Jade Green
Renton,WA
Summary
Experienced kitchen lead bringing demonstrated success in developing and motivating strong restaurant teams to assist a number customers hourly. Keeps all areas clean and sanitized while managing inventory and preventing waste. Positive and upbeat with customers and team members alike. Orderly kitchen lead committed to maintaining clean and organized work areas for food prep and storage. Provides active support to cooks by sanitizing equipment and tools, monitoring food portions and filling containers for take-out requests. Eager to help new staff members develop quick, clean workflows without sacrificing service quality.
Adaptable and enterprising Sous Chef with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time.
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 20-year background in high-end restaurant industry.
Overview
15
15
years of professional experience
Work History
Sous Chef
College Cuisine
Seattle
09.2025 - Current
- Developed and implemented menu items, enhancing culinary offerings and guest satisfaction.
- Coordinated inventory management, optimizing stock levels and reducing waste significantly.
- Trained junior chefs in cooking techniques and culinary best practices for consistent quality output.
- Collaborated with suppliers to source high-quality ingredients, maintaining cost-effectiveness in procurement.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
Sous Chef
Gate Gourmet
SeaTac, WA
09.2024 - 08.2026
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Disciplined and dedicated to meeting high-quality standards.
- Monitored food production to verify quality and consistency.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Implemented food cost and waste reduction initiatives to save money.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Participated in food tastings and taste tests.
- Utilized culinary techniques to create visually appealing dishes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Coordinated with team members to prepare orders on time.
- Evaluated food products to verify freshness and quality.
Sous Chef
Reuben's Brewery
Seattle, WA
05.2023 - 06.2024
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Collaborated with staff members to create meals for large banquets.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Planned and directed high-volume food preparation in fast-paced environment.
- Acted as head chef when required to maintain continuity of service and quality.
- Modernized work processes to reduce guest wait times and boost daily output.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Monitored food and labor costs to verify budget targets were met.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Set up and broke down kitchen for service.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Cross-trained existing employees to maximize team agility and performance.
- Developed and maintained relationships with customers and suppliers through account development.
- Responsible for inventory management, ordering, restocking.
- Menu development and planning.
Line Cook
Columbia Hospitality Inc.
Snohomish, WA
05.2022 - 05.2023
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Plated and presented all dishes to match established restaurant standards.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Checked food temperature regularly to verify proper cooking and safety.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Set and oversaw weekly and special event menu plans.
Kitchen Lead
University Of Washington, Seattle
Seattle, WA
07.2016 - 08.2022
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.(Team 22 staff, 150 student workers)
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Checked and tested foods to verify quality and temperature.
- Maintained composure and work quality while under stress.
Head Chef
Bull Pen
Schererville, IN
04.2011 - 02.2013
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Verified compliance in preparation of menu items and customer special requests.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Supervised and enhanced work of 20-person team producing more than 300 plates per day.
- Created recipes and prepared advanced dishes.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Collaborated with other personnel to produce and modify menus and selections.
Skills
- Relationship Build
- Proper Food Storage
- Verbal and Written Communication
- Cleaning and Sanitizing
- Cleaning and Sanitizing Methods
- Kitchen Equipment Operation
- Menu Planning
- Staff Training
- Culinary Techniques
- Staff Management
- Station oversight
- Order delivery practices
- Food preparation supervision
- High-quality ingredients
- Cooking techniques
Timeline
Sous Chef
College Cuisine
09.2025 - Current
Sous Chef
Gate Gourmet
09.2024 - 08.2026
Sous Chef
Reuben's Brewery
05.2023 - 06.2024
Line Cook
Columbia Hospitality Inc.
05.2022 - 05.2023
Kitchen Lead
University Of Washington, Seattle
07.2016 - 08.2022
Head Chef
Bull Pen
04.2011 - 02.2013