Sous Chef Kitchen Manager

Hello my name is Griselda Rodriguez.

Chef cooking experience for over 35 years.

****-**** *’ve cooked in amazing fine dining restaurants to casual dining and short orders as well. Taking the role of an assistant and kitchen manager for three years.

I started cooking when I was a little kid with my mom and she was from Mexico. So everything was from scratch and fresh everyday.

Let me take on my journey of cooking and passions in life.

2000-2001 I started working at The Elbow room (casual dining) in Pittsburgh as a line cook, sous chef and as well a prep cook. We prepped and cut up fresh food for the day. Line up the stations. Labeling.

2001-2003 I also worked at walnut st grille as line cook, sous chef, kitchen manager. Prepping meats. Sauces, dips, making everything fresh for the day.

2001-2003 I worked two jobs at this time and I was also an assistant manager at Peppi’s sandwich shop for over 3 years as well (one of the popular sandwich shops in Pittsburgh).

2010-2011 I worked as sous chef at a fine dining restaurant called twisted rooster.

Preparing and oreing delusions dishes from scratch from delicious pastas to fine cut steaks.

2011-2013 I worked as substitute special education.

Besides being an amazing cook and chef I taught special education for ten years and semi retired the year of 2023.

(2013-2023). Taking on a lot of roles of teaching, managing and supervising my students at different worksites collaborating and working with different community workplaces in the area. This was a daily routine teaching my students with disabilities be productive members of society through life skills at this wonderful transition program. Life skills included cooking, being responsible in every aspect of bring an adult in society. Calling and providing transportation to get to work everyday at our program. Taking this role included a lot of critical thinking and data.

I also was the IT liaison to collect data for the technology we provided for the students.

2022-2023 I then picked up the spatula again and started working as a Chef/sous chef and kitchen manager at Sandy’s point beach house in 2022.

2023-2023) Sous chef at Sanchez a tapas bistro, prepping and making Paella from scratch as well fresh unique desserts and entrees.

2023-2023 Took the role at Cooper’s hawk a winery restaurant as a sous chef.

I ended the year at Mertens prime as a sous chef, and exposition before I decided to move Mt. pleasant.

I do have a lot passions in life.

The SKY is the limit. And I keep enjoying it and catching clouds.

2023-2024- I took on a kitchen manager position for Chicken Guy in the food district at soaring eagle casino. I worked there from January 2024- September 12 2024. Then I moved here to Long Beach. Responsibilities included being in charge of everyday products and produce going out fresh and daily and on a time with speed as a factor and food waste and low cost. Doing inventory daily and weekly. I made fresh sauces from scratch daily. I also worked on the line with excellent and accurate times for quick and delicious customer service and quality as well as satisfaction.

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