Zachary Mosley

I started in this industry at the bottom just working as a dishwasher and busser for less than a year until I was offered to move up to sushi since I was a hard worker. Upon moving up I dedicated a lot of time to learning everything I could at both restaurants for my duration at them. I have gained a very solid foundation in the field itself and am more than willing to learn more when I am able too. Between the two restaurants I defiantly feel as if I got a good amount of experience with both high volume cooking environments and high effort and skill environments. I work well under pressure and am very quick to adapt to new working environments or conditions.