Connor Sprinkle
Oceanside,CA
Summary
Hardworking with over 10 years of experience in high-volume, fast-paced restaurants and catering events
Overview
16
16
years of professional experience
Work History
Sous Chef
The Compass Catering
Carlsbad, CA
05.2023 - Current
- Helped create menus for catering events ranging from 20-200 guests.
- Managed staff of cooks and other kitchen personnel in the preparation of meals for events.
- Maintained accurate records of inventory levels and placed orders as needed for catering supplies.
- Communicated effectively with event planners regarding special requests or dietary restrictions.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
Sous Chef
The Compass
Carlsbad, CA
02.2023 - Current
- Established standard procedures for plating presentations.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Supervised cooks and other kitchen personnel during meal services.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored inventory levels to ensure adequate supplies on hand.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Trained new hires in proper cooking techniques and recipes.
- Collaborated with Executive Chef to create innovative dishes for special events.
Saute Cook
The Compass
Carlsbad, CA
11.2022 - 02.2023
- Prepared a variety of ingredients such as meats, vegetables, and starches for sautéing according to recipes.
- Plated dishes according to presentation guidelines established by chefs or supervisors.
- Maintained updated knowledge of menu items including ingredients used in each dish and special requests from customers that may require modifications to recipes or preparation methods.
- Worked quickly to stay ahead of demanding customer loads during rush periods without sacrificing quality.
- Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
Grill Cook
Polo Steakhouse
Carlsbad, CA
09.2022 - 10.2022
- Responsible for breaking down filets and ribeyes
- Prepare seafood items (prawns and octopus)
- Experience working saute and grill stations
Lead Line Cook
Flagship Facility Services Inc.
Menlo Park, CA
08.2017 - 09.2022
- Kept a detailed log of food cooking and storage temperatures during each shift
- Created original food menus for service daily
- Prepared main dishes including vegan, vegetarian, and gluten free options for 500-700 customers each night
- Trained new kitchen staff
- Helped do prep work for breakfast, lunch, and dinner services
Saute/Oyster Cook
Nola
Palo Alto, CA
07.2016 - 08.2017
- Saute cook for lunch/brunch
- Worked with the chef and executive chef to open a new oyster/seafood bar in the restaurant
- Responsible for oysters and seafood cocktails
- Responsible for ordering oysters and choosing which types to buy
- Familiar with Pacific oysters
- Responsible for all prep for seafood cocktails
- Responsible for late night food service
Cook
Persimmon Cafe
Charleston, South Carolina
03.2015 - 08.2016
- Responisble for keeping ticket times under 10 minutes.
- Responsible for all food prep.
- Oversaw operations and training for kitchen staff.
Assistant Manager
DeSano Pizza Bakery
Charleston, South Carolina
11.2015 - 06.2016
- Purchased necessary items needed for restaurant.
- Responsible for keeping labor costs as low as possible.
- Ensured employee and customer satisfaction.
Line Cook/Delivery
Kickin Chicken
Charleston, South Carolina
05.2013 - 03.2015
- Started as a delivery driver and worked my way up to line cook.
- Prepped all foods and worked every kitchen position except manager/chef (i.e.
- salads, fryer, grill, and lead).
Quality Assurance Inspector
Wild Dunes Resort Isle Of Palms
, South Carolina
06.2014 - 09.2014
- Inspected hotel rooms and vacation homes after maids to ensure no furniture was broken, all electronics worked properly, etc.
Palmetto Specialty Transfer
Columbia, South Carolina
05.2011 - 08.2013
Landscaper
Evergreen Enterprises
Columbia, SC
01.2008 - 01.2011
Education
Bachelor of Science - Hospitality and Tourism Management
College of Charleston Charleston
2016
Timeline
Sous Chef
The Compass Catering
05.2023 - Current
Sous Chef
The Compass
02.2023 - Current
Saute Cook
The Compass
11.2022 - 02.2023
Grill Cook
Polo Steakhouse
09.2022 - 10.2022
Lead Line Cook
Flagship Facility Services Inc.
08.2017 - 09.2022
Saute/Oyster Cook
Nola
07.2016 - 08.2017
Assistant Manager
DeSano Pizza Bakery
11.2015 - 06.2016
Cook
Persimmon Cafe
03.2015 - 08.2016
Quality Assurance Inspector
Wild Dunes Resort Isle Of Palms
06.2014 - 09.2014
Line Cook/Delivery
Kickin Chicken
05.2013 - 03.2015
Palmetto Specialty Transfer
05.2011 - 08.2013
Landscaper
Evergreen Enterprises
01.2008 - 01.2011
Bachelor of Science - Hospitality and Tourism Management
College of Charleston Charleston
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