Andrew Legg
Cheyenne,Wy
Summary
Aspiring professional seeking opportunity to leverage acquired skills and enhance knowledge in food management.
Overview
18
18
years of professional experience
Work History
Deli Manager
Sprouts Farmers Market
Cheyenne, WY
11.2025 - 06.2026
- Oversaw deli operations, ensuring compliance with food safety regulations to protect customer health.
- Trained and supervised team members in deli preparation techniques to ensure consistent product standards.
- Maintained organization of coolers and walk-in areas to enhance product quality and freshness.
- Monitored daily cleaning logs for cold and hot holding to uphold hygiene standards.
- Ordered necessary deli supplies to sustain adequate stock levels and prevent shortages.
- Delivered exceptional customer service by addressing customer needs and preferences effectively.
Assistant Meat & Seafood Manager
Sprouts Farmers Market
Cheyenne, WY
01.2025 - 11.2025
- Coordinated with department manager to optimize ordering schedules and allocate weekly tasks effectively.
- Managed STP Excel sheet to accurately track manager specials and enhance promotional visibility.
- Prepared steaks for visual appeal and customer selection in the display case.
- Ensured compliance with health regulations and maintained quality standards.
- Trained staff on safe handling practices for raw foods.
- Monitored inventory levels to ensure consistent availability of fresh meats and seafood for customer satisfaction.
- Inspected incoming shipments at store locations to uphold quality control.
Senior Meat Cutter
Sam’s Club
Cheyenne, WY
06.2022 - 01.2025
- Cut and trimmed meat products to uphold quality standards.
- Labeled meat products for attractive display in store.
- Maintained cleanliness and organization of meat department area.
- Restocked store line with carryover products to ensure availability and freshness.
- Assisted customers with product selection and provided cooking advice to enhance their dining experience.
- Utilized store applications to prioritize daily workload and streamline product lists.
Senior Meat Cutter
Sam’s Club
Lincoln, NE
07.2021 - 06.2022
- Cut and trim meat products to meet quality standards.
- Operate meat processing equipment safely and efficiently.
- Maintained cleanliness and organization of meat department to meet health standards and enhance customer experience.
- Assessed inventory levels and restocked meat products to ensure consistent stock availability for customer demand.
- Rewrapped and restocked products on store line to ensure fresh availability for customers.
- Using store apps I determined perp list, set pace for workday to complete perp list.
- Assist customers with product selection and provide cooking advice.
Production Staff
Del Gould Meats
Lincoln, NE
11.2020 - 05.2021
- Operated meat grinder for patty production, achieving over 1,200 lbs. of meat processed daily.
- Collaborated with team to meet production schedules and targets consistently.
- Maintained cleanliness and organization in production areas to uphold hygiene standards.
- Followed safety protocols to uphold a secure work environment.
- Coordinated with management to complete additional tasks effectively.
Sous Chef
The Metropolitan Downtown
Cheyenne, WY
06.2020 - 10.2020
- Oversaw food operations during lunch and dinner shifts, ensuring timely service and quality standards.
- Supervised kitchen staff to ensure efficient meal preparation and service.
- Conducted training for new kitchen staff on safety standards and cooking techniques to enhance team competency.
- Streamlined food inventory management and ordering processes to maintain optimal supply levels and reduce waste.
- Constructed a weekly staffing schedule for the restaurant and banquets.
- Calculated food costs using Menu Wizard software to ensure pricing accuracy.
- Maintained cleanliness and organization of kitchen workstations and equipment daily.
Sous Chef
Skyport Hospitality
07.2019 - 03.2020
- Oversaw food operation at PLF during morning and night shifts, ensuring smooth service and quality standards.
- Conducted cost analysis for weekly dinner specials, aligning menu offerings with profitability goals.
- Trained new kitchen staff on safety standards and cooking techniques consistently.
- Fostered positive work environment by promoting teamwork and collaboration among kitchen staff.
- Constructed a daily, week and month cleaning schedule.
- Conducted monthly inventory with other managers.
Executive Sous Chef
Grand Z Casino and Hotel
12.2018 - 05.2019
- Conducted hiring, managed payroll, organized scheduling, and developed monthly menus for VIZ parties, serving over 350 guests.
- Managed food operations across three casinos, ensuring quality and consistency.
- Coordinated with various departments to execute successful events at casinos.
Sous Chef
Grand Z Casino and Hotel
11.2017 - 12.2018
- Supervised employees and maintained walk-in cooler for optimal food safety and organization.
- Coordinated ordering processes for three outlets to ensure timely supply of ingredients.
- Conducted monthly inventory audits for two outlets during dinner service to maintain stock accuracy.
Tournant
Colorado Golf Club
08.2015 - 11.2017
- Collaborated with Head Chef and Sous Chef to prepare food items for large-scale banquets serving 150-350 guests.
- Executed dinner line duties as sauté and pantry chef, ensuring timely and efficient meal service.
- Upheld cleanliness standards in kitchen work area, contributing to a safe and organized cooking environment.
Line Cook
Bacco Trattoria
06.2014 - 09.2014
- Prepared and organized food for lunch and dinner service, supporting overall kitchen operations.
- Executed pantry chef duties, ensuring timely and efficient meal service.
- Maintained cleanliness in open kitchen, promoting a safe and hygienic environment.
Entry Level Cook
Ski Hill Grill, Vail Resorts
11.2013 - 03.2014
- Prepared six soups using knife skills and cooking methods, ensuring quality and consistency.
- Executed opening and closing duties for soup station, serving customers efficiently with menu items.
- Coordinated with coworkers to complete daily tasks on schedule, enhancing team workflow.
Cavalry Scout (19D)
US Army
02.2008 - 05.2012
- Conducted scouting missions as a gunner across diverse terrains to gather intelligence.
- Serviced and prepared vehicle and weapons to ensure mission readiness.
- Assigned and coordinated tasks for driver to optimize operational efficiency.
Education
Bachelor of Science - food service management
Johnson & Wales University
Denver, CO05-2016
Associate in science - culinary arts
Johnson & Wales University
Denver, CO12-2014
Skills
- Food safety compliance
- Inventory management
- Product quality control
- Menu planning
- Supervising food prep
- Staff training
- Cooking techniques
- Equipment operation
- Cleaning protocols
- Product rotation
- Vendor relationship management
- Team coordination
- Problem solving
- Customer service
- Heavy lifting
- Positive and professional
- Heavy lifting
Timeline
Deli Manager
Sprouts Farmers Market
11.2025 - 06.2026
Assistant Meat & Seafood Manager
Sprouts Farmers Market
01.2025 - 11.2025
Senior Meat Cutter
Sam’s Club
06.2022 - 01.2025
Senior Meat Cutter
Sam’s Club
07.2021 - 06.2022
Production Staff
Del Gould Meats
11.2020 - 05.2021
Sous Chef
The Metropolitan Downtown
06.2020 - 10.2020
Sous Chef
Skyport Hospitality
07.2019 - 03.2020
Executive Sous Chef
Grand Z Casino and Hotel
12.2018 - 05.2019
Sous Chef
Grand Z Casino and Hotel
11.2017 - 12.2018
Tournant
Colorado Golf Club
08.2015 - 11.2017
Line Cook
Bacco Trattoria
06.2014 - 09.2014
Entry Level Cook
Ski Hill Grill, Vail Resorts
11.2013 - 03.2014
Cavalry Scout (19D)
US Army
02.2008 - 05.2012
Bachelor of Science - food service management
Johnson & Wales University
Associate in science - culinary arts
Johnson & Wales University