Ryan Van Camp

Worked 12 hour days / Open-Close / 9am-9pm
Opening Duties 2 hours before we opened consisted of:
Full prep and Restock of an entire kitchen, that consisted of 3 completely different stations, along with cleaning up what wasn't done the night prior.
After the restaurant opened, I would work the entire lunch shift (all 3 stations by myself) with a 50 item menu so I'm very used to having my plate full and carrying a heavy workload
I would take a 30 minute break and come back and work the entire dinner shift as well..
Followed by closing down the entire kitchen, full empty out, wipe down, floors scraped and cleaned, grease traps and hoods detailed..

At this job it was very similar to my most recent one "Back Porch Bar & Grill"
but it was incredibly more busy, seeing as how large of a company it is. So I always worked with a 3-5 man kitchen staff, so I'm used to working very well in a team and as someone who can take direction as well as give it.
I worked 50 hour weeks here, late nights, weekends, holidays
Closed the kitchen 5 nights a week.. that consisted of cleaning and scrubbing grills, spider burners, washing and mopping the floors and putting away/labeling product that wasn't used during the day

I worked at this Location Previously so this one is a bit Redundant However I filled it out again anyway.
Worked 55 hour weeks here..
With that came these responsibilities :
I set the schedule for the kitchen
I had to keep track of the food loss/waste/yield %'s of all the meat we were cutting and selling (It was a steakhouse)
Worked in a 3 man Line Open-Close for 11 hours a day every single week

At this Location I started as a crew member and after 6 months I was fully trained into management.
Worked 60 hour weeks here..
With that came these responsibilities :
Scheduling for the entire staff
Inventory processing
Putting in Orders to distributors
Closing down and checking all the sales/labor % look correct in the system
Counted/Deposited the daily earnings into the safe for pickup
Managing the floor during peak rush hours
Trained in every station so I could fill in the gaps when needed

I started working here at 16 years old as a Dishwasher
After a year of employment I became the Head Cook their.
I Worked 55 hour weeks here as the Head Cook and with that came these responsibilities:
I set the schedule for the kitchen
I had to keep track of the food loss/waste/yield %'s of all the meat we were cutting and selling (It was a steakhouse)
Worked in a 3 man Line Open-Close for 11 hours a day every single week
Detail cleaned the kitchen top to bottom on a regular basis
Full Prep and Stock of the kitchen
Worked on the hardest station during Peak business hours
Trained all new cooks that we hired
Did the interviews for hiring new cooks