Experience

Chicago Fire Department

• United States
• Public Safety
• 300 - 400 Employee

• Fire Paramedic

  • Aug 2021 - Present



Prairie Grass Cafe

• Server

  • Dec 2009 - Dec 2010

  Contemporary American fine dining, high-volume establishment run by James Beard award-winning chef and co-founder of Chicago’s Green City Market. Served under management from Four Seasons and Ritz Carlton hotels. - Served seven table sections with an average of 40 covers a night. - Became requested server by regular VIP customers. - Trained new servers. - Acted as service bartender during bunch and lunch shifts. Contemporary American fine dining, high-volume establishment run by James Beard award-winning chef and co-founder of Chicago’s Green City Market. Served under management from Four Seasons and Ritz Carlton hotels. - Served seven table sections with an average of 40 covers a night. - Became requested server by regular VIP customers. - Trained new servers. - Acted as service bartender during bunch and lunch shifts.



BRAVO! Restaurant

• Kitchen Manager/Lead Server

  • Sep 2007 - Dec 2009

  High-volume upscale Italian eatery with a fresh-focus menu and authentic Mediterranean cuisine. - Promoted from sever to line cook to team leader in less than a year. - Led kitchen as kitchen manager. - Expedited dinner service four to six times per week. - Trained new staff at new location opening. - Performed closing duties, including meat counts, prep lists, orders, food rotation, and inventory. High-volume upscale Italian eatery with a fresh-focus menu and authentic Mediterranean cuisine. - Promoted from sever to line cook to team leader in less than a year. - Led kitchen as kitchen manager. - Expedited dinner service four to six times per week. - Trained new staff at new location opening. - Performed closing duties, including meat counts, prep lists, orders, food rotation, and inventory.



Home for Dinner

• Owner/Chef

  • Dec 2006 - Sep 2007

  Upscale fresh-made daily dinners and desserts catered for busy families and executives. - Designed seasonal monthly menus. - Developed efficient inventory and buying schedules. - Honed signature recipes. Upscale fresh-made daily dinners and desserts catered for busy families and executives. - Designed seasonal monthly menus. - Developed efficient inventory and buying schedules. - Honed signature recipes.



Wildfire Restaurant

• Lead Prep/Saucier

  • May 2006 - Dec 2006

  Fine dining steakhouse ranked “Most Popular Restaurant in Chicago” by Zagat. - Led morning prep for $100,000+/week sales restaurant. - Created all stocks, soups, and sauces from scratch. - Acted as pastry chef. - During my tenure, guest food feedback rose to record levels. Fine dining steakhouse ranked “Most Popular Restaurant in Chicago” by Zagat. - Led morning prep for $100,000+/week sales restaurant. - Created all stocks, soups, and sauces from scratch. - Acted as pastry chef. - During my tenure, guest food feedback rose to record levels.



Red Star Tavern

• Line Cook

  • Sep 2005 - May 2006

  Independently-owned bar and gastro-pub. - Worked all stations. - Collaborated directly with executive chef to improve cuisine. - Applied my bilingual skills to a mainly Hispanic kitchen. Independently-owned bar and gastro-pub. - Worked all stations. - Collaborated directly with executive chef to improve cuisine. - Applied my bilingual skills to a mainly Hispanic kitchen.



Max and Benny's

• Lead Expeditor

  • Feb 2003 - Nov 2004

  High volume restaurant, café, bakery, and deli with 600+ seating capacity. - Started as bus boy and moved to expeditor. - Used bilingual skills to improve communication between wait staff and kitchen. - Promoted to assistant FOH manager. High volume restaurant, café, bakery, and deli with 600+ seating capacity. - Started as bus boy and moved to expeditor. - Used bilingual skills to improve communication between wait staff and kitchen. - Promoted to assistant FOH manager.