Zachary Bailey

I was the 1 cook kitchen for a 40 seat Craft Cocktail Bar Open for dinner Wed-Sat. I wrote the 100% gluten free available menu from top to bottom. I also acted as the location's general manager, directing the front of house, and other operations. Weekly sales revenue had increased from 3-5k to 5-7k in less then 3 months (Break even at 8.5k) at a 25% food cost. Unfortunately, because of a burst water heater at one of the owner's other locations, resources for rebuilding the location dried up and the owner had to close the location.

Kitchen Supervisor and Lead Cook, my main area of responsibility was running line operations, Prep, and at night I led the board on grill/assembly with the Chef as outside expo.

As Sou Chef, my main area of responsibility was running line operations, Prep, maintaining cleanliness and organization and training new and existing employees while my chef handled managerial paperwork, ordering, specials, and was our sautee at night while I led the board on grill/assembly.

I spent a couple of years doing corporate dining. Chef manager of several different small accounts, essentially, I was managing a small upscale breakfast and lunch diner in office buildings. I cooked at lunch and handled managerial duties such as food cost, orders and inventory as well as specials and food prep.

Executive Chef of a 130 seat make scratch allergen aware kitchen. I was responsible for hiring (and firing), inventory, orders, food cost, prep quality supervision as well as being the lead line cook/working chef. This location was essentially failing before I came in and within a couple of months I had eliminated food waste, dropped average ticket times, deep cleaned the kitchen, passed health inspection and reduced food and labor costs.

I was a Kitchen Supervisor when they opened Littleton as a new location. This was a $100,000 per week make scratch allergen aware kitchen. Frequently 40 tickets deep, I can keep my cool in high volume kitchen, keeping food moving out the window with very few mistakes or send backs. For scale, on a busy saturday I'd cook 100-150 burgers and other proteins on top of that.

I spent a year as a floating trainer and Rounds Cook helping stabilize their Chelmsford and Nashua location and then spent the next year helping open their Berlin, Wayland and Hopkinton locations. I worked directly for the corporate management rather than specific locational management as I bounced between locations doing opens and helping plug up staffing shortages. 110 Grill is a make scratch allergen aware kitchen.

Seating Capacity for 520, on Mothers Day we did $70,000 for the day. This place was a monster and represents bout the highest volume you'll see in a restaurant kitchen. We would routinely have 100+ items on the screen per each individual work station. The fry station had a handwash sink on it for the dredge fry cook because regloving took too long for the speed we were moving.

I was the Prep Kitchen Supervisor/Opening Supervisor for this 100,000$ per week, make scratch, allergen aware restaurant. I was responsible for food quality and organization as well as the restaurants Dessert/Pastry Chef for our small, make scratch dessert menu. I was also here through the open as a new location.