Zachary Hammerschmidt

Goal-oriented Chef skilled at preparing sweet and Savory cuisines. Adept at grilling, sauteing and frying in busy, high production kitchens. Reliable employee with great collaboration and communication skills.

Mechanical Apprentice HVAC at Affordable Heating and cooling (2025-12 – 2026-07)

Sous chef at Ambassador Hotel (2023-02 – 2025-11)

Lead Line cook at Loews Hotel (2021-09 – 2023-02)

Line cook at Rye Leawood (2020-08 – 2021-08)

Line Cook at Silo Modern Farmhouse (2020-02 – 2020-08)

Line Cook at Country Club of Leawood (2019-09 – 2019-12)

Line Cook at Hallbrook (2019-05 – 2019-09)

• Execute Banquette from 10- 200, and at the Loews hotel up to 5000
• Prep and set station for service, fill out prep sheet for the day or for the week
• Butcher/ Fabricate Beef, Pork, Chicken, Veal, Duck, Rabbit, including primal and whole cuts (whole legs or quarters)
• Create and standardize recipes
• Make seasonal menus
• Make week or day long specials
• Work with others to tackle difficult tasks in a timely manner
• Lead a team in service to optimize the outcome of line standers in plating and in order times
• Took inventory and made sheets for ordering
• Worked to keep workspace organized and clean
• Kept inventory up to date and within usage

Associate degree – JCCC (2023-12)

Culinary Apprenticeship in Culinary – JCCC (2020-02 – 2023-12)

High School Diploma – Olathe South Sr High School (2020-04)