Performed many different positions in both front and back of house including prep cooking, research cooking, wine service, expo, and line cooking as well as occasionally bread baking. Many different service styles took place in this "chef's collective" including fast counter service, set menus, and wedding caterings.

Prepped seasonally rotating mise en place and worked a daily tasting menu style service. Occasionally responsible for a new dessert or pasta special.

Helped organize kitchens tasks day to day to maintain quality service, cleanliness, and efficiency during service as well as helping to train new hires and rotating responsibility for inventory management and prep with the chef de cuisine. As expo: Organized tickets ringing in during service to ensure dishes were being made and served to guests in a timely manner.

Along with a single coworker was responsible for carrying out daily mixing, portioning, shaping, baking, and delivering various fresh bread products for multiple restaurants and store fronts within company.

Carried out daily prepping and line duties for breakfast service in a high-volume, fast paced, diner style environment.

Prepped and baked necessary desserts and breads for two restaurant's daily service as well as training new hires, and creating dessert dishes for private "Chef's Table" reservations at least once weekly.

Performed both front of house barista duties (espresso dialing, making house drinks, maintaining a clean work environment) and back of house duties (baking and stocking a daily rotating supply of gluten free and non gluten free pastry options), while also delegating tasks, creating a weekly schedule, and training new team members.