Clay Greene
Tallahassee,FL
Summary
Motivated & Passionate Sous chef, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Overview
1
1
Certification
11
11
years of professional experience
Work History
Seasonal Worker Lead line cook
Catalina Island Company
Avalon, California
07.2026 - Current
- Cooked menu items according to established recipes and presentation standards.
- Prepared ingredients and ensured kitchen stations remained organized and clean.
- Collaborated with team members to maintain efficient kitchen operations during peak hours.
- Implemented food safety protocols to ensure compliance with health regulations.
- Cooked multiple orders simultaneously during busy periods.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Followed proper food handling methods and maintained correct temperature of food products.
- Performed basic knife skills such as dicing onions or slicing meats.
- Food preparation
Production Sous Chef
Firefall Ranch Yosemite
Groveland, California
03.2024 - 07.2026
- Cooked for weddings & big parties was the head chef over that department to cook our event menu to our customers' satisfaction
- Managed kitchen operations and coordinated team activities for service
- Developed daily specials utilizing seasonal ingredients.
- Trained and mentored junior kitchen staff on cooking techniques and presentation skills.
- Collaborated with front-of-house staff to synchronize meal timing and service flow.
- Created a positive work environment by encouraging teamwork among staff members.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Ensured food preparation and presentation met high standards of quality and sanitation.
Lead Line Cook
Governors Club
Tallahassee, Florida
10.2023 - 03.2024
- Collaborated with chefs to refine cooking methods and improve dish quality.
- Prepared ingredients and menu items according to restaurant standards.
- Operated kitchen equipment and maintained cleanliness throughout work areas.
- Collaborated with team members to ensure timely food service during busy shifts.
- Followed safety and sanitation guidelines to promote a secure cooking environment.
- Assisted in menu planning by suggesting seasonal ingredients and dishes.
- Maintained organized workstations for efficient food preparation processes.
- Cooked multiple orders simultaneously during busy periods.
Sous Chef
Guest Services
Chelan, Washington
03.2022 - 10.2023
- Managed kitchen operations and coordinated team activities for service
- Developed daily specials utilizing seasonal ingredients.
- Trained and mentored junior kitchen staff on cooking techniques and presentation skills.
- Collaborated with front-of-house staff to synchronize meal timing and service flow.
- Created a positive work environment by encouraging teamwork among staff members.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Ensured food preparation and presentation met high standards of quality and sanitation.
Seasonal Lead Line Cook
Big Sur Lodge
Big Sur, California
10.2021 - 03.2022
- Supervised kitchen staff to ensure efficient food preparation and service.
- Maintained cleanliness and organization of kitchen equipment and workstations.
- Implemented quality control measures for food presentation and taste consistency.
Lead Line Cook
Guest Services
Crawfordville, Florida
02.2016 - 10.2021
- Supervised kitchen staff to ensure efficient food preparation and service.
- Maintained cleanliness and organization of kitchen equipment and workstations.
- Implemented quality control measures for food presentation and taste consistency.
Education
Wakulla High School
Crawfordville, FloridaSkills
- Culinary expertise
- Food preparation
- Menu planning
- Food safety protocols
- Kitchen management
- Banquet preparation
- Customer satisfaction
- Staff training
- Time management
- Creative thinking
- Strong work ethic
Certification
- Manager ServSafe Certification
References
- Chef Caleb- 831-266-9878
- Laura Sherman- 407-252-3877
- Leonard Gibson- 850-491-2643
Timeline
Seasonal Worker Lead line cook
Catalina Island Company
07.2026 - Current
Production Sous Chef
Firefall Ranch Yosemite
03.2024 - 07.2026
Lead Line Cook
Governors Club
10.2023 - 03.2024
Sous Chef
Guest Services
03.2022 - 10.2023
Seasonal Lead Line Cook
Big Sur Lodge
10.2021 - 03.2022
Lead Line Cook
Guest Services
02.2016 - 10.2021
Wakulla High School