Carson Campbell

• Developed and executed innovative seasonal menus that enhanced dining experience.
• Elevated dining experience by pioneering innovative menu items that catered to diverse dietary preferences.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Managed kitchen operations, ensuring compliance with health and safety regulations.
• Trained and mentored culinary staff, fostering a collaborative team environment.
• Ensured kitchen readiness for service by efficiently setting up and dismantling workstations.
• Implemented food cost and waste reduction initiatives that reduced overall kitchen expenses.
• Implemented food cost and waste reduction initiatives to save money.
• Optimized kitchen layout for maximum efficiency, enabling faster preparation times without sacrificing food quality.
• Led front of house menu readings with plated dishes to help assist with wine pairings, taste recommendations and better overall accuracy in guest satisfaction for new menu/specials.
• Pioneered menu items that catered to diverse dietary preferences, enhancing guest experience and attracting new clientele.

• Plated 370 dishes for five courses
• Prepared herbs, seared and braised meats, duck confit, stocks, and sauces to support menu development
• Second day I plated alongside Chef Arrington for the tasting menu
• Plated 370 dishes for five-course tasting menu, ensuring presentation and quality
• Approved dishes for export all dishes alongside Chef Arrington

• Trained workers in food preparation, money handling, and cleaning roles to enhance efficiency in restaurant operations.
• Train employees on cooking techniques, safety standards and performance strategies.
• Train workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
• Delegate work to staff, setting priorities and goals.
• Promote safe working conditions by monitoring safety procedures and equipment.
• Implement surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
• Inspected dining and serving areas for cleanliness and proper setup before service began. for cleanliness and proper setup.
• Inspecte dining and serving areas for cleanliness and proper setup.
• Inspecte restrooms and dining and serving areas to foster cleanliness and proper setup.
• Oversee inventory and order ingredients to restock freezers, fridges and pantry.
• Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.
• Oversee meal preparation and monitor food handling to encourage safety.

• Cooked multiple orders simultaneously during busy periods.
• Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
• Grilled and deep fried various foods from meats to potatoes.
• Assisted in preparation of menu items ranging from burgers to sandwiches.
• Set up workstations with needed ingredients, utensils and cooking equipment.
• Executed proper food handling methods and monitored food temperatures, contributing to high scores on health inspections.
• Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
• Ensured consistent quality and accuracy in preparing identical dishes daily, supporting operational standards.
• Retained consistent quality and high accuracy when preparing identical dishes every day.
• Followed proper food handling methods and maintained correct temperature of food products.
• Prepared dishes in fast-paced environment, collaborating with teammates to ensure high customer satisfaction.
• Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
• Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
• Operated fryers and grills according to instructions to maintain safety and food quality.
• Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.

Completed the Culinary Arts Programs top of class at Forest Park STLCC. Classes ranged from sanitation, procurement, pastry, garde marge, molecular gastronomy, and seasonal nutritional cooking.