Executive Chef Sous
Resume:
Cody Ebberson
*** ***'s Place
Hood River, OR ***31
PROFESSIONAL EXPERIENCE
****- ******* *** ***** **** Course at Carson Hot Springs- Carson, WA
F&B Director
Executive Chef
Responsible for cleaning and opening of a restaurant that sat unopened since 2019. Setting up food purveyors, liquor purveyors, beer & wine purveyor, uniform company, cleaning company, cleaning of all equipment and getting it operational, hood cleaning, setting procedures and policies that were not in place, hiring and training the front and back of house employees, creating and developing menus, wine lists, local beers, redesigning the bar and restaurant to flow better and run more efficiently, learning of POS systems, accounting systems, payroll systems, Bamboo HR systems, catering production for holiday parties and special events.
2020-2022 The Fruityard Restaurant- Modesto, CA
Executive Chef
Responsible for daily and nightly specials created and based off of inventoried product in the restaurant and market, banquet and brunch production, prep for events and line production, client/customer engagement and satisfaction, scratch cooking, product ordering, quality and consistency control, product, menu and special pricing, utilization of local product in specials and special events and holidays.
2015 2020 Spring Creek Golf & Country Club- Ripon, CA
Executive Chef
Responsible for the culinary department at the golf & country club, member & guest satisfaction is utmost priority, member interaction, catering prep & execution, restaurant menu development, scratch cooking, daily & nightly specials, staff development & training, product ordering, monthly inventory, quality & consistency checks, sourcing & utilizing local ingredients in quarterly menus & specials.
2013-2015 Del Rio Golf & Country Club- Modesto, CA
Executive Sous Chef
Responsible for creating daily specials, scratch cooking, staff development, food & labor control, line & banquet production & prep, quality & consistency checks, catering, menu & recipe development, sourcing local ingredients and incorporating into specials & menu.
2013 Cattleman's Club Rock Creek Cattle Company- Deer Lodge, MT
Sous Chef/Grill Chef
Responsible for creating daily specials, scratch cooking, operation & set up of line, staff development, food cost & labor control, staff chow, menu & recipe development, sourcing & utilization of local purveyors, quality & consistency checks, catering, and creating efficient procedures and checklists for staff development and kitchen cleanliness.
2012-2013 Comcast Arena- Centerplate Corporation- Everett, WA
Chef De Cuisine
Responsible for creating specials, labor & food cost, training staff, utilization of local produce and purveyors, producing soups and recipes from scratch, expediting to insure quality and consistency, and menu and recipe development for this 10,000 seat venue.
2011-2013 Portage Bay Cafe & Catering-Seattle, WA
Executive Chef
Responsible for food and labor costs, product ordering, creating daily specials, seasonal local organic product utilization, sourcing local farmers, incorporating sustainable caught and killed free range proteins, quality inspections of product, managing staff, line set-up production and support, producing from scratch recipes, menu and recipe development, and running expo window insuring quality and consistency with products and menu items.
2008-2011 Fresh Bistro & Herban Feast Catering-Seattle, WA
Sous Chef
Responsible for food and labor costs, creating specials, seasonal product utilization, quality inspections of product, managing staff, producing sauces, starches, prep production, line set-up and production, training, operation of all stations on the line, banquet support and production, on and off property parties, menu and recipe development.
2008 Daniel's Broiler-Catering- Seattle, WA
Lead Cater
Responsible for special wine dinners, charity events, producing sauces. starches, staff support, banquet support and production, on and off property catering, menu and recipe development.
2008 Waterfront Seafood Grill-Seattle, WA
Banquet Chef, Broiler Cook
Responsible for special wine dinners, charity events, producing sauces, starches, line/staff support, line production and set up, butchering, prep production, banquet support and production, on and off property catering, menu and recipe development.
2005-2008 Sky City Restaurant Space Needle Corp.-Seattle, WA
Saucier, Line Cook, Expo
Responsible for producing sauces, starches, prep production, line set-up, line/staff support, line production, butchering, training, operation of all stations on the line, expediting, banquet support, specials, product ordering, and menu development/engineering
2004-2005 Ray’s Boathouse & Cafe- Seattle, WA
Lead/Supervisor
Responsible for daily specials, line set-up, line/staff support, training, operation of all stations on the line, butchering, banquet support, banquet production and on and off property catering.
2004 The Metropolitan Grill Seattle, WA
Broiler
Responsible for the line production and operation of mesquite grill at one of the top 10 steak houses in the country.
2001-2004 Palisades-Seattle, WA
Lead/Closer
Responsible for line production, operation of all stations on the line, expediting, training, and banquet support/production.
Conducted weekly and nightly inventory, ordering of product, daily line checks, meat & fish yields, item trackers, and closing of the restaurant.
2001-2004 R.U.I. Corporate Test Kitchen-Seattle, WA
Test Kitchen Chef
Responsible for menu development for 30+ restaurants, recipe development & engineering, food demos, and testing of new & seasonal products.
2001 The Lodge At Pebble Beach-Pebble Beach, CA
Intern/Banquet Cook
Responsible for banquet production, line prep, set-up, carving, and Sunday brunch at this prestigious golf resort.
2000-2001 Private Catering-Portland, OR
Caterer
Responsible for volume cooking, prep, and cooking for parties up to 50,000.
2000 Hilton Corporation-Portland, OR
Chef Assistant
Responsible for line production, line/staff support, banquet support & production, and carving for parties up to 5,000.
EDUCATION
2000-2001 W.C.I. Le Cordon Bleu-Portland, OR
Student
Le Cordon Bleu Culinary Arts Program- a year long, intensive, hands-on ACF accredited program with the emphasis on skill development in both culinary and professional hospitality management. Course included an extensive six-week internship.
Degree in Culinary Arts with Honors in April, 2001
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