Line Cook Culinary Arts

Katie L. Esden

Phone: 802-***-**** Email: *****.*****@*****.***

Address: *** ******* ******* *****, ********* Florida, 34736 Education:

New England Culinary Institute – Montpelier, VT

Associates Degree in Culinary Arts June

2008

Community College of Vermont

Undergraduate September 2019-January

2021

Experience:

Atlas Gunworks June 2022-September 2024

Shipping & Receiving (6/22-04/24)/Finishing Specialist (04/24-09/24)

Worked in a team to maintain an extremely busy, and growing, company’s ecommerce business

Obtained skills in a growing and ever evolving industry with product identification and product engineering

Operated specialized machines to cover products with DLC coating

Showed customer service skills while directly talking with customers

Counted inventory of all products from the website Chris Danaher Property Services January 2023-September 2024 Commercial Business Maintenace Provider

Maintained professional properties according to the standards of the clients

Informed the owner of when product was needed

Waterworks Food & Drink September 2020-June 2022

Line Cook/Prep

Responsible for stations prep and execution during extremely busy dinner services

Maintained a clean station and helped less experienced cooks learn and thrive Penny Cluse June 2018-March 2020

Line Cook/Prep

Created valuable organizational skills with consideration of economic profit The Burlington Country Club July 2016-June 2018

Chef de Cuisine

Manage everyday operations including: ordering, scheduling, supervising, menu writing and inventory

Supervise an A la Carte line as well as banquet functions on a day-to-day basis, sometimes simultaneously Bluebird Barbeque July 2015 – July 2016

Sous Chef

Managed a kitchen where I am responsible for the duties of service and streamlining production

Supervised seven kitchen workers while working on a “high volume” line The Essex Resort and Spa September 2011 – May 2015 Kitchen Manager (2013-2015)

Managed the open kitchen of the Junction Restaurant; supervised two additional cooks

Selected for the position of temporary Food and Beverage Director at the Copley Square Hotel in Boston, MA Banquet Manager (2013 wedding season)

Organized and oversaw over 100 weddings, banquets, and off-site functions Head Line Cook (2011-2013)

Lead Expo position

Responsible for closing the kitchen at the end of service

Cooked over 40 private Chef’s Table dinners where I designed and executed 12-course dinners involving direct interaction with restaurant guests

References

Cory Shumway Atlas Gunworks, Product Manager, (802)802-***-****

Jamison Thomas Chadurjian Atlas Gunworks, Finishing Department Manager, 802-***-**** Chris Danaher Chris Danaher Property Services, Owner, 802-***-****

*More contact information available upon request

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