Juniper Martinez

Consulted with CDC to replicate recipes to the restaurant's standards. Kept a clean and organized station throughout the entire shift. Trained on multiple stations, including pastry, garde manger, and entremetiere.

Chef de Partie - Spoon and Stable

(2025-04)

• Consulted with CDC to replicate recipes to the restaurant's standards.
• Kept a clean and organized station throughout the entire shift.
• Trained on multiple stations, including pastry, garde manger, and entremetiere.
• Documented task lists and order forms pertaining to my assigned station.

Chef Garde Manger - Sanjusan

(2023-08 - 2025-04)

• Managed my station by creating a daily production list.
• Sought feedback from the CDC on each dish to ensure quality.
• Took over the expo position when the CDC was busy otherwise.
• Worked alongside Tim McKee and replicated his dishes.
• Followed safety standards pertaining to serving raw meat and seafood.

Saute and Pizza Chef - D'Amico and Sons

(2023-02 - 2023-08)

• Followed the production list outlined by the executive chef.
• Restocked and maintained work area as needed.
• Learned all recipes to specification to ensure consistent quality.
• Worked all positions in the kitchen to diversify my knowledge.
• Responsible for the kitchen while running expo.
• Directed and taught other staff how to keep the kitchen clean and safe.

Deli Associate - Linden Hills Co-op

(2022-06 - 2022-08)

• Followed department procedures for preparing, storing, rotating, and stocking of products.
• Assisted kitchen staff with scratch recipes.
• Prepared, packaged, weighed, and priced products for sale.
• Monitored product quality and freshness and ensured proper product rotation.
• Provided excellent customer service, addressed the needs of customers in a timely and effective manner.

Bachelor of Arts - Economics - University of St. Thomas, College of Liberal Arts (2022-05)

Minor - Latin American and Caribbean studies - University of St. Thomas, College of Liberal Arts (2022-05)