Jessie Taylor

• Monitor line processes to maintain consistency in quality, quantity and presentation
• Oversee grill, stove and oven and delegate out duties after every shift
• Collaborate with other personnel to produce and modify menus and selections
• Generate employee schedules, work assignments and determine appropriate compensation rates
• Check walk-in freezer and walk-in cooler prior to each shift to verify correct temperatures and day docks
• Initiate training for new team members on culinary techniques to improve productivity and increase kitchen workflows
• Inventory food, ingredient and supply stock to prepare and plan vendor orders
• Utilize proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs
• Respond to dietary concerns and food allergies, creating dishes to meet customer needs and palates
• Attract new guests with creative marketing initiatives such as themed events or special promotions highlighting unique culinary experiences.
• Lowered restaurant costs by 12% through creative ingredient sourcing and food waste efficiency.
• Optimize kitchen staffing levels to maintain a balance between efficient service delivery and cost management, reducing labor costs without compromising quality or guest satisfaction.

• Streamlined kitchen operations by organizing workflow and maintaining cleanliness.
• Responded to feedback, improving menu offerings and service quality.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.
• Optimized food preparation processes, implementing time-saving techniques without compromising quality.
• Reduced food waste with strategic menu planning and inventory control techniques.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Prepared meals from scratch using authentic, popular recipes to generate repeat happiness
• Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
• Customized meal plans for guests with dietary restrictions, ensuring welcoming and inclusive dining experience.

• Analyzed inventory for optimizing purchasing and minimizing overhead expenses.
• Led kitchen staff by providing training and fostering collaborative environment.
• Inspected dishes for presentation and flavor before serving to uphold restaurant reputation.
• Designed menus to reflect seasonal availability and cater to diverse dietary preferences.
• Placed orders to restock items before supplies ran out.
• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment.
• Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
• Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
• Engaged with customers to gather feedback, using insights to refine dishes and service.
• Negotiated with vendors for better pricing, improving profit margins without compromising on ingredient quality.

• Manage CEO calls, calendar and email
• Take meeting notes
• Travel arrangements
• Answer phones
• Bank deposits, etc

• Greet each lane/table within 2 minutes of being sat in the restaurant
• Be able to learn the menu and describe menu items to guests
• Follow responsible alcohol service standards to ensure guest safety
• Upsell menu items, chef specials, and featured desserts
• Ability to use the Point of Sale System
• Interact with guests to create an engaging and entertaining experience
• Provide wait service for group and event guests per the instructions of the Group Services Manager or MOD
• Pre-buss tables and lanes
• Assist as needed in other areas as requested by a lead or manager
• Maintain uniform standards and a professional appearance

• Train new servers