Jacob Holmes

My daily responsibilities include cooking various items on the hot and cold lines. I am also responsible for preparing all items needed for day-to-day operations, including but not limited to trimming steak, making all dressings from scratch, and making a variety of desserts, all while adhering to company recipes to make sure proper food costing and portioning are achieved. I also help make various components of daily dinner specials, including sauces, vegetables, proteins, etc. I am also responsible for running our Bistro kitchen when needed.

I was in charge of preparing food, running the food service line, making coffee, and assisting with other tasks to ensure smooth operations.