Natalie Altman

This is the restaurant I've been waiting for for over a decade. We opened with the concept of being farm to table, to a more metropolitan area sounds pase , but to a small town like Gettysburg only comes once a decade and lasts for less. I took this job to work for a chef that moved home after working for Sean Brock at Husk, my role as his sous chef was short lived as he decided ro leave the restaurant industry for better benefits and more time to raise a family. for a month all of the many moving parts of working with small farmers, micro growers, aperies , scheduling, hiring, firing and just keeping my own head above water became my responsibility. We now have two chefs though the hours they can work are limited, i work about 75 hours a week, on stations, as a float on weekends, and staying late to bake after shifts while our pastry chef is working two days a week.

• Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.

• Menu Planning for pre fix dinners
• Seasonal Dessert menus
• Training new staff , teaching and explaining cooking techniques
• BOH employee scheduling
• cooking staff meals
• deep cleaning stations and walk in
• Ability to "float" and cover all stations or assist as needed

• After the resignation of the head banquet chef and sous chef, I was in charge of a sixty seat restaurant and lounge with three working kitchens. I ordered, prepped, cooked, cleaned and had staff meal daily for up to thirty hotel employees.
• I created and priced menus, made seasonal desserts, performed all prep work and cooked dinner service, deep cleaned and many times washed all dishes for restaurant and up to 300 person banquets.

• I worked line and prep for the few months before culinary school started

• Company Overview: R&D for a ground floor farm to table restaurant owned by South Mt
• Creamery
• I created recipes for high volume reproduction, all dairy ingredients and eggs supplied by South Mt
• Creamery, cookies, yeast rolls, sweet rolls, pies, cakes
• A dream job
• R&D for a ground floor farm to table restaurant owned by South Mt
• Creamery

• Kept kitchen clean to health inspector's standards, passing first inspection for 2017
• Responsible for all prep items on a
• And able to work all kitchen stations equally well
• Ran sauté and responsible for three dinner specials a night
• Often helped on dish when dishwasher called out
• Verified proper portion sizes and consistently attained high food quality standards

• Assisted the chef in coming up with seasonal desserts conducive to the menu and inventory
• Made fresh breads daily for prep
• Baguette, Brioche buns, Seeded Rye, and Rosemary parmesan biscuits for brunch
• Responsible for a station during service and adequately prepping for service
• Helping keep food cost low and coming up with creative ways to cut down on waste and cross utilize ingredients
• Responsible for having three dessert menu options stocked at all times

• I was hired as sous chef to assist Chef Dave in opening the restaurant
• We worked together on revising a New American style comfort food menu based on french techniques and locally sourced seafood heavy
• Having been a chef in Maryland for the past two years, I was able to assist the chef with purveyors I had already been familiar with
• Together we built the kitchen from scratch and worked as a team with a common goal: Giving the dinners the best dining experience as our combined talents and trickery allowed
• Responsibilities included: Conducting interviews with aspiring employees
• Training staff and answering daily questions keeping track of labor cost
• Assisting the chef with new innovative dish ideas finding the most efficient ways to recreate a dish for service

• Responsible for cold line prep and plating
• Keeping up with sanitation guidelines, Cleaning out lowboy after every service, sanitizing cutting boards, switching out all 6 and 9 pans
• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines

• Company Overview: Bushwaller's is an Irish themed tavern with a large bar crowd
• Responsible for making and pricing seasonal menus and bar menu
• Keeping all menu items Irish in nature
• Working with master brewers for Flying Dog, Du Claw, Heavy Seas and Jim Beam pairing a 5 Course dinner for 40 diners
• Creating a recipe book for all prepped items
• Building a five option dessert menu of Irish themed desserts
• Hiring and firing
• Outdoor venues: Obtaining licenses and making menus for events such as In the Streets Frederick, Frederick Beer Week, and Alive at 5 on the creek
• Reduced food costs by 28 percent by using seasonal ingredients, setting standards for portion size and minimizing waste
• Bushwaller's is an Irish themed tavern with a large bar crowd