Fallon Gorham

.Orchestrating with cooks and front of the house Managers to maximize on efficiency and capture sales

.Delegation of all tasks to team members

.Complete knowledge of all recipes currently on menu

..Food quality management, expo.

.Conducting food and product inventories

.Creating and implementing actions plans to reduce big waste items

.Creating balanced daily prep

.Staff relations

-Conducting staff performance reviews

-Conflict resolution and

-Helping grow and motivate staff

.Writing of fair and balanced schedules

.Placing work orders and following up on repairs and maintenance

.Working with the steward to change and place orders with flow of business in mind.

.Cultivate professional relationships with staff and vendors alike

.Attend area meetings to discuss company focus points and plans.

.Working with a team to cook and prepare dishes with guest satisfaction as priority.

.Maintaining one or many work stations at a time to prepare dishes while staying in compliance with food safety guidelines

.Full knowledge of stations recipes, (specs, flavor profiles, quality control points)

.Cleaning and breaking down of stations and equipment

.Training of new staff members

.Working in fast moving environments with several moving pieces