A .

Neurodivergent Chef, by trade, seeks creative outlet via stable employment.

My pronouns are They/ Them.

Willing to Relocate to: Middle Earth, or near a coastline; e.g. Alaska, Maine, Seattle, Arcata... Work authorization Authorized to work in the US for any employer

Lead Line Cook at The Spinster Sisters (2024-10 – Present)

• Working closely with Chef, Sous Chef, and GM on menu development, restaurant protocols, ordering, and staffing issues.
• Work grill station (or other, as needed) preparing food according to restaurant recipes and standards.
• Developing new recipes and techniques, to meet current cuisine and industry standards.
• Setting up station for each shift, and cleaning kitchen at closing. Adhering to all food safety guidelines, including proper sanitization techniques.
• Working closely with all kitchen crew, to ensure restaurant and interpersonal needs are met.

Operations Agent at Southwest Airlines/ United Ground Express (2023-04 – 2023-12)

• Responsible for ground operations, weight and balance information, and ground safety between flights.
• Liaison for Southwest (SWA) Operations, Dispatch, ATC, pilots, flight crews, and customers.
• My Glorious Purpose: the safe arrival and departure of Southwest flights, and all crew and passengers aboard those aircraft.
• Responsible for all FAA, boarding, and Irregular Operation (delays) announcements for each assigned flight.
• Developed spreadsheets for timeline and data tracking, to facilitate my flight tasks, and improve the performance and continuity of flights for training new agents
• Immediate Supervisor: UGE/ SWA Ops & Ramp Supervisor, Wes Miller (805) 455-7028

Delivery Driver – UberEATS & GrubHub at GrubHub (2023-02 – 2023-12)

• Delivered orders of hot food, alcohol, and/ or groceries to customers; quickly and efficiently.
• Checked customer IDs (if alcohol in order).
• Communicated customer needs, delivery issues, and potential returns, between customers, restaurants, and the gig company.
• Accurately locate residences, and deliver items in a timely manner.
• Immediate Supervisor: Me

Chef Instructor/ Caterer/ Chef’s Assistant at HEAT Culinary (2022-07 – 2023-03)

• Prepared for, and instructed small groups (4 – 20ppl) on, cooking 4 course meals, often with beverage pairings.
• Led class through meal creation, including conversation and anecdotal reference to: cooking modalities and methods common to culinary professionals; one-on-one demonstrations, culinary definitions and insight, and on-going humorous banter to retain participant engagement.
• With an overall aim of participants ability to reproduce the meals at home:
• Caterings: I worked as a chef, preparing and serving food for hosts/ guests at homes, and rented venues. Filled in as a bartender when needed.
• Chef’s Assistant: assisted in setup, breakdown, and cleaning after classes. Walked the room and interacted with students, answering questions, doing on-on-one demos, and replacing used/ dirty utensils and dishes.
• Immediate Supervisor: Administrator, Aubrie Armstrong (707) 280-1320

Chef at SB Biergarten (2021-02 – 2021-06)

• Sous Chef: managed kitchen staff, menu development & output, product handling & organization, and communicating needs to Exec. Chef and senior Management.
• Chef: (starting May ’21): same as above, with more responsibility and less oversight.
• Immediate Supervisor: Executive Chef, James Owens (805) 972-0535

Sous Chef at Third Window Brewing Company (2019-10 – 2020-03)

• Worked directly for the executive chef; managing staff, menu development & output, as well as product handling & organization.
• Trained staff, including Chef, on wood-fired pizza; building and feeding the fire, dough prep and maintenance, and tossing pies during busy service.
• Ran busy line during all necessary hours.
• Immediate Supervisor: Executive Chef, James Owens (Yes, Same guy!) (805) 972-0535

Chef/ Baker/ Chocolatier at Infusions Teahouse/ Sonoma Chocolatiers (2013-01 – 2019-08)

• Managed inventory, prep, and production of organic gluten-free, and wheat-based pastries; chocolate confections; specialty drinks, and other menu items.
• Assisted, and trained FOH staff in production of specialty tea drinks, stocking, customer service, and occasional baking procedures.
• Worked closely with Chief Chocolatier, producing chocolate confections;
• Including: ‘flavor creation,’ recipe development, chocolate tempering, piping, molding, and decorating.
• Created seasonal flavor combinations, and unique chocolate pastries and confections, for special orders (e.g., a series of cocktail-inspired flavored ganache truffles, and caramels for local breweries & distilleries).
• Developed many recipes still in use as of July 2024.
• Immediate Supervisor: Head Baker & Chocolatier, Nicole Bedford (707) 547-7484

Teaching Assistant (STNC) & Teaching Fellow (Teaching Fellows Program) at Santa Rosa Junior College – Interdisciplinary Studies Dept (2014-08 – 2019-05)

• Worked with, and closely observed, Professor Eric Thompson in all aspects of teaching, and evaluating students in Religious Studies, and Humanities courses.
• Created lecture materials and metrics, for teaching and evaluating students during fellowship semesters.
• Organized study groups, exam study sessions, and participated with students in classroom activities.
• Reorganized Professor Thompson's digital archives, and current digital media, on college computer systems, removable drives, and course websites.
• During this time I also designed an independent study course, for which:
• I hosted and co-created a public lecture for students, faculty and visitors. The topic of this, and my course, was ‘“Otherness” as it relates to the sociological and religious aspects of the human experience.’
• The lecture, delivered by Dr. Kent Wisniewski, PhD, specifically focused on “Kanaima:” a mode of ritual killing/ assassination and mutilation that occurs among certain Amazonian tribes/ villages, and the practitioners thereof.
• Immediate Supervisor/ Mentor: Religious Studies instructor & Academic Senate President (Retired as 2023), Eric Thompson, PhD (707) 527-4625

Chef/ Baker/ Catering Staff at Goodman's Jewish Deli (Farmer's Market) (2014-06 – 2014-09)

• Worked various positions, from Chef, to baker, to server (at catering events).
• In the prep kitchen: worked alongside Chef Goodman, planning and prepping food for caterings, and the weekend farmer's market.
• As baker: I was responsible for most of the weekly baking, of traditional Sephardic and Ashkenazi Jewish pastries, matzo, etc...
• Immediate Supervisor: Chef-Owner, Les Goodman (415) 225-7933

Chef/ Line Cook at Forchetta/ Bastoni (2012-08 – 2013-04)

• Worked both sides of a dual kitchen concept: Rustic Italian dishes, pizzas, and desserts on one side & Vietnamese/ SEA street food; bahn mi, larb and rice dishes on the other.
• Worked on and taught my dough techniques, and pastries recipes.
• Created specials, such as “Forbidden Chicken,” a favorite of the Manager, Noah.
• Immediate Supervisor: Restaurant Manager, Noah Andrus (707) 548-5413

Chef De Cuisine/ Baker at Affronti, Restaurant & Wine Bar (2011-03 – 2012-08)

• Worked directly with Exec. Chef on menu creation, ordering, purchasing, and staff development.
• Also prepped and learned new charcuterie, pressed meats, and casing techniques; as well as hanging, curing, aging and dehydrating of meats, fruits and vegetables.
• Implemented Sunday brunch; with menu created, prepped, cooked and maintained by me – every Sunday from 5am to close.
• Immediate Supervisor: Chef-Owner, Jude Affronti (707) 431-1113

Line Cook/ Pizziolo at Wild Goat Bistro (2010-07 – 2010-10)

• Prepped, stocked, cleaned and worked the pizza and sauté stations during lunch and dinner services.
• Assisted Chef in training new hires.
• Created new menu items.
• Continued to learn new techniques for prepping, tossing and baking pizza.
• Immediate Supervisor: Owner, Nancy DeLorenzo (707) 658-1156

Sous Chef/ Lunch Sauté/ Baker at Zin Restaurant (2008-06 – 2010-03)

• Worked with executive and Sous Chefs to create recipes/ menu items, and nightly specials.
• Worked the lunch rush alongside the AM Sous; continued to work through dinner most nights, assisting all staff.
• Taught myself fundamentals of poolish breads, and created and maintained a sourdough starter. (Which the chef eventually overfed one Thanksgiving weekend.)
• Worked to perfect bread techniques; including buttermilk hamburger buns, focaccia, boules and levains
• Implemented sourdough baking program, to alleviate reliance on outsourced breads.
• In 2009, using my ‘faux marble rye,’ created with Lagunitas espresso stout and caraway poolish, created a Reuben made entirely in-house (minus the Gruyère.) I.e., mustard, chipotle ketchup, mayo, sauerkraut, dill pickles; and house-brined, cured, and smoked pastrami (tiny homage to Katz Deli). Promoted to Sous*, training a new line chef and working with the Exec. Chef on the restaurant's farm(s).
• Spent mornings harvesting, pulling irrigation, roasting chilis, and clearing stalks and vines.
• Afternoons and weekends, focused on tomato sauce production, squash fabrication, and caterings.
• Stepped down as Sous toward the end, to hone my baking skills, and spend more time cooking (in lieu of paperwork).
• Immediate Supervisor: Chef-Owner, Jeff Mall (707) 473-0946

Broiler Chef at Zin Restaurant (2004-05 – 2005-07)

• Broiler Chef: prepped, stocked, cleaned and worked the grill during dinner service.
• Was responsible for all fish, steak, and house-ground burgers fabrication; and all other “grill” items.
• Worked with executive and Sous Chefs to create recipes/ menu items, and nightly specials.
• Worked the lunch rush alongside the AM Sous.
• Immediate Supervisor: Chef-Owner, Jeff Mall (707) 473-0946

Coursework in Religious Studies – University of California Santa Barbara (2019-09 – 2022-02)

Associates degrees in Religious Studies, Philosophy (x2), Humanities, Liberal Arts (Teaching) – Santa Rosa Junior College (1999-01 – 2019-05)

Culinary Arts & Kitchen TA – Santa Rosa Junior College (2004-01 – 2005-06)