Brian Wilder
Spokane,WA
Summary
A highly motivated and energetic food-service professional seeking an opportunity which offers a chance to learn, provides trust, responsibility, and boasts a fulfilling work environment.
Overview
3
3
years of professional experience
1
1
Certification
Work History
Chef De Partie
Luna
06.2024 - Current
- Oversaw and managed an assigned station of the kitchen, i.e. Broil, Saute, and ensure smooth operation and timely standards.
- Collaborated with kitchen staff, including Sous and Head Chef, to create daily/weekly specials.
- Assisted in inventory management to ensure adequate stock levels and prevent food waste.
- Worked under pressure in an extremely high-volume setting, regularly exceeding 200 covers per shift, or a rate of 50 covers/hour.
Line Cook
Bruncheonette
05.2023 - 02.2025
- Collaborated with kitchen staff in efficient and effective methods to ensure orders are completed in a timely manner.
- Oversaw the operation of other staff employing their stations. Delegated tasks to facilitate the expediting of tickets. Maintained open communication to ensure the kitchen stayed on correct pace.
- Developed innovative, creative menu items and recipes.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Focused on plating to ensure quality aesthetics.
- Restocked and sanitized kitchen line during slow periods.
Sous Chef
Purple Flamingo Café
05.2022 - 05.2023
- Built new menu specials on a rotating two week schedule, inspired by seasonal availability, excess inventory, and by customer demand.
- Operated as the sole cook in the kitchen in absence of the head chef, including weekends and holidays.
- Monitored, managed, and restocked inventory items on a need-by-need basis. Placed orders with Bellingham Coffee Roasters, Avenue Bread, and Sysco. Ensured accuracy of orders by taking inventory upon delivery.
- Regular food truck maintenance, such as refilling water supply, clearing greywater, oversaw propane deliveries, and regular use of commissary kitchens for large-scale cooking.
- Trained and instructed new line cooks. Improved kitchen performance, customer service, and overall quality.
Skills
- Back-of-House Operations
- Recipe Creation
- Ticket Expediting
- Teamwork
- Plating and Aesthetics
- High-Volume Operations
- Food Safety and Sanitation
- Punctuality and Attendance
Certification
- Washington State Food Handlers Permit
- Mandatory Alcohol Service Training Certified
Timeline
Chef De Partie
Luna
06.2024 - Current
Line Cook
Bruncheonette
05.2023 - 02.2025
Sous Chef
Purple Flamingo Café
05.2022 - 05.2023
- Washington State Food Handlers Permit
- Mandatory Alcohol Service Training Certified