Summary
Overview
Work History
Education
Skills
Certification
Languages
References
Timeline
Generic

Elisa Sanchez

Forest Park,GA

Summary

Passionate culinary professional known for high productivity and efficient task completion. Possess specialized skills in menu planning, food safety compliance, and inventory management. Excel in fast-paced environments using strong problem-solving, communication, and teamwork abilities to deliver exceptional dining experiences.

Overview

7
7
years of professional experience
1
1
Certification

Work History

Line Cook

The Chastain
Atlanta, GA
02.2025 - Current
  • Mastered and trained across three distinct culinary stations, adapting to an ever-evolving farm-to-table menu, frequently sourced directly from the onsite garden.
  • Managed all station mise en place and inventory, maintaining high efficiency during high-volume service across three separate evening menus.
  • Consistently executed beautiful and meticulous plating while upholding rigorous cleanliness standards and actively supporting team members.

Sous Chef

Holeman and Finch
Atlanta, GA
02.2024 - 02.2025
  • Collaborated with executive management to overhaul all recipes, significantly improving quality and consistency.
  • Managed labor, food, and inventory costs, optimizing profitability through daily wholesale ordering.
  • Regularly expedited dinner services and played a key role in hiring and training staff from screening to daily coaching, leading team meetings to boost morale and performance.

Assistant Culinary Manager

Houston's Peachtree
Atlanta, GA
08.2021 - 02.2024
  • Led a team of over 150 employees, managing all aspects of restaurant operations including opening/closing, staffing, and scheduling.
  • Ensured quality control through daily walkthroughs and taste plates.
  • Built guest relationships and resolved issues efficiently.
  • Responsible for inventory, cost control, and ordering supplies.
  • Drove staff development through interviewing, training, and consistent coaching, maintaining accountability and brand standards across all departments.

Kitchen/Production Manager/R&D

Queen of Cream
Atlanta, GA
09.2020 - 08.2021
  • Developed and produced all menu items from scratch, including sourcing and ordering from local vendors.
  • Managed inventory across retail, wholesale, and catering products.
  • Curated and managed a retail storefront, overseeing retail staff.
  • Led social media engagement and maintained commissary kitchen operations, ensuring cleanliness and organization.
  • Also contributed to administrative projects.

Sous Chef

Ticonderoga Club
Atlanta, GA
03.2019 - 12.2020
  • Partnered with the Chef/Owner to establish and maintain optimal kitchen line operations.
  • Executed a range of culinary tasks including sauce creation, detailed butchery (meat and fish), advanced knife skills, and smoking techniques.
  • Managed inventory intake and ensured systematic organization of all perishable and dry goods storage areas.

Line Cook

Staplehouse
Atlanta, GA
08.2018 - 03.2019
  • Worked collaboratively in an open-kitchen, tasting menu environment, where meticulous plating, pristine cleanliness, and exceptional efficiency were paramount.
  • Gained comprehensive experience working across both hot and cold culinary stations.

Education

Diploma - Culinary Arts

Oregon Culinary Institute
Portland, OR
08.2014

Skills

  • Menu development
  • Inventory management
  • Food safety
  • Plating techniques
  • Staff training
  • Time management
  • Customer service
  • Team building
  • Communication skills
  • Problem solving
  • Adaptability
  • Recipe preparation
  • Vendor liaison

Certification

  • Serve Safe

Languages

Spanish
Professional

References

References available upon request.

Timeline

Line Cook

The Chastain
02.2025 - Current

Sous Chef

Holeman and Finch
02.2024 - 02.2025

Assistant Culinary Manager

Houston's Peachtree
08.2021 - 02.2024

Kitchen/Production Manager/R&D

Queen of Cream
09.2020 - 08.2021

Sous Chef

Ticonderoga Club
03.2019 - 12.2020

Line Cook

Staplehouse
08.2018 - 03.2019

Diploma - Culinary Arts

Oregon Culinary Institute

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