Blake Roberts
Chicago,IL
Summary
A quality and passion driven chef; with an emphasis on local and sustainable ingredients. Growing up surrounded by commercial dairy, chicken and beef farms came with an understanding of the work and dedication farmers put in and I put in the same love, respect and dedication to those products. Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge.
Overview
7
7
years of professional experience
Work History
Cook
Osteria Papevero
Madison, WI
06.2023 - Current
- James Beard Finialist
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Sous Chef
Home Team BBQ
Snowmass Village, CO
11.2020 - 05.2023
- A local valley favorite specializing in South Carolina-style barbecue joint at the base of Buttermilk Mountain
- Host of X-games
- Served as the number two operational chef
- Maintaining high quality standards, team building and development, ensuring a great work environment.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Production Team Member
il porcellino salumi
Basalt, CO
12.2019 - 11.2020
- The best in dried meats in the state of Colorado
- Part of small team ensuring product quality
- Drying salumi and whole cut meats, logistics, butchery.
- Cross-trained in multiple positions to offer skilled assistance with different parts of production line.
- Met or exceeded daily production goals through diligent work ethic and effective teamwork strategies.
- Loaded and unloaded materials and assemblies weighing as much as 1600 pounds.
Cook 1
The Limelight Hotel
Snowmass Village, CO
11.2018 - 11.2019
- Working at one of the most popular and busiest restaurants in Snowmass in the most popular station
- Recipe development, high volume, team leadership.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
COOk 2
The Aspen Medows resort
Aspen, CO
05.2018 - 10.2018
- Holds events like Aspen IDEAS and many high-end events
- Along with offering a formal and lounge a la carte menu
- Served as an integral member of Banquet and Restaurant team
- Large events, use of local ingredients, ensuring the vision of the Chef and clients.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
Assistant Kitchen Manager/kitchen Manager
The boathouse
Winona, MN
11.2017 - 05.2018
- A renovated boathouse along the Mississippi serving elevated pub faire along with fresh seafood, classic French dishes and Asian flair
- Menu development, scheduling and ordering, ensured proper procedures for overall product quality.
- Checked and tested foods to verify quality and temperature.
- Improved customer satisfaction by addressing feedback promptly and implementing necessary adjustments to kitchen procedures.
Education
Bachelor of Arts - English
Edgewood College
Madison, WI05.2017
Skills
- Classic European
- Mediterranean
- Vegan/vegetarian
- New American
- Team leadership and development
- Menu development
- Banquets/catering
- Problem solving
- Profit & loss
- Proficient in Microsoft Office
- Inventory Management
- Food Safety
- Menu Planning
- Customer Service
- Staff Motivation
- Conflict Resolution
- Interpersonal Communication
Timeline
Cook
Osteria Papevero
06.2023 - Current
Sous Chef
Home Team BBQ
11.2020 - 05.2023
Production Team Member
il porcellino salumi
12.2019 - 11.2020
Cook 1
The Limelight Hotel
11.2018 - 11.2019
COOk 2
The Aspen Medows resort
05.2018 - 10.2018
Assistant Kitchen Manager/kitchen Manager
The boathouse
11.2017 - 05.2018
Bachelor of Arts - English
Edgewood College