Summary
Overview
Work History
Education
Skills
Timeline
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Corey Sturghiss

Indianapolis,Indiana

Summary

Proven leader in high-stakes kitchen environments, adept at driving team performance and elevating food quality at Sydesco Live. Mastered inventory management and food safety, achieving significant cost savings and compliance. Innovated menu items, boosting guest returns. Excelled in kitchen leadership and staff training, fostering a culture of excellence and collaboration.

Overview

7
7
years of professional experience

Work History

Sous Chef

Sydesco Live
12.2022 - 04.2024
  • 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.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.

Senior Cook

Compass Food Group
05.2019 - 08.2021
  • Remained up-to-date on culinary trends, continually refining personal techniques to stay ahead in the industry.
  • Streamlined kitchen processes, resulting in faster ticket times and increased customer satisfaction rates.
  • Increased team collaboration through regular meetings focused on improving communication between kitchen staff members.
  • Supported front-of-house staff with timely dish preparation and efficient communication during busy shifts.
  • Reduced food waste by monitoring inventory levels and adjusting production accordingly.
  • Enhanced customer satisfaction with consistent attention to plating detail and presentation.

Lead Line Cook

Aramark
04.2017 - 09.2018
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
  • Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
  • Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.
  • Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
  • Prepared ingredients ahead of time to promote efficiency in dish garnishing.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.

Education

Indiana Certification - ServSafe Etc

Second Helpings
Indianapolis, IN
03.2013

Indiana Certification - Massage Therapy

Indiana Business College
Indianapolis, IN
04.2003

Skills

Kitchen leadership

Timeline

Sous Chef

Sydesco Live
12.2022 - 04.2024

Senior Cook

Compass Food Group
05.2019 - 08.2021

Lead Line Cook

Aramark
04.2017 - 09.2018

Indiana Certification - ServSafe Etc

Second Helpings

Indiana Certification - Massage Therapy

Indiana Business College

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Corey Sturghiss