Jacob Gossom

Responsible for ordering, scheduling, disciplining, clinical and dietary operations.

All ordering of equipment/utensils/smallwares/etc to open the restaurant. Worked closely with the Executive Chef on the floorplan for kitchen design. Fine dining prep and service. Oversaw every meal service, worked with and trained interns from Johnson & Wales and internationally.

Open/Closing duties, accounting, deposits, etc. Front of house management experience. Train/worked every position in the restaurant.

• Oversaw food preparation and monitored safety protocols.
• Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.

Worked every position on the cook's line. Was acting assistant kitchen manager responsible for ensuring prep/stock/ordering/scheduling/meal service were all up to standard.

Worked all line cook and prep positions. Opening and closing duties.