Download PDF

Summary

-  Highly experienced in all areas of cooking; including menu creation, recipe execution, and presentation.

-  Responsible for basic accounting and inventory control.

-  Responsible for supervising large and diverse crews.

-  Responsible for hiring and training.

-  Coordinated a safety committee and served on a sustainable business practices committee.

Work experience

Lead Line Cook/Banquet Captain

The Rheinlander

-Responsible for overseeing all phases of food preparation and presentation for on and off-site catered events.

-Responsible for directing the flow of food orders coming in and going out of the kitchen. Also responsible for plating and final presentation.

Aug 2001Sep 2008

Sous Chef

New Seasons Market

Front-line management of line cooks and dishwashers. Also responsible for scheduling, daily task delegation, budgeting, and inventory control.

-Consistently stayed on budget

-Created many permanent recipes

-Put into place a composting protocol

Education

Sep 2008Present

Still attending

Portland Community College

Certifications

ServSafe

American Nation Standards Institute