Summary
Overview
Work History
Education
Skills
Certification
INTERNSHIPS
Timeline
Generic

ERIK REED

INDIANAPOLIS

Summary

Sous chef with extensive expertise in kitchen management and a passion for culinary excellence, demonstrated through 14+ years of experience in high-paced restaurant environments. Adept in problem-solving and recipe creation, with a proven track record of enhancing operational efficiency and upholding food safety standards. Committed to fostering team leadership and innovative food preparation techniques, aiming to elevate dining experiences and maintain impeccable service quality.

Overview

16
16
years of professional experience
1
1
Certification

Work History

Food Nutrition & Services

Community Health net work
10.2024 - Current
  • Address service challenges, enhancing delivery efficiency and patient satisfaction.
  • Implemented nutrition programs, boosting dietary compliance and community health.
  • Optimized meal planning through data analysis, ensuring balanced and diverse diets.
  • Prepared meals for cafe and patient services, maintaining high quality standards.
  • Managed inventory of dry and cooler storage, ensuring timely stock replenishment.

Broiler Chef / Prep Chef

Sullivan’s Steakhouse
07.2023 - 10.2024
  • Maintain kitchen hygiene, ensuring food safety and sanitation.
  • Prepare garnishes to expedite service during peak hours.
  • Adhere to portion and presentation standards for quality dishes.
  • Restock and prepare ingredients for efficient cooking.
  • Train staff, enhancing cooking skills and kitchen upkeep.

Shift Supervisor

Harry and Izzy’s
04.2020 - 07.2023
  • Supervised kitchen staff, ensuring clean, efficient operations and timely service.
  • Reduced wait times by preparing garnishes, enhancing customer satisfaction.
  • Trained team in cooking skills and kitchen upkeep, boosting performance.
  • Managed inventory, restocking food items for uninterrupted service.
  • Set up workstations and prepped ingredients, maintaining quality standards.

Assistant Sous Chef

Tastings- Wine Experience
05.2016 - 04.2020
  • Took inventory counts before and after shifts to complete food inventory or storage sheets.
  • Operated grills, fryers and broilers to cook items to quality guidelines.
  • Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
  • Chopped, diced and sliced vegetables and fruit ahead of rush periods.
  • Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
  • Used standardized recipes and other instructions to prepare food.
  • Enforced proper sanitation practices to prevent spoiling or contamination of foods.
  • Set up and performed initial prep work for soups, sauces and salads.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.

Line Cook

Eddie Merlot’s Prime Aged Beef & Seafood Englewood
01.2010 - 05.2016
  • Ensured food safety and quality through precise handling and temperature control.
  • Improved kitchen efficiency by restocking ingredients promptly during shifts.
  • Maintained cleanliness and safety with regular sanitation and equipment checks.
  • Executed multiple orders efficiently during peak times, enhancing service speed.

Education

Associate of Occupational Studies - Culinary Art

Auguste Escoffier School of Culinary Arts
Boulder, CO
04.2023

Skills

  • Cooking (Expert)
  • Food Safety (Expert)
  • Kitchen Management (Expert)
  • Recipe Creation (Expert)
  • Team Leadership (Expert)
  • Inventory Management (Expert)
  • Food Preparation (Expert)
  • Kitchen Operations (Expert)
  • Sanitation (Expert)
  • Problem Solving (Expert)

Certification

  • August’s Escoffier
  • Diploma in Culinary Arts and Operations with all the rights, honors and privileges.

INTERNSHIPS

  • LINE COOK/INTERN SUPERVISOR
  • Harry and Izzy’s
  • May 2024 - Aug 2024
  • Indianapolis

Timeline

Food Nutrition & Services

Community Health net work
10.2024 - Current

Broiler Chef / Prep Chef

Sullivan’s Steakhouse
07.2023 - 10.2024

Shift Supervisor

Harry and Izzy’s
04.2020 - 07.2023

Assistant Sous Chef

Tastings- Wine Experience
05.2016 - 04.2020

Line Cook

Eddie Merlot’s Prime Aged Beef & Seafood Englewood
01.2010 - 05.2016

Associate of Occupational Studies - Culinary Art

Auguste Escoffier School of Culinary Arts

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