Mason Cooke

Assistant Kitchen Manager/Sous Chef/Cleaning Manger

Acted as head chef when the chef wasn't present.

I was in charge of handling the most important and difficult prep/sauces (Gumbo, étouffée, pasta sauces, beans etc.)

while simultaneously being the head line cook during morning and night shifts.

Trained kitchen staff and dishwashers in all aspects.

I worked with the owner and chef in assigning and scheduling cleaning of the restaurant .

During the morning shifts I was the top of the totem pole of management which observed the bartenders and servers, as well as the kitchen.

I have done inventory, food orders and have been the main contact for contractors doing service in all areas.

(HVAC, plumbing, tech, pest control etc.)

I'm very seasoned in high volume food service, low staffed conditions, customer relations, and making beautiful food.