ELECTRA PRESCOTT
Cary,NC
Summary
Expert Chef with a solid background in hospitality and restaurant management, emphasizing leadership and operational excellence. Skilled in food preparation and committed to providing outstanding customer service. Adept at managing daily operations and leading teams to achieve higher efficiency and productivity. Seeking to utilize strong leadership, problem-solving, and communication skills to contribute to a dynamic team and ensure smooth operations that support personal and business growth.
Overview
19
19
years of professional experience
Work History
AM Lead
Rudy's Pub & Grill
Apex, North Carolina
04.2021 - Current
- Competent in managing a high volume kitchen with ease and deliver an excellent product in a timely fashion
- Lead the kitchen in exemplary food presentation, cooking and assure consistency with plating, to include proper temperatures of meats and seafood
- Utilized fluency in Spanish to effectively interview, hire, and onboard a strong, diverse kitchen staff, ensuring seamless communication and team cohesion in a fast paced environment
- Collaborated with multiple food purveyors to ensure timely delivery of high-quality products, consistently maintaining inventory levels required for seamless daily operations and service execution.
- Proficient in managing a high volume kitchen with ease and deliver an excellent product in a timely fashion
- Developed and implemented strategies to improve productivity and streamline processes.
- Led a team of 25 employees, providing guidance and support to ensure efficient operations
- Collaborated with managers to create optimized schedules that met both employee availability and business needs
Head Chef/Kitchen Manager
Carolina Brewery and Grill
Chapel Hill, NC
06.2018 - 04.2021
- Ensure operational success of the kitchen by fulfilling role of Head Chef in Chapel Hill location
- Perform variety of managerial duties addressing control of labor and food costs, team staffing requirements, personnel schedule management and shift preparation
- Responsible for procurement of produce, cheese, bread and bakery items from local sources as well as commercial ordering from national suppliers including US Foods
- Proficient at all kitchen stations including sauté, grill, expeditor, fry and pantry
- Develop and implement new procedures in support of multi-site menu update resulting in smooth transition to revised bill of fare
- Define and standardize cooler and walk-in refrigerator schematics contributing to improved organization of on-hand supplies resulting in efficient restocking procedures
- Deliver multiple training sessions to new employees establishing standard best practices in overall kitchen procedures, specific station responsibilities and performance requirements, plating specifications and proper food handling methods including cooling techniques, sanitation, safety and knife skills
- Achieve consistently excellent performance managing food and labor costs, sales and EBITDA, confirmed by receipt of consistent merit and bonus rewards
Sous Chef
Root Cellar Cafe
Chapel Hill, North Carolina
11.2017 - 06.2018
- Assisted Chef in developing monthly menus for sandwiches, pizzas, and specials
- Managed daily catering operations to ensure timely food preparation and delivery
- Oversaw hiring, training, and termination processes for kitchen staff
- Incorporated fresh, local products into menus by sourcing from farmers' markets
- Handled all orders for US Foods, produce, and daily bread supplies
- Organized dry storage and walk-in areas for efficient cooling and product rotation
Sous Chef
Carolina Brewery and Grill
Pittsboro, North Carolina
11.2013 - 11.2017
- Ensure operational success by fulfilling the role of Head Chef in situations where the primary chef is unavailable, including temporary duty assignments in the Chapel Hill location.
- Perform a variety of managerial duties addressing the control of labor and food costs, team staffing requirements, personnel schedule management, and shift preparation.
- Responsible for the procurement of produce, bread, and bakery items from local sources, as well as commercial ordering from national suppliers, including US Foods.
- Proficient at all kitchen stations, including sauté, grill, expo, fry, and pantry.
- Developed and implemented new procedures in support of multi-site menu updates, resulting in a smooth transition to a revised bill of fare.
- Defined and standardized cooler and walk-in refrigerator schematics contributing to improved organization of on-hand supplies, resulting in efficient restocking procedures.
- Delivered multiple training sessions to new employees, establishing standard best practices in overall kitchen procedures, specific station responsibilities, performance requirements, plating specifications, and proper food handling methods, including cooling techniques, sanitation, safety, and knife skills.
- Achieved consistently excellent performance managing food and labor costs, sales, and EBIT, confirmed by receipt of consistent merit and bonus rewards.
Manager
Custom Maid
Chapel Hill, NC
07.2012 - 11.2013
- Managed teams of Spanish speaking staff delivering quality housework services in client home settings
- Represented the business in client facing role to assess and meet customer expectations resulting in delivery of superior quality service by cleaning teams
- Performed a variety of business focused operations including payroll management, workforce and client scheduling and communication
Line Cook
Washington Duke Inn and Golf Club
Durham, NC
03.2011 - 07.2012
- Mastered techniques in plate design for pastry and savory lines.
- Executed multiple kitchen operations tasks in a high-quality, high-volume, fast-paced, fine dining environment.
- Developed advanced knife and 'mise en place' skills.
- Contributed creative suggestions for daily menu specials and standard fare items.
- Attained valuable pastry preparation experience.
Line Cook/Expo
Oceanic Restaurant
Wilmington, NC
03.2007 - 11.2010
- Developed experience working multiple roles in both front and back of house
- Gained valuable skills in seafood preparation and cooking styles
- Mastered proficiency in proper food and beverage handling procedures
- Performed 'front of line' duties, supervising teams of five line cooks to preparing orders
- Assisted with banquet food preparation and service for events of as many as 60 guests
- Trained new employees on established facility policies and procedures, including food handling and sanitation requirements
- Delivered superb customer service answering calls, providing directions, booking reservations, and seating guests
Education
High School Diploma -
Miss Porters School
Farmington, CT05-2006
Some College (No Degree) -
University of North Carolina At Wilmington
Wilmington, NCSkills
- Kitchen management
- Food cost control
- Staff hiring, training and termination
- Menu development
- Food safety compliance
- Supply chain coordination
- Customer service
- Team leadership
- Dependable and responsible
- Microsoft Word
- Good Telephone Etiquette
Languages
Spanish
Full Professional
References
Dwayne Copeland (252) 917-0459 - Was my GM at Carolina Brewery in Pittsboro
Jason Gilbert (704) 777-7270 - Was my GM at Carolina Brewery in Chapel Hill
Barbara Mulkey (919) 539-5534 - Chair of the Research Triangle Board, Founder and CEO of Mulkey Industries
Timeline
AM Lead
Rudy's Pub & Grill
04.2021 - Current
Head Chef/Kitchen Manager
Carolina Brewery and Grill
06.2018 - 04.2021
Sous Chef
Root Cellar Cafe
11.2017 - 06.2018
Sous Chef
Carolina Brewery and Grill
11.2013 - 11.2017
Manager
Custom Maid
07.2012 - 11.2013
Line Cook
Washington Duke Inn and Golf Club
03.2011 - 07.2012
Line Cook/Expo
Oceanic Restaurant
03.2007 - 11.2010
High School Diploma -
Miss Porters School
Some College (No Degree) -
University of North Carolina At Wilmington