Jill Benson

both morning and night shift. prep for morning line make sure station is and ready for a always busy day(300)tickets a day. Salads ,fryer ,flat top expo , sets ,etc.When your not doing your station your are helping with another. Learned alot in a short amount of time, it was a very valuable experience and wouldn't have traded it for anything.But back to Oregon to be near family. Its more than o.k to call the people listed above for more insight into my performance. Have been a linecook for 15 years with as much prep exsperience . But nothing was more eye opening than brewsters! Donny Davis #907 987 0349

• Prepared high-quality ingredients for menu items in compliance with food safety standards.
• Assisted in maintaining cleanliness and organization of kitchen workstations and storage areas.
• Collaborated with team members to ensure timely service during peak hours.
• Executed cooking techniques to produce consistent dishes according to restaurant recipes.
• Operated kitchen equipment, including grills, fryers, and ovens, following safety protocols.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
• Prepared and cooked full course meals based on restaurant recipes and specifications.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
• Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
• Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.
• Enhanced kitchen efficiency by maintaining clean and organized workstation.
• Improved team morale and productivity through effective communication and collaboration.
• Adapted recipes for special dietary needs, enhancing dining experience for guests with restrictions.
• Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.
• Maintained high standards of food safety and hygiene, surpassing health inspection requirements.
• Increased repeat customer numbers with consistent high-quality meal preparation.
• Contributed to significant reduction in cooking time by organizing more efficient kitchen layouts.
• Streamlined prep work for faster meal turnaround, contributing to improved customer satisfaction.
• Coordinated with front-of-house staff to ensure timely delivery of orders, enhancing customer satisfaction.
• Assisted in budget management, helping to reduce kitchen operational costs without compromising on quality.

Prep, linecook , manager. Worked on and off at this great little pub for 13 years. Started as a small restaurant and grew into a local favorite and a busy tourist spot. Ran the line,which included a variety of sandwiches,burgers , salads, seafoods and soups. Preped the kitchen , didi the dishes,made due with a small kitchen staff. Became the manager for about two years at the end. Covid hit and she had to sell the restaurant

• Prepared high-quality dishes in fast-paced environment, ensuring consistency and flavor.
• Collaborated with kitchen staff to optimize workflow and maintain efficient service times.
• Managed inventory levels, minimizing waste through effective portion control practices.
• Assisted in menu development by experimenting with seasonal ingredients and customer feedback.
• Implemented kitchen cleanliness standards, maintaining compliance with health regulations.
• Monitored cooking times and temperatures to ensure optimal food quality and safety.
• Fostered culture of continuous improvement, encouraging feedback and implementing suggestions for better kitchen operations.
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Managed kitchen equipment maintenance, preventing unexpected downtime and preserving workflow.
• Optimized food presentation, resulting in positive customer feedback and increased social media attention.
• Followed health, safety and sanitation guidelines while preparing and serving food.
• Prepared and cooked meals according to recipes and customer specifications.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Monitored food quality and presentation to maintain high standards.
• Maintained smooth and timely operations in preparation and delivery of meals.
• Trained new kitchen staff on food safety, preparation and cooking techniques.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Managed inventory and ordered food and supplies to maintain adequate stock.
• Verified proper portion sizes to consistently attain high food quality standards.
• Assisted in developing new menu items to reflect restaurant's style and standards.
• Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
• Led team in implementing efficient operational procedures to enhance service quality.
• Developed training programs for staff, improving onboarding and retention rates.

On the grill most of the time.Steaks, burgers to temp,bbq shrimp,etc.salad station, fryer, sautee on occasion .Lots of prep. First experience in a large restaurant,learned alot.The volcano in 2018 and the park and restaurant closed they sent five of us to Stovepipe Death valley to reorganize a kitchen that needed some revamping.Short timer there but still a good exsperience

• Prepared and cooked diverse menu items in alignment with culinary standards.
• Maintained cleanliness and organization of kitchen workspace to ensure safety compliance.
• Implemented quality control measures to uphold food safety and freshness standards.
• Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
• Checked food temperature regularly to verify proper cooking and safety.
• Increased kitchen productivity by keeping tools organized for easy access when needed.
• Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
• Boosted employee morale through positive attitude, willingness to assist others when needed.
• Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
• Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.