Benjamin Vetro
Boone
Summary
My approach to the culinary arts is defined by a deep-seated commitment to lifelong learning and mentorship. Beyond the professional line, I am constantly exploring global techniques and regional ingredients to expand my technical repertoire. I view cooking as a powerful medium for community building and am dedicated to refining my craft to deliver exceptional dining experiences that honor local flavors and sustainable business practices.
Throughout my career, I have established a reputation for reliability and a strong work ethic. I thrive in collaborative settings where I can contribute to a positive team dynamic and leverage my interpersonal skills to help colleagues overcome challenges and meet deadlines.
Overview
6
6
years of professional experience
1
1
Certification
Work History
Maintenance
Vetro Holdings Inc.
Boone, NC
01.2020 - 08.2024
- Handled, transported, and disposed of recycled materials in a proper manner.
- Kept an eye on buildings to see if they needed repairs and completed scheduled maintenance.
- Evaluated operating conditions and made adjustments to improve performance and extend the life of the equipment.
- Completed basic carpentry and other finish work on the building systems.
- Increased visibility and improved the shapes of trees and bushes with proper pruning.
- Was in charge of grounds maintenance, which included trimming, weeding, and general clean-up.
- Mopping hardwood floors, vacuuming carpet, and cleaning windows.
Cook/Dishwasher
Vidalia
Boone, NC
01.2021 - 11.2021
- Scraped, washed, and efficiently restacked dishware, utensils, and glassware to keep the kitchen ready for customer demands.
- Gradually worked up from Dishwasher to Line Cook
- I'm in charge of stock rotation and control to keep the kitchen and larder well stocked.
- Maintained a high level of consistency and accuracy when preparing identical dishes multiple times in one shift.
- Cooking stations are sanitized by me.
- Was in charge of making salads
- In charge of the deep frying station
Line Cook/Prep/Dishwasher
Bocca Bistro
Boone, NC
02.2023 - 08.2023
- Increased team productivity by keeping kitchen areas clean, organized, and sanitized.
- Disinfected counters and wiped down food prep surfaces to avoid illness and cross-contamination from raw meats.
- Did extra cleaning on garbage cans, racks, dry storage areas, and other fixtures to keep the kitchen spotless.
- Worked with chemicals such as detergent, rinse agents, and sanitizers to protect customer health.
- Used measuring items, knives, and other kitchen tools to properly prepare food resources.
- Maintained the freshness of the food by storing food in designated containers and storage areas within the freezer or refrigerator.
- Kept food in coolers and washed by hands frequently for health and safety.
- Measured ingredients and followed recipes to prepare food.
- Made the same dishes several times a day with the same level of care, attention to detail, and quality.
- Kept well-stocked stations with supplies and spices for maximum productivity.
- Checked each food item for freshness and informed the kitchen supervisor so that it could be removed.
- Was in charge of the dish washing station
- Was in charge of making pasta and appetizers
Student Worker
Appalacian State University Belk Library
Boone, NC
09.2023 - 04.2024
- Utilized digital cataloging systems to manage and update library collections effectively.
- Worked in team environment to maintain high levels of productivity.
- Maintained tidy and organized environment to comply with cleanliness standards.
- Completed research, compiled data, and assisted in timely reporting.
- Increased library patron satisfaction with efficient book sorting and shelving.
- Streamlined office processes for improved efficiency by managing paperwork, filing systems, and maintaining databases.
BOH Line Cook
SouthEnd Brewing Co.
Boone, NC
09.2023 - 07.2024
- Prepared ingredients by chopping, marinating, and measuring for efficient meal assembly.
- Cooked menu items according to recipes, maintaining consistency and quality standards.
- Monitored cooking times and temperatures to ensure optimal food safety practices.
- Organized kitchen stations with necessary tools and supplies for smooth operations.
- Implemented standard cleaning protocols that significantly improved kitchen hygiene and safety.
- Operated kitchen equipment such as grills, fryers, and ovens following safety guidelines.
- Maintained accurate inventory of ingredients to minimize waste and support freshness.
- Reduced food waste through proper storage techniques and timely utilization of ingredients.
- In charge of putting away and organizing shipment orders
Assistant Sous Chef
Vidalia
Boone, NC
08.2024 - 06.2026
- In charge of making a Thai Pop Up Tasting Menu event every month using left over local ingredients we have in the restaurant.
- In charge of plating each tasting and plating each dish before being sent out to the guests.
- Assisted with menu planning by researching seasonal ingredients and current culinary trends.
- Supported training of new kitchen staff on food preparation techniques and safety protocols.
- Conducted regular quality checks on prepared dishes to meet presentation standards.
- Managed daily cleaning schedules for kitchen equipment, ensuring compliance with health regulations.
- Monitored stock levels of kitchen supplies, placing orders to prevent shortages during service.
- Maintained high sanitation standards by regularly cleaning workspaces, equipment, and utensils.
- Supported Sous Chef in managing daily kitchen operations, ensuring timely meal preparation for guests.
- Developed culinary skills of junior staff through hands-on training and mentoring.
- Reduced food waste by implementing inventory control measures and utilizing leftover ingredients creatively.
- Strengthened teamwork among kitchen staff by fostering an atmosphere of mutual respect and supportiveness.
- Collaborated with the culinary team on special events, providing exceptional dining experiences for guests.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Coordinated with team members to prepare orders on time.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Set up and broke down kitchen for service.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Education
High School -
Watauga High School
Boone, NC05-2023
Skills
- Self-motivated
- Time management
- Adaptability
- Creativity
- Knife skills
- Cooking techniques
- Food preparation
- Sanitation practices
- Kitchen management
- Menu development
- Heavy lifting
- Safety management
- Problem-solving abilities
- Reliability
- Team collaboration
- Organizational skills
Certification
- Microsoft Office Word 2022
- Microsoft Office PowerPoint 2022
Timeline
Assistant Sous Chef
Vidalia
08.2024 - 06.2026
Student Worker
Appalacian State University Belk Library
09.2023 - 04.2024
BOH Line Cook
SouthEnd Brewing Co.
09.2023 - 07.2024
Line Cook/Prep/Dishwasher
Bocca Bistro
02.2023 - 08.2023
Cook/Dishwasher
Vidalia
01.2021 - 11.2021
Maintenance
Vetro Holdings Inc.
01.2020 - 08.2024
High School -
Watauga High School