Stephen Toyofuku

Paolo and Donnie opened The Chicken Supply in 2021 end of October. I've been their since the beginning initially to do all of FoH (post wrist surgeries), and my role after year one has evolved into an multiple-role/ managerial position.

• Built out FoH order system, pass, expediter
• Product ordering: drinks, produce, meat, dry goods, etc
• Scheduling, menu/ recipe refinement, team management
• Coverage for service/ prep: cooking, cleaning, organization

Opus Go was Opus transition to (to-go) service during the pandemic.

• Brunchbox FoH cashier

Homer is an WoodFire Only Mediterranean inspired restaurant. Seasonal Pacific Northwest Ingredients: fermented, pickled, fired in over a grill, wood burning oven etc. 50 Seats (chef counter, tables and bar), 4 person line + 5 FoH/ Bar.

• Prep: Breaking down chicken, making pita dough, house dips: hummus, lamb ragu, labneh, sauces, etc.
• Grill: Build/ manage woodfire, grilled veg, red meat cuts, fish
• Oven: Woodfire management, pre-bake Initial pita, roast veg, braised lamb ribs, roast chicken
• GM: Knife/ Prep heavy station, pre-smoked + grilled veg sides, salads, pickles.

Opus Co was the restaurant previously where The Chicken Supply was, and Paolo was the Sous Chef. All-Wood Fire, hyper local / seasonal, 22 seats, , 3-man line + 2 servers, casual chef's tasting.

• Prep: Seasonal Ferments and Pickles, Fish Butchery
• Service: Wood Fire Grill, Cold Sides, dessert + dish

Revel is Rachel Yang's fast casual restaurant, which during this time period was in a temporary location in SLU, during Revel Fremont's renovation. Korean/ International Flavors, 40 Seat (counter, table, + bar), french top + charcoal grill, Lunch + Dinner, 3 person line, 6 Server/ Bar for service.

• Managerial: ordering, scheduling, hiring, opening/ closing, organization
• Prep: Oversee prep team - dumplings, noodles, pickle, kim chee, bulk green prep, assist in grill butchery - shortrib, tuna, specials, assist in saute prep: pancake batters, noodle sauces, station protein cooking/ portion
• Service: Work Pass/ Saute 1, also fill in as needed on Grill or Saute 2/ GM.
• Menu: Maintain/ modify the Revel original menu for the smaller space, recipe development for specials/ rotating pancakes, dumplings, and vegetarian items.
• Misc: Event Prep for Chef, coverage or prep for other restaurants in the company, pop-up menu prep/ development

Joule is Rachel Yang's flagship restaurant, slightly more formal, loosely Steakhouse formatted menu, with Korean/ Asian/ International flavors. 50 Seats (Tables, Counter, Bar), 4-5 person line, 7 server/ bar. Weekend Brunch/ Dinner 7 days.

• Prep: Rotating brunch prep, specials, fish and red meat butchery, noodle fab, sauces, kim chee, pickles
• Saute: Mackerel, seasonal fish(salamander, oven), noodle, rice cake, fried rice, eggplant, cauliflower (saute pans)
• GM: Pickle/ Kimchee sides, salads, tartar, shrimp cocktail, bone marrow, dessert
• Brunch: Hash, Hashbrown, Poached Eggs, scallion pancakaes, shrimp and grits
• Menu: Did 2 main vegetarian noodle dishes: MaLa sesame noodle, and young coconut spring pea and garlic noodle

Revel the mainstay fast casual place of Rachel Yang's original location and size. Modern/ internationally inspired Korean flavors and dishes. 7 days a week lunch/ happy hour/ dinner/ weekend brunch. 75 Seats + Bar Standing Area (Tables, Counter, Bar, Patio). 4-6 person line, 6-8 Server/Bar for service.

• Prep: Brunch + specials, kim chee and bulk pickles. Butchery for bone-in short rib, whole albacore, lamb leg.
• GM: Side sauces + pickles + kim chee, lamb salad + 2 rotataing, desserts, seasonal hot pot, RICE.
• Saute: Kim Chee Pancake + Rotating Pancakes, Crab Noodle + Rotating Noodle.
• Grill: Ricebowls - Tuna, Shortrib, rotating Veg, dumplings - shortrib + rotating pork + rotating veg
• Brunch: Congee, Rice Bowls, Eggs, omelettes, dan dan noodles
• Menu/ Recipe: Brasied Kolhrabi Salad, Moqueca Miso Hot Pot, Loco Moco Bacon Curry, Pork/ Shrimp "Char Siu" Dumplings

Hakkei, now closed, small family run Japanese restaurant. Upscale Inaka food specializing in Oden, with a reasonable price Kaiseki. 20 Seats (Tables) 2 man line, 2 servers.

• Prep: Prep and preset Hot Pots, zensasi platters, and desserts.
• Service: Dish washing kitchen tools, tempura + kakiage, hakkei steak, tsukemono, yaki onigiri, kamameishi, and desserts.