Ryan Victor

. Responsible for creating large scale family meals for a full staff daily.

. Opened and closed the kitchen regularly and in a timely manner.

. Managed staff effectively and kept employees on task.

. In charge of expo many times during service.

. Ensured quality and consistency with food leaving the kitchen.

. Worked an hourly based wage on a 50 hour a week average.

. In charge of making large scale family meals for a full staff on weekends.

. Managed staff effectively and kept employees on task.

. In charge of a sunday brunch special that contained many components, which took time from the start of the week to the end. completed with quality and consistency.

. Made a handful of specials that sold really well with direction from my chefs.

. Lead expo five out of seven days the restaurant operated, including holidays and special events.

. In charge of closing and operating the kitchen by myself most nights.

. Created and modified recipes that would effectively improve overall quality and consistency of dishes and specials.

. Worked hourly based wage on a 50 hour a week average.