Benjamin Bostwick
Lincoln,NE
Summary
Talented Chef with 10 years of experience preparing ridiculously delicious foods varying from classic French, Italian, Spanish, and Asian Cuisine. I have learned to pair food items with local craft beers and wines. Specializing in preparing menus known for attracting and retaining customers. Looking for a challenging role in the culinary side of the restaurant. I am an organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
15
15
years of professional experience
Work History
RTE Production Assistant
The Mercato
11.2022 - Current
- Enhanced production efficiency by streamlining processes and implementing organizational improvements.
- Boosted overall team morale through proactive problem-solving and open communication practices.
- Demonstrated adaptability in handling various production roles as needed, enhancing versatility within the team.
- Aided in achieving project goals through active participation in team meetings and collaborative brainstorming sessions.
- Ensured compliance with industry regulations through thorough knowledge of relevant guidelines
- Weighed and measured items to prevent waste and meet quality standards.
BOH Line Cook
Casa Bovina
09.2020 - 09.2022
- Collaborated with fellow cooks to develop new menu items, increasing customer satisfaction and repeat business.
- Ensured consistent taste and quality by adhering to the chefs recipes.
- Managed time effectively, prioritizing tasks to ensure a fast and smooth service
- Safely operated kitchen equipment, minimizing accidents and maintaining a high level of consistency
- Demonstrated versatility in cooking styles, adapting quickly to different menu offerings or specials as required.
- Grilled meats and seafood to customer specifications.
- Trained new kitchen staff on food safety, preparation and cooking techniques, and plating
Line Cook
Momo's Pizzeria
08.2019 - 09.2020
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Supported head chef during high-volume periods by efficiently executing tasks under pressure.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Plated and presented all dishes to match restaurant standards.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
Chef
Craft Sliders & Beer
03.2018 - 06.2019
- Monitored quality, presentation and quantities of plated food across line
- Worked with vendors to locate optimal recipe ingredients at cost-effective rates, and grew to have relationships with these vendors over the last year
- Planned and prepared food products orders to maintain appropriate stock levels
- Inventory every 2 weeks
- Developed and implemented strategies to enhance team performance, improve processes and increase efficiency
- Assigned tasks and oversaw employees to ensure compliance with food safety procedures and quality control guidelines
- Kept facility and equipment in good working condition
- I work very clean
- Trained workers in every position, including food preparation, working on the line, and closing
- Consistently obtained highest rating from the county health department
- Developed customer service
- Scheduled and directed staff in daily work assignments to maximize productivity
- Developed the entire menu with owner and front of the house manager
- Developed kitchen and restaurant layout with owners and contractor
- I helped with the entire building, hiring, and opening of this restaurant
- Prepared various local and seasonal specialties for Craft Sliders and Beer
- Inspected freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality
- Created tasty dishes using popular recipes, delighting patrons and generating return business
- Developed recipes and menus to meet consumer demand and align with culinary trends
- Prepared mise en place every day to promote efficient preparation of signature dishes
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
Sous Chef
Spencer's For Steaks & Chops
01.2017 - 02.2018
- Prepared mise en place every day to promote efficient preparation of signature dishes
- Specifically with cutting steaks and cleaning fish and seafood
- Plated food according to restaurant artistic guidelines for attractive presentation
- Built strong vendor relationships
- Supervised all kitchen food preparation while operating in demanding, high-volume environment
- Trained numerous kitchen personnel from ground up to take on challenging stations such as broiler/grill and sauté
- Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance
- Performed as head chef as needed to maintain team productivity and restaurant quality
- Directed staff in the restaurant kitchen as well as in the field when completing large parties.
Line Cook
Via Farina
10.2016 - 03.2017
- Kept stations stocked and ready for use to maximize productivity
- Marinated food items according to corporate-provided instructions and recipes
- Washed and peeled ingredients to prepare for use in different meals and recipes
- Learned to multi-task at a very high level
- As a kitchen we all helped with putting away orders, stocking stations, dishes, working service, and prepping
- Precooked certain items during slow periods to reduce wait times at lunch and dinner rush
- Learned how to make fresh pasta
- Operated all kitchen equipment safely to avoid injuries.
Line Cook
Spencer's For Steaks & Chops
03.2011 - 01.2017
- Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food
- Maintained consistent quality and high accuracy when preparing identical dishes every day
- Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections
- Marinated food items according to corporate-provided instructions and recipes
- Kept stations stocked and ready for use to maximize productivity
- Delivered soiled dishes and pots and pans to washing areas and assisted in cleaning and drying all items
- Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware
- Operated all kitchen equipment safely to avoid injuries
- Washed and peeled ingredients to prepare for use in different meals and recipes
- Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service
- Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance
- Prepared more than 100 dishes per day in fast-paced fine dining environment while maintaining high customer satisfaction rate
- Operated fryers and grills according to instructions to maintain safety and food quality
- Assisted in preparation of menu items such as steaks, burgers and sandwiches, various seafood dishes (salmon, scallops, tunas, trout, etc.)
- Set up and performed initial prep work for food items such as soups, sauces and salads
- Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
Cashier Cook
Culvers
02.2009 - 03.2011
- Handled products and equipment in accordance with safety and sanitation guidelines
- Kept tables neat, cleared away dirty dishes, wiped down surfaces and refreshed glasses
- Completed opening and closing checklists, including emptying trash, dishes, food prep, stocking stations
- Delegated daily tasks to team members to optimize team productivity
- Emphasized fast, friendly customer service
- Cleaned, sanitized and organized food speed racks, bins and dry storage racks to keep food storage areas neat and prevent foodborne illness
- Educated guests on daily specials and menu offerings such as appetizers, entrees and desserts
- Learned to be proficient in all stations in kitchen including the grill, fryers, and sandwich building.
Education
High School Diploma -
Central High School
Omaha, NE05.2010
Skills
- Dish preparation
- Portion and cost control
- Featured as Top 10 Restaurants in Omaha
- Grill master of all kinds
- Inventory control
- Efficient in Sauté Station
- Banquets and catering
- Modern plating techniques
- Receiving and breaking down large orders
- Production Support
- Equipment Maintenance
- Customer Service
References
- Chef Glenn Wheeler, Executive Chef of Spencer's for Steaks & Chops, 402-968-7058
- Chef Antonio Soto, Executive Chef at Guckenheimer, 402-305-7237
- Dan Watts, Culinary Specialist at Sysco Lincoln, 402-650-6385
Timeline
RTE Production Assistant
The Mercato
11.2022 - Current
BOH Line Cook
Casa Bovina
09.2020 - 09.2022
Line Cook
Momo's Pizzeria
08.2019 - 09.2020
Chef
Craft Sliders & Beer
03.2018 - 06.2019
Sous Chef
Spencer's For Steaks & Chops
01.2017 - 02.2018
Line Cook
Via Farina
10.2016 - 03.2017
Line Cook
Spencer's For Steaks & Chops
03.2011 - 01.2017
Cashier Cook
Culvers
02.2009 - 03.2011
High School Diploma -
Central High School
Similar Profiles
Zachary BarbarisiZachary Barbarisi
Server at Mercato RistoranteServer at Mercato Ristorante
BRENDAN YOUNGBRENDAN YOUNG
Floor Supervisor at Nonna MercatoFloor Supervisor at Nonna Mercato
Maria TaylorMaria Taylor
Hostest at Il MercatoHostest at Il Mercato
Tyler HendricksonTyler Hendrickson
Lot Crew Member at Taylor & Martin, LLCLot Crew Member at Taylor & Martin, LLC
Conner SadowskiConner Sadowski
Lawn Mower at Self-employedLawn Mower at Self-employed