Experience

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  Best of times cafe

  Oct 2013 - Nov 2014

  Manager, line cook & server

  Worked front and back of house to support the chef in this small home town operation. Assisted in the transition of a new management and ownership team, helped to revise the menu, create training materials, and manage food orders. I often open, closed, and managed the restaurant as the sole on-site employee.

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  The monk's cellar

  Mar 2015 - Feb 2016

  Line cook & trainer

  Worked all stations (saute, grill, fryer, salad, desert, prep), expedited orders from the line side, updated pars in the POS, completed food inventories and orders, and assisted chef and fellow cooks as needed. I personally trained new staff and wrote a training manual for all stations, covering everything from opening and closing procedures to detailed descriptions of menu item production. I also wrote out and implemented a deep fryer cleaning process after a series of overflows during cleaning lead to loss of product, increased labor costs associated with extended clean up at the end of the closing shift, and increased safety risks to staff. After successfully identifying the issue and retraining staff, there were no further issues with overflows during fryer cleaning. Furthermore, I enjoyed working directly with the chef and supporting his leadership transition within the kitchen. Show less

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  Departure restaurant + lounge

  Jun 2016 - Jan 2017

  Line cook

  Worked as a prep cook and line cook on the steam station at this high volume restaurant. This was truly the most passionate and dedicated team I've ever worked with and I thoroughly appreciated the superb leadership, skills, and engagement of the chefs here.

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  Urban farmer restaurant

  Jan 2017 - Apr 2017

  Line cook

  Worked the morning shift on cold station, filled short orders and room service orders, meticulously prepped and stocked the station knowing that my night shift counterpart would benefit from a fully loaded station during busy dinner rushes.

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  Impact nw

  Mar 2017 - Mar 2019

  Cook

  Impact NW is a non-profit organization that serves populations who are vulnerable to housing instability. This includes victims of domestic violence, seniors, adults with disabilities, and persons experiencing homelessness. I worked in the Congregate Housing Services Program, which operated on site at multiple apartment complexes that provided subsidized housing to seniors and adults with disabilities. The Congregate Housing Services Program provided nutritionally appropriate meals, case management, housekeeping, and welfare checks to residents enrolled in the program. Wrote and implemented a standard operating procedure, with careful attention to variations in equipment and client needs across all five kitchens involved in the program. Updated and replaced recipes according to nutritional guidelines and safe cooking standards, with attention to client preferences. Clients reported appreciation for the change in menu options and client satisfaction improved.Managed the food inventory, ordering system, and food distribution to all five buildings in the program. Created a new ordering system, coded in Excel to automatically track par levels per each building and calculate program totals, broken down by each week in the five week menu cycle.Conducted in-person training of new staff, as the primary program trainer.Wrote training materials and implemented daily task lists to increase consistency and accountability across the program, which made onboarding of new staff more effective. Identified areas where program services could better support clients with a variety of physical health and mental health concerns. Researched and implemented the use of new food containers that were easier to handle for clients with restricted mobility, and which also increased food safety. This positively impacted approximately half of the client population. Show less

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  Oregon health and science university

  Mar 2019 - Jul 2020

  Cook ii

  The patient services segment of the Food and Nutrition department at OHSU is responsible for preparing and serving meals to patients staying at the hospital. Compared to the retail culinary division, the patient services team works with higher standards for food safety, in order to protect the health of vulnerable patients. Cook II is the advanced cooking skill position, which comes with higher standards of accountability and responsibilities than a Cook I position. This includes training responsibilities and extensive cross-training throughout the patient services operation. Worked to acute, time-bound demands while maintaining a variety of tasks and ensuring the accurate execution of recipe standards, in order to ensure consistency of product and client safety.Created detailed diagrams of all required materials, tasks, and tools needed to operate each station in a newly opened cooking facility. Identified areas of logistical concern, then worked directly with the executive chef and co-workers to troubleshoot problems and brainstorm solutions to issues as they arose. Devised a schedule for all weekly preparatory work at the new facility--reducing waste, avoiding lapses in food quality, and increasing productivity and cohesiveness among crew members. Assisted the lead cook and executive chef in developing standard operating procedures by testing and modifying recipes and techniques. I documented the results, and created summary reports with written and visual guidelines, that were then incorporated into standard operating procedure manuals for each workstation. Ensured that safety standards were being met through regular documentation of food temperatures, product labels, expiration dates, reporting violations of health and safety protocols, and reporting equipment failures. Show less