Zachary Schneider

• Oversaw daily line operations to ensure and exceed standards of food and service quality.
• Expediting line.
• Coordinating ticket times amongst a 4 station line.
• Menu development. Changing menus seasonally and based on availability at market.
• Recipe costing at 28% food cost.
• Recipe writing. Staff training and development of recipe and products, reflecting company standards.
• Product ordering, management, and month end inventory.
• Commissary kitchen ordering.

• Oversaw daily line operations to ensure and exceed standards of food and service quality.
• Expediting line.
• Coordinating ticket times amongst a 4 station line.
• Daily food prep and insuring all production tasks completed in a timely fashion.
• Meat fabrication.
• Product management. Ensuring proper rotation of product.
• Staff training in accordance with standards of chef and restaurant.
• Managing staff labor hours.

• Knowledge of all positions along kitchen line.
• Cook proteins to specified temperatures.
• Cook and plate dishes according to restaurant expectations.
• Proper product rotation and stocking of stations.
• Maintaining a clean and properly sanitized kitchen space.
• Completion of prep projects.

General knowledge of recipes and products.

• Knowledge of all positions along kitchen line.
• Cook proteins to specified temperatures.
• Cook and plate dishes according to restaurant expectations.
• Proper product rotation and stocking of stations.
• Maintaining a clean and properly sanitized kitchen space.
• Operating dish machine.
• Completion of prep projects.
• General knowledge of recipes and products.
• Receiving and processing of daily orders.