Matthew Hess

Preparation and plating of food for service, all shifts

maintaining clean and well-stocked stations. Training of new hires. Regular kitchen and equipment maintenance and cleaning. Here, I do a little bit of everything, including prep and ware-washing, but my main duties are cooking for dinner service on the saute and broiler stations. I close the kitchen 6 nights a week and supervise two other kitchen employees

Preparation and plating of food for service, all shifts. Maintaining clean and well-stocked stations. Regular kitchen and equipment maintenance and cleaning. Here, I worked every station, and was responsible for prepping, stocking, and working the grill and fryer stations. The reason why I was there for such a short time period is that the Executive Chef left to open a new restaurant and asked if I would join him, and that is the Fort St. Station, where I am now employed.

Responsible for preparation and plating of food for service and putting together caterings. In addition, I prepared, stocked and maintained a buffet for Sunday Brunches. Here, my main duty was working the saute and broiler stations for dinner-service, closing the kitchen five nights a week, and supervising three kitchen employees. Responsible for creating soups and nightly specials for a fresh-sheet.

Preparation and plating of food for dinner-service. Maintaining clean and well-stocked stations. Regular cleaning and maintenance of all kitchen equipment including fryers, ovens, grill, flat-top, salamander, etc, as well as regularly-scheduled deep-cleaning duties. Worked a rotating schedule to include working all stations throughout each week. Pantry was the busiest station on the line, which I worked by myself three nights a week. 

Line cook, all stations, all shifts. All kitchen duties including supervision of two kitchen employees and working a late-night breakfast shift one night a week until 5 a.m. Creation of soups and weekly specials for a fresh-sheet