William Wessel

I currently have three rolls and a prep cook in the mornings, a operations cook at the cafe, and a lead line cook at the primary kitchen at nights.

• Supervised kitchen staff to ensure efficient meal preparation and timely service.
• Developed and implemented new menu items based on seasonal ingredients and customer feedback.
• Trained junior cooks in cooking techniques, food safety, and sanitation standards.
• Streamlined kitchen operations by optimizing workflow and minimizing food waste.

• Prepared high-quality meals in accordance with seasonal menus and club standards.
• Collaborated with coworkers to ensure timely service during peak hours.
• Implemented food safety practices to uphold sanitation standards consistently.

• Oversaw daily operations to ensure efficient service.
• Developed staff training and quardiate team performance and operational knowledge.
• Implemented process improvements that streamlined workflow and worked on cleaning logs and closing operations.
• Coordinated special events, managing logistics and vendor relationships for seamless execution.

• Supervised kitchen staff to ensure efficient meal preparation and service.
• Trained new team members on food safety protocols and cooking techniques.
• consistently executed morning responsibilities for kitchen operations. such as setting up the line turning on equipment and facilitating clean opens

• acted as grocer/clerk, recommending cuts of meat and talking about where and how we sourced our product
• Assisted with daily inventory management and stock organization.
• Processed customer transactions using pos systems.
• Handled customer inquiries and resolved issues.