Executive Chef Sous
Resume:
PROFESSIONAL SUMMARY
SKILLS
EXPERIENCE
SAMANTHA ASHLEY
RUNDELL
S 4681 Springcress Lane,
Traverse City, Michigan 49685
************@*****.***
Dedicated Executive Chef with proven aptitude in financial planning, menu development, and staff coordination. Well-attuned to trends in culinary arts to deliver creative and delicious menu items with history of consistently bringing in new clientele.
Business operations oversight Menu planning Sanitation coordination Presentation management Performance improvement Policy development Executive Sous Chef July 2020 - Current
Apache Trout Grill Traverse City, MI
Met operational, financial, and service goals consistently based on skilled staffing assessments and adjustments.
Protected diners by implementing and enforcing food safety, sanitation, and hygiene policies. Improved kitchen operations by offering skilled leadership and guidance to staff. Executive Chef February 2020 - July 2021
VI Grill
Planning all menus, developing specials, and outlining plating instructions for cooks. Monitored stock of food items, supplies and equipment, placing orders to restore optimal levels. Kept team strong and ready to handle customers' needs, including interviewing, hiring, and training all new kitchen staff.
Restaurant General Manager August 2019 - February 2020 CW's Restaurant Alpena, MI
Established and enforced health code-compliant sanitation standards. Implemented production, quality, and service standards in line with restaurant vision and reputation. Elevated guest experiences and satisfaction through proactive engagement. Line Cook Supervisor August 2018 - August 2019
G's Pizzeria Oscoda, MI
Supported kitchen operations by restocking and preparing stations with necessary supplies and equipment.
Prepared recipe ingredients, including chopping vegetables and creating sauces. Covered kitchen needs at any station, filling in for absent team members and bringing cooks up to speed. Avoided service delays, collaborating with front- and back-of-house team members to meet every R
EDUCATION
customer need.
Improved performance by mentoring struggling workers to strengthen job skills and knowledge. Sous Chef March 2017 - August 2018
The Dock Grill Tawas City, MI
Maximized productivity and minimized waste through effective supervision of food preparation and production areas.
Brought new employees up to standards through training, mentoring, and motivation. Verified line quality with regular inspections and tests and corrected deficiencies. Matched food orders with expected demand to minimize risk of spoilage. Priced items correctly by analyzing market, cooking labor and materials costs. Executive Chef January 2015 - February 2017
Austin Brother's Beer Co. Alpena, MI
Improved kitchen operations by offering skilled leadership and guidance to staff. Oversaw the planning of all menus, developing specials, and outlining plating instructions for cooks. Boosted staff performance by continuously monitoring activities and stepping in to handle problems. Kept team strong and ready to handle customers' needs, including interviewing, hiring, and training all new kitchen staff.
Coordinated work of 12 cooks to deliver prompt, fresh, and high-quality dishes to customers. Kept kitchen equipment properly maintained and monitored usage to prevent breakdowns. Culinary Arts/Culinary Management
The Institute of Culinary Education, New York City, New York General Studies June 2008
Alpena High School, Alpena, MI
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