Most recently, assistant kitchen manager for last 2+ years

Edward Sanders

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Superior MT, 59872

406-***-****

*************@*****.***

Goal: My goal is to gain full time employment earning a living wage to support my family of 5. I am hoping to be hired at an hourly wage of $20 an hour or more. I am willing to start at a lower hourly wage to prove my worth for a period if need be. Attributes:Punctual, accountable, attentive, respectful, honest, reliable, and hard working. I work best in a team setting. I enjoy teamwork from both the employee position, as well as being in a leadership position. My ability to vocalize and communicate respectfully are the attributes that set me apart from others Experience: I have had training in all areas of the kitchen over the past 24 years on and off. My first job as a cook was in 2001 at a Dennys on the central coast of CA. I picked it up quickly and found myself enjoying the pace and rhythm of a heavy rush. I was out of the kitchen for the next 12 years. In 2013, I found myself back in the kitchen again. This was at Arch Rock Fish Co. in Santa Barbara CA. This is the point when I began to hone my skills and develop all of those attributes I am able to list above. I was quickly recruited by a local restaurateur named John Bennett. He owns several restaurants in Santa Barbara and I worked at 2 of them for the next 3 years under the watch of 2 chefs. Chef Sergio Ramirez and Chef Jesus.I would call those years of 2012-2015 a kind of rapid fire, unofficial culinary program. The majority of time for those years was spent pastry cheffing in the morning for Jesus at Benchmark Eatery, andworking line across town for Sergio at night at Brophy Brothers On the Alley. Early 2015, I left both jobs to run a sports bar with my friend Lance Robles. There, we did everything in house. We smoked our own tri tip, wings and chicken breast before opening for the night. We specialized in brick oven, wood fired pizzas which were all made to order from scratch. Most recently, I’ve been Managing Huck’s Grill at the St. Regis Travel Center. SRTC was able to create a position for me to work and support my family. Everything is around supporting my family. Prior to that I was 1 of 3 cooks at 50,000 Silver Dollar.

Professional references:

I do not have any contacts from the Dennys in CA. The business is no longer there and sadly my manager at the time has since passed away. Chef Sergio Ramirez- Brophy Brothers On The Alley, Santa Barbara CA.805-***-**** Chef Jesus- Benchmark Eatery, Santa Barbara CA, 805-***-**** Gary Bullock- Huck’s Grill SRTC St. Regis MT, 406-***-**** Personal References:

Danny Carroll- friend of 11 years. 805-***-****

Jacob Vanhook- friend of 3 years. (406)

Denise Ford- Mother in law. Known since childhood. 626-***-**** Conclusion:

What I bring to an employer is what I would expect from an employee. Punctuality, respect, integrity, and consideration. These are the qualities I bring wherever I go. I am confident that my references, both professional and personal will agree that I am an easy to be around, hardworking, thoughtful, and considerate person. I am hopeful that those who read this will be intrigued enough to give me a try.