Owen Albers

Starting and finishing prep list in order of priority and importance.

Properly rotating product.(first in first out)

Learning the strengths and weaknesses of the other line cooks to better work together during service.

Maintaining composure and order while communicating with the other cooks during the peak of service.

Communicating with servers during service and being on the same page.

Stepping in to do something that needs to be done regardless if it’s my job or not(working together as a team)

Receiving and putting away orders.

Using my time before service starts to set my station and be prepared.

Maintaining my work space and keeping it clean and organized.

Getting orders out on time without sacrificing quality or presentation.