Paul Huddleston

Worked with the head chefs on creating various and craft salamis, made desserts every day as part of preparing my workstation, trained in vegetable and fish preparation and cooking, promoted within two months of starting, trained 3 employees in the appetizer, salad, and dessert station, worked 50+ hours when not in school.

Worked as a prep cook, line cook, expo cook, pizza cook, and dishwasher, promoted within three weeks of starting, offered a management position within two months of starting, worked 55+ hours a week when not in school.

Led a team of 10+ hosts in a 440 seat restaurant, trained 10+ new employees, promoted to lead host within two weeks of starting, supported servers and kitchen staff by running food, greeted nearly 1000 people a day, made dozens of custom menus everyday, opened the restaurant, worked 60+ hours a week.