Ericka Smith

• Supervised kitchen food preparation in demanding, high-volume environments.
• Trained kitchen workers on culinary techniques.
• Monitored food products, driving quality, freshness and integrity.
• Conducted frequent line checks to keep food at proper temperatures in holding zones.
• Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
• Assessed inventory levels and placed orders to replenish goods before supplies depleted.
• Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
• Assisted with interviewing, hiring and training kitchen personnel.
• Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
• Created diverse cuisines for full restaurant, special event, catering and tasting menus.
• Streamlined kitchen processes to shorten wait times and serve additional guests.
• Resolved conflicts between kitchen staff members in an efficient manner.
• Coordinated ordering, receiving, storage, and distribution of food items.
• Maintained accurate records for cost analysis purposes.
• Adjusted recipes as needed to accommodate dietary restrictions or allergies.
• Ensured food preparation and presentation met high standards of quality and sanitation.
• Complied with all health department regulations regarding proper food handling methods.
• Created a positive work environment by encouraging teamwork among staff members.
• Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
• Prepared workstations with ingredients and tools to increase efficiency.
• Trained and supervised line cooks to develop new skills and improve team performance.

As the Lead Culinary Instructor at Pebblebrook High School I am tasked
with and responsible for teaching the fundamentals of Culinary Arts as
outlined by The Georgia Department of Education (GaDoe) to students in
the 9th-12th grade levels through instruction and hands-on professional
labs. I am head of the Culinary Pathway therefore I am responsible for and
oversee the building and maintenance of vertical curriculum with the
secondary Chef Instructor.

Responsibilities and Accomplishments Include:
● Create and maintain a safe and learning friendly environment for
every student
● Give verbal and demonstrative instruction that align with the
learning standards set forth by the GaDoe
● Maintain and operate an industrial kitchen and all included
equipment in compliance with industry standards
● Set attainable student goals and expectations
● Collaborate with the secondary Chef Instructor here at PHS as well
as Chef Instructors across the Cobb County School District to
ensure that instruction is consistent and effective for all students
in the county.
● Attend professional learning courses that inform me of the ever-
changing educational and industry standards.

• Monitored student attendance records and submitted reports as required by school policy.
• Advised students on career options within the hospitality industry.
• Mentored students on best practices for working in professional kitchens.
• Incorporated technology into classroom activities to enhance learning opportunities.
• Assessed student performance to evaluate progress toward mastery of culinary skills.
• Maintained accurate records of student grades for course completion certificates.
• Adapted teaching strategies to meet individual student needs and learning styles.
• Assessed student progress based on food taste, presentation, and nutrition.
• Led discussions on topics such as sanitation regulations, menu planning, cost control measures, and basic baking principles.

I served my externship here to fulfill requirements for graduation from Le
Cordon Bleu in 2015. I was subsequently kept on as a contracted hire to
serve as sous chef on Tuesday and Thursday evenings. During my shifts I
am responsible for food preparation, storage, and inventory, as well as
any kitchen upkeep necessary.


Responsibilities & Accomplishments
● Tracked inventory and placed any necessary orders with vendors
and suppliers
● Learned and executed recipes in accordance with menu mandates.
● Expedited food orders
● Maintained a healthy and orderly workspace by following all
health and sanitation expectations and requirements
● Worked closely and efficiently with a team to achieve set goals
each night

• Plated food according to restaurant artistic guidelines to promote attractive presentation.