Chef
Open To Work
Crash Antoinette Lucas
Georgetown Zeitgeist
Seattle,WA
Work Preference
Job Search Status:
Open to work
Desired Job Title
Chef ManagerChefExecutive Sous ChefKitchen ManagerKitchen Supervisor
Work Type
Full TimePart TimeContract WorkConsulting
Location Preference
On-Site
Location:
Seattle EverettTacoma
Open to relocation:
Yes
Minimum Desired Compensation
$35/hr
Important To Me
Career advancementCompany CultureHealthcare benefitsTeam Building / Company Retreats401k matchPaid time offPersonal development programs
Education
ACF Certification - Culinary Arts
Timeline
Head Chef/Kitchen Manager
Georgetown Zeitgeist
07.2025 - 09.2026Read More
Head Chef/Kitchen Manager
Diaspora Drum LLC
07.2024 - 06.2025Read More
Bauman Culinary College
ACF Certification from Culinary Arts
03.2021 - 07.2024Read More
5
years of post-secondary education
9
Years of experience
High-performing Chef offering [Number] years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Work History
Head Chef/Kitchen Manager
1 Year 2 Months- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Participated in food tastings and taste tests.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Arranged for kitchen equipment maintenance and repair when needed.
- Designed and maintained menus to offer variety of high quality and consistency of dishes.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
- Obtained fresh, local ingredients to lower grocery costs.
- Checked and tested foods to verify quality and temperature.
- Created recipes and prepared advanced dishes.
- Calculated prices of ingredients to monitor food costs and control expenses.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Motivated staff to perform at peak efficiency and quality.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Purchased food and cultivated strong vendor relationships.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
Head Chef/Kitchen Manager
11 Months- Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Placed orders to restock items before supplies ran out.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Developed unique events and special promotions to drive sales.
- Designed and maintained menus to offer variety of high quality and consistency of dishes.
- Created recipes and prepared advanced dishes.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Obtained fresh, local ingredients to lower grocery costs.
- Participated in food tastings and taste tests.
- Evaluated food products to verify freshness and quality.
- Calculated prices of ingredients to monitor food costs and control expenses.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Skills
Budgeting and cost control
Banquets and catering
Food science
Dish preparation
Menu design
Forecasting and planning
Plating and presentation
Heat control
Signature dish creation
Food spoilage prevention
Fine-dining expertise
Regional cuisine expertise
Workflow optimization
Regulatory compliance
Staff training
Kitchen management
Cost reduction
Inventory rotation
Process improvements
Performance assessments
Purchasing management
Team management
Workflow coordination
Professional networking
Allergy awareness
Menu supervision
Sanitation standards
Food safety regulations
Food pairing
Menu development
Nutritional advice
Equipment maintenance
Culinary techniques
Cost control and budgeting
Food preparation techniques
Budget development
Customer retention
Waste reduction
Ingredient sourcing
Leadership qualities
Seasonal menu planning
Kitchen equipment safety
Certification
- CEC - Certified Executive Chef
- Certified Food Safety Manager
Accomplishments
- Selected to create and prepare unique dishes for private parties with well-known celebrities.
- Ensured safe and efficient kitchen operations while managing a BOH staff of 15.
- Reduced labor expenses 25% by restructuring schedules and workflows.
- Managed, trained, and supervised kitchen staff for newly opened 200-seat restaurant.
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced
- Designed whole new menu, including meal selections, beverages and pricing.
- Created signature dish which generated high-interest and became best-selling dinner entrée for 8 years.
- Increased team productivity by implementing key process improvements.
- Reduced inventory costs by $250 each month through the renegotiation of essential contracts.
- Enhanced team productivity by introducing essential process improvements.
- Eliminated food waste, saving $250 per shift.
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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