Full Time Sous Chef
Resume:
Matt Coe
************@*****.***
Objective
Seeking full time employment leading a team and restaurant/establishment to success.
Education
Blue Springs High 2000-2004
Blue Springs, MO
Scottsdale Culinary Institute 2004-2005
Scottsdale, AZ
Work History
Bistro Jeanty Napa Valley July 2016-July 2018
Sous Chef
Responsible for the running of a fast-paced Micheline rated restaurant in the Napa Valley with a sales volume of 13 million anualy. Perform monthly and daily inventory duties plate and recipe costing and approve menu designs. Recruit interview hire train and supervised front- and back-of-house employees. Initiate and maintain excellent vendor relationships. Manage daily kitchen operations and create standards that exceed safety and health regulations; identify and provide solutions for any problem areas.
R+D Kitchen Napa valley Aug 2013-July 2016 July 2018- Aug 2019
Line Cook
Responsible for opening, mid shift, and closing duties in a fast-paced work environment. Starting the day with prepping several stations as well as maintaining the cleanliness of those stations. Re-prepping the stations as needed throughout the shift. Closing each of the stations in the evening to the specifications of the shift supervisor. Consistently show-casing the best possible food presentations through it all.
Bistro 303 Nov 2012-Aug 2013
Sous Chef
Responsible for preparation of food items, including features of the day in a fast paced work environment. Responsible for opening and closing duties as well as daily cleanliness.
Outabounds Sept 2011-Nov2012
Executive Chef
Responsible for creating and implementing a bar and grill menu focusing on house made items. This included hiring/firing employees, food ordering, and food inventory.
Sharps 63rd Street Grill Aug 2010-Nov 2010
Executive Chef
Responsible for creating and implementing a bar and grill menu focusing on house made items. This included hiring/firing employees, food ordering, and food inventory.
The American Restaurant May 2008-Aug 2010
Line Cook
Responsible for preparation of food items, including features of the day in a fast paced work environment with James Beard Award Winning Chef Debbie Gold.
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