Line cook - Bourbon & Bones
(2025-07)
- Prepare and execute dishes according to the restaurant's recipes, quality standards, and presentation guidelines.
- Follow precise cooking techniques and adhere to recipes to ensure consistency and excellent taste in all dishes.
- Collaborate with the Sous Chef and other kitchen staff to ensure smooth operation and timely execution of orders.
- Prepare ingredients by washing, chopping, and portioning according to the recipe specifications.
- Monitor food levels and communicate any shortages or needs to the Sous Chef in a timely manner.
- Maintain a clean and organized work area, including proper storage and labeling of ingredients.
- Follow all safety and sanitation protocols, including proper handling and storage of food and equipment.
- Assist with food preparation tasks, including but not limited to, stocking ingredients, preparing sauces, and garnishing dishes.
- Maintain a positive and professional attitude while working in a high-pressure environment.
- Performs other related duties as assigned
Head Chef - Industry Standard
(2024-10 - 2025-05)
- Deliver outstanding and memorable food experiences.
- Lead and delegate tasks to ensure efficiency in kitchen operations.
- Oversee inventory management and ensure cost control.
- Maintain quality, safety, and presentation of food.
- Provide financial accuracy in sales, expenses, and inventory.
- Mentor and develop leadership skills in team members.
- Ensure proper staffing and communicate development pathways.
- Foster a respectful and professional work environment.
Executive Chef - Three House - Chicago, IL
(2021-10 - 2022-07)
- Managed expenses including food costs, supplies, and equipment.
- Led menu development and ensured high-quality culinary standards.
- Interacted with guests to obtain feedback and enhance service.
- Developed purchasing and receiving procedures.
- Innovated using local sustainable ingredients.
- Ensured compliance with nutrition and sanitation regulations.
- Provided strong leadership and communication across teams.
Sous Chef / Executive Sous Chef - Rare Steakhouse - Milwaukee, WI
(2017-09 - 2019-09)
- Managed ordering, inventory, and staff scheduling.
- Assisted in recruitment, hiring, and performance management.
- Developed seasonal menu items and plating designs.
- Oversaw catering events, ensuring smooth execution.
- Maintained cleanliness, sanitation, and kitchen safety.
- Conducted daily line checks for accuracy and consistency.
Line Cook / Kitchen Manager - Rhyme or Reason - Chicago, IL
(2017-01 - 2017-08)
- Ensured food consistency according to restaurant standards.
- Managed inventory, ordering, and cost control procedures.
- Assisted with menu pricing and portion control.
- Maintained equipment cleanliness and preventive maintenance.
- Trained new employees and supervised kitchen operations.
Culinary Intern / Cook II - Aspen Meadows - Aspen, CO
(2016-05 - 2016-12)
- Prepared and stocked workstation for efficient service.
- Followed standardized recipes for menu items and banquets.
- Ensured proper food storage, labeling, and waste control.
- Maintained sanitation and cleanliness in food preparation areas.
Line Cook / Lead Line Cook - Yard House - Chicago, IL
(2015-09 - 2016-05)
- Prepared high-quality dishes according to guest orders.
- Followed presentation guidelines and recipe standards.
- Maintained food safety and sanitation procedures.
- Ensured efficient kitchen operations and timely service.
