Samantha Ferguson

• Worked between three kitchens for breakfast, lunch, and dinner service.
• Worked part time with the baking department making breads and large batch production menu items.
• Worked outside offsite events with live fire grills, kettles, smokers.
• Worked multiple stations.
• Created menu features for dinner service.
• Worked banquet style and plated dinner events and weddings.
• Helped train others on various stations and techniques.

• Selected foods appropriate for individual patients dietary needs.
• Developed diets to meet nutritional requirements for people with special conditions.
• Supported lunch and dinner service for facilities to offer meal options to customers with various dietary limitations and allergy restrictions.
• Reviewed health goals and requirements provided by physicians, nurses and dieticians to offer balanced, nutritious options for patients.
• Prepared food for the cafeteria.
• Worked Action Stations in cafeteria for food to order.

• Maintained consistent quality and high accuracy when preparing identical dishes every day.
• Kept stations stocked and ready for use to maximize productivity.
• Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.

opening and closing duties

grill, pantry, banquet, saute, baker

trained new staff members on their station and equipment

created soup du jours, nightly dinner features, made menu suggestions for daily lunch specials and dinner menu items

Garde Manger, Grill Cook, Pasta Station

Responsible for station set up, break down, and preparation of all mise en place.

 Learned basics for small animal butchery including trout, halibut, pig, and goat.

Banquet cook and prep for private events such as a Derby party hosted by Vanity Fair.

Volunteered/Staged at the James Beard House for one week under different chefs with different menus.

Participated in the Cincinnati Food and Wine Festival of 2016.

Coordinated a group team building trip to the companies butcher in which we witnessed and learned the entire process of our live stock products.

opening and closing duties

grill, pantry, banquet, saute, baker

trained new staff members on their station and equipment

created soup du jours, nightly dinner features, made menu suggestions for daily lunch specials

worked on grill during all shifts.

prep for all stations and menu items

worked on the pass calling out tickets

clean equipment