James Harsh

• Carefully interviewed, selected, trained and supervised staff.

• Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.

• Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.

• Prepared for and executed new menu implementations.

• Oversaw front of house personnel to maintain adequate staffing and minimize overtime.

• Maintained a safe working and guest environment to reduce the risk of injury and accidents.

• Conducted timely performance evaluations for all front of house staff.

• Quickly identified problem situations and skillfully resolved incidents to the satisfaction of involved parties.

•  Helped maintain and audit all monies in tills and safe.

• Completed opening and closing duties of ​restaurant in a timely manner.

• Prepared Restaurant for proper handling of food and safety for Steritech audit.

• Helped transition Restaurant into Panera 2.0 Successfully within company guidlines and procedures.​

• Prepared and set up line for cooking.

• Properly closed and cleaned kitchen and line according to restaurant policies.

• Properly maintained cleanlines, sanitation and food safety according to health code regulations​

• Succesfully worked as Sous Chef​ in preparing sauses for all munu items and finalizing the audit of food in apperance bofore reaching the customer.

• Promoted the business through participation in and sponsorship of community events.
• Maintained a safe working and guest environment to reduce the risk of injury and accidents.
• Prepared for and executed new menu implementations.
• Organized special events in the restaurant, including receptions, promotions and corporate luncheons.
• Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.
• Carefully interviewed, selected, trained and supervised staff.

• Properly inventoried​ all donations of food and kitchen equipment. 

• Carefully organized and distributed all food product for donations.

• Prepared all menu​s for fundraiser banquettes, and luncheons.

          (Largest banquet was for 425 people.)

• Organized and developed a team for prepping and cooking of all food for banquettes including daily meals for students and staff. (an average of 200 meals per day.)