Service Manager

Line Cook/ Sauté Cook

Specializing in Classic American, Farm to Table and Seasonal Cuisine

Dynamic, Results-Oriented, and Team-Spirited

Overview More than eight years of professional cooking and kitchen management experience. Exemplify leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.

Worked and excelled at three restaurants recognized by the James Beard Foundation as well as a Diamond rated establishment.

Areas of Expertise • Sautee, Line cook experience in high volume, high quality experience.

• Trained by Chef Damaris Phillips

• Training and development specialist; teaching instructor

• Successful catering experience (1000+ people)

• Maximizing kitchen productivity and staff performance

• Certified Cook

Professional Experience St. Elmo Steakhouse

Sautee/Pantry/Assembly/Expo

• Prepare seafood, pasta and charred entrees

• Prepare, plate and garnished salads (seasonal and standard)

• Prepare bar menu appetizers

• Keep wait staff informed of all menu changes

• Insure food prepared and received at correct temperatures

• Work closely with Executive Chef/Kitchen Manager in the preparation and execution of seven course wine dinners

Nordstrom Café

Prep Cook/Line Cook

• Prepared daily par levels as assigned by Executive Chef

• Prepared French-inspired menu items for line cooks

• Prepared. Plated and Garnished menu items for service

• Responsible for open and close, pantry and deliveries

Gordon Biersch

Trainer/Lead Prep Cook

• Prepared and maintained par levels for all food items for day shift

• Trained new hires in practical and technical procedures

• Worked closely with Executive Chef and Sous Chef

Harvest Restaurant

Prep Cook/Line Cook/Grill Cook/Pantry/Expo

• Prep, from scratch food items for James Beard Foundation Award nominated Farm to Table establishment

• Completed line orders in fast paced setting

• Prepared baked goods for service

• Completed daily cleaning and sanitation for all food prep areas

McClarty & Associates

Prep Cook/Line Cook

• Prepared food items for buffet service

• Prepared and finished food items in action station setting

• Catering and event preparation

Education & Qualifications Jefferson Community &Technical College

Graduate: Culinary Arts Program

ServSafe Certification: Expires 2014

References & Supporting Documentation Furnished Upon Request

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