Joseph Miller

Processed whole animal carcasses into primals and sub-primals, stuffed sausage, cured bacon and deli meat, and handled sales and customer service on the counter. I was responsible for placing supply orders for the shop and organizing the weekly schedule. I handled big-picture changes, forward thinking projects, and helped to push the shop in a direction that increased sales and community engagement.

Prepared high quality seafood dishes at a high volume pace. Maintained rigid sanitation standards both as a principal and as a response to the pandemic. Opened and closed the kitchen daily, worked efficiently during both food prep and dinner service.

Prepared high end, farm-to-table food in both an a la carte and tasting menu format. Opened and closed the kitchen daily, assisted with menu planning as seasons and produce availability changed. Also assisted with whole animal butchery, pigs and lambs. Drove delivery during the pandemic as well as continued to prepare food.

Opened and closed the kitchen daily. Placed orders, wrote the BOH schedule, and assisted with menu planning. Maintained rigorous cleaning and sanitation practices. Prepared high quality local American fare at very high volume. Handled all meat and fish portioning and packaging.