Natural leader and motivating Lead Cook competent in keeping kitchen staff on task and efficient to handle high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with Sous Chef to analyze food costs and forecast business trends to make menu recommendations to meet company goals. Quality-driven Sous Chef maintains complete understanding of all operations of kitchen, equipment and sanitation. Demonstrates organizational skills, budgeting experience and full knowledge of financial reports. Hires, trains and manages staff to provide employees with adequate guidance and resources to accomplish established objectives. Motivated focused on sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team leader passionate about sustainable cuisine. Talented at creating exciting and innovative menus based on in-season ingredients. Enthusiastic Sous Chef is eager to manage food and related costs, procedures, quality and back of house labor and budgets. Reliable, hardworking and driven to provide guests with top-quality food. Works with is to develop cost-effective specials and menu changes to achieve maximum sales.
Food Hygiene and Sanitation Certified
Washington State Food Worker Card
Two Time Employee of the Month
United States Public Health Certified
HSE Health and Safety Environment Champion Award
Gulf of Mexico Champion Award in Food Hygiene and Sanitation
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