Mason Shipman Brooks

**** ********* *** ********, ** 23221

757-***-**** ad0gnb@r.postjobfree.com

Personal Statement:

I am a passionate and driven chef looking to continue my culinary experience in the restaurant and hospitality industry. My background predominantly reflects simple, yet remarkably made food, using the freshest and best local ingredients. I believe that allowing these ingredients to speak for themselves in combination with unique flavor profiles, ultimately an outstanding dish will be created.

Education:

Culinary Institute of Virginia • Norfolk, VA

Bachelor of Applied Science - Culinary Arts

Graduation: July 2011

Professional Experience:

Common House • Richmond, VA

Event Sous Chef, April 2022- Present

•Responsibilities:

-Develop menus and execute food for up to 200+ guests for weddings and events

-Oversee all food operations

-Manage employees

-Order food products

Casa Pearl • Williamsburg, VA

Line Cook, May 2021 - November 2021

• Stations Worked: Raw Bar

Fat Canary • Williamsburg, VA

Line Cook, September 2020 - May 2021

• Stations Worked: Sauté, Prep, Apps

Old City Barbeque • Williamsburg, VA

Owner / Chef, August 2017- February 2020

• Responsibilities:

-create and develop menu for a new restaurant

-creative freedom to produce new weekly specials

-oversee all food operations

-events / off site catering

-manage employees

-ordering all products

-scheduling

-training

• Young and Hungry Chef’s Dinner:

-One of six chefs selected from the Williamsburg local area to participate in a six course seasonally inspired collaborative dinner.

Western Daughters Butcher Shop • Denver, CO

Chef / Kitchen Manager, November 2014- December 2016

• Responsibilities:

- oversee all food operations

- manage all catering and special events

- manage the intake of poultry, beef, lamb, pork, and produce

- curate sausage program

- menu development

-manage employees

The Kitchen Denver • Denver, CO

Chef, July 2012- October 2014

• Stations Worked: Wheel, Grill, Sauté, Pasta, Pantry, Raw Bar

• Responsibilities:

-oversee all line cook prep daily

-supervise large prep projects daily

-assist line if unable to manage assigned tasks

-manage the menu for restaurant large parties and maintain fluidity of service

-assist sous chef and often take lead in creation of weekly “community night” menu

-facilitate flawless service daily

-execute menu and dishes from inception to completion

• Skills Acquired:

-group management

-menu creation

-learned direction from sous and executive chefs

-all kitchen station mastery

-complete daily tasks during high stress situations

-work well under pressure at extremely high volume restaurant

-Raw bar menu knowledge

-ordering and inventory

-farm to table exposure and new ingredient and method experience

TAG • Denver, CO

Chef, August 2011-August 2012

• Stations Worked: Pantry, Float, Sushi

• Responsibilities: Maintaining a high respect for food and quality of plates.

• Skills Acquired: Asian cuisine fundamentals, sushi rolling, new product experience, speed.

Fat Canary • Williamsburg, VA

Chef, September 2009 – June 2011

• Stations Worked: Sauté, Pantry, Pastry, AM Prep

• Responsibilities: Checking in food orders, organizing orders upon receiving, inventory.

• Skill Acquired: time management, respect for quality ingredients, farm to table exposure.

Ocean 37 • Sandbridge, VA

Chef, January 2009 – June 2009

• Stations Worked: Sauté, Grill, Fry, Pantry

• Responsibilities: daily specials, checking in daily deliveries, inventory.

One Fish Two Fish • Virginia Beach, VA

Chef, February 2009 – January 2009

• Stations Worked: Pantry, Fry, Sauté

• Skills Acquired: prep quickly, efficiency, delivering consistent product.

Flying Fish Café • Kill Devil Hills, NC

Chef, May 2007 – August 2007

• Stations worked: Grill, Broil, Fry, Pantry

Green Leafe Café • Williamsburg, VA

Line Cook, September 2004 – September 2006

• Stations Worked: Grill, Fry, Pantry, Wheel

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