Harper Shea

Completed numerous food prep jobs daily to effectively serve the menu items from the station(s) I was responsible for. Received and stored orders properly. Kept a clean and organized workspace amid multiple other tasks in a fast paced environment. Gained experience in food execution for private events, from preparing passed appetizers to plating salads and dinners for over 300 wedding attendants. For events I also created and replenished displays (cheese, fruit, raw bar, pastries, desserts, etc.), worked at carving stations, and monitored/maintained buffets.

Worked three seasons (Jan-Mar 2022 and 2023, May-Oct 2023) as a cook at this rural wilderness lodge. I Worked alone to present a breakfast and dinner buffet for up to 50 guests as well as staff members. There were packed lunches prepared by other employees for which I baked homemade cookies and bread for sandwiches. Each dinner included a protein, vegetable, carb, soup or salad, bread, and dessert. Breakfasts consisted of eggs, fruit salad, baked good, oatmeal, and bacon or sausage. For all of these meals I accommodated to dietary restrictions of the guests to make sure there was something for everyone, and that cross-contamination hadn't occurred for people with serious allergies.

Started as a dish steward and french-fry puncher and eventually began doing many more jobs in this kitchen. This was my introduction to prep cooking and preparing à la carte menu items on a hot line.