Aaron Cohen

Versatile Chef with over a decade of experience in Michelin-recognized and high-volume kitchens. A proven leader in managing teams, executing complex omakase services, and overseeing fermentation programs. Uniquely combines culinary excellence with technical precision from lead mechanical roles, excelling in menu planning, inventory management, and guest-facing service.

Expert at optimizing operational efficiency through rigorous quality control, safety standards, and streamlined workflow management across diverse, fast-paced environments.

Chef de Partie - Pasta|Bar - Austin, TX

(2023-01 - 2026-03)

• Managed the entremet station within a Michelin-recognized establishment, ensuring all components met rigorous standards.
• Prepared all hot-side menu items with precision, maintaining consistent quality and presentation during dinner services.
• Executed complex omakase-style dinner services, adapting techniques to provide a personalized multi-course tasting experience for up to 30 guests nightly.
• Performed a guest-facing role by serving dishes and explaining intricate flavor profiles, enhancing the customer experience through professional steps of service.
• Executed culinary operations for off-site catering and special events.

Lead Mechanic - Lime - Austin, TX

(2020-01 - 2022-12)

• Supervised a diverse team of 8-10 mechanics and field associates, implementing comprehensive training programs to ensure high-quality technical performance across all new hires.
• Diagnosed and repaired complex electronic and mechanical systems for a fleet of 3200 e-scooters and bikes, maintaining peak operational safety and functionality.
• Troubleshot high-voltage DC Li-ion power systems and firmware configurations to minimize equipment downtime and extend the lifecycle of critical battery components.
• Expedited internal repair workflows by leveraging fleet management software and data-driven metrics to increase daily maintenance output by 30%.
• Monitored strict adherence to established safety standards and regulatory work practices, resulting in a reduction in workplace incidents and repair errors.
• Managed spare parts acquisition and inventory auditing processes to ensure optimal availability of essential components for urgent field repairs.

Lead Line - Henbit - Austin, TX

(2018-02 - 2018-12)

• Expedited nightly service for 50-100 covers while enforcing strict quality control and management standards to ensure a seamless guest experience.
• Trained new line cooks on station protocols and safety procedures.
• Managed the onsite fermentation larder and butchery programs, overseeing the production of 12+ house-made ingredients to enhance menu flavor profiles.

Supervisor - Thai Kun at Whisler's - Austin, TX

(2016-10 - 2017-12)

• Expedited nightly service operations by inspecting all outgoing dishes for quality and garnishing standards during high-volume shifts to ensure guest satisfaction.
• Trained 8 staff members across all kitchen stations and service workflows, successfully improving overall team efficiency.
• Executed nightly accounting and administrative tasks, including detailed reporting of sales and labor costs to ensure consistent financial accuracy and transparency.
• Managed procurement and inventory for all food categories to maintain a food cost of 14-18%.

Cook - Apple - Austin, TX

(2016-05 - 2016-10)

• Executed high-volume food production and service for a workforce of over 5,000 employees, consistently maintaining quality standards and strict HACCP protocols.
• Managed comprehensive weekly menu planning and strategic product sourcing to optimize inventory levels and reduce food waste.

Chef De Partie - Olamaie - Austin, TX

(2014-08 - 2016-05)

• Managed the daily operations of the garde manger and pastry stations, ensuring consistent quality and presentation for all small plates and pastry items.
• Prepared 12 or more complex menu items daily while maintaining rigorous culinary standards and meeting high-volume production schedules during peak hours.
• Specialized in advanced pickling, fermentation, and preservation methods.
• Set up the station and executed precise dinner service for over 80 covers per night, maintaining seamless coordination with the kitchen team.
• Prepared and executed culinary logistics for off-site catering and special events, delivering high-quality dining experiences for groups of up to 100 guests.

Line Cook - Mettle - Austin, TX

(2014-02 - 2014-08)

• Prepared all sauté menu items with precision and speed, maintaining consistent quality standards for over 150 covers during peak dinner service hours.
• Set up station requirements and executed high-volume dinner service while coordinating with the kitchen team to ensure on-time order delivery.
• Prepped essential ingredients for multiple stations and special events.

Chef - Suis Generis - New Orleans, LA

(2012-01 - 2014-02)

• Executed weekly rotating menus featuring seasonal ingredients, ensuring repeat guest patronage through culinary innovation and consistency.
• Produced artisan pasta and house-cured meats to elevate culinary standards, successfully reducing overall food costs through in-house production.
• Managed scheduling for a team of 6 employees to ensure seamless kitchen operations and maintain optimal labor cost management.
• Secured premium inventory through strategic purveyor relationships, maintaining profit margin while ensuring the highest quality of ingredients.
• Directed high-volume nightly service for over 50 covers from the lead line position, ensuring exceptional speed and quality for every plate.

Undergraduate Studies - Political Economy and Urban Design - The Evergreen State College (2009-01)

Cultural immersion and culinary arts program - Coronado Academy (2004-01)