Sam Wilson

My main responsibilities included preparation and execution of house-made soups and chai in accordance with company recipes. In addition to that, I also assisted in the production of scones, rugelach, and breakfast burritos, as well as closing duties.

My role as team member was largely focuses on the back of house preparations and production of menu items. WPBC features a menu of entirely house-made sauces and cheeses, sustainably and locally sourced grass-fed beef, and no refined or artificial sugars. I lead the daily production of cheese-making, vegetable preparation, and hand-cut French fry and burger staging. Additional duties included receiving and properly storing product deliveries, washing dishes, and assisting cooks on the line during service.

In my role as cafe chef, I oversaw the day to day operations of a small cafe located in a business park; I opened and closed the cafe, developed menu specials and seasonal catering menus, executed daily breakfast and lunch service, inventory and product ordering, all while managing a small team of 5. This role allowed me to interact with people all across the business campus while attending meetings on catering orders, upcoming events, and more.

As Kitchen Manager at the Copper Crust Co., I oversaw day to day operations of the kitchen, bakery, and front of house. As KM, I was involved in inventory and product ordering, food preparation, and planning for large catering events. Some of the food preparation involved curing, brining, and smoking various items like salmon, bacon, and turkey, pizza dough production and pizza oven operation, using an industrial sheeter for our house-made croissants, scones, and more, as well as daily quiche and hand pie preparation.

• This specific Sodexo account was located at Franklin and Marshall University. At this position, I was able to gain a wide array of experience. My role started out as simple execution of dining hall dinner service for ~700-800 students every night that encompassed vegetarian, vegan, gluten free, and more dietary specifications. The role grew over time to see me be more involved in large and small scale catering events, menu planning, overseeing in-house safety audits to assure good standing, running student-community events (cooking classes), and much more.