Nicholas Young

Stations: Saute, Broiler, Carver

Cuisine: Scottish Steakhouse

• Cook main dishes on a saute station
• Cook all steaks in a broiler, ensuring that they are all cooked to the requested temps
• Cut steaks by weight off of a rib roast, maintaining a yield ratio of 85% or higher
• Expo tickets and coordinate all fire times with other stations and FOH
• Prep all mise and stock proteins before service
• Wipe down and shine station at the end of the night

Stations: Saute, Fry, Grill, Oven

Cuisine: Peruvian

• Cook main dishes on saute and fry stations
• Cook steaks and skewers on a woodfire grill
• Prepare dishes quickly and cleanly for services ranging from 100 - 400 reservations
• Set up and prepare station before opening and close/ store mise at closing
• Finish PM prep
• Consolidate walk-in
• Wipe and polish station at closing

Stations: Pasta, Fry, Oven

Cuisine: Meditteranean

• Prepare dishes quickly and cleanly for services of 100 - 400 reservations
• Set up mise before opening, ensuring backups
• Prepare pasta dishes according to recipe
• Fry fries and calamari, cook bar pizzas in oven
• Wipe down and shine station, clean floors before closing

• Make prep list according to production sheet
• Complete all prep items according to recipes
• Cryo-vac and organize all items according to their corresponding farmer's market destinations
• Take inventory and coordinate shortages and necessary item orders to chef

• Complete each prep task as specified on prep list
• Stock stations with mise for PM line cooks
• Manage time efficiently to ensure that all prep tasks were done at the end of each shift
• Wipe down and polish station and equipment at the end of each shift

Stations: Pasta, Pizza

Cuisine: Italian

• Prep sauces, pizza dough, and toppings before opening
• Receive produce order and organize it into fridges
• Cook pasta dishes according to recipes, hand stretch pizzas and top them according to customer order
• Wipe down station before night crew arrival

• Prep items according to a prep list
• Organize, consolidate, label all items in walk-in
• Operated dishwasher and manually washed dishes to clean all chinaware, silverware, and cooking utensils
• Wipe down, shine station and clean floors at closing

• Debone, filet, dice salmon a all fish for poke bowls
• Cut all vegetables and other toppings, make aiolis
• Maintain thaw schedule for fish
• Wash and stack mixing bowls and utensils
• Wipe down and shine station, clean floors at closing

Stations: Woke Saute

• Cook chow mein, fried rice, and teriyaki chicken on a large wok
• Unload produce order and organize freezer and fridge
• Maintain thaw schedule for chicken and beef
• Hand wash and stack dishes
• Wipe down and shine station, clean floors at closing