Download PDF
  • 2312 1st Ave S # 103; Minneapolis, MN
  • 952-693-8574

Micah Valentiner

Line Cook


A passionate young cook with experience in high-volume, from scratch kitchens; from fine dining to fast-casual. Thrives in high-stress and fast-paced environments. Willing and eager to learn, he's a strong team-player with an open mind and a good attitude.


      • Flat-top, Sauté, Fryer, Salad, Garde Manger, Pizza, and Wok station experience
      • Strong sense of urgency and organizational skills
      • Very responsive to feedback and constructive criticism
      • Knife skills
      • Highly attentive to detail
      • Willing and eager to learn
      • Inventory management familiarity

Work History

Jan 2016June 2016

Line Cook - The Copper Hen

Fresh cooking in a new, and upgraded version of the familiar kitchen - Minneapolis, MN $13.50/hour

Under a new chef, with new ways of doing things, working the sauté station is the same as ever, even for 5-6 six hours straight. Running smother than ever, business grew for the young restaurant too. Cooking dinner during the week, and brunch on the weekends divided my time. There are many ways to cook an egg, now with omelettes on the menu, there's no problem finding my place in the familiar kitchen. With more seats, a bigger menu, menu additions that include shrimp, steak, walleye, chicken, etc, new sauces, gastriques, and a creative soft-spot for playing around with unusual ingredients for fermentation and pickling, make finished products such as pickled lemons or pickled green strawberries. 

Nov 2015Dec 2015

Line Cook - Café and Bar Lurcat

Sophisticated and elegant comfort fare - Minneapolis, MN $14/hour

Seasonal. Cooking to the highest standards, drawing huge numbers with the addition of serving several parties is a daily task this time of year. Tempura-fried mahi mahi, saffron lamb chops, a raw tuna pizza with pickled jalapenos, and béarnaise sauce with french fries are a few menu items that display the complexities and elaborate cooking techniques put into every plate. 

Sep 2015Nov 2015

Line Cook - SW Craft Bar

Contemporary and innovative Asian-Latin fusion - St Paul, MN $13/hour

Gochujang, pork belly, chow fun, and carnitas; Korean, Vietnamese, Chinese, and Latino flavors tastefully combined to create a unique and unparalleled dining experience. "Wok-Hei" which is Chinese for the "Breath of the Dragon" characterizes itself as a hot white smoke produced with wok-cooking. Extremely hot burners rated over 100,000 BTUs mean that commercial woks reach extreme temperatures form the foundation for a different way to cook. Heat, it differentiates wok-cooking from traditional western cuisines, and don't forget to throw out everything you learned about food-safety regulations; since these extremely high temps break almost every rule in the book!

Jul 2015Sep 2015

Line Cook - 4Bells

Cozy, contemporary, and fancy Southern fare 1- Minneapolis, MN $13/hour

A new South-Carolina style cuisine joins the Loring Park neighborhood, offering a fine dining experience with a selection of seafood, and southern charm. The fryer station means non-stop fried chicken during dinners, and with some of the highest standards when it comes to food quality, cleanliness, communication, and good taste. Hard work is rewarded with a feeling of accomplishment and satisfaction every night.

Dec 2014June 2015

Lead Line Chef - The Copper Hen

Farmhouse-chic market-to-table food - Minneapolis, MN $13/hour

Maintaining an organized, clean, and well-stocked line to keep ticket-times as fast as possible while assisting the chefs with various projects merely describes the beginning of it. Daily completion of the prep list, accurate inventory count, appropriate food orders of ingredients, meeting food safety standards, organizing the walk-in, and a weekly rotating cleaning project displays some specific expectations. Properly feeding the bread starter is critically important at every step, and the pizza ovens provide a new skill to master. The sauté station became second nature after working every weekend brunch and dinner, every week for six months.

Jul 2014Dec 2014

Line Cook - Peoples Organic Café

Local and organic American - Eden Prairie; Wayzata, MN $12.50/hour

Serving quality food, while providing courteous and informative customer service in an open kitchen format. Assisted the Chefs by taking responsibility of various kitchen managerial duties. Consistently performed opening and closing responsibilities, delegated tasks and duties, and trained newly hired employees. Developed competency and proficiency with garde manger, salad, sandwich, sauté, flattop, and expeditor stations.

Apr 2013Jul 2014

Crew Member - Chipotle Mexican Grill

Fast-casual build-your-own Mexican that everyone loves - Wayzata, MN $8.85/hour

Provided extraordinary customer service on a daily basis. Food quality, efficiency, training, and responding to constructive feedback are characteristics found in a good employee. Communication is necessary for success, cut-size uniformity earns praised, and cutting cilantro without bruising is an expectation; this is where knife skills start. Grill station, prepping, cash-handling, food safety, dish-washing, and customer-service are all apart of the job.



National Outdoor Leadership School

90-Day long expedition in Chilean Patagonia - Coyhaique, Chile

Leadership Skills, Mountaineering, Sea-kayaking, Rock Climbing, Backpacking, Wilderness Medicine, etc


Mainstreet School of Performing Arts 

Highschool Graduate - Hopkins, MN

Major in Music Performance


  • Christos Robertson, (651) 424-2691

Sous Chef of The Copper Hen

  • Peter Simonson, (507) 382-3181

Executive Chef of SW Craft Bar

  • Chris Sipiorski, (651) 470-3740

Executive Chef of Peoples Organic

  • Adam Judeh; (651) 895-3835

General Manager of Chipotle