Ian Dols

Big Grove has been an excellent environment for me to learn and grow, within the first couple months of me working there i was already considered for the lead line position, and im sure if a position had opened up sooner for me to move up again i would have worked to make it to that position.

Currently i am expected to "lead" the line, what that entails is making sure that the line and its line cooks are set up for success for service every day. i am currently trying to push the bounds of that and go above and beyond to show i want and am ready to have more responsibilities.

i have in the past taken on a lot of cleaning and maintaining, i have helped with a lot of the catered events that we have done in the past, coming in on days off even to make sure that normal service and those events go well. i will and have stayed late to make sure my team is well taken care of on busy nights and sometimes just to cover for people who might be going through things and need the night off.

i have currently had 2 specials that have sold fairly well and would love to be given the opportunity to execute more.

Managing 2 separate lines on any given night, i was the only person on the pizza line making up to 50 pizzas a night.

I would often help with and most times exclusively do our catered menus on top of normal service.

i was the only one trusted with making the pizza dough and even in my old General Managers eyes "perfected" it and our pizza sauce recipe.

i would be expected to do prep for the entire line before service every day and keep a clean line.

in the last 6 months of working there i worked under a higher end chef and he elevated the events and dinners we would do. i have worked with foie gras, multiple types of caviar, and multiple types of truffle.

I handled stocking shelves and again making large quantities of food ranging from pizzas to sandwiches and any other thing on their menu.

any time i was not in the kitchen i would be restocking shelves and behind the counter handling money and transactions.

Did inventory, managed the safe and cash register. I had just started doing scheduling by the end of my time there.

I have done large amount of catering orders for this company feeding up to 300 people in one order.

I would also keep employees on track and clean on any given day, also being the closing manager most nights.