Olivia Lerz

• Cooked multiple orders simultaneously during busy periods.
• Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
• Prepped intricate dishes and worked closely with Chef Hannah Che
• Explored exotic ingredients and learned
• Problem solved on spot
• Operated fryers and grills according to instructions to maintain safety and food quality.
• Set up mise properly and efficiently

This is a pop up that has slowed down now that the Chef has moved out of Portland, but I am still a part of it once a month

• Work grill/fry for myself and saute while also plating salad and other menu items for my station, communicating with entire line for their proteins while rolling my plates out in a timely manner
• Strong attention to plating aesthetics and garnish
• High quality plating control in a fast paced environment
• Kept stations stocked and ready for use to maximize productivity.
• Before service line prep
• Retained consistent quality and high accuracy when preparing identical dishes every day.
• FIFO and walk in self care organization
• Strong communication with my co-workers at all times
• Cleaning checklist at the end of every shift + Sunday deep cleaning

• Planned and executed rotating menus complete with side sauces and accoutrements (for vegan/alt diets too)
• Food Ordering and Budgeting
• Kept stations stocked and ready for use to maximize productivity.
• Followed and created recipes for consistency
• Maintained walk-in FIFO and ingredient quality
• Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
• Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
• Maintained constructive communication with coworkers during fast paced and strenuous service
• Thought ahead while prepping or doing restocking
• Closed fry, saute, and grill amongst other kitchen closing routines

• Prepared breakfast, lunch, and dinner for 200 guests daily
• Helped redirect the company's sourcing to local farms
• Created budgeted menus based on seasonal and local products
• Introduced vegan and vegetarian menu
• Prepped and worked both hot and cold line
• Created and followed daily prep list
• Delegated jobs within kitchen depending on restaurant priorities and employee skill
• Developed processes to reduce waste and improve supply turnover.
• Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
• *This was a seasonal job and I left when the season was over

• Created drinks and menu items based on seasonal ingredients
• Formed relationships with the community and individuals
• Trained in sourcing, cupping, roasting, and latte art
• Trained employees
• Maintained a positive attitude while keeping up on orders during rushes
• Led an event called Wednesday Night Poetry every Wednesday
• Restocked, prepped, opened and closed
• Educated customers on beverage menu items and provided samples of daily brews.
• Listened to customer desires and needs to recommend optimal products.
• Cross trained in cafe/bakery
• Greeted customers at front counter, answering questions and inputting specialty coffee orders into POS system.