Michael Rutledge

As a food prep, I prepared a list of jobs, such as salads, grilling meats, preparing soups, chopping veggies, Banquet and wedding preparations,

As a Sous Chef I would run Day to Day operations, such as food prep, cooking in areas such as Saute , Broiler, Fryer, Flattop Grill, ordering, rotating and stocking coolers, cooking for room service also. Banquets, conferences, Holiday dinners ect.

I was a linecook operating, Flat top grill, broiler, Pizza station, Salads.

I ran Saute, Fry, Broiler, Pantry, Prep and occasionally Dish tank.