Andrew Robinson

I was second in charge of the 140 seat capacity ocean front restaurant. Oversaw and operated all "back of house" duties including: menu development, food preparation and service, private events, inventory, pricing, ordering, staffing and managing kitchen crew, troubleshooting & general maintenance.

Co-created, planned and developed the kitchen layout, staffing and menu from scratch. We turned what was previously a hardware store into a popular locally owned restaurant location. I performed all of the duties I mentioned at my time at Ron's Landing. (above)

I began as an introductory cook and advanced my way up several positions to the Sous Chef role.

Duties included: painting, framing, site setting, hauling supplies and other various job site support.

Dishwasher, Prep Cook, Line Cook, Saute Station