Danielle Johnson

Cooking, prepping and stocking whatever station I was assigned to so Impinger, taco, fry, grill and expo

• Working the front counter as cashier, or the drive thru window taking orders, cashing out and handing customers their food. Working either the line, fry or broil making sure the food was cooked and/or prepped and made for the customers orders

• Supervising the kitchen staff making sure they did what needed to be done for the shift and helping them make, food, prep serve the guests

• Supervising the kitchen staff making sure they did what needed to be done for the shift (i.e. prep and stocking their stations) and helping them make, food, prep for the dining room guests and Togo orders, making catering trays for parties in house and pick ups, training new kitchen staff, making the schedule for kitchen staff

• Prepping and cooking food for the guests on a flat top (steak, chicken (curry, regular or jerk) shrimp and veggies, noodles (uni, rice and lomein)

• Cookig/prepping food for the front line and carryout. Making pasta (spaghetti 3-5 cases, penne 1 1/2 bags and ravioli 1 case) for the day in the pasta cooker, sautéed veggies and pasta on the stove top, cooking piada sticks, sausage and Broccoli in the oven, grilled and cut chicken and steak, grilled salmon to order, fried chicken tenders and calamari

• Helping make sure food was hot (soul food side's, grilled and fried items as well as desserts and drinks for orders placed
• Taking walkin and callin orders for guests as well as cashing them out, giving the order to the boh to make the orders, expedite the orders checking that they are correct and hand them out according via ticket numbers given when the order is placed

• Making the online orders for the drivers to deliver, prepping and cooking foe whatever station I was assigned to, fry, pizza, taco, stove, salad

• Cooking rice (fried and plain), chow mein noodles with veggies and eggs for the front line and drive thru, frying egg rolls, gyoza, edemame, crab racoon, chicken for the front line entrees, cooking chicken on the flat top for teriyaki
• Prepping the veggies for the entire cook line
• Washing and storing dishes if closing

• Hostess: Greeting and seating guests, cleaning the tables,
• Carside: Taking online and walkin orders, cashing out guests, packing and serving the guests their Togo orders, taking orders,
• Server: putting orders in for the cooks to make, giving drinks and making sure the guests get what they ordered, cashing them out,
• Prep cook: prepping food for the cook line to make for the guests,
• Expo: putting together the orders for the servers and the runners to give to the guests

• Cashier/Carryout: Cashing out guests and handing them their orders, making online and callin orders for guests and cashing them out and making sure.they get their orders, making the guests entrees on the line as they ordered, prepping food for the Carryout and front line,
• Corporate Trainer: training cashiers, line people and Carryout staff for new store openings (9 locations, 3 out of state)

• Cashier: cashing guests out, making sure the dining room stayed cleaned and stocked as well as the restroom
• Line: Starting off the guests entrees and sometimes making my way down the line with their order giving them what toppings they want on their items
• Expo: making sure the items are correct and that the guests get everything they order and pay for
• Prep/Kitchen: Making the salsas, guacamole, cutting peppers and onions, marinating the chicken and steak for the grill, cooking rice in the rice cooker, properly boiling the barbacoa and carnitas and beans
• Grill cook: cooking steak, chicken and fajitas for the line and togo, making sure the line is stocked with hot items from the grill and kitchen
• KMIT: All of the aforementioned plus computer inputs