Office Coordinator Sous Chef

Devon Watson

***********.***@*****.*** 219-***-****

Experience

Valparaiso University, Valparaiso, IN October 2023 - Present Office Coordinator/ Building Manager

● Oversee scheduling, payroll, and compliance documentation for a high-volume academic facility.

● Manage departmental budgets, travel planning, and financial records to ensure fiscal accountability.

● Provide responsive guest service and operational support for university events and large group functions.

● Serve as primary liaison across departments, ensuring smooth front-of-house operations and timely resolution of guest and staff concerns.

The Gage, Chicago, IL January 2020- October 2023 Pastry Sous Chef January 2022 – October 2023

● Directed day-to-day restaurant operations including vendor management, purchasing, and inventory to optimize cost controls.

● Supervised and trained front- and back-of-house staff, improving team performance, morale, and service quality.

● Monitored guest satisfaction and collaborated with management on menu pricing, seasonal promotions, and service delivery.

● Ensured adherence to health, safety, and sanitation standards while maintaining a fast-paced, high-volume environment.

Pastry Assistant January 2020 - December 2021

● Supported large-scale restaurant and private event service with a focus on timeliness and accuracy.

● Coordinated vendor orders and inventory while maintaining high quality and consistency in product delivery.

● Contributed to a superior guest dining experience through attention to detail and service excellence.

The Dish, Valparaiso, IN June 2019 - December 2019 Sous Chef

● Managed payroll, staff scheduling, and training to support efficient service operations.

● Oversaw vendor purchasing, invoice processing, and budget compliance.

● Designed and priced menu items with ownership, balancing profitability with guest expectations. Walt Disney World, Lake Buena Vista, FL August 2016- May 2019 Cook 1 at the Polynesian Resort April 2017 - May 2018

● Maintained accuracy in guest orders and resolved customer needs in high-volume operations.

● Supported emergency operations and adapted to organizational procedures under pressure.

● Logged and resolved customer-specific needs with precision and attention to detail. Culinary Intern at Old Key West Resort August 2016 - April 2017

● Assisted in daily kitchen operations for large guest volumes and specialty events.

● Developed hands-on expertise in hospitality standards and high-pressure service execution. Education

Baker College Culinary Institute, Muskegon, MI 2016 Associates in Hospitality Management

Technical Skills

● Payroll & Scheduling Financial Reporting Vendor & Invoice Management

● Microsoft Office (Excel, Word, Outlook, Teams) Google Suite Adobe Acrobat

● Restaurant Operations Inventory Auditing Staff Training & Supervision

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