Max Carter

Managed entire kitchen by myself – cooked meals, managed inventory, and cleaned equipment, usually without oversight Was versed in official ServSafe food handling guidelines and FDA regulations Trained under a Michelin chef and restaurant entrepreneur

Sous-Chef at Little Pearl Oyster Bar & Grill (2026-05 – 2026-09)

• Managed entire kitchen by myself – cooked meals, managed inventory, and cleaned equipment, usually without oversight
• Was versed in official ServSafe food handling guidelines and FDA regulations
• Trained under a Michelin chef and restaurant entrepreneur

Prep Cook/Dishwasher at Certified Kitchen Restaurant (2024-05 – 2024-12)

• Washed dishes in a gourmet restaurant for 200+ people a day, improving efficiency by more than 20%
• Prepared ingredients while learning commercial kitchen practices and hygiene
• Promoted from a seasonal position to a fulltime offer through contribution to productivity and morale

Volunteer at Idaho Homelessness Impact (Volunteer Organization) (2024-01 – 2025-05)

• Helped the organization leader plan events (e.g. coat drives, soup kitchens, free haircuts) in low-income communities, regularly serving 50+ individuals per event
• Created and gave presentations to homeless individuals on legal information/pro bono assistance, which received positive feedback from 100% of homeless clients
• Logged over 50 volunteer hours with this organization and collaborated with many local businesses

Editor/Director/Screenwriter at Boise High Video Broadcasting (2024-01 – 2025-05)

• Won prizes at several local and statewide video contests, including $2,000 for creating an anti-vaping campaign for PBS, which was featured on local television
• Wrote and filmed a piece on the Boise music scene, which also appeared in local television
• Learned to use Adobe Premiere Pro to an advanced level to create, edit and produce video content

Bachelor of Science in Business in Finance/Music Business – DePaul University, Driehaus College of Business (2028-06)