Christopher Pare

-Responsible for culinary operations of 7 locations, multiple concepts, ensuring alignment with brand standards.

-Managed a team of 5 Kitchen Managers, fostering a culture of team growth and continuous learning.

-Worked with food vendors to ensure the best food margins while maintaining quality.

-Intricately involved with new menu development and menu training, ensuring quality and brand standards of each location

-Supported Culinary Director in launching and opening multiple new brands/ concepts.

-Played a key role in menu research and development, implementing dishes relevant to seasonality and brand fit.

-Coordinated Kitchen operations, quality control as well as menu development & execution.

• Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
• Checked and tested foods to verify quality and temperature.
• Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
• Played a key role in elevating quality of smoked meats and menu execution.

-Assisted in hiring and training of the kitchen staff during the opening of the restaurant.

-Played a key role in menu development and training, including daily and weekly specials.

-Assisted in quality control and consistency of plate presentation.

-Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.

-Trained kitchen staff to perform various preparation tasks under pressure.

• Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
• Plated and presented all dishes to match established restaurant standards.
• Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
• Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
• Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
• Coordinated with front-of-house staff to ensure timely delivery of orders, enhancing customer satisfaction.

-Assisted in plan interpretation and layout, including site readiness, excavation, drainage, and backfill.

-Communicated with owner and equipment operators to ensure quality and timelines met.

-Learned to operate skid steer to assist in maximum efficiency on site

- Assigned as Job Site Safety Liason, maintaining compliance with site regulations and Osha standards.

-Completed Union Journeyman training through Local 563.

-Discharged with Honorable Discharge.

-Conducted maintenance on all steam propulsion equipment, including high pressure turbines, main engines, condensers and all auxiliary equipment

-Qualified by the Dept. of Energy and Dept. of Defense to stand watch on board navy vessels.

-Completed multiple Operational Reactor Safegaurds Exams earning highest marks.