Erin Soriano
The Springs Living
Newberg,OR
20
years of professional experience
Detail-oriented line cook with a strong focus on food safety and quality control. Proven ability to streamline kitchen operations and enhance team collaboration, ensuring timely meal preparation and high customer satisfaction.
Work History
Line Cook
4 Months- Assisted in daily meal preparation, adhering to recipes and presentation guidelines.
- Collaborated with team members to streamline service during busy shifts, enhancing workflow efficiency.
- Operated kitchen equipment efficiently, following safety protocols to minimize risks.
- Prepared ingredients and maintained cleanliness in kitchen area to ensure food safety standards.
- Adapted quickly to changing menus and special dietary requests, demonstrating flexibility in a fast-paced environment.
- Monitored inventory levels, notifying management of supplies needed for meal preparation.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Cook
4 Years- Prepared and cooked a variety of meals following dietary guidelines for patient nutrition.
- Collaborated with kitchen staff to ensure efficient meal service and food safety standards.
- Maintained cleanliness and organization of kitchen workspace, adhering to health regulations.
- Conducted quality checks on prepared dishes to ensure consistency and presentation standards.
- Maintained clean and organized work areas at all times to bring safety and quality to the food preparation process.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Prepared food items in compliance with recipes and portioning control guidelines.
Certified Line Cook Trainer
8 Years 9 Months- Trained new line cooks in food preparation techniques and safety standards.
- Mentored staff on menu items, enhancing overall culinary knowledge and skills.
- Streamlined kitchen operations by implementing standardized cooking procedures.
- Supervised kitchen workflow to ensure timely meal delivery during peak hours.
- Ensured compliance with health regulations, maintaining a safe and sanitary kitchen environment.
- Maximized productivity during busy shifts with efficient multitasking abilities while overseeing multiple stations simultaneously.
- Developed strong teamwork among staff members with clear communication, delegation of tasks, and fostering a positive work environment.
Line Cook
5 Months- Ensured timely delivery of high-quality dishes, contributing to overall guest satisfaction and retention.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Plated and presented all dishes to match established restaurant standards.
- Grilled meats and seafood to customer specifications.
Sous Chef
2 Years 1 Month- Supervised kitchen staff, ensuring adherence to safety and sanitation protocols.
- Trained new team members on cooking techniques and restaurant procedures to maintain consistency.
- Managed inventory levels and ordered supplies, reducing waste and optimizing resource use.
- Scheduled all B.O.H. departments.
- Interviewed potential hires, counseled kitchen staff, overseeing the day to day duties of B.O.H staff.
- Food preparation such as butchering high quality meats and seafood and Gluten Free recipes.
- Expediting the entree line focusing on food quality.
Line Cook\Kitchen Supervisor
3 Years 8 Months- Ensured food safety and sanitation practices adhered to all health regulations.
- Prepared diverse menu items according to established recipes and quality standards.
- Collaborated with kitchen staff to optimize workflow and enhance service efficiency.
- Assisted in training new team members on kitchen operations and procedures.
- Certified to work pantry, drahma, and wok stations
- In charge of expediting dinner rush ensuring quality of dishes
- Overseeing scheduling of pantry department
- In charge of ordering produce
- Overseeing the closing duties of the kitchen.
Education
Associate of Science - Culinary Arts
- Dean's List 2005
Culinary Basics - Culinary Arts
Skills
Food preparation
Knife handling
Food safety
Food allergen safety
Deep fryer use
Kitchen cleanliness
Inventory management
Line supervision
Time management
Attention to detail
Self-driven
Prep work
Timeline
Line Cook
The Springs Living
06.2026 - CurrentRead More
Cook
Hazelden Betty Ford
06.2022 - 06.2026Read More
Line Cook
Glockenspiel Restaurant
08.2020 - 01.2021Read More
Certified Line Cook Trainer
Buffalo Wild Wings
12.2012 - 09.2021Read More
Sous Chef
P.F. Chang's
06.2010 - 07.2012Read More
Line Cook\Kitchen Supervisor
P.F. Chang's
10.2006 - 06.2010Read More
Johnson & Wales University
Associate of Science from Culinary Arts
Read More
Ocean County Vocational Technical School
Culinary Basics from Culinary Arts
Read More