Summary
Overview
Work History
Education
Skills
Timeline
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Galen Black

Chicago,IL

Summary

Excellent organizational and communication skills with experience working in Hospitality and Food Service. Positive and reliable team player with a proven ability to thrive under pressure.

Overview

13
13
years of professional experience

Work History

Line cook (Seasonal)

Walnut Room (Macys)
01.2022 - 01.2025
  • Followed Food Division Standards and Best Practices for the Restaurant.
  • Produced and presented food products, cooked to order by following recipes according to company standards.
  • Effectively dealt with multiple customers and communicated customer requests and concerns to associates and managers on duty.
  • Assisted other associates to ensure all kitchen duties were completed and customer service standards were maintained.
  • Assisted with special events for the Restaurant.

Line cook (Seasonal)

Mariposa (Neiman Marcus)
01.2022 - 01.2023
  • Performed daily operations and food preparation.
  • Responsible for maintaining culinary equipment.
  • Work on-site and reported to the Sous Chef and Executive Chef.
  • Followed production guidelines, maintained stock levels and standards in product presentation.
  • Maintained personal hygiene and professional dress code to comply with company and Health Department standards and maintained a safe work area.

Line Cook

Yard House
01.2018 - 01.2019
  • Put away stock according to standards.
  • Followed food safety standards and maintained work areas and equipment in accordance with Health Department standards.
  • Educated, sampled, and served customers food products.
  • Followed station specific duties and responsibilities.
  • Opened and closed area followed an appropriate checklist, verified completion with Manager on Duty prior to leaving the area.

Dishwasher

Westin River North Hotel
01.2016 - 01.2018
  • Responsibilities included Sorted and rinsed dirty dishes, glass, tableware and other cooking utensils and placed them in racks to send through the dish machine.
  • Change dishwater in the dish machine every hour.
  • Removed trash and garbage to dumpster/Sweep/mop floors.
  • Conducted general restaurant and restroom cleaning as directed.
  • Transfer supplies and equipment between storage and work areas.
  • Load and unload trucks that deliver and pick up food and supplies.

Sous Chef

Street Executive Studios
01.2012 - 01.2016
  • Prepared all meals in a business setting for all clients, including main and short orders as requested.
  • Maintained clean and sanitary kitchen ensuring state guidelines for food and safety inspections were met.
  • Worked in all stations to facilitate food order including baking, salad prep, char grill, flat grill, and expediter.
  • Stocked food, maintenance, and clean/prepare after hours for upcoming client arrivals.

Education

Culinary Arts -

LE CORDON BLEU COLLEGE OF CULINARY ARTS
Chicago, IL
01.2002

Business Administration -

UNIVERSITY OF ILLINOIS
Champaign, IL
01.2000

Skills

  • Time management
  • Attention to detail
  • Highly motivated
  • Cleaning and organization
  • Professional attitude
  • Customer service
  • Reliable and trustworthy
  • Active listener
  • Food preparation
  • Problem-solving
  • Food safety knowledge
  • Team coordination
  • Cleanliness standards
  • Food safety
  • Kitchen sanitization
  • Knife skills
  • Kitchen station setup
  • Kitchen sanitation
  • Following cooking methods
  • Deep fryer operation
  • Kitchen organization
  • Quality control
  • Kitchen operations
  • Line management
  • Grilling techniques
  • Workload management
  • Ingredient preparation
  • Food safety standards
  • Server communication
  • Meat cutting
  • Frying techniques
  • Food presentation
  • Food allergen safety
  • Inventory management
  • Food plating
  • Prepared foods plating
  • Food storage
  • Portion control
  • Food storage procedures
  • Equipment maintenance
  • Stock rotation
  • Crew training
  • Menu item memorization
  • Portioning
  • Back of house operations
  • Kitchen equipment management
  • Ingredients measuring
  • Allergen awareness
  • Line station oversight
  • Food rotation
  • Portion management
  • Recipe adherence
  • Ingredient inspection
  • Plating techniques
  • Recipe adaptation
  • Food presentation talent
  • Ingredient stocking
  • Sauce making

Timeline

Line cook (Seasonal)

Walnut Room (Macys)
01.2022 - 01.2025

Line cook (Seasonal)

Mariposa (Neiman Marcus)
01.2022 - 01.2023

Line Cook

Yard House
01.2018 - 01.2019

Dishwasher

Westin River North Hotel
01.2016 - 01.2018

Sous Chef

Street Executive Studios
01.2012 - 01.2016

Culinary Arts -

LE CORDON BLEU COLLEGE OF CULINARY ARTS

Business Administration -

UNIVERSITY OF ILLINOIS

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Galen Black