Experience

Lakeridge Golf Course
• United States
• Recreational Facilities
• 1 - 100 Employee
• Kitchen Manager

  • Apr 2021 - Sep 2021

Fork and Hammer
• United States
• Head Chef

  • Apr 2019 - Apr 2019

J Gilberts
• United States
• Restaurants
• 1 - 100 Employee
• Line Cook

  • Nov 2018 - Apr 2019

Steak and Grapes
• Head Chef

  • Mar 2018 - Sep 2018


Bricks and Motar Bar and Bistro

• United States
• Restaurants

• Head Chef/Kitchen Manager

  • Oct 2017 - Sep 2018

  I was the head chef of the kitchen. I ordered the weekly products, created the weekly specials, and helped creat the menu. I prepped and cooked food to order for the dinner rush and for the events. I also helped run the food to the bar as well as washed all of the dishes. I was the head chef of the kitchen. I ordered the weekly products, created the weekly specials, and helped creat the menu. I prepped and cooked food to order for the dinner rush and for the events. I also helped run the food to the bar as well as washed all of the dishes.


Hy-Vee, Inc.
• Retail
• 700 & Above Employee
• Line Cook

  • Oct 2017 - May 2018


Tussey’s Casual Grill

• Sous Chef

  • Jul 2017 - Oct 2017

  I was in charge of the line during the lunch and dinner rush. I would fabricate the meat and salmon for the line. I would help with the soup de joure. I was in charge of the line during the lunch and dinner rush. I would fabricate the meat and salmon for the line. I would help with the soup de joure.