Chanze Schurz
Scottsdale,AZ
Summary
Hardworking, fast, line cook offering dynamic skill set, including various food preparation techniques. Aiming to apply 11 years of experience to contribute value to hardworking kitchen team.
Overview
11
11
years of professional experience
Work History
Kitchen Manager
Shiso Sushi Restaraunt
Scottsdale, Arizona
01.2026 - Current
- Supervision - Kitchen Manager
- Inspect kitchen staff/stations and ensured adherence to food standards.
- Collaborated with team members to optimize workflow during peak hours.
- Ran Expo line with Toast POS system, collaborating with Front-of-house for low calls and 86's.
- Monitored inventory list, prep lists, order lists.
- Receiving and inspecting truck orders through invoice.
- Wok station - Maintain and Season woks before every shift. Multi-tasking different entrees tickets. Including prepping julienne vegetables, knife work, marinades, sauces, and garnishes. Properly clean the wok stations with bains of water, sanitation.
Sautee Cook
Society Swan
Scottsdale, Arizona
10.2025 - 12.2025
- Saute - Maike daily Beurre Blanc and Monte. Blanch and french cut green beans. Fill pastas with ricotta filling, heating french onion soups, croutons, slicing/grating cheese, twirling truffle pasta into nests, plating techniques. Multitasking tickets.
Line Cook
Chula Seafood
Scottsdale, AZ
01.2025 - 10.2025
- Raw Bar - Shuck oysters, seafood towers, Slice Sashimi Platters (Yellowfin tuna, Seared Albacore, Salmon).
- Line - Make Poke' Bowls, Prep Clam Chowder, Make Teriyaki Sauce, Gochujang Vinaigrette, Kewpie Aioli , Pickling Jangaji jalepenos and Red onions. Wash and Steam Sushi rIce. Handling/cleaning Panini press. Maintain/Clean Dish compartments, bar counter dishwasher.
Line Cook
Etta
Scottsdale, AZ
02.2022 - 12.2024
- Wood Fire Grill - Grill hanger steak, Searing Branzino Sea Bass, Ribeye Steaks, Grill Cauliflower, Asparagus.
- Jasper Smoker Oven - Fire Mesquite wood, Grill/ Smoke Half Chickens, Seafood towers (Alaskan King crab legs, half lobsters, mussels, oysters.) Meatballs, Shrimp Scampi, Make Lobster Beurre Monte sauce, prep various vegetables per entrees.
- Pizza - Stretch dough, prepping toppings, veggies, work the oven.
- Pantry/Pastries - Chopping Herbs, Salads, Lettuce, Plating Hamachi Crudo, Beef Tartare, Frying Brussel Sprouts, Prepping various vegetables. Quenell Gelatos, Writing in Chocolate, Make Whipped Cream, Meringue.
Line Cook
STK Steakhouse
Scottsdale, AZ
01.2021 - 12.2021
- Raw Garde Manger - Shuck Oysters, Seafood Towers, Peel Deviegn Shrimp, Cut Romaine, Chives, Cook Beets, Croutons, Bacon, Dressings.
- Prep - Cook various sauces (Bacon Jam, Mornay, Chimichurri.) Boil Live Lobsters, Macaroni, Tater tots, Truffle Fries.
- Brunch - Chicken waffles, Fry Eggs, Poach Eggs, Grill English Muffins, French Toast Batter,
Line Cook
Francine
Scottsdale, AZ
07.2020 - 11.2020
- Pizza - Work Brick Oven, Prepare/Roll Dough, Make Marinara.
- Pantry - Make Salads, Prep Veggies, Work Pastries/Desserts.
- Prep - Filet & Salt Fish, Make Branzino Aggrodolce, Clean Octopus, Various more items.
Line Cook
Nobu Restaurants
Scottsdale, AZ
01.2020 - 03.2020
- Brick Oven; Debone Fish, Steam White Rice, Marinade/Oven Bake Black Cod Miso, Roasting Baby Corn, Grilling Shisito Peppers, Deep Fry Kataifi, Bake Creamy Spicy Snow Crab, Oven Roast Sea-bass, Grilling Kushiyaki Skewers, Grilling Scallops.
Line Cook
Ocean 44
Scottsdale, AZ
10.2018 - 01.2020
- Wood Oven: Fire Wood, Maintain Oven. Moderate Extreme heat handling Cast Iron Skillets. Sauteing Lobster bakes, Little Neck Clams, & Mussels. Roasting Cauliflower, Oyster Rockefeller/Au Gratin
- Pastries: Write in chocolate, Prepare Sauces, Ganache, Anglaise. Scooping Gelato & Sorbet for cakes & cream pies. Toasting marshmallow, Flaking edible gold on multiple desserts. Artistically Drizzle Ganache on plates.
- Salad: Bake croutons, Heat Soups in Kettle, Roll dough, Chopping Romaine lettuce, herbs, scallions, chives, capers, parsley. Prep Parmesan Crisps, Cook Bacon, Refill & Bottle various vinaigrettes, dressings. & grate cheeses.
- Fry: Portion seasoned flour, Prep dough for Beignets, Deep fry Calamari, Truffle fries, Crispy shrimp, Stuffed Hash-brown Pizzas. Filter and Dispose oils.
- Saute: Saute Gnocchi, Pastas, Various Seasonal Veggies. De-shelling King Crab leg clusters, Steam/Cut Fresh Maine Lobster, Brûlée cream corn.
Line Cook
Thirsty Lion Gastropub
Scottsdale, AZ
02.2015 - 10.2018
- Grill: Fish, Rib-eye, Filet Mingnon. Chicken, Burgers, Asparagus. Work flat top, sliders. I was lead night cook, also worked ticket wheel, expo. Clean grill, wash vents.
- Saute: Saute Brussel sprouts, make pastas, Scallops, Side veggies.
- Pizza: Work with dough, small and large size pizzas, flat breads, pretzels.
- Fry: Deep fry onion strings, calamari, fish and chips, clean and filter fryers. Slice and dice vegetables for sides.
Skills
- Handle high pressure, volume situations
- Skilled in: Saute, Fry, Oven, Grill, & Pantry stations
- Multitasking
- Sense of Urgency
- Knife Skills; Cutting and slicing techniques
- 5years experience in Fine Dining
- Food presentation
- Assertive Communication
- Equipment cleaning and maintenance
- Food-service sanitation
Timeline
Kitchen Manager
Shiso Sushi Restaraunt
01.2026 - Current
Sautee Cook
Society Swan
10.2025 - 12.2025
Line Cook
Chula Seafood
01.2025 - 10.2025
Line Cook
Etta
02.2022 - 12.2024
Line Cook
STK Steakhouse
01.2021 - 12.2021
Line Cook
Francine
07.2020 - 11.2020
Line Cook
Nobu Restaurants
01.2020 - 03.2020
Line Cook
Ocean 44
10.2018 - 01.2020
Line Cook
Thirsty Lion Gastropub
02.2015 - 10.2018