Caroline Sandberg
Chef
Asheville,NC
Summary
Dedicated forward-thinking professional with a passion for the hospitality industry offering more than ten years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven communication, leadership, problem-solving, and interpersonal skills.
Overview
15
15
years of professional experience
Work History
Cook II
Hilton Asheville Biltmore Park
Asheville, NC
09.2019 - Current
- Rotate on expedite, prep, cold, sauté, grill and omelet stations
- Responsible for all stations prep, production, and sanitation
- Follow recipes to assure highest quality of food served
- Upheld the stocking of the items throughout the shift
- Insured proper food storage, cleanliness, safe food practices and adherence to State Health Dept standards
- Assist with catered and special events
- Train new team members to assure high quality production and service
- Supervise the line, restaurant prep, and banquet prep
- Set up and prepared cooking supplies and workstations during opening and throughout lunch shift to maximize productivity.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
- Trained and supervised cooking staff to expertly meet daily needs.
- Suggested actionable improvements to streamline training procedures.
- Identified inefficiencies leading to improved productivity.
Lead Line Cook
The Market Place Restaurant
Asheville, NC
12.2017 - 08.2019
- Covered all line cook duties on hot and cold stations for a high-end restaurant including prep work, cooking food to order, and keeping food fresh
- Asist the Head Chef in preparing and serving food items
- Follow the recipes and food presentation specifications as set by The Market Place management
- Prepare all food items in a timely and hygienic manner
- Assisted with special events and private parties of over 50 diners
- Trained new team members to ensure high quality food production
Lead Line Cook
Bocaire Country Club
Boca Raton, Fl
08.2016 - 09.2017
- Trained and led team members to ensure high quality food production, organization and sanitation
- Helped to create menu items and recipes
- Created daily specials
- Organize and sanitize all areas including walk-in refrigerator, low boy and pantry
- Helped with monthly inventory
- Prepare mis en place in a timely manner
- Set up stations for service
- Rotate on expedite, pantry, flat top, pizza, carving, grill, and saute stations
- Assisted with catered and special events such as weddings, holiday and private parties
Cook III; Lead Line Cook
HMF RESTAURANT, Breakers Hotel
Palm Beach, Florida
11.2013 - 08.2016
- Prepare mis en place in timely manner
- Set up stations for service
- Adhere to hygienic and food safety guidelines
- Organize and sanitize all storage areas including walk-in refrigerator, low boy and pantry
- Assist in cooking and assembling for private parties
- Followed recipes and presentation specifications
- Clean and organize station
- Rotate on pantry, robata grill, pizza, plancha and sauté stations
- Adhere to food and safety standards
- Trained and supervised new team members to ensure high quality food production, organization and sanitation
Line Cook/Pastry
SAVONA RESTAURANT
Scarsdale, NY
02.2013 - 11.2013
- Prepare all food items for service in timely and hygienic manner
- Set up station for service
- Clean and organize station
- Assisted in organizing and cleaning all storage areas and walk-in refrigerator
- Assisted with cooking and assembling hor d’oeuvre for private parties and catered events
- Followed recipes and presentation specifications
- Performed extra responsibilities as requested by chef
- Rotating garde manger, grill, pastry and sauté
Pastry Assistant/ Prep Cook
BETWEEN THE BREAD CATERING
New York, New York
12.2012 - 01.2013
- Assisted in preparation of various kinds of pastries, selection includes cookies, brownies and tarts
- Assisted with assembling various hors d’oeuvre for catered events
- Assisted in catering for holiday corporate events
- Maintained a clean and organized station
Line Cook
PT
Brooklyn, NY
03.2012 - 11.2012
- Prepare all food items in a hygienic and timely manner
- Set up station with restaurant guidelines
- Clean and maintain station
- Assist with cleaning, hygiene, and organization of kitchen and all storage areas
- Follow recipes and presentation specifications
- Restock all items as required throughout shift
- Perform extra responsibilities as requested by the Chef
- Rotating sauté, garde manger, grill and dessert station
Prep Cook/Catering
FROLIC PLAYSPACE/RADISH
Brooklyn, NY
11.2011 - 02.2012
- Hired out of externship in January 2012
- Assist in prep work for in house prepared food store while rotating sauté, garde manger, grill and pastry stations
- Assist in prep work for catering events
- Operate catering for Frolic Playspace in Williamsburg, Brooklyn
- Assisted in catering for holiday events, company lunches and private orders
Program Manager
NYCLASS
New York, NY
07.2009 - 08.2009
- Managed and supervised over 30 employees for canvassing campaign
- Conducted interviews, hired and trained staff
- Responsible for the payroll and operational management
- Organized the campaign and events to ban horse-drawn carriages from Central Park
Development and Marketing Intern
Beermenus.com
Brooklyn, NY
08.2008 - 12.2008
- Maintained and updated online database for new and existing clients
- Researched bars, restaurants, hotels and competitive websites for beer events
- Recruited bars and restaurants to join Beer Menus website
- Raised awareness for individuals to join Beer Menus mailing list
- Conducted face to face meetings with clients to promote and expand website
Education
M.S - Hospitality Management
Johnson & Wales University
ServeSafe Food Production Manager Certification - undefined
Culinary Arts Diploma - undefined
Institute of Culinary Education
Bachelor of Art - Liberal Studies
Purchase College
Skills
Food plating and presentation
undefinedTimeline
Cook II
Hilton Asheville Biltmore Park
09.2019 - Current
Lead Line Cook
The Market Place Restaurant
12.2017 - 08.2019
Lead Line Cook
Bocaire Country Club
08.2016 - 09.2017
Cook III; Lead Line Cook
HMF RESTAURANT, Breakers Hotel
11.2013 - 08.2016
Line Cook/Pastry
SAVONA RESTAURANT
02.2013 - 11.2013
Pastry Assistant/ Prep Cook
BETWEEN THE BREAD CATERING
12.2012 - 01.2013
Line Cook
PT
03.2012 - 11.2012
Prep Cook/Catering
FROLIC PLAYSPACE/RADISH
11.2011 - 02.2012
Program Manager
NYCLASS
07.2009 - 08.2009
Development and Marketing Intern
Beermenus.com
08.2008 - 12.2008
M.S - Hospitality Management
Johnson & Wales University
ServeSafe Food Production Manager Certification - undefined
Culinary Arts Diploma - undefined
Institute of Culinary Education
Bachelor of Art - Liberal Studies
Purchase College
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