Line Cook Kitchen Staff
Resume:
Calvin Hemphill
Eagan, MN *****
********************@***********.***
Seeking a position where training, experience and skills will have valuable application. Ideal opportunity is to join an aggressive company where quality and results are top priorities and will provide growth and advancement based upon individual contribution to company goals and objectives. Work Experience
Line Cook and Prep Cook
Hy-Vee - Eagan, MN
September 2022 to Present
Duties include:
* Set up and stock stations with all necessary supplies
* Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
* Cook menu items in cooperation with the rest of the kitchen staff
* Answer, report and follow executive or sous chef's instructions
* Clean up station and take care of leftover food
* Stock inventory appropriately
* Ensure that food comes out simultaneously, in high quality and in a timely fashion
* Comply with nutrition and sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers Kitchen Manager
Crisp & Green - Apple Valley, MN
January 2021 to February 2022
Duties included:
* Set up and stock stations with all necessary supplies
* Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
* Cook menu items in cooperation with the rest of the kitchen staff
* Answer, report and follow executive or sous chef's instructions
* Clean up station and take care of leftover food
* Stock inventory appropriately
* Ensure that food comes out simultaneously, in high quality and in a timely fashion
* Comply with nutrition and sanitation regulations and safety standards
* Maintain a positive and professional approach with coworkers and customers Line Cook
Stanley Northeast
September 2011 to June 2012
Duties included:
* Set up and stock stations with all necessary supplies
* Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
* Cook menu items in cooperation with the rest of the kitchen staff
* Answer, report and follow executive or sous chef's instructions
* Clean up station and take care of leftover food
* Stock inventory appropriately
* Ensure that food comes out simultaneously, in high quality and in a timely fashion
* Comply with nutrition and sanitation regulations and safety standards
* Maintain a positive and professional approach with coworkers and customers Executive Chef
February 2009 to August 2011
Duties included:
• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff's activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the "final touch"
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers Line Cook
Mort's Delicatessen
March 2008 to January 2009
Duties Included:
* Set up and stock stations with all necessary supplies
* Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
* Cook menu items in cooperation with the rest of the kitchen staff
* Answer, report and follow executive or sous chef's instructions
* Clean up station and take care of leftover food
* Stock inventory appropriately
* Ensure that food comes out simultaneously, in high quality and in a timely fashion
* Comply with nutrition and sanitation regulations and safety standards
* Maintain a positive and professional approach with coworkers and customers Line Cook
McCormick & Schmick
November 2006 to March 2008
Duties Included:
* Set up and stock stations with all necessary supplies
* Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
* Cook menu items in cooperation with the rest of the kitchen staff
* Answer, report and follow executive or sous chef's instructions
* Clean up station and take care of leftover food
* Stock inventory appropriately
* Ensure that food comes out simultaneously, in high quality and in a timely fashion
* Comply with nutrition and sanitation regulations and safety standards
* Maintain a positive and professional approach with coworkers and customers Education
Culinary Arts
Hennepin Technical College - Minneapolis, MN
Skills
• Restaurant experience
• Cooking
• Leadership
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