Aaron Henderson
Lacey,WA
Summary
Dynamic culinary leader with extensive experience in various high volume establishments, excelling in menu design and team management. Proven track record in enhancing food quality while maintaining cost efficiency. Skilled in training staff and fostering teamwork, delivering exceptional dining experiences through innovative cuisine and meticulous food safety practices.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Sous Chef
Panorama Senior Living
Lacey, WA
04.2022 - 04.2025
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Monitored temperatures of prepared food and cold-storage areas.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Created a positive work environment by encouraging teamwork among staff members.
- Complied with all health department regulations regarding proper food handling methods.
- Observed food safety and sanitation protocols to reduce germ spread.
- Trained kitchen workers on culinary techniques.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Assisted with interviewing, hiring and training kitchen personnel.
Culinary Director/Executive Chef
Artegan
Shelton, USA
02.2021 - 10.2021
- Direct supervision of FOH and BOH employees
- Menu development, Maintain 6.5 PRD while maximizing food quality
- Coordinating with vendors to create mutually beneficial business relationships
- Oversight of staff training, management, and discipline
- Coordination with multiple directors for events, while meeting specific dietary requirements of our residents on a personal basis
- Organization of upscale catering events regularly for clients, and business professionals
Director of Culinary Services
Silverado Senior Living/Frontier Management
Morton Grove, USA
05.2018 - 07.2020
- Direct supervision of FOH and BOH employees
- Menu development, Maintain 6.5 PRD while maximizing food quality
- Coordinating with vendors to create mutually beneficial business relationships
- Oversight of staff training, management, and discipline
- Coordination with multiple directors for events, while meeting specific dietary requirements of our residents on a personal basis
- Organization of upscale catering events regularly for clients, and business professionals
Chef De Cuisine
Mange La Vie
Evanston, USA
01.2017 - 05.2020
- Management and creation of new brands and product outlets
- Consistently maintain average food cost of 21-25%, while delivering exceptional dishes to the client base
- Acquisition and development of HR, FOH, BOH staff and chefs, delivering a high standard of service and professionalism
- Preparing meals for private clients' in-home requirements, along with providing private event services of up to 200 persons
- Weekly menu planning, incorporating dietary and personal requests
- Personalized menu creation
- Caring for errands such as but not limited to grocery shopping, cleaning, maintenance of kitchen and kitchen equipment
Sous Chef
Glenwood Regional Medical Center
Monroe, USA
01.2014 - 01.2016
- Set the standard for quality fresh food in a hospital environment, managing and customizing the cafeteria's specialty menu
- Took the lead in cleanliness, sanitation, and customer service standards
- Utilized various skills to present customers with appealing, healthy foods, while challenging the demographic to try new cuisines
- Creating specialty for the doctors' private lounge
- Acted as cook-supervisor
- Prepared the daily cafeteria meals, elevating culinary standards
- Assisted in catering events for hospital administration events
Sous Chef
Nonna/Restaurant Cotton/Heritage Catering and Events
Monroe, USA
01.2013 - 01.2016
- Kitchen oversight of two restaurants
- Took the lead in training, and building management teams
- Responsible for scheduling, menu development, and food ordering
- Maintained a consistent food cost of 25-30%
- Took the lead and managed food production, working proficiently in all areas of the kitchen
- Trained new employees
- Managed catering events
Line Cook- Sous Chef
Restaurant Sage
Monroe, USA
01.2009 - 01.2012
- Kitchen oversight of scratch cooking upscale restaurant
- Direct supervisor of kitchen staff
- Responsible for scheduling, managing & assisting in food production, managing the food service line, assisting with menu development and regular specials, coordinating catering preparations, ensuring all kitchen tasks are completed by the team, ensuring kitchen safety and sanitation complies with state requirements
Education
H.S. Diploma - Culinary Arts
Niles North High School
Skokie, IL05-2007
Skills
- Menu design
- Cuisines
- Cooking techniques
- Teamwork
- Independent work
- Team management
- Goal setting
- Cooking within dietary restrictions
- Customer service
- Culinary experience
- Food preparation
- Food production
- Meal preparation
- Menu planning
- Restaurant management
- Training & development
- Supervising
- Banquet experience
- Catering
- Event planning
- Events management
- Profit & loss
- Leadership
- Kitchen management
- Pricing
- Restaurant experience
- Food safety
Certification
ServSafe Food Management Certification
Washington Food Handler
Personal Information
Work Permit: Authorized to work in the US for any employer
Timeline
Sous Chef
Panorama Senior Living
04.2022 - 04.2025
Culinary Director/Executive Chef
Artegan
02.2021 - 10.2021
Director of Culinary Services
Silverado Senior Living/Frontier Management
05.2018 - 07.2020
Chef De Cuisine
Mange La Vie
01.2017 - 05.2020
Sous Chef
Glenwood Regional Medical Center
01.2014 - 01.2016
Sous Chef
Nonna/Restaurant Cotton/Heritage Catering and Events
01.2013 - 01.2016
Line Cook- Sous Chef
Restaurant Sage
01.2009 - 01.2012
H.S. Diploma - Culinary Arts
Niles North High School
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