Lance Esparza

Sous Chef

  • Denver, CO

I am a detail oriented and quality focused chef, with more than 11 years of hospitality and restaurant experience.  I thrive in high quality, fast paced environments as I easily maintain composure under pressure.  I am resourceful and believe in team cooperation.  In my positions, I have used my creative style to improve kitchen processes, lower food costs, reduce waste, eliminate spoilage, boost productivity and morale.  I believe my proven track record and drive for excellence make me an ideal candidate for your establishment.

work History
Work experience
Aug 2014 - Dec 2015
Sous Chef
the lobby

Manage BOH in all aspects 

Maintain quality in all dishes

Directly supervise all BOH and FOH staff; delegate tasks

Ensure product quality standards are met in a consistent and timely manner

Manage food preparation, inventory, ordering, staffing and productivity needs 

Responsible for creating new standards and procedures that speed up food preparation and plating while maintaining or lowering food costs

Train staff on menu items, food preparation, plating, and kitchen procedures

Perfect attendance record 

Certified in product ordering, inventory control, scheduling, maintaining labor cost

Jan 2014 - Aug 2014
Head Chef
Jimmy's Urban Bar and Grill

Managed kitchen staff

Created staff schedules   

Created processes to improve productivity

Placed product orders and maintained inventory control

Created and decided on menu items

Oversaw food preparation

Maintained labor costs

Nov 2013 - Jan 2014
Sous Chef
jimmy's urban bar & grill

Quickly promoted to Head Chef

Managed kitchen under supervision of the Head Chef

Maintained quality in all dishes

Directly supervised kitchen staff; effectively delegated tasks

Ensured product quality standards were met

Managed food preparation, inventory and ordering 

Trained staff on menu items, food preparation, plating, and kitchen procedures

Perfect attendance record 

Mar 2012 - Sep 2012
Lead Server, Banquet Captain
punchbowl social
Aug 2003 - May 2007
Highschool Diploma
Brimfield high school


 Preparation and management of meals and menus 

Understanding of how to adjust taste and ingredients to accommodate a variety of settings , diets, allergy requests, etc.

Exceptional communication skills for instructing and training staff to prepare, cook and properly present dishes with high quality standards 

Cost reduction

Time management in both fast paced environments and large, privately reserved parties

Strong and effective leadership skills, along with the ability to successfully manage the productivity and morale of a team

Ability to identify and solve problems in a timely manner


Available Upon Request