Jared Brown

• Oversaw the scheduling of over 50 employees at a given time
• Responsible for the hiring and firing of these employees as this is a high volume seasonal restaurant
• Quality control maintaining a 4.8 out of 5 on open table while doing over 1500 covers on busy days
• Ordering control of product and pricing. Negotiating large volume deals of meat and seafood to save money.

• Developed customized meal plans based on client dietary preferences and nutritional needs.
• Sourced high-quality ingredients from local farmers and specialty markets to enhance culinary offerings.
• Prepared and presented gourmet dishes for private events, ensuring exceptional dining experiences.
• Maintained kitchen cleanliness and organization, adhering to food safety regulations and standards.

Light scheduling duties

Menu development

In charge of kitchen standards

Expo and running of kitchen in absence of Executive Chef

In charge of keeping the standards of, what was the number one restaurant in the state

Worked through every station from garde manger to meat

Management of station with cleanliness, precision, quality, and speed