Eric Vincent
Metairie,LA
Summary
Sous Chef with more than thirty years' experience in operations for funky/successful restaurants preparing a wide variety of unique appetizers, soups, entrees, sauces, and desserts. Proficient in numerous cooking techniques and cuisines with talent for working with ingredients from countries around the world, including France, Italy, Japan, Thailand, and Micronesia. Fusion and Chaos menus are deeply interesting to me. Proven leadership skills with a track record of training, developing, and fostering strong teams focused on quality, presentation, cost containment, and safety.
Overview
28
28
years of professional experience
Work History
Sous Chef
Mister Mao
04.2023 - 06.2023
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Hands-on at a station during all service shifts.
Sous Chef
Gris-Gris
02.2020 - 01.2022
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Worked every station when needed.
Sous Chef
Crush French Bistro
02.2010 - 10.2014
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
Kitchen Manager
Outback Steakhouse
12.1999 - 03.2008
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
- Checked and tested foods to verify quality and temperature.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
Kitchen Manager
Carrabba's Italian Grill
09.1995 - 01.1998
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
- Checked and tested foods to verify quality and temperature.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Calculated prices of ingredients to monitor food costs and control expenses.
- Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
Education
Bachelor of Science - Computer Networking
Florida State College of Jacksonville Florida
Jacksonville, FL11.2010
Skills
- Proper Storage Procedures
- Restaurant Operation
- Budgeting and Cost Control
- Butchering
- Consistent Presentations
- Expedite Service
Hobbies
I enjoy learning songs and bits of songs on guitar.
Writing for personal satisfaction is an activity I enjoy.
Languages
American Sign Language
Native or Bilingual
Spanish
Limited Working
Timeline
Sous Chef
Mister Mao
04.2023 - 06.2023
Sous Chef
Gris-Gris
02.2020 - 01.2022
Sous Chef
Crush French Bistro
02.2010 - 10.2014
Kitchen Manager
Outback Steakhouse
12.1999 - 03.2008
Kitchen Manager
Carrabba's Italian Grill
09.1995 - 01.1998
Bachelor of Science - Computer Networking
Florida State College of Jacksonville Florida
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