Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Erin LeDoux

Camas,WA

Summary

Culinary professional with a blend of creativity, passion for food and exceptional cooking skills. Excels in high-pressure settings as a dynamic leader and team player.

Overview

15
15
years of professional experience
1
1
Certification

Work History

Executive Chef/Executive Kitchen Manager

Grains Of Wrath Brewery
01.2019 - 11.2023
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Set up and broke down kitchen for service.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Developed close relationships with suppliers to source best ingredients.
  • Motivated staff to perform at peak efficiency and quality
  • Hired and managed entire kitchen staff
  • Purchased food and cultivated strong vendor relationships
  • Collaborated with other departments to coordinate meal service and special events, executing smooth operations
  • Developed unique events and special promotions to drive sales

Executive Chef/Manager

54-40 Brewing
05.2018 - 12.2018
  • Ensured excellent food quality and maximized customer satisfaction while preparing meals according to customer requests.
  • Ensured personnel safety, kitchen sanitation and proper food handling or storage.
  • Monitored and controlled overhead and production costs with responsibility for profit and loss.
  • Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
  • Monitored line work processes to ensure consistency in quality, quantity, and presentation.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
  • Revamped existing premade menu into from scratch menu, rotating seasonal, local items whenever possible.
  • Created original specials and soups, and rotated on weekly basis.
  • Created and maintained exceptional relationships with multiple vendors.
  • Created event specific menus.
  • Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
  • Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.

Executive Chef / Manager

Red Bluff Tap House
04.2016 - 01.2018
  • Assisted owners in successfully opening their new Gastro pub/Tap House.
  • Created and implemented unique menu based on location and current food trends.
  • Researched and designed functional kitchen set-up.
  • Interviewed, hired, and trained kitchen staff.
  • Created and executed weekly special menu items and shared on social media.
  • Prepared for, designed, and executed new menu implementations.
  • Managed FOH and BOH personnel to maintain adequate staffing and minimize overtime.
  • Instructed new staff to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Created and Maintained outstanding relationships with all vendors.

Executive Chef / Manager

Mill City Brew Werks
04.2013 - 03.2016
  • Assisted owners in creating, acquiring and developing entire menu, equipment and personnel in a 3 month time frame to ensure opening on projected datComplete food and beverage ordering for entire restaurant from multiple purveyors.
  • Stepped in as General Manager when needed, as well as performed Executive Chef duties simultaneously.
  • Implemented new Inventory Management system. (Smart Systems Pro)
  • Carefully interviewed, selected, trained and supervised entire staff.
  • Communicated information to staff, such as large reservations, last minute menu changes, or policy and procedure changes. Formally recognized outstanding staff performance, boosting company morale and productivity.
  • Scheduled and facilitated all staff meetings and weekly managers meetings.
  • Lead from In front leadership/management style.
  • Prepared for, designed, and executed new menu implementations.
  • Managed FOH and BOH personnel to maintain adequate staffing and minimize overtime.
  • Instructed new staff to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Created and Maintained outstanding relationships with all vendors.

Owner/Chef

The Better Half Catering
04.2009 - 03.2013
  • Establish and maintain quality relationship with clients.
  • Create and execute custom menus meeting clients needs including dietary restrictions and some restricted budgets.
  • Purchase, create and prepare specific menus from scratch using quality ingredients.
  • Prepare, execute, deliver and set-up for specified events while maintaining highest cleanliness standards as required by state law/guidelines.

Education

Diploma - Culinary Arts

Le Cordon Bleu College of Culinary Art - Portland
Portland, OR
06.2008

Skills

  • 20 Years of experience in Food Service/Restaurant Industry
  • Catering and Event Planning
  • Supply ordering ability
  • Strong Work Ethic
  • Service-oriented team player
  • Skillful menu development
  • Kitchen management

Certification

  • Current Clark County Food Handlers Card
  • Current Class 12 Mixologist License

Timeline

Executive Chef/Executive Kitchen Manager

Grains Of Wrath Brewery
01.2019 - 11.2023

Executive Chef/Manager

54-40 Brewing
05.2018 - 12.2018

Executive Chef / Manager

Red Bluff Tap House
04.2016 - 01.2018

Executive Chef / Manager

Mill City Brew Werks
04.2013 - 03.2016

Owner/Chef

The Better Half Catering
04.2009 - 03.2013

Diploma - Culinary Arts

Le Cordon Bleu College of Culinary Art - Portland

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Erin LeDoux