Carter Gregory
Scottsdale,AZ
Summary
Experienced culinary professional from The Capital Grille in Phoenix and current Sous Chef at Eddie V's Scottsdale. I do my best, not only to adhere to all guidelines and expectations to give guests a high level food and dining experience, but also to maintain a good additude and work environment for all my teammates which helps us get through a successful shift. I'm seeking to leverage these skills I've developed as a Sous Chef and develope further to contribute the best I can to a positive and successful team.
Overview
1
1
Certification
9
9
years of professional experience
Work History
Sous Chef
Eddie V's
Scottsdale, Arizona
06.2025 - Current
Culinary Professional
The Capital Grille
Phoenix, AZ
05.2023 - 06.2025
- Show a high level of food execution to give guests an elevated and unique experience.
- Displaying competence on all positions through the kitchen and being able to help others maintain solid execution to keep up with the demand.
- Creating proper prepsheets with reference to normal demand of future goods and current inventory to not over or under prep.
- Maintained a properly clean work station/kitchen that complied with current health guidelines and EcoSure food safety.
- Placed produce and seafood orders to maintain fresh product for future business.
- Logged end of week and monthly inventory to keep track of goods bought to goods sold and that everything lines up.
- Prepared a healthy and filling family meal to ensure all staff aren't hungry and are ready for the day's/night's business.
- Able to remember menu recipes with specific ingredients to help guests with certain allergies or concerns and adjust accordingly.
- Being able to clearly communicate server/guest needs to the rest of the kitchen so food goes out as intended.
- Being able to communicate in general with all staff about any concerns and changes that help the shift run smoothly.
- Make calls, scheduling decisions and position shifts based on callouts and last second position losses to help run the current shift.
- Look out for team members so no single person feels overstressed or out of place.
- Do regular line checks before service to log and record food storage temperatures, sanitation, proper food quality and quantity for service, and overall that everything is ready for a good shift.
- Close out each position's station and make sure all equipment is cleaned and maintained ready for the next day's workers to set up.
Culinary Professional
Texas Roadhouse
Mesa, AZ
06.2017 - 05.2023
- Started as a busser and host then worked through most positions in the kitchen to eventually end up as a "key" manager/culinary pro, and helped out the restaurant with whatever they needed to succeed.
Education
High School Diploma -
Kelly Walsh Highschool
Casper, WYSkills
- Knife skills
- Sanitation practices
- Food presentation
- Allergen awareness
- Butchery skills
- Recipe development
- Food plating
- Cooking methods
- Cost control
- Ingredient sourcing
- Sauce making
- Menu planning
- Cleaning and sanitizing
- Guest interaction
- Kitchen organization
- Food preparation
- Employee scheduling
Certification
Arizona food handlers certificate
Personal Information
Title: Sous Chef
Timeline
Sous Chef
Eddie V's
06.2025 - Current
Culinary Professional
The Capital Grille
05.2023 - 06.2025
Culinary Professional
Texas Roadhouse
06.2017 - 05.2023
High School Diploma -
Kelly Walsh Highschool