EDDIE PATTERSON

• Managed inventory and ordering of food supplies to ensure efficient operations.
• Created weekly schedules for kitchen team based on forecasted business demand.

Crafted a diverse menu of breakfast and specialty dishes, prioritizing quality and guest satisfaction.

Executed themed weekly menus, such as Taco Tuesdays and Barbecue Thursdays, featuring fresh and varied options.

Set up and maintained workstations, supplies, and equipment to optimize efficiency during opening and closing hours.

Cross-trained team members to cover multiple roles, ensuring seamless service during peak periods.

Supported a collaborative kitchen environment, assisting with both preparation and service tasks.

• Oversaw procurement of kitchen food supplies.
• Chosen recipes and menus increased food quality.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.

Cook/Stock Associate

University of Notre Dame

• Received and unloaded deliveries at the dock, verifying accuracy of orders and ensuring proper storage and distribution of products across multiple university dining locations.

• Maintained organized inventory, rotated stock for freshness, and adhered to food safety and sanitation standards.

• Supported culinary team by assisting with prep work during high-volume periods, including game days and special events.

• Contributed to smooth kitchen operations by balancing back-of-house support with hands-on food preparation, demonstrating adaptability and teamwork in a fast-paced environment.

• Managed meal preparation, serving processes, and post-meal cleaning.
• Supported creation of light meals and snacks.