Erin Woodward

When i first started at Morning star i was a lead line cook. Within time i have worked my way through lead line cook, sous chef, executive sous chef to now the executive chef.

I went through 6 months of an intensive executive chef training program before being promoted. I am qualified in menu making, schedule planning, Food ordering (us Foods), inventory taking, leadership, avid invoicing, and management serve safe certified.

experience in each station:

prep, salad station, pizza station, Grill station,

flat top station, and the frier station.

At the Cheesecake Factory within the station you are assigned for the day you work both hot and cold side. Very fast passed, have to use time management, pay very close attention to detail. Every item on their menu is specific to recipes. If it is not made 100% to recipe then it is not up to cheesecake standards and has to be remade.

I worked almost all positions in the kitchen

expo

frier

grill

broiler

make line

prep

dishwasher

I worked every station in the kitchen other than the drive through.

experienced in

grill

flat top

frier

stove top

expo

ice cream machine

soda machine

I cared for 2 young girls who lived in my parents Neighborhood. Made lunch everyday. Did fun arts and crafts. Like fingerpainting, water color, make tie blankets, etc. The family had 2 large dogs that we would take on walks daily. on school days I would pick them up from the school buss. Help them with their daily homework.