STATION GALLERY
Grill
9 DISHES // KIRKWOOD
All grilled proteins. Steaks held sous vide at 120°F, finished to order in cast iron. Supports Sauté and Inside Expo.
Garde Manger
15 DISHES // KIRKWOOD
Cold dishes and desserts. Salads, cold appetizers, crudo, tartare, and all pastry/dessert items.
Entremetier
7 DISHES // KIRKWOOD
Fried items, flat top items, vegetables, starches, dredge station. Every plate has an Entremetier component.
Sauté
4 DISHES // KIRKWOOD
Pastas, sauces, finished proteins, sandwiches. Responsible for all sautéed dishes and pasta execution.
Inside Expo
4 DISHES // KIRKWOOD
Final plating, sauce application, quality checkpoint. Leads ALL picks during service. Conductor station.
Production
3 DISHES // KIRKWOOD
Bulk mise en place for entire kitchen. Stocks, sauces, greens, proteins, pickles, dredges. AM/PM shifts.