Anchorage, AK 99518
Currently seeking Bachelors in Business Administration with studies in Management Information Systems. I enjoy learning about a “Business Environment”. I find every aspect of business to interest me and I am currently in pursuit of a career that will embrace this passion and fascination.
2015 ESS/Compass Group Anchorage, AK
Head Cook/Project Manager 3/2015-Current
Remote site chef; held accountable for ordering, cooking meals, planning menus, establishing new management systems, developed tasks, managed a staff of 5, timesheet, invoice processing, food safety logs, catered events, Audits, created Microsoft office templates for multiple applications. Point of contact for clients and ESS as well. Implemented and complied with new systems and tools developed by Compass group. 4 Week rotations 12 hours/day 7 days/week. Filled in various positions and covered for a variety of positions within a short notice.
2015 O’malley On The Green Anchorage, AK
Catering Assistant 2/2015-12/2016
Worked directly with the chef to complete banquet caters in a fine dining atmosphere. On-call cook. Completed duties as requested. Assisted in all back of house aspects of this Restaurant.
2014 Midnight Sun Brewing Co. Anchorage, AK
Executive Chef 4/18/2014-12/6/2014
Held accountable for production of weekly specials, and monthly menus. Assisted with scheduling of employees. In charge of ordering product safely and conscientiously to be organized and proper par levels are met. Making of soups and all general preparation that needs to be done each day. Organized and executed events for which beer was paired with food as well as served it off-site and on-site.
2014 Suite 100 Restaurant Anchorage, AK
Sous Chef/Lead Line 9/20/2014-4/18/2015
Assisted with line production for services, as well as setting up specials, utilizing products to prevent waste and specialized produce. Completed orders for produces and seafood. Assisted and efficiently organization of each station to ensure proper flow of restaurant to improve ticket times. Worked each station to assist flow of service in coordination with the owner.
2013 The Inn At Whittier Whittier, AK
Executive Sous Chef 4/15/13-9/12/13
Ordered food and helped prepare budgeting information, including food costing, inventory, and training of staff as well as reprimanding and following up with informing the upper management. Completing prep for private parties and addressing customers with special dietary needs, was done on a weekly basis. Specials were created on a daily basis. Organization of line layout was also a big priority. Maintaining cleanliness, sanitation, meat processing, soup making on a regular basis. Cooking breakfast at the beginning of the season was my responsibility; dinner service was my specialty.
2013 Muse/Marx Bros. Catering Anchorage, AK
Sous Chef 1/22/13-6/10/13
Helped with keeping coolers organized, worked with local purveyors to order food for banquets, specials and stocking the line stations. Helped organize the line for the new seasonal menu, along with layout and prep sheets. Created specials and depleted items that had been accumulated in cooler/freezer areas. Helped with brunch service and prep. Meat fabrication, and soup du jour was also a major prep item. Implemented the FIFO system.
2013 Anchorage Downtown Hilton Anchorage, AK
Line/Banquet/Employee Staff Cook 1/5/13-4/14/13
Worked as an A.M. Line cook, P.M. Line Cook, Completed B.E.O’s Based on dates and specific requests for each party. Helped with organizing walk-ins, coordinating staff, completion of prep for line stations as well as banquets. Assisted the Chefs with ordering produce on a bi-weekly basis. Worked on carving stations for private parties at the old “Top of the World” Restaurant, as well as a pasta action station. Helped set up banquets and coordination of hot and cold food plate ups as well as desserts, and amenity platters.
2011 – 2013 Hotel Alyeska Ski Resort Seven Glaciers Girdwood, AK
Lead Line Cook 6/17/11-1/06/13
AAA 3 Diamond restaurant located at the top of Alyeska’s mountain. Working as the ‘Grill Chef’, I am in charge of all grilled items, preparation, organization and sanitation of my station. Assist with banquet events. Communication with other line chefs and oversee some of the staff as well. I started there as a ‘Pantry Chef’, in charge of all cold food items and the preparation of them as well. Also worked as a Hot ‘Appetizer Chef’. Maintained prep and direct communication of the Chef to complete orders using an order fire system by verbalizing tickets and completing them to the optimum freshness possible. Working at this restaurant every station takes part in a five course chef’s tasting offered with a wine pairing that updates nightly. We also held parties on average of 40 persons and coordinated a plate-up between the other chefs and Executive Chefs for each special occasion.
Aurora Bar and Grill lead line cook; assisted with specials, and comfortable with all positions in the kitchen from prep, salad, pizza, sauté, and grill.
2011 Coast Pizzeria Girdwood, AK
Assisted with prep and pizza dough, worked hot line, pizza line; sandwiches, salads and small appetizers.
2011 Chili’s Escondido, CA
Salad/Nacho Line 4/10/11-5/20/11
Line cook position for one of the busiest locations and franchise owned restaurants. I thought it was a great experience to see how standardized a restaurant could become, and this was a perfect example, which was what I was looking to get out of this experience.
2011 Smoke House Grill Catering San Marcos, CA
On-Site Caterer Buffet Style 3/26/11- 5/22/11
Assist with prep, packing, setup, grilling, serving, buffet restocking, and clean up. Catered from house parties to wedding receptions, to corporate events.
2010 Waters Catering Clairemont, CA
Externship of 160 hours 12/02/10-1/07/11
Any prep from salad preparation to, canapés/hour d'oeuvres, and baking.
2010 Park Hyatt Aviara Carlsbad, CA
Garde Manger/Banquets/Buffets 7/06/10-11/5/10
Cold preparation for ‘Banquet Event Orders’ and assisted with preparation of ‘Friday Seafood Buffet’ as well as ‘Sunday Brunch Buffet’. Banquet plate ups for large events for hot and cold service.
2010 Bertrand at Mr. A's San Diego, CA
Garde Manger/Line 3/15/10-4/16/10
Prepared and served salads, desserts, mini sliders, and other appetizers. Assisted with banquet plate-ups and other line stations as well as other various prep.
2009-2010 Jack Sprat, Weits III LLC. Girdwood, AK
Started as a dishwasher and worked my way up to a prep cook and breakfast line cook during busy weekends. From there was asked to help with private parties and specials.
2009 Little Italy Greek and Italian Pizzeria Anchorage, AK
Pizza/Appetizer Station helped with prep, rolling dough, stocking the line, cleaning ovens, in a fast paced casual restaurant.
2009 Portage Glacier Daylodge Portage, AK
Sold and stocked a cold bar, also prepare soups and bake cookies and pies and cornbread. As well as served, ran a cashier, and espresso machine buss tables and clean up.
2009 Indian Valley Meats, Inc. Indian, AK
Night Clean Up/Steward 5/11/09 – 6/24/09
Nightly clean up from walk-ins to walk ways floors, grinders, pulverizers, bone saws, stuffers, and other butchermachinery.
2009 The Double Musky Inn Girdwood, AK
Prep/Line/Fry Appetizer Cook 4/02/09 - 5/28/09
Prepared and cooked everything from “Bar Apps” to sauces, spices, dressings, beer batter, chopped veggies, cleaned, portioned and prepared; halibut, and salmon, shrimp, King Crab, and Prime Rib. In a fast paced Cajun Fine diner.
2009 Lily’s Restaurant Anchorage, AK
Prep/Breakfast Line 4/10/09 - 4/24/09
Cooked breakfast and prepped for an all day delivery diner.
2009 Yak and Yeti Anchorage, AK
Prep/Line 3/10/09 – 4/01/09
Preparation of everything from veggies to meats. Helped on the line after opening. Worked the Tandoor station on the line as well.
2008-2009 Alyeska Hotel Ski Resort Girdwood, AK
Snow Removal 12/08 – 1/12/09
Removed snow and ice build-up along walkways, stairs, and roofs. Directed parking traffic and set up parking lot during the ski season.
2007–2008 Alyeska Hotel Ski Resort Girdwood, AK
Host/Prep/Omelette Station/Staff Cafeteria/Line ‘Breakfast to Pizza’ 5/15/07 – 12/08
Started as a host and worked my way to the back of the house. Prepared wraps and ‘to-go’ salads for a coffee kiosk stand.Omelette Station for thePond Café breakfast buffet.Prepared and served 200 employees for the Staff Cafeteria, also served and prepared food for the breakfast, lunch, and dinner line shifts.(anything from a King Crab Eggs Benedict to the famous “Tanaka Sandwich” to a Prime Rib dinner)
2017 University Anchorage Alaska Anchorage, AK
Currently enrolled in classes to fulfill and BA in Management Information Systems. Expected Graduation 2021
2009–2010 University Anchorage Alaska Anchorage, AK
I studied Spanish and Computer Information Sciences.
2011 San Diego Culinary Institute Inc. La Mesa, CA
‘Commis De Cuisine’ program graduate of January 2011.
2002 - 2006 Fallbrook Union High School Fallbrook, CA
Graduated with Diploma. Certificate of Competence in Business Career Tech Coursework.
Earned the right to wear my school’s Athletic Emblem. Studied Spanish for 2 years with a lot of background experience
Certifications and Training:
Serv-Safe Certification 3/9/2021
Serv-Safe Alergen Training 2019
Spanish, Travel, Art, Music, Food, Wine, Coffee and Business
I find that the customers experience is very important, and that it reflects on how they are dealt with in immediate times of crisis.
Brian Plessenger 907-***-****
Chef Kai 619-***-****
Chef Steve Ferguson 619-***-****
Chef Phillip Nichols 907-***-****
Chef Zach Lennox 760-***-****
Chef Alex Vaca 760-***-****