Role Requirements and Responsibilities • Operate and manage the pastry section of the kitchen and liaising with the executive and sous chefs to ensure a successful working environment • Develop new recipes for weekly seasonal menus • Assist with daily kitchen staff scheduling and work assignments, including self-scheduled tasks, such as monthly deep cleaning and inventory • Establish amounts and placing orders with existing vendors, based on need (in collaboration with/approval by Sous Chef & Executive Chef) • Come up with a system to monitor product needs • Assist sous chef with researching, identifying and corresponding with food and produce vendors that can provide the highest level of product available • Monitor product costs and minimizing waste • Demonstrate oversight of kitchen staff to assure that all dishes are executed and presented up to established Cochineal standards • Train new kitchen staff on prepping, cooking techniques, station set up and end of shift cleaning procedures • Assure in the absence of the executive chef that the kitchen is run in a disciplined and orderly manner that is respectful of staff, owners and customers • Assure that hygiene and food safety standards are met in all stages of food preparation • Make sure that all kitchen equipment is in good condition and signal any malfunction before it affects the ability of the kitchen to function properly • Monthly food & product inventory – counting and recording all use-able products in collaboration with Sous Chef • Attend all pertinent meetings and sometimes lead them • Utilize time management to prepare and execute all dishes coordinated with/assigned by Executive & Sous Chef Essential Functions and Accountabilities • Check the quantity and quality of received products • Order or requisition food and other supplies needed to ensure efficient operation • Supervise, train and coordinate activities of cooks and workers engaged in food preparation • Inspect supplies, equipment, and work areas to ensure conformance to established standards • Determine how food should be presented • Instruct cooks and other workers in the preparation, cooking, garnishing and presentation of food • Estimate amounts and costs of required supplies, such as food and ingredients • Collaborate with owners to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely volume of customers • Analyze recipes to assign prices to menu items, based on food, labor and overhead costs • Prepare and cook foods of all types, either on a regular basis and catering • Determine production schedules and requirements necessary to ensure timely delivery of services • Meet with customers to discuss menus for special occasions such as weddings, parties and banquets (if applicable) • Demonstrate new cooking techniques and equipment • Follow inventory standards and procedures to consistently conduct an accurate inventory • Ensure staff has a complete understanding of their job requirements and sufficient training before holding them accountable for results • Hold staff accountable for their job performance through regular performance evaluations • Plan, direct, and supervise the food preparation, purchasing and cooking activities of multiple kitchens or restaurants, including catering • Ensure open lines of communication with staff, all departments and upper management at all times via email, log books, meetings, etc., to ensure all needs of the restaurant are met • Ensure that all equipment is maintained in good, safe working condition and cleaned after use • Maintain all equipment and space is kept clean and in order/organized • Keep abreast of safety and emergency procedures and OSHA requirements • Review schedule hours biweekly with chef/owner and work designated hours scheduled for prep & on the line

Managed up to five teams and menus at individual restaurants in the downtown Austin area. Duties included staff training and onboarding, scheduling, menu testing, costing, catering and events, logistics, production, and team building. Worked during the pandemic to assure functionality and success of the restaurant group.

Managed kitchen and back of house staff. Designed and costed menus that consisted of fresh seafood and scratch made items. Won Best of Austin 2018 in the Austin Chronicle.

This position focused on community outreach by means of HIV and HCV testing, counseling, and referrals for treatment. I advocated for human rights within the greater Austin area community and helped to run the mobile outreach unit.