Elena Chesnutt-Badowski

Highly motivated individual with 15 years of experience in the field of hospitality. Proven ability to succeed in a fast-paced environment while maintaining a high level of customer service. I am solutions oriented, have a positive attitude, and am a team player. I am committed to achieving the highest level of performance and satisfaction in everything I do.

Line Cook at Sailor (2025-07 – Present)

• Responsible for prepping the dishes on my station for each day
• Maintained my tools and kept my workstation clean and organized
• Helped my fellow line cooks with any prep if needed
• Quickly learned new dishes and techniques to perform at the standard set by the chef

Store Manager, Service Manager, Service Tech at Trek Bicycle Co. (2020-04 – 2025-06)

• Lead my team by conducting quarterly performance reviews, mentorship, and hands-on training
• Generate sales through using leads list, community engagement, and strategic product placement resulting in an 86% growth in top line sales in 2024
• Keep up to date with best practices, the latest technologies, and standard procedures by attending training webinars provided by vendors
• Manage and analyze store budget by keeping track of spending and making sure the team is maintaining and hitting company goals
• Hire and trained new staff working under my supervision
• Oversee, track, and order inventory for the entire store
• Managed service intake and run diagnostics on equipment
• Managed department budget by keeping track of spending and making sure the team is maintaining and hitting company goals
• Built community through organizing monthly rides for LGBTQ+ folks and allies

Meal Prep Chef at Private Chef (2019-08 – 2020-03)

• Curated and cooked individual meal plans (breakfast, lunch, and dinner) for 5 clients each week with various dietary restrictions and requirements
• Prepped and stored food in compliance with ServSafe and New York State food handling standards
• Organized and cleaned client's kitchens after every session
• Coordinated and hosted private events with multi-course menus for small groups

Sous Chef at Rose's Luxury – Washington DC (2018-02 – 2019-08)

• Responsible for ordering and maintaining the inventory including produce, meat, dry goods, and dairy for the restaurant
• Cultivated relationships with local farmers and purveyors to have the freshest and highest quality ingredients
• Created dishes that were featured on the menu
• Hired new staff working under my supervision
• Maintained standards by keeping the Michelin Star we were awarded in the previous years
• Controlled the flow of the dinner service operation
• Maintained positive morale and encouraged the team during prep and service

Line Cook at Rose's Luxury – Washington DC (2017-01 – 2018-02)

• Responsible for prepping the dishes on my station for each day
• Helped fellow line cooks with any prep if needed
• Maintained my tools and kept my workstation clean and organized
• Helped the restaurant maintain the Michelin Star they were awarded for in 2016

Junior Sous Chef at Family Meal – By Bryan Voltaggio (2015-06 – 2016-12)

• Responsible for opening the restaurant and prepping for breakfast and lunch service
• Assigned tasks based on the evening chef's prep list for every station
• Created dishes that were featured on the menu
• Ordered produce and dry goods based on predictions for the volume of food needed for the week
• Communicated with the chef about any changes with the menus or operations
• Hired new staff working under my supervision

Line Cook at Volt – By Bryan Voltaggio (2015-01 – 2015-06)

• Responsible for prepping the dishes on my station for each day
• Maintained my tools and kept my workstation clean and organized
• Helped my fellow line cooks with any prep if needed
• Quickly learned new dishes and techniques to perform at the standard set by the chef

Sociology – Frederick Community College (2013)

High School Diploma – Magruder High School (2009)