Experience

The Alinea Group

• United States
• Food and Beverage Services
• 100 - 200 Employee

• Chef De Partie

  • Jul 2022 - Present

  Maintain a spotless station and keep extremely organized. Work with efficiency with little to no noise pollution. Open, run, and close multiple stations. Have extensive knowledge about food. Endure labor intensive food prep. Have the ability to plate with precision using hands, spoons, and tweezers. Work with little to no mistakes in an extremely demanding environment. Maintain a spotless station and keep extremely organized. Work with efficiency with little to no noise pollution. Open, run, and close multiple stations. Have extensive knowledge about food. Endure labor intensive food prep. Have the ability to plate with precision using hands, spoons, and tweezers. Work with little to no mistakes in an extremely demanding environment.



STIR Charlotte

• United States
• Hospitality
• 1 - 100 Employee

• Sous Chef

  • Jul 2021 - Jun 2022

  Managed a team of 7-10 Kitchen employees Ordered produce, seafood, bread, and large truck orders Needed to know how to work all stations Butchered multiple proteins daily Used a par system to make prep calls Assisted in doing weekly inventory Cut 500lb ice blocks down on a bandsaw to specific sizes for use by the bar team Worked in a team of 3 chefs to keep sales high, labor low, set a standard for dishes going into the dining room, and cleanliness of the kitchen. Managed a team of 7-10 Kitchen employees Ordered produce, seafood, bread, and large truck orders Needed to know how to work all stations Butchered multiple proteins daily Used a par system to make prep calls Assisted in doing weekly inventory Cut 500lb ice blocks down on a bandsaw to specific sizes for use by the bar team Worked in a team of 3 chefs to keep sales high, labor low, set a standard for dishes going into the dining room, and cleanliness of the kitchen.



STIR Raleigh

• United States
• Restaurants
• 1 - 100 Employee

• Sous Chef

  • Jun 2021 - Jul 2021

  Same description as charlotte.Spent 6 months as a sous chef traveling within the companies different restaurant locations (Chattanooga TN, Raleigh and Charlotte NC) to assist.

• Kitchen Manager

  • Dec 2020 - Jun 2021

  Had to be able to work all stations.Checked out all the cooks at night ensuring their station was closed properly.Wrote end of night protein counts.Made sure the walk in was properly organized for the AM chef.

• Line Cook

  • Aug 2020 - Dec 2020

  Started as a sauté cook.Cooked each dish on the station according to the recipeKept my station clean while working, and shut it down when service ended.After mastering sauté I learned fry, grill, pantry, and our oyster station.



Johnny's Chophouse & Bar

• Canada
• Restaurants
• 1 - 100 Employee

• Lead Line Cook

  • Apr 2018 - Mar 2020

  Prepped for 5 hours and then worked a station for the second 5. Started on sauté, then learned fry, grill, inside expo, and our oven station.The grill station was the hardest station. 8 different steaks, 3in thick double bone in pork chop, chicken breasts, steak burgers, all had to be timed to be ready together.Worked with 4 other cooks to keep a clean and efficient kitchen.

• Server

  • Feb 2018 - Aug 2018

  Served in a fine casual environmentWas able to maintain a 5 table section

• Busser

  • Jun 2017 - Feb 2018

  Cleared plates and cleaned tables.Learned to work with efficiency.Maintained the cleanliness of the restaurant.



Park District of Oak Park

• Recreational Facilities
• 1 - 100 Employee

• Lifeguard

  • May 2015 - Aug 2016