Line Cook at Crying Eagle Brewing Company (2025-10 – Present)
- Demonstrated versatility by supporting all kitchen stations, including prep, fry, grill, sauté, salad, expo, and catering.
- Kept up with fast-paced weekend services serving 500–600 guests a night while maintaining food quality and consistency.
- Prepared, cooked, and plated menu items accurately while staying on top of ticket times during busy shifts.
- Worked closely with the kitchen team to keep service running smoothly during rushes, events, and live music nights.
Cook at Lighthouse Bend (2025-07 – Present)
- Prepared and cooked a variety of dishes, ensuring high quality and presentation standards
- Followed recipes and portion control guidelines to consistently deliver delicious meals
- Managed food inventory, minimizing waste and optimizing cost efficiency
- Worked closely with the chef to develop innovative recipes that met specific dietary requirements
- Conducted regular inspections of equipment to identify maintenance needs or potential hazards
Baker at Panera Bread (2023-02 – 2025-06)
- Prepared daily batches of bread, bagels, and pastries according to Panera's standards.
- Maintained a clean and organized baking environment compliant with health codes.
- Trained two new bakers to full independence ahead of schedule.
- Revamped the prep schedule to reduce bake time by 25%.
Pizza Maker at Pizzaiolo – Crust Pizza (2020-11 – 2023-01)
- Crafted hand-tossed pizzas, including dough prep, topping combinations, and baking.
- Managed kitchen stations efficiently during busy lunch and dinner shifts.
- Created a signature pizza topping combination that became a menu item.
- Reorganized topping station for faster access and reduced prep time.
- Mentored incoming kitchen staff on consistency and timing.
Cook at Raising Cane's (2018-08 – 2020-10)
- Cooked high-volume food orders while adhering to quality and safety standards.
- Kept all workstations clean and compliant with restaurant protocols.
- Developed a more efficient fryer rotation system to reduce bottlenecks.
- Introduced a prep checklist that cut setup time during opening shifts.
- Promoted a safety-focused kitchen culture through peer-to-peer guidance.
Store Manager at The Vapor Stop (2016-06 – 2018-07)
- Oversaw daily retail operations, including inventory control, staff scheduling, and customer service management.
- Managed vendor relationships and coordinated product ordering to ensure optimal stock levels and timely restocking.
- Increased monthly sales revenue by 22% through improved product placement and upselling strategies.
- Reduced inventory loss by 20% by implementing a new stock tracking and audit process.
- Maintained compliance with FDA and Louisiana state regulatory guidelines.
