Lance Bollens

Assisted with day-to-day operations, working efficiently and productively with all team members.

Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

Created identical dishes numerous times daily with consistent care, attention to detail, and quality.

Prepared food items in compliance with recipes and portioning control guidelines.

Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.

Completed daily food preparation and expedited service during bustling business hours.

Distributed food to team members with efficiency in high-volume environment.

Cooked regular menu items and seasonal offerings according to corporate standards and guidelines.

Cleaned and maintained kitchen equipment regularly.

Gathered, inspected, and maintained wood for the wood fired grill.

Cooked and prepared various steaks, to temp, of various weights. (4,6,10,12, etc)

• Worked to ensure a positive and hassle-free customer experience, handled food with sanitation and safety in mind, worked to ensure a neat and attractive sales environment, assisted in the setup of visual displays, closing/opening duties; interaction with money and POS systems, various positions split into categories (Serving, managing, Order guides, etc.), guest interaction, retail interaction, inventory, stock, maintaining/oversight on crew and overall store operations, upheld corporate standards.

Handled overall operations for food events at the OSU Stadium and The Schottensteins Arena for the guests in the suites, served meals by reviewing recipes, assembling, combining, and cooking ingredients, maintaining a sanitary kitchen, executes cold food production in accordance with standards of plating guide specifications, attends to the detail and presentation of each order, places and expedites orders.

Handled food with sanitation and safety in mind, standard opening/closing kitchen duties, observed equipment checklist, temps, fryers, etc. Handled scheduling, hiring, ordering, receiving and other management related duties. Executed burger and soup specials every Monday, as well as, maintaining standards for a successful operation. Trained and mentored kitchen staff on food safety practices and culinary techniques, resulting in improved team performance.

Maintained and executed dishes, to order, by specification. Cleaned and maintained equipment, closing duties, as well as helped to ensure team execution of Chef's required standards of operation, as well as my own.