Allen Mitchell III
BOTHELL,WA
Summary
To obtain a position which is challenging and that has potential for advancement.
Overview
1
1
Certification
38
38
years of professional experience
Work History
Lead Cook
Bon Appetit Management Company @ Google
Bellevue, WA
02.2015 - Current
- Supervised daily kitchen workflow to maintain timely, high-quality meal production
- Executed menu recipes and batch cooking standards for consistent food presentation
- Trained kitchen staff on safe knife handling, sanitation, and prep procedures
- Monitored food temperatures and holding practices to support HACCP compliance
Lead P.M. line cook / Sous Chef
Allister’s
Mercer Island, WA
08.2024 - 06.2026
- Supervised daily kitchen workflow to maintain timely, high-quality meal production
- Executed menu recipes and batch cooking standards for consistent food presentation
- Monitored food temperatures and holding practices to support HACCP compliance
- Trained kitchen staff on safe knife handling, sanitation, and prep procedures
- Coordinated station readiness, reducing delays during peak service periods
- Managed inventory rotation and storage to minimize waste and preserve freshness
Lead Broiler Cook
Morton’s Steakhouse
Seattle, WA
11.2013 - 01.2015
- Cook all steak to desired temperature and Morton’s specs.
- Prep and set up a line for service.
- Expedite and organize the ticket / food to go out.
Sous Chef
Cutters Crab house
Seattle, WA
03.2012 - 09.2013
- Ordering and adjusting per levels per week
- Line check, preparing prep sheet and cutting fish.
- Invoice coding, entering invoice into purchases tracker and filling out product tracker.
- Scheduling with hot schedules (within the budget that I was given for that week).
- Weekly inventory and weekly financials( processing the inventory, updating pricing and inputting it into home Office database)
- During service hour expedite the front line, garnish, clean, and make sure the food is executed in a timely fashion..
Line Cook
Beach Café
Kirkland, WA
03.2011 - 07.2012
- Sauté, Grill, Pantry, Prep and Breakfast.
- Responsible for Line check, Prep sheets and sometimes inventory.
- All butchering Whole Salmon, Tuna, Halibut, Steaks, Ducks, Chicken, Ground Lamb and Beef.
- Making all of the Charcuteries – Rillettes of Pork, Rillauds, Pâtés, Sausages, Duck Confit and Chicken Liver Mousse.
- Make Stocks, Sauces, Onion Soup and Chef's soup.
- Bake bread and desserts.
- A.M. Lead
Sous Chef – Seattle, WA.
Guckenheimer
Seattle, WA
11.2008 - 02.2011
- Responsible for setting up stations being prepared to any style of egg, omelets and sandwiches.
- Create fresh daily specials.
- After breakfast, I set up a pantry station. Prepare a sandwich to order.
Sous Chef
Timber Ridge Retirement Community
Issaquah, WA
08.2008 - 11.2008
- Responsible for P.M. Shift.
- Help create weekly menus for three stations.
- Responsible for making all stock, line check, line ups, and expediter/ work a station.
Executive Chef – Seattle, WA.
P.F. Chang’s China Bistro
Seattle, WA
01.2008 - 06.2008
- Overseen all aspects of culinary operation including: Purchasing, hiring and firing, training and installing of new procedures.
- Maintained product cost, labor cost and cleanness of the kitchen.
- Overseen all maintenance projects
Sous Chef – Seattle, WA.
P.F. Chang’s China Bistro
Seattle, WA
03.2004 - 01.2008
- Overseen some aspect of a new opening( training wok cook, pantry, prep and setting up walk-in)
- Oversee all aspects of culinary operation in the absence of the Executive chef including: Day to day operation, ordering, scheduling and training of the staff.
- Had the opportunity to create a couple of spreadsheets (Product Mix and a Schedule Performa) with weekly cost.
Owner/ Chef –
Country Café
Wilmington, N.C.
11.2001 - 05.2003
- Oversee all aspects of the concept of the restaurant and design of the kitchen.
- Wrote and costed out the Restaurant menu and Banquet menu.
- Hiring, Training and developing the culinary team.
- Ran every aspect of the kitchen.
Sous Chef –Wrightsville Beach, N.C
The Blockade Runner Hotel
Wrightsville Beach, N.C.
02.1998 - 11.2001
- Overseen all aspects of culinary operation including: Banquet functions, Purchasing, hiring and firing, training and installing of new procedures.
- Maintained product cost, labor cost and cleanness of the kitchen.
Saucier – New York, New York
Beacon Restaurant and Bar
New York, New York
04.1996 - 02.1998
- My responsibilities were making all stocks (dark chicken, blond chicken, veal, rabbit) Sauce and braised items.
- I worked all stations with a wood burning oven, rotisserie, grill and sauté.
- A Two Star New York Times Restaurant
Butcher/ Line Cook- New York, New York
Cena
New York, New York
06.1995 - 04.1996
- Responsible for the preparation of all meats (Beef, chicken, seafood, ducks, rabbit, foie gras and lamb) for service.
- Confit duck breast, roast all bones for stocks
- Back all station in the café grill, Sauté and salad.
- A Three Star New York Times Restaurant
Breakfast Cook / Lunch Cook
Paramount Hotel
05.1989 - 06.1991
- Responsible for setting up stations being prepared to any style of egg, omelets.
Chef Tomas Keller
Chez Louis
06.1990 - 01.1991
- P.M. prep cook backup night cooks
- A Three Star New York Times Restaurant
- Prep Cook
Education
High School Diploma -
James Island High School
Charleston, SC06-1988
Skills
- Mass food prep
- Meal preparation
- Menu planning
- Menu development
- Cooking techniques
- Staff training
- Allergen safety
- Spoilage prevention
- Kitchen sanitation
- Cleaning and sanitation
- Kitchen organization
- Kitchen management
- Food presentation
- Ingredient preparation
- Cost management
- Culinary techniques
- Knife safety
- Crew training
- Task management
- Work management
- Task delegation
- Work delegation
- Inventory control
- Food inventory management
- Inventory oversight
- Cost reduction
- Inventory oversight
- Staff management
Certification
I have Servsafe Certification
Timeline
Lead P.M. line cook / Sous Chef
Allister’s
08.2024 - 06.2026
Lead Cook
Bon Appetit Management Company @ Google
02.2015 - Current
Lead Broiler Cook
Morton’s Steakhouse
11.2013 - 01.2015
Sous Chef
Cutters Crab house
03.2012 - 09.2013
Line Cook
Beach Café
03.2011 - 07.2012
Sous Chef – Seattle, WA.
Guckenheimer
11.2008 - 02.2011
Sous Chef
Timber Ridge Retirement Community
08.2008 - 11.2008
Executive Chef – Seattle, WA.
P.F. Chang’s China Bistro
01.2008 - 06.2008
Sous Chef – Seattle, WA.
P.F. Chang’s China Bistro
03.2004 - 01.2008
Owner/ Chef –
Country Café
11.2001 - 05.2003
Sous Chef –Wrightsville Beach, N.C
The Blockade Runner Hotel
02.1998 - 11.2001
Saucier – New York, New York
Beacon Restaurant and Bar
04.1996 - 02.1998
Butcher/ Line Cook- New York, New York
Cena
06.1995 - 04.1996
Chef Tomas Keller
Chez Louis
06.1990 - 01.1991
Breakfast Cook / Lunch Cook
Paramount Hotel
05.1989 - 06.1991
High School Diploma -
James Island High School