Lauren Miller

Multifaceted Executive Chef

Experienced chef with a passion for creating delicious and innovative cuisine. Skilled in menu development, kitchen management, and team leadership. Strong commitment to using local and sustainable ingredients. Proficient in a variety of cooking techniques and styles. Dedicated to providing exceptional dining experiences for guests. ad0ue5@r.postjobfree.com

ad0ue5@r.postjobfree.com

441 NE 176TH AVE PORTLAND OR 97230

260-***-****

instagram.com/Melodicafood

linkedin.com/in/sticksexstones8237

SKILLS

Customer-Oriented

Analytical and Financially Adept

Regional Food Knowledge Leadership Time Management Attention To Detail Excellent Communication Problem-Solving Creativity Teamwork Adaptability Stress Management Multitasking Decision-Making Organizational Skills Active Listener Highly Proficient with the MIcrosoft and Adobe Suite Researched and developed new textile design concepts for the company's upcoming collections. Assisted with creating design sketches and technical drawings for production. Managed and organized textile samples and design archives for easy accessibility. Collaborated with the design team to ensure that all designs aligned with the company's brand vision. Coordinated with suppliers to ensure that all necessary materials were sourced and delivered on time. Portland, OR

Assisted in the opening of a brand new whiskey bar, which included purchasing all machinery and designing/layout of the kitchen. Developed a menu that blended Southern cuisine with Asian-inspired street snacks for a laid-back bar atmosphere. Supervised a team of prep and line cooks, managed orders from multiple suppliers, created weekly specials, and handled day-to-day management duties.

WORK EXPERIENCE

Assistant Psychical Textile Design

Trish Langman

06/2021-7/2023,

Executive Chef

Bon Appetit @ OMSI

4/2018 - 4/2020,

Achievements/Managed all aspects Tasks of the kitchen, including menu creation, ordering, inventory, and budgeting. Supervised and trained a team of cooks, ensuring high-quality and timely service. Collaborated with event planners to create customized menus for special events and banquets. Ensured food safety standards were met and maintained proper sanitation practices in the kitchen. Developed and maintained relationships with local vendors and purveyors to source the freshest ingredients. Executive Chef

Tough Luck

03/2017 - 04/2018,

Creative Marketing and Branding

WORK EXPERIENCE

Portland, OR

Managed a team of prep cooks, line cooks, and banquet cooks to prepare for multiple restaurants, pop up events, and banquets. Coordinated the necessary prep work for Imperial, our sister restaurant, Portland Penny Diner, and Chef Vitaly Paley’s monthly pop- up DaNet.

Managed all on and off-site banquets contracted through our restaurant and hotel Lucia. Ordered supplies and ingredients from multiple purveyors on a regular basis. Maintained and inventoried 3 large walk-in refrigerators. Oversaw day-to-day operations to ensure timely execution of all prep work. Portland, OR

Opened and set up a new restaurant, including hiring staff, inventorying supplies, and connecting with multiple purveyors and local farms.

Crafted beer and gastropub-style food menu that focused on quality and high-volume demand. Developed basic Excel skills to manage food costing and monthly inventory. Managed high-volume orders while ensuring that co-workers were proud of their work and enjoyed their job. Portland, OR

Worked as a line cook in sauté, pantry, and oyster stations during the first year. Promoted to sous chef after the first year.

Managed a small crew of line cooks and worked closely with local farms and purveyors. Produced fresh pastas and in-house charcuterie.

Focused on whole animal butchery.

AM Sous Chef

Imperial

11/2015 - 03/2017,

Executive Chef

Sasquatch Brewing Company

10/2011 - 9/2015,

Sous Chef

Bar Avignon

02/2009 - 04/2011,

EDUCATION

Portland, OR

Portland, OR

Murray, KY

AOS Apparel and Technical Design

Portland Fashion Institute

01/2021 - 01/2024- anticipated graduation date

GPA-3.97

AOS Culinary Arts and Managment Le

Cordon Bleu College of Culinary Arts

05/2008 - 12/2009,

GPA-3.87

B.S. in Sociology & B.A. English

Murray State University

08/2002 - 05/2007,

HONOUR AWARDS

Competitor on Food Network’s

(2015)

“Chopped” -April Fools Episode

Member of ACF and Slow Food Portland

(2009-2020)

Acting Sous Chef for Nicky USA’s “Wild About Game” Competition (2011 - 2012)

Under Chef Chris Carriker

Graduated Magna Cum Laude with a double major

(2007)

MSU -3.95 GPA

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