I'm a born and bred New Yorker who has been working with food since I started working at the age of 16, but all of them have been relatively high pressure. Working take-out and phone/delivery orders at Harriet's for two years forced me to learn to be organized, as the small counter space and massive order count could get out of control, especially... Read more
I'm a born and bred New Yorker who has been working with food since I started working at the age of 16, but all of them have been relatively high pressure. Working take-out and phone/delivery orders at Harriet's for two years forced me to learn to be organized, as the small counter space and massive order count could get out of control, especially on rainy nights. Working on food trucks has also emphasized my need to remain organized within small quarters, but food trucks are essentially their own kitchens so being second in command on a food truck taught me how to run a kitchen on a small scale. Our staff is small but our output can be quite big at time. Having won the best food truck in America award in 2014, this truck can attract quite a crowd at times. As the person running the front, it is my job to make sure the customer is satisfied at all levels. Interacting with me and placing their order, as well as expediting with no errors to make sure the customer gets their food in a decent amount of time and with the correct order. We do not even take names with the orders, its all a memory game for me that I'm quite proud to say I'm very good at. But being in charge of the inner workings of the truck and not just leaving at the end of the lunch shift, catering or event, have taught me the importance of maintaining inventory and other kitchen necessities and keeping an orderly space with a well delegated staff.
I'd like to keep working in food after finishing my degree in Urban Sustainability with the hopes of helping decrease the waste the food industry creates and to work an in an environment that promotes sustainable practices when it comes to farming, sourcing, the preparation of food and the operation of the institution as a whole. It would be ideal for me to be in an environment where I could work my way up and learn as much as possible, when given direction I take off and really step up to the tasks at hand -- I'm no stranger to responsibility as someone who has worked while being in school full-time.
My Dream Job is I would like to work in a restaurant that has a direct relationship with its sourcing or for social justice organizations focused on food.
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General knife handling
Up to 100 covers a night
Up to 200 covers a night
OpenTable or other
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