Cb&potts restaurant and brewery
August 2010 — Present
Started out as a prep cook working about 30 hours a week and worked my way up to a sous position working 55 hours a week. I do anything that needs to be done ,from dishes to prep to expo to working a station as well as covering shifts. I am very familiar with doing vendor orders from several vendors twice a week. My daily tasks include but are not limited to, daily opening paperwork(nightly inventory ,labor ordering ect )keeping an eye on labor,setting up kitchen for the day ,getting all cooks situated for the day and anything they might need as well as setting up and running a station myself.