Irvin Herrera
Stateline,NV
Summary
Detail-oriented culinary professional with a proven track record in kitchen operations management, staff training, and food presentation. Committed to upholding high standards and enhancing team efficiency.
Overview
2026
2026
years of professional experience
Work History
Lead Cook
Friday's Station
Stateline, Nevada
2025 - Current
- Established food quality specifications via strategic menu planning and meticulous plate presentation.
- Conducted inspections of food preparation processes to ensure adherence to quality standards.
- Monitored quality of all cooked items throughout service to uphold high culinary standards.
- Guided training for less experienced cooks, enhancing team skills and efficiency.
- Communicated effectively with kitchen staff, addressing inquiries and providing insights on food preparations.
- Mentored junior staff, promoting teamwork and skill development in high-pressure kitchen environments.
Cook
The Edge
Stateline, Nevada
2023 - Current
- Focused on high-quality food preparation to enhance visual appeal and flavor profile.
- Maintained cleanliness standards in personal hygiene and kitchen environment.
- Executed advanced butchery techniques to achieve superior product quality.
Kitchen Supervisor
Coldwater Brewery
South Lake Tahoe, CA
2022 - 2023
- Collaborated with front-of-house personnel during peak hours to ensure customer satisfaction.
- Developed and executed strategies that enhanced team performance and improved processes.
- Oversaw food preparation, production, and presentation to meet quality standards.
- Maintained cleanliness in work environment by effectively delegating tasks among staff.
- Monitored food temperatures and cold-storage areas to uphold safety and quality standards.
- Managed kitchen staff by assigning tasks throughout various stages of food production.
- Coached team on performance enhancement strategies and improved customer relations.
- Ensured compliance with food safety and sanitation regulations among all kitchen staff.
Kitchen Manager
California Conservation Corps
South Lake Tahoe, CA
2018 - 2021
- Oversaw daily kitchen operations, ensuring quality in meal preparation and presentation.
- Developed and enforced kitchen policies to enhance operational efficiency and food safety.
- Trained new staff on proper food handling and safety regulations to maintain compliance.
- Monitored sanitation practices, ensuring adherence to health department standards.
- Established goals for kitchen staff to boost productivity and quality of output.
- Planned diverse menus catering to dietary preferences while optimizing cost-effectiveness.
- Ordered ingredients to maintain sufficient inventory and minimize disruptions in service.
- Conducted weekly inventories of food items, tracking costs and waste management accurately.
Education
Culinary Arts Certificate - Culinary Arts
Lake Tahoe Community College
South Lake Tahoe, CA01-2018
High School Diploma -
Mt Tallac High School
South Lake Tahoe, CA06-2017
Skills
- Culinary techniques
- Staff training
- Food presentation
- Kitchen operations management
- Inventory management
- Attention to detail
- Kitchen equipment maintenance
- Safe food handling
- Verbal and written communication
- Spanish fluency
- Interpersonal skills
- Vegan and vegetarian cooking
- Eagerness to learn
Timeline
Lead Cook
Friday's Station
2025 - Current
Cook
The Edge
2023 - Current
Kitchen Supervisor
Coldwater Brewery
2022 - 2023
Kitchen Manager
California Conservation Corps
2018 - 2021
Culinary Arts Certificate - Culinary Arts
Lake Tahoe Community College
High School Diploma -
Mt Tallac High School