Luis Cortes

Luis Cortes


Dynamic, Results-Oriented, and Team-Spirited culinary student looking to further my knowledge in a fine dining restaurant. More than twelve years of professional cooking and kitchen management experience. Exemplary leadership qualities and professionalism backed by consistant, verifiable record of achievement.

Work History

Work History
Oct 2010 - Present


The Olde Greenfield Inn

Worked at different stations as needed throughout the kitchen; Garde Manger, Saute, Catering, Action Stations, Expediter, and various aspects of preperation. Helped in the development of daily menu specials.

Dec 2009 - Apr 2010

Sous Chef

Lime Spring Farm

Responsible for preparing and serving food; ordering and preparing menu items, cleaning kitchen utensils, equipment and food preparation areas, maintaining a clean facility and perform other duties as required.

Oct 1995 - Jan 2007

Food Service Specialist

U.S. Army

Served as a First Cook for Golf Company, 10th BSB, 1st Infantry Division, a Forward Support Company of 3-6 Field Artillery Regiment; provided supervision and technical guidance for five Food Service personnel in the preparation and servicing of quality meals in garrison and field environments; requested, received and accounted for Class I subsistence; was responsible for the health, welfare, and morale of five Soldiers; was responsible for the accountability and maintenance of MTOE equipment worth in excess of $500,000.


Nov 2009 - Present

Associate Degree in Specialized Business

The Pennsylvania School of Culinary Arts Division of YTI

Maintaining 4.0 GPA

ServSafe Certified until February 2015

Student of the Term, Fall 2009

President of SCA (Student Chef Association)

Member of Chaine de Rotisseurs 2010

Plate Presentations