Download PDF

Work experience

Oct 2010Present

Line Cook

Compass Group/ Bank of America Corporate Dining
  • Responsible for running and maintaining protein station as well as all protiens in house
  • Additional duties consist of successfully ordering all proteins, upkeep of stored protein items, keeping inventory of proteins and dairy items  in house.
  • Responsible for producing a weekly buffet  menu for clients.  Weekly menu consist of one to two protein items, one vegetable and one starch item, as well as two soups (one vegetable, and one protein)
  • involved in seasonal menu development, for a la carte menu.
Sep 2010Oct 2012

Line Cook

Lavecchia's Steak and Seafood
  • Oversight responsibilities for dinner service operations, including line production, final say in plate presentation, and closing (line shut down, proper food storage, proper closing kitchen cleaning)
    • Responsible for running line support during dinner service, which includes; refilling station prep, assisting station runners, running the station.
  • Prepared meals in a high-volume kitchen with exceptional quality, emphasizing fine details, precision, and presentation.
  • Coordinated with Executive Chef in conducting daily inventory and ordering; including prep list and cleaning procedures.
  • Additional responsibilities include training new hirings and overseeing production of all stations to include pantry, grill, and saute.
Feb 2007Sep 2010

Line Cook/ Grill Cook

Quali Hollow Country Club
  • Executed daily operations of prep cooking the daily menu. 
  • Responsible for preparing daily specials involving grilled protein items.
  • 3 years experience with major catering events such as the Quail Hollow Championship.
  • Over 1000 hours of experience with banquet and buffet setup and operation.
Apr 2005Jul 2006

Line Cook


  • Successfully performed duties on all station including saute, entree line, grille, deli, pizza, paistries, and omlette station.
  • Led operations of deli department  as well as managed all aspects of receiving and stocking.
  • Involved in all aspects of the catering department.


Culinary arts, to me, is everything. Culinary arts is more than just a career; it is life.  It is self expression at its best. Cooking is the greatest way that you can truly show a person what you are all about. With each dish that I create, I put a piece of me onto the plate. My passion and love for culinary arts is revealed in each and every item I create; when you see my work you see me.  In my10 years of cooking, I consistently excel in all kitchen atmospheres including front of the house, banquet preparation & execution, and catering. Additionally, I have worked a variety of shifts and perfected a variety of techniques. My cuisine specialties are Southern or Low Country (United States), Mediterranean, and Italian. In my current position, I am often referred to as a rounds man. By remaining flexible, consistent and willing to do what it takes to get the job done my colleagues and supervisors recognize the skill and professionalism that I bring to the kitchen. As such, I am experienced in all facets of the kitchen and consistently performed the duties above expectations.  During my college years at Winston-Salem State University, I majored in Business and began coursework to develop my business skills. After Winston-Salem State, I returned to Charlotte, and attended the Art Institute of Charlotte, where I majored in Culinary Arts. After the Art Institute, I began my culinary career working for many different restaurants and establishments all while developing and honing my culinary skills. I have put together this package to show you who I am through my work.

Highly Qualified Line Cook

Talented Chef with a diverse culinary career encompassing fine dining, country club, and high volume catering. Successful history of employing advance practice, concepts, and cooking techniques for a variety of cuisines.


Ashley McMackin

Ashley McMackin is Sous Chef at Bank of America's Corporate Dining Room in Washington, D.C.

Michael Rayfield

Thomas Matterface

Tom Matterface is Executive Chef of Bank of America CDR of Charlotte, NC.


Menu Developement
Kitchen Skills
  Able to understand all instructions regarding cooking and the kitchen Very good communication and writing skills. Able to work independently and under pressure also. Able to read and follow all recipes and menus. Possess top quality knife skills Excellent taste memory Very efficient kitchen speeds Expertise in large production, high volume restaurants as well as in country club dining. Expertise in kitchen QA (Quality Assurance)  

Past Work


Jul 2004May 2005

Art Institute of Charlotte

Coursework: Garde mange, Basic Skills, Asian Cusine Studies, Pastries and Baking, Fine Dining Serving, and American Regional. 

  • Performed well over 250 hours of volunteer service for the Art Institute of Charlotte Culinary Department
  • Worked Numerous Banquets and Events
Aug 1999Jan 2002

Winston-Salem State University

Coursework: Modern World Literature, Psychology, Business and Finance, Radio and TV Production.

Extra Curricular Activities: Football, Religious Society, Dorm Activity Planning committee.



Serv Safe Certified

Serv Safe