Nathan Davis

Following food safety protocol via proper cooking, plating, and item identification. Proper portioning and utensil knowledge to preserve on food cost and meeting kitchen targets by providing a healthy cross-training and performance plan.

Production- ensuring all food safety and operation procedures are followed via kvs ( ktichen vs. service times). Proper grill utensils used for placing, storing, and producing breakfast and lunch items. Initiating standard food temperatures to comply with health and franchise requirements.

Understanding basic customer service and in house positions by following training cards, 1 on 1 personal interaction, and menu knowledge while also developing in house personal skills that create a welcoming and effective team environment.

Supporting team member development through training, skill testing, and on the floor performance. Overseeing food cost related issues pertaining to product discard, condiment usage, and in store inventory accounting. Managing cash flow by securing, depositing, and skimming all monetary value entering and leaving the restaurant.