Summary
Overview
Work History
Education
Skills
References
Certification
Timeline
Generic

ERIC PATTISON

Green Valley,Az

Summary

Head Chef with a strong background in menu development and culinary collaboration at Lindblad Expeditions. Expertise in optimizing inventory management and enhancing guest satisfaction through innovative dishes. Proficient in food safety compliance and team building, consistently delivering high-quality dining experiences while minimizing waste.

Overview

16
16
years of professional experience
1
1
Certification

Work History

Head Chef

Lindblad Expeditions
Seattle, Washington
04.2025 - Current
  • Created innovative menus reflecting seasonal ingredients and culinary trends.
  • Managed kitchen operations, ensuring high standards of food safety and cleanliness.
  • Trained and mentored junior chefs, fostering teamwork and skill development.
  • Oversaw inventory management, minimizing waste and optimizing supply usage.
  • Ordering food through providers on the destinations where the boats port, rotating product, cleaning the galley for cdc regulations. Butchering meats for upcoming menu dishes.
  • Ensured compliance with health department regulations regarding hygiene and sanitation practices.
  • Resolved conflicts between kitchen staff members in a professional manner.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.
  • Trained new kitchen staff in food safety regulations and proper cooking techniques.
  • Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
  • Ordered food supplies from vendors to maintain adequate stock levels.
  • Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
  • Monitored quality, presentation and quantities of plated food across line.
  • Established portion control guidelines to reduce waste and maximize profits.

Sous Chef

Lindblad Expeditions
Seattle, Washington
12.2022 - 04.2025
  • Managed kitchen operations to ensure smooth service and quality food preparation.
  • Developed seasonal menus in collaboration with the Executive Chef and team.
  • Controlled inventory levels, ordering supplies to minimize waste and ensure freshness.
  • Prepared baking dishes and desserts for guests, made crew meals. Butchered fish,meat, and chicken for upcoming menu dishes. Inventory food, temp log control.
  • Implemented sanitation procedures to comply with health regulations on board.

Sous Chef

Uncruise Adventures
Seattle, Washington
07.2022 - 10.2022
  • Managed kitchen operations to ensure smooth service and quality food preparation.
  • Oversaw food presentation to maintain high standards for guest satisfaction.
  • Implemented sanitation procedures to comply with health regulations on board.
  • Ensured food preparation and presentation met high standards of quality and sanitation.
  • Conducted frequent line checks to keep food at proper temperatures in holding zones.
  • Adjusted recipes as needed to accommodate dietary restrictions or allergies.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.

Kitchen Manager

Desert Hills Lutheran Church
Green Valley, Arizona
02.2022 - 06.2022
  • Supported inventory management by tracking stock levels and notifying suppliers.
  • Collaborated with team members to ensure efficient meal service delivery.
  • Followed recipes accurately to ensure consistency in food quality and presentation.
  • Communicated effectively with staff to coordinate kitchen tasks and responsibilities.
  • Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
  • Performed weekly inventories of food items stored in refrigerators or freezers.
  • Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
  • Maintained accurate records of food costs, labor costs, waste management and other related expenses.
  • Received, organized and rotated paper goods and food ingredients.
  • Created menus for up coming events and holidays, controlling food cost and temp logs.
  • Utilized various preparation and cooking methods to create menu items in accordance with recipes.

Sous Chef

Lindblad Expeditions
Seabeck, Washington
06.2019 - 12.2021
  • Oversaw food presentation to maintain high standards for guest satisfaction.
  • Created a positive work environment by encouraging teamwork among staff members.
  • Collaborated with Executive Chef to create innovative dishes for special events.
  • Trained kitchen workers on culinary techniques.
  • Complied with all health department regulations regarding proper food handling methods.
  • Coordinated ordering, receiving, storage, and distribution of food items.

Sous Chef

Un-cruise
08.2015 - 07.2019
  • My duties included early morning riser, fresh made cookies, help with lunch service and dinner items as well as plate up.
  • Also I made crew dinner throughout the week and lunch on turn days.
  • I would take part as of knowing my role to play on each boat I work on for my duties that came into play for the station bill of man over board to fire drill.
  • Making sure that product was rotated in properly as we would get stores every Saturday.
  • Baking goodies in cookies, pastries, desserts, birthday and anniversary cake celebrations.
  • In yard I help out in fire watch, help clean rooms and other areas of the boat, also cook food for crew.

Butcher/Retail

Butcher Block
10.2014 - 09.2015
  • As my duties of being a butcher, I would break down meat, chicken, and fish to customers and owners expectations.
  • Have knowledge of what we carry also and what we can get for the customer on their special request order.
  • Tools I used were, Band-saw, filet knife, mallet, slicer, bony knife.
  • Also broke down fresh game for hunters who brought in the meat to be packaged up to their specific packages that they have ordered.

Chef/Kitchen Manager

Midtown
08.2014 - 04.2014
  • Make pizza dough from scratch every day, cook, prep, place orders for inventory.
  • Come up with daily specials, FIFO method on all product, delivery driver, expediter, waiter, busser, bar back, keep.
  • Communication free n clear for front and back of house with the orders that come through.

Cook/Butcher

Norwegian Cruise Lines
09.2009 - 05.2012
  • My duties included being an Assistant Cook working in a high volume restaurant.
  • Ordering product for the week, making sure that the chill blast was up to par with food temperatures chilling them under 41 degrees, and properly wrap and put away in walk-in.
  • Preparing and cooking food to spec.
  • Followed recipes accordingly.
  • Did daily time management of food that was sitting in ice bed for 4 hrs, would toss old and refresh with new product.
  • My job duties as a Butcher involved, ordering the product ahead of time for upcoming events.
  • Clean fish, lobster, chicken, and meat cutting it to the right spec and weight that each galley wanted.
  • Also would also charge different galleys of how much product they would ask for of the day or for the week.
  • On top of doing my weekly safety drills for crew and passengers for their safety.

Education

High School Diploma - Culinary

West Auburn High
Auburn, Wa
05.2012

Associate of Arts - Culinary, Baking, Nutrition, Meat Fabrication, Saucier, Wine & Spirits, Restaurant Operations

Arizona Culinary Institute
Scottsdale, Az
01.2008

Skills

  • Allergies
  • Band saw
  • Blast chiller
  • Cooking
  • Cost control
  • Cpr
  • Customer service
  • Delivery
  • Inventory
  • Restaurant management
  • Restaurant operations
  • Safety
  • Time management
  • Crowd control
  • Baking
  • Fire watch
  • Nutritional needs
  • Menu development
  • Inventory management
  • Food safety compliance
  • Recipe creation
  • Staff training
  • Kitchen operations
  • Supply ordering
  • Quality control
  • Culinary collaboration
  • Conflict resolution
  • Team building
  • Menu planning
  • Purchasing
  • Effective communication
  • Attention to detail
  • Ingredient selection
  • Food trend awareness
  • Food safety regulations
  • Team management
  • Food pairing
  • Menu design
  • Fine-dining expertise
  • Allergy awareness
  • Food safety
  • Grilling
  • Waste reduction
  • Inventory rotation
  • Kitchen equipment safety
  • Kitchen Equipment Handling
  • Vegetarian cuisine
  • Problem-solving
  • Vegan cuisine

References

  • Adam Meyers, Chief Butcher, Norwegian Cruise Lines, (717)-479-1942
  • Adam Ramson, Room Chef, Cosmopolitan, (731)-571-5966
  • Andrew, Front of House Manager, The D, (412)-913-6775
  • Jason Sieple, Head Chef, WND, Un-Cruise, (724) 931-5868

Certification

  • STCW
  • Medcert
  • Firefighting
  • CPR
  • Twic
  • MMC

Timeline

Head Chef

Lindblad Expeditions
04.2025 - Current

Sous Chef

Lindblad Expeditions
12.2022 - 04.2025

Sous Chef

Uncruise Adventures
07.2022 - 10.2022

Kitchen Manager

Desert Hills Lutheran Church
02.2022 - 06.2022

Sous Chef

Lindblad Expeditions
06.2019 - 12.2021

Sous Chef

Un-cruise
08.2015 - 07.2019

Butcher/Retail

Butcher Block
10.2014 - 09.2015

Chef/Kitchen Manager

Midtown
08.2014 - 04.2014

Cook/Butcher

Norwegian Cruise Lines
09.2009 - 05.2012

High School Diploma - Culinary

West Auburn High

Associate of Arts - Culinary, Baking, Nutrition, Meat Fabrication, Saucier, Wine & Spirits, Restaurant Operations

Arizona Culinary Institute

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ERIC PATTISON