Benjamin Linsday

Completed tile, trim, and flooring finish work, as well as interior painting and staining of high-end custom Craftsman homes.

Set up, prepped, cooked, and cleaned as part of a team for a dining hall at a university of 1,700 students. I wrote menus, inventoried products, and received and stocked deliveries. I participated in the company's daily reporting of food waste to reduce costs and increase efficiency.

I prepped, cooked, and managed back-of-house operations of a busy Italian restaurant. I prepped and baked bread daily in a wood-fired oven. I inventoried and ordered products, as well as shopped at farmers' markets and local farms for the restaurant.

Prepped and cooked at a popular breakfast and lunch restaurant. Prepped and baked bread daily. Ordered products and communicated with purveyors.

Managed a staff of 25 cooks, servers, and bartenders in a lunch and dinner restaurant. Handled accounts receivable, accounts payable, payroll, licensing, and general maintenance of the restaurant. I organized and booked live bands to perform for our dinner-time music venue.

I prepped, cooked, and served at two high-end bed and breakfasts in the Napa Valley. I interacted with guests and offered advice for day trips and dinner reservations. I prepared and hosted a nightly cheese and wine hour for guests.

I worked as a sauté chef and, occasionally, a pastry chef at a fine dining steakhouse in the Napa Valley. We had an open kitchen, and cooked over a live fire.