Sarah Haser

Operate a small family owned greenhouse seasonally.

Raise vegetable, herb, and flower plants to sell onsite and to garden centers locally

Oversee daily kitchen operations, ensuring adherence to food, safety, and sanitation standards

Develop and implement menu offerings while keeping cost and labor efficiency in mind

Train and mentor kitchen staff, fostering skill development and teamwork

Manage food and supply inventory, ingredient sourcing, and reducing waste

Conduct regular performance evaluations for kitchen staff

Established vendor relationships for sourcing quality ingredients, ensuring consistency and product delivery and price stability

Place food orders with suppliers on a weekly basis, taking into account kitchen budget

Keep kitchen staff in compliance with safety and food regulations

Manage staffing, schedules, minimizing labor cost while maintaining optimal kitchen performance during peak hours

• Supervised seafood handling and storage processes, ensuring adherence to quality and safety standards.
• Trained and mentored team members on best practices for seafood preparation and customer service.
• Managed inventory levels, optimizing stock rotation to minimize waste and maintain freshness.
• Lead a motivated team focused on delivering outstanding customer service and a fast paced retail environment
• Managed daily operations, including opening, closing procedures, staff scheduling, order processing and merchandising updates as necessary