Sous Chef Food Service

CARLOS J. SOTO *** South Lake Drive, Independence MO 64053 201-***-**** *********@*****.***

OBJECTIVE: Seeking a position as a Restaurant Manager

SUMMARY OF QUALIFICATIONS

Extensive service experience in the hospitality industry. In-depth knowledge of all facets of operations, training staff on procedures and policies; Making decisions, and solving routine job-related problems. Proficient in day-to-day management activities, and shift planning; ability to motivate team members.

RESTAURANT EXPERIENCE

Executive Sous Chef Oct 2022- present

Pinstripes Bistro Bowling Bocce

Multitask, prioritize and meet deadlines in a demanding environment.

Knowledge of scheduling, food cost, and labor systems.

Passion for food and cooking techniques. Ensure quality food service, and handling of food properly

Strong leadership qualities. Align with the chef team to oversee daily operations with banquets and restaurant duties.

LANDRY’S INC, Sous Chef

Mc Cormick & Schmick’s, Kansas City, MO Jul 2021- Sept 2022

Chart House, Weehawken, NJ Oct 2018 -May 2020

Oversaw and coordinated service operations; monitored and ensured compliance with policies and laws.

Trained new employees, coordinated work schedules, and periodic evaluations.

Sous Chef

Maggiano’s Little Italy, Bridgewater, NJ Aug 2017- Jun 2018

Check equipment daily to maintain them in optimum conditions to reach levels of sales.

Control allergies incoming from guest for perfect execution and delivery.

Sous Chef

Patina Restaurant Group, Cucina& Co, NYC NY Aug 2013- Aug 2017

Acting Executive Chef and Chef of Cuisine.

Support the managing and execution of operations for three venues of service; retail, catering and restaurant.

Prepare and serve attractive nutritious meal, and diet meals.

Self-manage time to obtain company labor goals.

Managed front and back of the house operations by shift.

Assist GM in several office task include cash procedures

Lead-line Cook

Houston’s Restaurant, New York, NY Aug 1999 - Feb2011

Communicated with diverse staff to optimize team efficiency.

Trained all new managers and staff in operational and procedural issues.

Lead team members to perform at peak efficiency on a consistent basis.

Followed and implemented company norms according to standards.

Assistant Kitchen Manager

Houlihan’s Restaurant, Secaucus, NJ Oct 1990 – Jul 1999

Personal commitment to excellence in all areas of performance.

Managed 32 employees: line and prep cooks, expeditors and dishwashers.

Performed menu planning, food purchasing, and inventory control; cross-trained all kitchen staff.

MILITARY

Sergeant United States Army National Guard 2000 - 2008

Supported Operation Noble Eagle & Operation Enduring Freedom in NY/NJ & Guantanamo Bay, Cuba.

Experience and service in surveillance and anti-terrorism activities.

Played key role as called-up reservist in patrolling key bridges and tunnels after 9/11.

EDUCATION

FAIRLEIGH DICKINSON UNIVERSITY, Teaneck, NJ

Bachelor of Science in Hotel, Restaurant and Tourism Management, May 2012

Honors List: Fall 2011, Spring 2012.

European Seminar, March 2012.

HUDSON COUNTY COMMUNITY COLLEGE, Jersey City, NJ

Associate of Applied Science in Business Management, August 2006

LANGUAGE Read, write, speak and understand Spanish.

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