Line Cook Sous Chef

sCharles Schuck Jr.

*** ****** ****** ***** ****, MN. 55104

ad5p7l@r.postjobfree.com

651-***-**** cell

651-***-**** home

Summary of Skills:

Over forty years of food service knowledge including experience as a Kitchen Manager, Sous Chef, Banquet Chef, Sautée Chef and Lead Line Cook in fine dining establishments

Knowledge of all kitchen and banquet operations, including menu development

Supervised kitchen operation, planned daily specials and weekly menu selections with responsibility

for placing orders and working with provisioner

Experienced with maintaining budgets, including labor and food costs

Familiar with American, Californian, Italian, French, Russian, Eastern European and Mexican cuisines

Experience:

DoubleTree Bloomington Bloomington, MN

Banquet Chef 10/2018 to Present

Ensuring productive kitchen operations and performance for a major convention and banquet hotel

Deep understanding of kitchen banquet operations with the proven ability to support multiple events, different meal options, and ensure a positive guest experience

Experience maintaining a fully stocked and productive kitchen area including all supplies and equipment

Expertise in cold and hot buffet preparation, presentation, plating, and garnishment

Supported over 13 million dollars in banquet sales in 2017 and 2018

Radisson Mall of America Waterpark Bloomington, MN

PM Supervisor 2015 to 2017

Assigning job duties and station responsibilities to evening kitchen staff of 7-10 employees

Responsible for the evening line and expediting to insure quality of food and timely presentation

Prep work for the seasonal and nightly menu selections as well as responsible for the daily soup special

Knowledge of all kitchen line stations in order to provide backfill and coverage for any open positions

Daily inventory and prep list including product ordering, loss prevention, quality control, and safety

Coordinated weekly employee meal for entire hotel staff

Accountable for nightly close and cleanup duties

Famous Dave’s BBQ Minneapolis (Uptown), MN

Line Cook 2014 to 2015

Prepared a variety of entrees, soups, appetizers, fry station, cold station, salads and desserts

Sunday Brunch line at the carving and omelet station providing cook to order food and excellent customer service

Maintained a clean and sanitary workstation at all times

Smoke-in-D’s B-B-Q Albany, MN

BBQ Concessions and Catering events 2011 to 2013

Cook and preparation work

Responsible for ordering product and setting up event tents, tables and grills

Dependable for seasoning meats, chicken, and seafood

Working the cash register and providing excellent customer service with great communication skills

Accountable for maintaining appropriate health standards for food preparation and kitchen cleanliness

Highly skilled in “scratch” cooking and flexibility in meeting customer needs

Soul food Heaven St. Paul, MN

Kitchen Manager 2009 to 2011

Planned and prepared daily special for a weekly menu

Ordering produced, and prepared sauces and a wide variety of “scratch desserts”

Lancer, catering, at Science Museum of Minnesota St. Paul, MN

Banquet chef, line cook 2007 to 2009

Responsible all banquet preparation and service for conferences, wedding and for over 350 people

Responsibility for placing orders working with produce, meat and seafood vendors

Prepare fruit, cheese, meat, vegetables, desserts and sandwich trays

Holiday Inn East St. Paul MN

Executive Chef 2005 to 2007

Supervised a staff of 10 and responsibility for recruitment and training

Responsible for all kitchen and banquets operation, including menu

Increased savings by 5%, management of food and labor costs

Purchased and butchered meats and fish for specialty dishes

Lowell Inn Stillwater MN

Executive Sous Chef 2001 to 2002

Responsible for ordering, inventory and kitchen operations for 7-course meal dining and fondues, as well as private Garden Room events and banquets (seating 80)

Managed a very profitable Sunday brunch

Responsible for menu development, specials and seasonal dishes for guests and VIPs (prepared food for ABC crews during a spring Good Morning America shoot in Stillwater)

Additional Employers include:

WA Frost & Company Fellini’s Italian Restaurant Green Mill Restaurant

California Café St Paul Athletic Club Whitney Hotel Grill

Ramada Hotel Rudolph’s Barbeque Holiday Inn Select

Wayzata Country Club

Education and Certifications:

Twin Cities RISE! St. Paul, MN

Professional Development Training 09/2017 to Present

Completed intensive Emotional Intelligence training to assist with managing conflict, giving constructive feedback, and working effectively as part of a team.

Developed skills related to problem-solving, critical thinking, and effective workplace communication.

National Restaurant Certification Stillwater, MN

Safe-Serv Certification 2015

State of Minnesota Stillwater, MN

Certificate of Completion in Applied Foodservice Sanitation 2001

American Culinary Association Minneapolis, MN

Sous Chef Certification 1997

Certificate of Achievement in Advanced Culinary Arts, 1992

University of California Los Angeles, CA

French Pastry & Cake Decorating 1989

Los Angeles Trade and Technical School Los Angeles, CA

Associate of Arts Degree in Culinary Arts 1977

Successfully competed in the 1987 Junior American Culinary Federation sanctioned cooking competition in southern California, winning two competitions and receiving one second-place and two third-place awards in the categories of cold and hot food, with special recognition for team work.

Contact this candidate