Nick Warner

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.

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.

High School Diploma – Gladstone High School