Nora Leighton

• Prepared and cooked menu items following recipes and safety standards.
• Managed food inventory, minimizing waste through efficient stock rotation.
• Collaborated with kitchen staff to ensure timely meal preparation and service.
• High Volume

• Grill menu items (steak, poultry, pork, seafood) to temp
• Create specials based on current inventory
• Worked cold side and saute stations prior to grill
• High volume restaurant
• Open and close kitchen (includes prep work and cleaning duties)

• Open and close kitchen
• Grill menu items to order with accuracy and efficiency
• Prep work
• Follow recipes
• High volume establishment

• Follow recipes
• Prep vegetables, meats, marinades, dressings, etc.
• Fryer station
• Cold side station: salads and desserts
• Stocking and prep duties throughout shift
• Open and close kitchen
• Full service restaurant

• Breakfast and lunch restaurant
• Grill, fryer, and cold side stations
• From scratch kitchen
• Prep work
• Follow recipes
• Wash dishes
• Open and close kitchen

• Weed whacking
• Pressure washing
• Fill sink holes
• Pull weeds
• Operate Kubota tractor
• Operate Bush Hog
• Replaced water line- digging

• Prep batters/ doughs based on inventory
• Prepared ingredients for daily menu items, ensuring freshness and quality standards.
• Increased production efficiency through effective time management and multitasking during busy periods.

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Maintained cleanliness and organization of workstations to comply with health regulations.
• Implemented process improvements to enhance workflow efficiency in the kitchen.
• Trained new team members on kitchen protocols and food handling procedures
• Provided exceptional customer service by addressing inquiries and resolving issues promptly.

• Prepared ingredients by chopping, slicing, and measuring for various menu items.
• Maintained cleanliness and organization of kitchen workstations to ensure efficient workflow.
• Measured and mixed ingredients according to precise recipes for best results.

Pizza Maker:

• Crafted high-quality pizzas using traditional methods and fresh ingredients.
• Operated pizza ovens, ensuring optimal cooking temperatures for consistent results.
• Managed inventory levels, minimizing waste through efficient stock rotation practices.

Dishwasher:

• Operated industrial dishwashing equipment to maintain cleanliness and efficiency.
• Organized and sorted dishes, utensils, and cookware for optimal workflow.

Delivery Driver:

• Delivered food efficiently, ensuring timely arrival and customer satisfaction.
• Navigated routes using a map to optimize delivery times