleaning floors.
• line cook. Frycook: cut and cook corn tortillas for chips. cooked fries, fish, prawns, fish wraps. chicken fingers and other monthly specials. flipping oil and cleaning fryers and its station at the end of the night. Griddle: made sandwiches, Quesadillas and black bean patties for vegan burger's Grill: cooked burgers, chicken brest and steak skewers. Pantry: prepared salads, soups, chills. fish for sandwiches and made all desserts.
• Opener: opened kitchen, turned on all equipment, stocked each station with its sauces meets and produce. unthawed meats, fish and other specials as needed. made tempura and other sauces needed throughout the day. learned to order and stock store of produce meats and dry goods used by the whole store. jumped to line when needed and PrepCook.

Lead Line Cook: worked Grill, called orders for each station and oversaw plate presentation and time management for each station as they push orders.