Carrin Yaw

As a Sous Chef at Oregon State University, I lead and develop employees in a fast-paced, high-volume environment serving thousands of guests each day. My responsibilities include training team members, maintaining accountability and professional standards, coordinating daily operations, and helping create a positive and productive workplace culture. I regularly mentor employees with varying levels of experience and work closely with leadership, vendors, and staff to solve problems and maintain operational excellence.

This role has strengthened my coaching, communication, leadership, and relationship-building skills, all of which directly translate to personal training and client success.

Sous Chef at MCNARY DINING, OREGON STATE UNIVERSITY (2024-02 – 2026-09)

As a Sous Chef at Oregon State University, I lead and develop employees in a fast-paced, high-volume environment serving thousands of guests each day. My responsibilities include training team members, maintaining accountability and professional standards, coordinating daily operations, and helping create a positive and productive workplace culture. I regularly mentor employees with varying levels of experience and work closely with leadership, vendors, and staff to solve problems and maintain operational excellence.

This role has strengthened my coaching, communication, leadership, and relationship-building skills, all of which directly translate to personal training and client success.

Catering Cook (Externship) at FORKS AND CORKS CATERING (2023-08 – 2024-01)

During my externship with Forks and Corks Catering, I worked alongside experienced professionals in a demanding and fast-paced environment. This experience reinforced the importance of preparation, organization, adaptability, and teamwork. I learned how to consistently perform under pressure while maintaining high standards and contributing to a successful team culture.

Pantry cook at The Boulderado (2022-01 – 2023-08)

Worked as a cold prep/ pantry cook at the Hotel Boulderado. A very high volume and fast paced kitchen serving out of up to 5 locations at once. Worked with a very diverse team and learned how to collaborate with all types of people under extreme stress. Maintained high quality output throughout long shifts and high volumes.

Ranch Hand & Sport Horse Trainer at Dunham Ranch LLC (2018 – 2022)

At Dunham Ranch, I assisted in the conditioning and athletic development of competitive sport horses. My work involved implementing structured training programs, monitoring recovery and performance, and helping athletes progress safely toward competition goals. This experience taught me the value of individualized programming, long-term development, consistency, and attention to detail.

Working with high-performance animals provided a unique perspective on training, recovery, and athletic progression that continues to influence my approach to fitness and coaching today.

Degree of Culinary Arts – Auguste Escoffier School Of Culinary Arts (2023)