Darius Buchanan
Lansing,MI
Summary
Line Cook with 3+ years of high-volume university dining experience, specializing in menu execution, team training, and kitchen efficiency. Proven ability to lead stations, maintain food safety standards, and deliver consistent, high-quality dishes under pressure.
Overview
5
5
years of professional experience
1
1
Certification
Work History
Range Cook 1
Michigan State University
East Lansing, MI
09.2025 - Current
- Executed meal production and preparation in a high-paced work environment for a 80 seat restaurant.
- Prepared diverse menu items following standardized recipes and presentation guidelines.
- Assisted in inventory management, tracking supplies and minimizing waste effectively.
- Collaborated with team members to streamline food preparation processes for peak service hours.
- Trained staff on kitchen protocols, safety standards, and operational procedures.
Cook 1
Michigan State University
East Lansing, MI
03.2024 - 09.2025
- Trained new student staff on cooking techniques and presentation
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Culinary Platform Attendant
Michigan State University
Lansing, MI
01.2023 - 03.2024
- Coordinated with kitchen staff to assign station responsibilities and maintain efficient service flow
- Took on advanced responsibilities ahead of promotion, including managing rotisserie and carving station during service
- Executed batch cooking of staple items while contributing to menu components and daily prep planning
- Directed student staff in prep tasks to support high-volume production
- Worked cross-functionally with front-of-house to execute and maintain self-serve and cold station setups
- Contributed to in-house production of sauces, salsas, and prepared items for themed service stations
Key Holder Manager
Chuck E. Cheese
Lansing, MI
10.2021 - 01.2023
- Led and supervised a staff of 10, delegating daily tasks to maintain efficient operations
- Managed opening and closing procedures, including cash handling and register balancing
- Trained and onboarded employees in customer service, safety, and operational standards
- Assisted with inventory control, audits, and loss prevention
- Collaborated with management to improve workflow and resolve operational issues
- Supported hiring efforts and helped rebuild team staffing
- Assisted with basic food preparation while maintaining kitchen safety standards
Skills
- Kitchen Operations & High-Volume Cooking
- Inventory Management & Cost Control
- Staff Training & Supervision
- Menu Curation
- Food Safety & Sanitation
- Relationship building and management
Certification
- ServSafe March 2023 to March 2028
- AllerTrainU June 2023 to June 2026 Managing Food Allergens & Gluten in a Cafeteria Setting
Timeline
Range Cook 1
Michigan State University
09.2025 - Current
Cook 1
Michigan State University
03.2024 - 09.2025
Culinary Platform Attendant
Michigan State University
01.2023 - 03.2024
Key Holder Manager
Chuck E. Cheese
10.2021 - 01.2023
Awards
MSU Culinary Cup May 2024 Placed Silver in a two round single elimination culinary competition
Publications
- Https://www.tiktok.com/t/ZP8975def/ August 2025 MSU Food Review on TikTok rated my mashed potatoes a whopping “10/10”