Sous Chef at Hotel Indigo Kansas City Downtown (2023-04 – Present)
Full-time position at Hotel Indigo Kansas City Downtown
- Managed daily kitchen service for a 120-room hotel, executing dinner menus for banquet and à la carte guests.
- Developed prep schedules and par levels for walk-in and dry storage to reduce food spoilage.
- Trained line cooks on knife skills and station setup using hands-on demos and written checklists.
- Implemented HACCP-based cleaning rota and logged temperatures daily to maintain health inspection compliance.
- Created weekly inventory reports in Excel to track usage trends and adjust purchasing orders.
- Coached junior cooks through mise en place routines, improving ticket times during dinner service.
- Collaborated with banquet manager to adapt menus for events, meeting specific dietary and timing needs.
- Directed evening hot line, executing ticket flow for banquet and à la carte services to maintain service pace.
- Scheduled prep and par levels for walk-in and dry storage to minimize daily ingredient shortages.
- Coached line cooks on knife techniques and station setup through hands-on shifts and competency checks.
Line Cook at Bob Evans Farms, Inc. (2022-11 – Present)
Line cook, prep cook
- Prepped mise en place for breakfast and lunch services, staging ingredients to sustain continuous ticket flow.
- Cooked menu items to standardized recipes during peak shifts, maintaining consistent portion sizes and taste.
- Monitored grill and fryer temperatures using probes, adjusted settings to prevent overcooking and wasted product.
- Rotated perishable inventory following FIFO and weekly counts, cutting spoilage and preserving food quality.
- Performed daily equipment checks and minor preventive maintenance on slicer and charbroiler to avoid downtime.
- Communicated ticket priorities with expeditor and servers to speed orders, improving table turnaround during rushes.
Warehouse Team Member at TVH Parts Co. (2021-10 – 2021-12)
- Conducted daily cycle counts against inventory records, identifying and reporting stock discrepancies to supervisor.
- Processed returns and inspected parts for defects, segregating damaged inventory for vendor claims.
- Loaded outbound shipments onto trucks following carrier manifests, matching packing lists to shipping labels.
Machine Operator at Tyson Foods (2019-06 – 2020-02)
- Operated high-speed boning machine during production shifts, maintained target throughput while reducing jams.
- Adjusted machine settings per control charts to maintain consistent product weight within spec limits.
- Performed daily equipment inspections using TPM checklist and reported faults to maintenance team.
- Calibrated in-line scales and sensors with manufacturer guidelines to correct slicing variance.
- Trained three new operators on machine startup, safety guards, and lockout-tagout procedures.
- Implemented a parts-prep rack at the line to cut changeover time between SKUs during shifts.
Machine Operator at Kansas City Sausage Company, LLC (2018-03 – 2019-05)
- Monitored temperature and pressure gauges on grinders and mixers to prevent product spoilage during runs.
- Performed routine machine inspections and recorded defects in maintenance logs for repair scheduling.
- Set up production runs by changing dies, belts, and hopper settings to meet SKU specifications.
- Trained new operators on safe start-up, lockout-tagout, and emergency stop procedures on equipment.
- Reduced material waste by reorganizing feed sequence and adjusting cut lengths during pilot batches.
Production Manager at Rawxie's,LLC (2014-06 – 2018-03)
- Reduced machine downtime by scheduling preventive maintenance checks and coordinating technician shifts.
- Implemented daily production floor audits that identified quality defects and lowered rework occurrences.
- Managed shift staffing and created rotation plans that balanced workloads across four production lines.
- Negotiated with suppliers to secure consistent raw-material deliveries, cutting supply interruptions on floor.
- Led supplier quality audits that resolved recurrent packaging defects and reduced customer complaints.
Kitchen Manager at Cafe on the Greens (2010-04 – 2013-05)
- Implemented weekly inventory audits using spreadsheet templates, reducing monthly food wastage and spoilage.
- Scheduled preventive maintenance for ovens and walk-ins, preventing unexpected downtime during peak service.
- Negotiated vendor terms and consolidated produce orders to improve ingredient consistency and delivery reliability.
- Built daily prep reports tracking yield and par levels to align ordering with actual consumption patterns.
- Managed staff schedules and shift swaps to maintain coverage while reducing overtime occurrences.
- Trained line cooks on mise en place and station setup, shortening service ticket times during dinner shifts.
