Prepare and cook grilled breakfast and lunch menu items and daily specials, including omelets, breakfast sandwiches, breakfast burritos, quesadillas, hamburgers, hotdogs, tacos, tostadas, stake dishes, fish and chips.
- Prepare and cook pantry breakfast and lunch menu items an daily special including parfaits, celery peanut butter cups, cheese and crackers, hummus and pita, grape cups, hot and cold sandwiches, hot and cold tortilla wraps, hot and cold flat bread wraps, pita sandwiches, Panini, grab and go sandwiches and salads.
- Prepare and cook pizza & bakery breakfast and lunch menu items and daily special including breakfast pastry (e.g., muffins, Danish, croissants, cinnamon buns, turnovers), cookies, pizza dough, pizza toppings, marinara sauce, daily special pizza sauce (e.g., pesto), and baked rolls for soups.
- Prepare and cook salad bar breakfast and lunch menu items and daily special, including hard boiled eggs, fruits, yogurts, cheese, lettuce mix, 20 toppings, and six dressings.
- Prepare and cook exhibition & wok lunch menu items, specifically pastas, noodles and rice accompanied with American, Italian, Asian, Mexican, and French sauces (e.g., gravy, picatta, ginger, tomatillo, white wine), meets (e.g., beef, lamb, pork, poultry) and vegetables.
- Trained six employees, including four chefs and tree cooks.
- Introduced permanent use of Panini grill to offer the option of hot deli sandwiches and wraps, which became popular among customers.
- Developed new spreads, dressings, and other food items, such as chipotle mayo, spinach pesto, wheat crust pizza, and a variety of baked rolls for soups (e.g., Italian herb baked roll, cilantro and jalapeno cheddar roll), which were widely accepted by customers.