Christopher McCoy
Sous Chef
Washington,DC
Summary
Detail-oriented worker with extensive experience learning new skills very quickly and communicating cogently. Works very well with a team and uses critical thinking skills at all times to ensure that no mistakes are made. Uses multitasking skills to stay on top of all work and ensure that deadlines are met and communicated.
Overview
4
4
years of professional experience
4
4
years of post-secondary education
1
1
Language
Work History
Cook
Kinship/ Metier
Washington, DC
07.2023 - Current
- Work expeditiously within a very short time frame to complete numerous complicated tasks.
- Multitask efficiently in order to accomplish a variety of different prep items.
- Work in accordance to strict timing and deadlines throughout the week, day, and during service to stay on top of my prep and create a seamless experience.
- Interface with a team of peers as well as my superiors to acquire pertinent information about weekly, daily, and hourly changes, and to establish the correct timing of each dish.
Interim General Manager
Five And Ten
Athens, GA
05.2023 - 06.2023
- Created and maintained spreadsheets to track cashflow and tips to distribute.
- Interfaced with software that helped me to track sales, keep the accounting books clean, and calculate taxes.
- Interface with managers to place orders and have all information sent to me to ensure accuracy.
- Run payroll, including using excell formulas to accurately calculate all correct values.
- Manage finances, pay bills, and interface with vendors on a daily basis.
- Manage, oversee, and schedule events as well as the contracts involved with pharmaceutical companies, as well as individuals.
- Interface with the staff in order to maintain structure and organization, and their well-being.
- Research and budget responsibly to make large purchases of equipment or repairs.
Sous Chef
Five And Ten
Athens, GA
08.2021 - 05.2023
- Operate with full knowledge of between sixteen and twenty-six dishes and all of their components to answer questions both to cooks and to servers in order to accommodate guests.
- Interface with vendors to place orders and request information on new products.
- Take inventory monthly and recording it in specialized software.
- Teach new cooks quickly and be able to learn quickly in order to fulfill responsibilities.
- Evaluated the methods for preparing each dish to reduce unnecessary wait times for guests and produce a better workflow for the kitchen.
Cook
St. John's Restaurant
Chattanooga, TN
01.2021 - 08.2021
- Maintain a level of organization that facilitated a more productive environment during prep and service.
- Master multiple stations and be able to multitask efficiently enough to help other cooks with prep.
- Interface with a team cogently to better prepare ourselves for a successful service.
- Learn a variety of techniques very quickly to fill the position efficiently.
Supervisor
STIR Chattanooga
Chattanooga, TN
09.2019 - 12.2020
- Interface with cooks to provide a healthy working environment and increase productivity.
- Communicate effectively with my superiors in order to accurately explain new protocols during the day.
- Act as a direct line of communication between my superiors and the cooks, as well as the front of house.
- Provide oversight during operating hours to ensure the accuracy of each product, and the efficient execution of the business.
Education
Bachelor of Arts - Philosophy
University of Tennessee At Chattanooga
Chattanooga, TN 08.2016 - 05.2020
Skills
Multitasking
Communication
Working with a team
Using Excell
Critical thinking
Working and maintaining composure under pressure
Computer and telephone operation
Engaging with guests
Timeline
Cook
Kinship/ Metier
07.2023 - Current
Interim General Manager
Five And Ten
05.2023 - 06.2023
Sous Chef
Five And Ten
08.2021 - 05.2023
Cook
St. John's Restaurant
01.2021 - 08.2021
Supervisor
STIR Chattanooga
09.2019 - 12.2020
Bachelor of Arts - Philosophy
University of Tennessee At Chattanooga
08.2016 - 05.2020