STATION GALLERY

All grilled proteins. Steaks held sous vide at 120°F, finished to order in cast iron. Supports Sauté and Inside Expo.

Cold dishes and desserts. Salads, cold appetizers, crudo, tartare, and all pastry/dessert items.

Fried items, flat top items, vegetables, starches, dredge station. Every plate has an Entremetier component.

Pastas, sauces, finished proteins, sandwiches. Responsible for all sautéed dishes and pasta execution.

Final plating, sauce application, quality checkpoint. Leads ALL picks during service. Conductor station.

Bulk mise en place for entire kitchen. Stocks, sauces, greens, proteins, pickles, dredges. AM/PM shifts.