Carmen Erlin

Culinary and restaurant operations professional with 15+ years of experience in food preparation, line cooking, high-volume service, catering, restaurant management, and food truck ownership. Brings hands-on expertise in menu development, kitchen operations, staff training, inventory, guest service, and multiple cooking techniques, with a strong interest in advancing within a fine dining environment.

Bilingual: Spanish – Native | English – Conversational

Owner/Culinary & Operations Manager - Night Owl Food Truck - White Plains, MD

(2022-01 - 2023-11)

Founded and operated an American-Mexican food truck, managing the concept from menu development and permitting through cooking, staffing, purchasing, catering, and daily operations. Opened for service in Mar 2022.

• Generated approximately $100K in annual sales and built a loyal base of repeat customers.
• Increased monthly sales from approximately $3,500 to $5,500–$8,000 by shifting from breakfast to a stronger lunch-and-dinner taco concept based on customer demand.
• Created and prepared the full menu, including smoked brisket tacos, birria, shrimp tacos, street corn, guacamole, quesadillas, loaded fries, breakfast specialties, and house-made beverages.
• Applied smoking, braising, grilling, sautéing, frying, and roasting techniques, including 14-hour smoked brisket and four-hour slow-cooked beef.
• Developed signature sauces, marinades, guacamole, pineapple juice, and lemonade that contributed to repeat business and continued customer requests after closing.
• Hired and cross-trained two employees in cooking, food preparation, cashiering, and guest service, enabling the truck to operate independently when needed.
• Managed inventory, purchasing, food safety, vendor relationships, scheduling, payroll, licensing, and inspections.
• Coordinated approximately two catering events per week for private and corporate clients.

Cook / Food Truck & Catering Team Member - DC Slices - Springfield, MD

(2024-03 - 2025-12)

Returned to DC Slices as an employee with expanded expertise in cooking, catering, inventory management, operations, and customer service.

• Prepared pizza, chicken wings, fries, cheese sticks, funnel cake, and other high-volume menu items.
• Supported food truck and catering operations serving up to approximately 300 guests across lunch and evening service.
• Worked 60–70 hours per week while rotating between line cooking, customer service, and catering responsibilities.
• Drove food trucks to catering locations and independently managed service when the owner was unavailable.
• Monitored weekly inventory and replenishment needs to support uninterrupted operations.
• Assisted with catering setup, food preparation, service, transportation, and breakdown.

Partner/Cook - DC Slices - Springfield, MD

(2020-01 - 2021-01)

Joined DC Slices as an equal business partner prior to the COVID-19 pandemic, gaining hands-on experience across mobile food operations.

Server - Cracker Barrel - Waldorf, MD

(2021-01 - 2022-11)

Provided full-service dining in a high-volume restaurant environment, balancing multiple tables while coordinating closely with kitchen staff.

• Managed approximately 50 tables per day while maintaining timely, attentive guest service.
• Accurately communicated orders and responded quickly to guest needs during busy meal periods.

Server - Salsa Cantina & Grill - Charlotte, NC

(2008-10 - 2009-11)

Provided full-time service in a busy Tex-Mex restaurant with approximately 40 tables.

• Managed approximately 25–30 tables per day while maintaining prompt and accurate service.
• Coordinated with kitchen and front-of-house teams to support smooth operations during extended shifts.

Restaurant Manager - Lempira Restaurant - Charlotte, NC

(2006-11 - 2008-08)

Joined as a server and was promoted to cashier and restaurant manager within approximately one month based on strong customer service, rapid learning, and leadership ability. Managed daily operations for a 30-table Central American and Mexican restaurant serving breakfast, lunch, and dinner.

• Oversaw service for approximately 100–125 guests per day.
• Supervised a team of approximately 18 employees, including servers, cooks, a dishwasher, and bartender.
• Hired and trained employees and created work schedules for the service team.
• Managed opening and closing procedures, register operations, daily cash and credit card reconciliation, bank deposits, and payroll.
• Supervised kitchen operations in the owner's absence and coordinated front- and back-of-house teams during high-volume periods.

High School Diploma - Smart Horizonte