Erin Sepelak

• Setting up station for dinner service
• Prepping any needed components for desserts or petite fours
• Working the shaved ice machine during service
• Scooping ice cream and doing expo at the pastry station
• Cleaning up and closing down the station

• Setting up the pastry station for both lunch and dinner services
• Working the line and closing after service has ended
•Preparing components for dishes on the menu, help Chef R&D for
upcoming dishes and events
• Training new staff and making sure they are confident in what needs to be done, along with feeling comfortable on the team

• Taking inventory and filling cold case when needed
• Prepping dishes for cold case, along with making requested items for
guests
• Working the hot bar and refilling when necessary, communicating and serving guests
• Preparing catering orders

• Worked the register and took orders, answered any questions guest had
• Did production and worked the line, also refilled the line when needed
• Ran food and bused tables for guests, washed dishes and utensils

•Made sure the cafe stayed clean by wiping down surfaces and tables, sweeping and mopping
• Throughout my shift I would restock beverages, condiments, and ice
creams
• Helped close the cafe