Experience

• 

  Albertsons Companies

  • California, United States

  • Butcher Block Clerk

    • Aug 2019 - Present
    • California, United States
• 

  Motif Seattle

  • Greater Seattle Area

  • Breakfast/lunch Cook

    • May 2012 - Aug 2019
    • Greater Seattle Area

    Set up for opening. Prepare and serve all menu breakfast items: Omelet specials, specialty orders, gluten free dishes. Prepares waffle mixes, pancake mixes, hollandaise sauce, pico de gallo, salsas.Resets station for lunch menu.

• 

  Semi-Retired and enjoying time with family

  • None

    • Jul 2016 - Aug 2017
• 

  Semi Retired but looking

  • California

  • Chef

    • Jul 2016 - Aug 2017
    • California
• 

  Centerplate Inc.

  • Safeco Field, Seattle, Washington

  • Lead Cook

    • Mar 2011 - Oct 2011
    • Safeco Field, Seattle, Washington

    Worked as bullpen lead, overseeing all concesssion stands. Worked in main kitchen, preparing meats, starches and vegetables. And finally became lead concessions cook.

• 

  Holmes Southern Hospitality

  • Chef/Owner

    • Aug 2009 - Sep 2011

    Holmes Southern Hospitality is a catering business that transcends the normal and average catering companies. Our food is authentic, rustic, simple yet exotic, nourishing yet flavorful, original and creative.We cater for the U.S. Military, Weddings, Birthday Parties, Church Socials, Barbecues. We...

• 

  South Seattle Community College

  • Student

    • 2006 - 2010

    Studied Restaurant Food Service Production,Catering and Banquet Operations. Finished Certificate with 3.83 GPA

• 

  Endolyne Joe's

  • Broiler/Fry Cook

    • Jul 2003 - Mar 2004

    Prepared and cooked all foods used on the fry station (shrimp, oysters, fish, french fries, onion rings. Also prepared and cooked items on broiler (steaks, burgers, skewers. Prep work to station ready for service.

• 

  Champions Sports Bar

  • 500 E Broad St. Richmond, VA

  • Sous Chef

    • Sep 1990 - Jul 1993
    • 500 E Broad St. Richmond, VA

    Worked as the evening sous chef, my responsibilities consisted of creating a dinner special, overseeing line cooks in station setup, food prep, cooking and serving evening menu. Setup and service of happy hour, working with the executive chef on scheduled banquets. All closing duties, nightly inv...

• 

  Pizza Hut of

  • Assistant Restaurant Manager

    • Mar 1987 - Nov 1989

    Supervised pizza cooks, waitresses, dish washers. Did ordering, receiving, cleaning schedules, property inspections, preventive maintenance on all equipment. Insured proper portioning and use of ingredients. Employee scheduling as well as making pizza, running the cash register. Monthly inventory.

• 

  Majestic America Line

  • Galley Supervisor/ Saucier

    • Feb 1981 - Dec 1987

    Responsible for all soups and sauces made and served during lunch and dinner menus. Supervised first and second cooks in preparation of vegetables, starches, salads, desserts for passenger dining as well as crew cafeteria. Did requisitioning for each days menu, worked with storeroom manager to in...

• 

  Delta Queen Steamboat Company

  • Saucier/Galley Supervisor

    • Feb 1981 - Dec 1986

    Worked on board the Mississippi Queen Steamboat before it became Majestic America.

• 

  Hyatt Regency New Orleans

  • Breakfast cook to Assistant Floor Chef

    • Mar 1977 - Sep 1979

    Started out as a breakfast cook at the Hyatt, preparing eggs to order, breads, meats (ham, sausage, bacon, canadian bacon) Made hollandaise, prepared garnishes, prepped items for omelets. As the assistant floor chef I supervised breakfast and lunch cooks, did receiving of produce, meats and dry s...