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
Indianapolis, IN
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
Indianapolis, IN
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
Indianapolis, IN
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, IN03.2013
Indiana Certification - Massage Therapy
Indiana Business College
Indianapolis, IN04.2003
Skills
Kitchen leadership
Food Safety
Inventory Management
Safe Food Handling
Food presentation
Menu Planning
Food Preparation
Kitchen Organization
Cooking techniques
Allergen awareness
Knife Skills
Ingredient Knowledge
Menu development
Safe handling
Staff Training
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