CHRISTOPHER FLORES
Bothell
Summary
I am a hard-working professional with experience in ingredient pairings, plating and food presentation, and nutrition. I have been frequently praised as adaptable by peers, and I can be relied upon to help your company achieve its goals. I am Dedicated, and have proven performance in management, leadership and communication. Also detail-oriented in problem-solving and planning. I am Ready to make an immediate contribution to your organization.
Overview
2026
2026
years of professional experience
Work History
KAAM
McMenamins Anderson School
Bothell
03.2025 - Current
- Managed daily kitchen operations, ensuring efficient workflow and staff coordination.
- Trained and supervised kitchen staff on food preparation and safety standards.
- Ordered and maintained inventory of food supplies and kitchen equipment.
- Ensured compliance with health regulations and sanitation practices in the kitchen.
- Coordinated with front-of-house staff to streamline service during peak hours.
- Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
- Performed weekly inventories of food items stored in refrigerators or freezers.
- Trained new kitchen staff on proper food handling techniques and safety regulations.
- Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.
- Inspected equipment regularly to identify necessary repairs or replacements.
- Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
- Kept kitchen equipment properly functioning by following manufacturer's operating instructions and educating staff on proper use.
- Developed and implemented kitchen policies, procedures and quality standards.
EXECUTIVE SOUS CHEF
The Yard Café
Seattle
04.2022 - Current
- Forecasted supply needs and calculated costs for approval.
- Delegated tasks and oversaw work performed, addressing bottlenecks or underperforming stations.
- Developed seasonal and promotional menus to increase sales.
- Analyzed food, labor and overhead costs to assign menu pricing.
- Prepared ingredients and cooked meals according to established recipes.
- Trained cooks and food preparation workers in cooking techniques and kitchen processes.
- Drafted catering menus for weddings, parties and banquets.
- Monitored inventory levels and enforced best practices, reducing waste.
Sales and Parts Manager
AutoZone
Everett
09.2024 - 03.2025
- Managed inventory levels for automotive parts and accessories.
- Oversaw team performance and provided training on best practices.
- Streamlined workflow processes for receiving and stocking merchandise.
- Maintained accurate records of inventory and transactions using software systems.
- Assisted customers in identifying and purchasing the right parts for their vehicles.
- Implemented safety protocols to ensure a safe working environment for staff.
- Developed product displays to enhance customer engagement and sales potential.
- Maintained inventory accuracy by counting stock-on-hand and reconciling discrepancies.
- Maintained records of all orders placed, received, and shipped.
- Organized and monitored inventory levels of parts, tools, and supplies.
Executive Chef
Cogir Of Bothell Memory Care
Bothell
2023 - 2024
- Developed seasonal menus focused on fresh, local ingredients for memory care residents.
- Supervised kitchen staff to ensure compliance with food safety regulations and standards.
- Coordinated meal preparation schedules to meet dietary needs of all residents.
- Trained new culinary team members in cooking techniques and safety protocols.
- Collaborated with nutritionists to create balanced meal plans for diverse dietary preferences.
- Managed inventory and ordered supplies to maintain kitchen efficiency and quality.
- Implemented cost controls to optimize food expenses while maintaining quality standards.
- Fostered a positive kitchen environment through team-building activities and open communication.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Provided effective orientation and training to each new associate and developed ongoing training programs.
LINE COOK
Rapport
Seattle
09.2021 - 03.2022
- Disposed of spoiled and expired food according to waste regulations.
- Prepared sauces and garnishes to add flavor to dishes.
- Memorized restaurant recipes to accurately and quickly prepare dishes.
- Replenished ingredient levels and reported inventory shortages.
- Prepared and sold food that met food quality indicators.
- Planned timing of food production to coordinate with meal serving hours, preserving food quality.
- Maintained favorable working relationships with team members, promoting productive kitchen environment.
- Stored and organized ingredients into fridges and bins.
- Trained newly hired line workers regarding store recipes and policies.
- Adhered to dress code and hygiene guidelines to promote food safety and sanitation.
- Seasoned and cooked food according to recipes or personal judgment and experience.
LINE COOK
Fire & The Feast
Edmonds
06.2021 - 12.2021
- Opened or closed kitchen as dictated by department scheduling.
- Utilized grills, fryers and ovens to heat food to appropriate serving temperatures.
- Disposed of spoiled and expired food according to waste regulations.
- Prepared and sold food that met food quality indicators.
- Maintained favorable working relationships with team members, promoting productive kitchen environment.
- Trained newly hired line workers regarding store recipes and policies.
- Measured ingredients for recipes and portioned servings.
LINE COOK
The Hidden Door
Shoreline
09.2020 - 09.2021
- Prepared and sold food that met food quality indicators.
- Tossed waste and recyclables to promote store cleanliness and meet industry standards.
- Prepared sauces and garnishes to add flavor to dishes.
- Sliced and weighed meats to maintain portion control standards.
- Stocked and maintained prep stations to reduce wait times and shortages.
- Planned timing of food production to coordinate with meal serving hours, preserving food quality.
- Adhered to dress code and hygiene guidelines to promote food safety and sanitation.
- Maintained favorable working relationships with team members, promoting productive kitchen environment.
- Maintained knowledge of menu items and ingredients to meet customer requests and dietary restrictions.
LINE COOK
Brother Barrel
Lake City
05.2019 - 03.2020
- Opened or closed kitchen as dictated by department scheduling.
- Stored and organized ingredients into fridges and bins.
- Maintained favorable working relationships with team members, promoting productive kitchen environment.
- Prepared and sold food that met food quality indicators.
- Prepared sauces and garnishes to add flavor to dishes.
- Adhered to dress code and hygiene guidelines to promote food safety and sanitation.
- Planned timing of food production to coordinate with meal serving hours, preserving food quality.
- Sliced and weighed meats to maintain portion control standards.
- Measured ingredients for recipes and portioned servings.
EXPO, BUSSER, HOST
Elliot Bay Brewing Co
Lake City
05.2014 - 03.2020
- Restocked and cleaned facility restrooms and stalls.
- Collaborated with staff teams and developed business relationships with coworkers to build personal networks.
- Refilled glasses with drinks and replenished condiment shakers.
- Moved tables and chairs according to expected customer numbers.
- Addressed customer questions and requests and directed guests to appropriate facility locations.
- Decorated tables with flowers and candles for special events.
- Removed used paper products and linens and distributed replacements.
- Swept and mopped dining areas after closing.
- Reported damages and shortages to supervisors and responded to emergency situations.
- Replaced tablecloths and washed dirty linens.
- Assisted waitstaff by bringing out food and dessert plates.
- Brought out complimentary food and drink items before meals.
- Provided special seating and silverware for families with young children.
- Removed plates and glasses from tables after meals.
Education
HIGH SCHOOL DIPLOMA -
Scriber Lake Highschool
edmonds, WASkills
- Staff Supervision and Coordination
- Food Stock and Supply Management
- Instruction and Delegation
- Quality Assurance
- Current in Culinary Trends
- Recipe Development
- Quality Control and Oversight
- Sanitation Guidelines
- Menu Planning
- Equipment Inspection and Maintenance
- Cleaning and Sanitation
- Food Preparing, Plating and Presentation
- Restaurant Operation
- BOH Operations
- Menu development
- Staff training
Timeline
KAAM
McMenamins Anderson School
03.2025 - Current
Sales and Parts Manager
AutoZone
09.2024 - 03.2025
EXECUTIVE SOUS CHEF
The Yard Café
04.2022 - Current
LINE COOK
Rapport
09.2021 - 03.2022
LINE COOK
Fire & The Feast
06.2021 - 12.2021
LINE COOK
The Hidden Door
09.2020 - 09.2021
LINE COOK
Brother Barrel
05.2019 - 03.2020
EXPO, BUSSER, HOST
Elliot Bay Brewing Co
05.2014 - 03.2020
Executive Chef
Cogir Of Bothell Memory Care
2023 - 2024
HIGH SCHOOL DIPLOMA -
Scriber Lake Highschool