Lindsey G. Rush

**** **** & Country Blvd, Apt *** ~ Frisco, TX 75034

(C) 214-***-**** (E) ad2k4b@r.postjobfree.com

Character Profile

Ambitious and highly motivated individual seeking a company with a strong team culture and opportunity for advancement based on merit. Great with people, friendly and outgoing. I am confident when working individually, but also comfortable collaborating with a team. I am both competent to delegate responsibilities and capable of receiving direction when necessary. I am a fast learner and thrive in a fast-paced environment in which I’m challenged to grow personally and professionally.

Experience

UCS Global Americas, LCC—Addison, Texas

2019-Present Executive Chef

•From Scratch kitchen

•Responsible for creating rotating menu for six stations plus catering.

•Creating and managing schedule for 30+ employees.

•Manage inventory of all supplies. Food and non-food.

•Engage with customers to resolve any issues that might arise.

•Responsible for training current and new hire employees, along with disciplinary action.

•Working hand in hand with Human Resources to interview and hire new employees.

R Kids of Lawler Farms—Frisco, Texas

2017-2019 Executive Chef

•Responsible for creating healthy monthly menu while managing a limited budget.

•Execute daily menu, including two meals and two snack times, for 200 children and a staff of 25 adults.

•Manage inventory of all supplies and food items, including ordering for entire unit.

•Engage with children to promote healthy eating habits and portion control.

•Significant interaction with the kids during meal times, including teaching mealtime etiquette and fine motor skills such as using silverware.

•Responsible for maintaining a healthy and safe kitchen and cafeteria, including meeting all federal health code standards and passing quarterly inspections.

•Tasked with completing weekly order pickups from Sam’s, which included attending a safety course in order to operate the school bus.

•Responsible for washing, folding, and storing all linens used by kitchen.

Flying Food Group, Inc.—Grapevine, Texas

2015-2017 Executive Chef

•Responsible for managing all hot kitchen production for two airlines, multiple charter airlines, and all Starbucks production for this region.

•Coordinate with department managers to facilitate communication across multiple departments, including cold kitchen and storeroom.

•Oversee the training of new and current employees on proper techniques and procedures.

•Organize the daily prep list and delegate duties to three separate teams.

•Perform any and all prep work needed including proteins, vegetables, sauces and soups.

•Act as liaison between my staff and upper management.

•Develop and implement cost-saving measures and best practices to promote optimal efficiency in use of company resources.

•Make myself available nights and weekends to answer texts, calls, and emails from my team and manage issues as they arise.

•Manage requisitions for the following shift daily.

•Manage the schedules for a staff of twenty-five.

•Prepared all paperwork related to menu changes for all airlines.

•Managed weekly chef table samplings Qantas Airlines and Qatar Airlines to ensure quality of production.

Nicola's Ristorante Italiano—Plano, Texas

2013-2015 Sous Chef

•From scratch kitchen.

•Performed all prep work needed including soups, sauces, desserts, breads, vegetables, and proteins.

•Assisted Executive Chef in creating new menu items and weekly specials.

•Managed entire production process for fresh-made bread.

•Logged production temperatures daily.

•Led a staff that ranged from 8 to 25, depending on restaurant traffic.

•Assisted in Expo, and became proficient at working all stations on the line.

•Responsible for placing orders for all supplies needed for production daily.

•Performed daily and monthly inventory to help control food cost.

•Assisted in scheduling for a staff of 25.

•Assisted in the training of new and current kitchen staff.

Animal Kingdom’s Flame Tree BBQ—Orlando, Florida

2013 Prep Cook

•Set up and performed initial prep work for food items such as sandwiches, salads, and condiments.

•Consistently kept a clean and safe environment by adhering to all federal, state, and local sanitation and safety requirements.

•Followed proper food-handling methods and maintained requisite temperatures for all food products.

Rosewood Crescent Hotel, Starbucks—Dallas, Texas

2012-2013 Barista

•Provided quality service quickly and efficiently.

•Developed highly empathetic client relationships.

•Up-sold additional menu items, beverages, and desserts to increase store profits.

•Mastered Point of Sale (POS) computer system for automated order taking.

•Cross-trained and provided back-up for other hotel employees when needed.

Bain, Files, Jarrett, Bain, and Harrison P.C.—Tyler, Texas

2007-2012 Law Librarian/ Clerk

•Helped hire and train new employees.

•Maintained office supplies by checking stocks and placing orders.

•Photocopied all correspondence, documents, and other printed materials.

•Relieved the receptionist for lunch and breaks.

•Organized and prioritized the caseloads for six attorneys.

•Handled Office Administrator duties when necessary.

•Re-shelved books to maintain an organized and tidy work area.

Education

Le Cordon Bleu College of Culinary Arts—Dallas, Texas

2012/2013 Culinary Arts

•Graduated with a 4.0 GPA

•Secured and completed an internship with Walt Disney World, Orlando, Fla.

Certifications

Texas Food Safety Manager—Learn2Serve

•Effective Date—10/11/2017-10/11/2022

•Certificate Number— TX-078540

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