Ileana Rojas

Accomplished chef and manager with 20+ years of experience leading teams of up to 15 staff in diverse kitchen and bakery environments. Expert in menu development, cost control, and inventory management across multiple venues. Proven ability to deliver creative, cost-effective culinary solutions while maintaining high quality and food safety standards.

Kitchen Manager at Cafe Bastille (2025-08 – Present)

• Opened and prepared kitchen for service by conducting line checks, checking temperatures, and maintaining equipment to ensure food safety
• Managed inventory and placed orders from 9 different purveyors, optimizing stock levels and reducing waste
• Assisted with cooking and plating orders, expediting service to maintain high-quality standards during peak hours
• Tracked employee hours versus labor costs, achieving efficient scheduling and cost control
• Cleaned and checked lines, ensuring compliance with health and safety regulations

Self Employed Owner/Operator at The 6th Boro (2022-05 – Present)

• Composed, designed, and created menus, enhancing customer experience and brand identity
• Updated website and QR codes, streamlining customer access to menus and increasing digital engagement
• Handled catering bookings and maintained vendor relationships, securing repeat business and reliable supply chains
• Created inventory and waste logs, reducing food waste and controlling costs
• Trained servers and executed menu at mobile locations, ensuring consistent service quality

Sous Chef at Riviera by Fabio Viviani (2021-08 – 2023-03)

• Tracked inventory and placed orders, ensuring timely receipt and accuracy from purveyors
• Trained new hires on all stations, improving team efficiency and reducing onboarding time
• Checked all lines and prepared components for dishes, maintaining quality and consistency
• Garnished and expoed food, upholding presentation standards and timely service
• Maintained a clean workspace by cleaning grills, ovens, fryers, and broiler, ensuring compliance with safety standards

Head Line Cook at Spencer's Corner Bar (2020-10 – 2021-08)

• Received and inspected shipments from purveyors, ensuring quality and accuracy
• Maintained safe storage of meat, produce, and other perishables, upholding food safety standards
• Prepped sauces, salads, side dishes, and meats, supporting efficient kitchen operations
• Monitored food safety standards and temperatures, reducing risk of contamination
• Prepared a wide variety of appetizers, entrees, and desserts, expanding menu offerings
• Updated cleaning, maintenance, and prep lists, ensuring organized workflow
• Kept work area clean, neat, and safe, supporting a productive environment
• Trained new employees, improving team performance and retention

Store Manager at Boston Bagel Cafe and Bakery (2012-06 – 2020-08)

• Handled logistics and maintained client relationships for daily catering orders to hotels, airlines, restaurants, and offices, increasing repeat business
• Received, inspected, and safely stored purveyor deliveries, ensuring product quality and compliance
• Prepared from scratch and showcased a wide variety of breads and pastries, enhancing product offerings
• Created new menu items and specials based on current stock and food costs, optimizing profitability
• Oversaw kosher catering preparation, meeting specific client requirements
• Cooked breakfast entrees and lunch items, supporting daily service operations
• Guided staff in food storage and turnover to lunch menu, minimizing waste
• Checked food temps and properly cooled morning items, ensuring food safety
• Conducted inventory of stock and placed orders with purveyors, maintaining optimal inventory levels
• Recorded end-of-day sales, closed registers, and cashed out tipped employees, ensuring accurate financial reporting
• Maintained cleanliness and order for a safe food and work environment, passing health inspections
• Interviewed, hired, and trained new staff, building a reliable and skilled team

Line Cook at New River Grill and Fresh Kitchen (2012-01 – 2018-01)

• Prepared from-scratch fresh kitchen items including handmade pastas and breads, elevating menu quality
• Worked Sautee Line making a variety of entrees and seafood dishes, supporting high-volume service
• Prepared ingredients for appetizers, entrees, and desserts, ensuring readiness for service
• Prepared sauces, gravies, and reductions, enhancing flavor profiles
• Prepared dessert fillings and doughs/shells, expanding dessert offerings
• Maintained a clean and efficient workspace, supporting food safety and productivity

Catering Coordinator / Line Cook at Joe Knows (2007-01 – 2012-06)

• Prepared foods and deliveries for corporate catering, ensuring timely and accurate service
• Set up and took down catering equipment, creating professional event presentations
• Prepared ingredients for daily orders, supporting kitchen efficiency
• Cooked breakfast, lunch menus, and catering orders, meeting diverse client needs
• Maintained safe food temperatures, ensuring compliance with health standards
• Maintained clean, safe workspaces, reducing risk of accidents
• Stocked food and drink inventory, preventing shortages during events
• Answered phones, took orders, delivered catering, and maintained client relationships, enhancing customer satisfaction

General Manager at Wing Zone (2003-12 – 2005-06)

• Managed a team of employees, improving productivity and morale
• Provided customer service, answered phones, and took orders, ensuring positive guest experiences
• Worked as Line Cook preparing wings, burgers, sandwiches, tenders, sides, and desserts, supporting kitchen operations
• Delivered orders, maintaining prompt and accurate service
• Oversaw hiring and training of employees, reducing turnover
• Maintained payroll and scheduling, optimizing labor costs
• Conducted daily inventory and ordering, preventing stockouts
• Tracked food loss and waste daily, implementing measures to reduce costs
• Updated prep, cleaning, and maintenance lists, ensuring operational readiness
• Processed end-of-day sales, closed registers, and cashed out tipped workers, ensuring financial accuracy
• Maintained a safe, clean, and welcoming work environment, supporting team performance

Associate in Arts (AA) in Liberal Arts & Sciences – Brookdale Community College (2002-08 – 2003-12)

Completed Vocational training in Culinary Arts – Monmouth County Vocational School District (2001-09 – 2003-12)