David Patterson

• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Plated and presented all dishes to match established restaurant standards.
• Followed health, safety and sanitation guidelines while preparing and serving food.

• Served high customer volumes during special events, nights, and weekends.
• Regularly cleaned and sanitized bar area, beer lockers, refrigeration and storage areas.
• Kept bar stocked with liquors, juices and garnishes for drinks.
• Verified drinking age requirements of customers by carefully reviewing photo identification.
• Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.

• Supported the Executive Chef in managing all kitchen operations, ensuring high standards in food quality, consistency, and presentation across all service periods.
• Cross-trained on all stations and able to step in wherever needed during high-volume brunch and lunch services.
• Led and trained line cooks and prep staff, promoting proper technique, efficiency, and kitchen safety practices.
• Oversaw daily mise en place and station setup to ensure smooth, organized service during peak hours.
• Collaborated on menu development, including seasonal specials and recipe testing, aligning with the café’s brand.
• Acted as the kitchen lead in the Executive Chef’s absence, managing staff, resolving issues in real-time, and maintaining workflow under pressure.

Ice Cream Production

• Handcrafted all ice cream bases from scratch, ensuring high-quality, consistent production and flavor integrity.
• Created all mix-ins in-house, maintaining freshness, and originality.
• Conceptualized and developed innovative menu items and seasonal flavors, contributing to increased customer engagement and brand differentiation.
• Researched and cultivated unique, locally sourced ingredients to elevate flavor profiles and support sustainability initiatives.
• Supervised and trained junior staff in ice cream production, maintaining high operational efficiency and product consistency.
• Oversaw daily production workflow, ensuring quality control and timely delivery to meet retail and wholesale demands.

Doughnut Manager

• Produced croissant dough and yeast dough from scratch daily, ensuring consistency in quality, texture, and lamination for croissant doughnuts.
• Prepared all pastry creams, fillings, and glazes in-house each day, upholding strict freshness and flavor standards.
• Innovated and launched new doughnut flavors regularly, contributing to seasonal menu development and customer retention.
• Created and maintained staff schedules for doughnut glazers and fryers, optimizing labor efficiency and coverage during peak production times.
• Monitored and managed inventory for all doughs, pastry creams, fillings, and toppings, minimizing waste and ensuring continuous production flow.
• Oversaw quality control across all doughnut stages—from prep to finish—enforcing standards in shaping, frying, filling, and glazing.
• Trained and supervised team members on pastry production techniques and kitchen safety, fostering professional development and maintaining a cohesive, high-performing team.

Lead Line Cook

• Cross-trained on all stations including grill, sauté, fry, garde manger, and expo, providing versatile kitchen support during high-volume services.
• Maintained consistent prep levels across all stations, ensuring readiness and efficiency during peak hours.
• Led by example during service, helping coordinate communication between stations and maintaining a calm, focused kitchen atmosphere.
• Assisted in onboarding and training new cooks, reinforcing kitchen standards, recipes, and best practices.
• Ensured food safety compliance and cleanliness of all workstations in accordance with health department regulations.
• Frequently stepped into leadership duties in absence of Kitchen Manager, helping delegate tasks and manage ticket flow.

Bartender

• Served high customer volumes during special events, nights, and weekends.
• Regularly cleaned and sanitized bar area, beer lockers, refrigeration and storage areas.
• Kept bar stocked with liquors, juices and garnishes for drinks.
• Verified drinking age requirements of customers by carefully reviewing photo identification.
• Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.