Responsible for the operations of a 30 person kitchen crew ranging from dishwashers to career chefs. Creating original menu items each quarter to reflect the season. Managing costs of daily operations from labor to food and supplies.
Nov. 2011 to Feb. 2013 (1 year and 3 months)
Role & Tasks:
Responsible for all kitchen operations,creating desserts to specialty sandwiches and planning menus for holiday parties.