Raven Conklin

Reliever, proficient at 10 stations across all outlets. Fine dining, short-order, banquets, baking, and action stations (events)

• Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
• Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
• Developed kitchen staff through training and disciplinary action
• purchased and butchered whole fish from local fisherman, negotiating on price and implementing specials for fish that were not a regular part of the menu
• All prep for the kitchen, from sauces and fresh prep, to fileting whole fish, forming burger patties, slow-cooked pork shoulder.
• Waiting tables and running the cash register.