Cook
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Cook at University of Minnesota-Cook (2025-10 – 2026-02)
I was in-charge of a dinner buffet ranging from 50-400 students depending on the time of year and school schedule. Prep, cooking and setup for dinner, prepping 2 days in advance. Some training involved. Overall cleanliness and deep cleaning of equipment.
Cook at A Moveable Feast (2017-05 – 2020-06)
I prepped for events, handled mass food packaging and delivery, did general vehicle upkeep, and maintained shop tidiness. On site I was responsible for cooking, plating, setting up and tearing down events.
Cook at A Moveable Feast (2025-05 – 2025-07)
Cook at Bravo Catering (2022-04 – 2022-12)
I did all aspects of large party catering including prep, application, development of process, set up and break down. I worked closely under the executive chef and chef de partie with a small team to develop custom menus and execute them in different locales with fluctuating circumstances.
Cook at Bravo Catering (2024-04 – 2024-12)
Line Cook at Mustard Seed (2021-10 – 2022-03)
I worked deep-fry and grill, the wok station, produced food to restaurant standards, and maintained kitchen hygiene. I assisted in moving the restaurant to a new location.
Assistant Kitchen Manager at Locals (2020-09 – 2021-06)
I worked all stations including wok, fry, prep, and dish. I maintained industry standards of kitchen equipment restoration, orderly walk in and rotation, dry storage, and line backups. I trained new hires as assistant kitchen manager and placed the bi-weekly food order.
Shift Lead at Iron Horse Bar and Grill (2018-05 – 2019-05)
I worked fry, broil, wheel/middle and saute. I stocked stations to par standards and provided timely and aesthetic delivery. I prioritized rotation of product, proper holding/handling of produce, proteins, and dry goods. I trained new hires.
