William Spear

Job description is similar to my duties at the standard pour, however I did gain a few new skills and insights from this job.

• Learned to accurately temp meat including burgers, steaks, and tri tip

• Gained a better understanding of the relationship between BOH and FOH

• Facilitated regular and respectful communication between BOH and FOH

• Learned how to use a smoker to prepare various meats including brisket, pulled pork, pastrami, ribs, and chicken

• Worked with the head chef to make suggestions on menu reduction on a basis of profit margins and rates of sale

• Worked with head chef to develop an efficient method of communication and expediting within the kitchen

• Gained a better overall sense of what it takes to operate a restaurant in regards to finance, scheduling, food orders, and interpersonal relations

• Started as a dishwasher but attained line cook position within 4 months

Duties as a line cook included:

• Preparing all food items, gained proficiency at every station (Fryer, salads, flattop, grill)

• Maintaining high levels of cleanliness pertaining to the kitchen and personal hygiene as directed by superiors

• Multitasking in a quick and efficient manner, being able to work several tickets at a time

• Making sure food quality standards are met

• Expediting tickets to ensure all entrees and sides included on a ticket were delivered at the same time and at the appropriate temperature

• Practicing safe and effective knife skills

• Deliver dishes with proper plating techniques and being mindful of presentation

• Aiding leads by training new employees

• Coming up with ideas for specials that are able to be prepared in a timely manner, meet adequate profit margins, and match the impression of the main menu

• Provided customers with accurately sized equipment in a timely and organized fashion

• Fielded customer complaints and inquiries regarding equipment sizing and issues

• Maintained an acceptable level of cleanliness in regards to rental equipment and shop