Kasondra Mitchell
Tacoma,WA
Summary
Dedicated Lead Line Cook with expertise in guiding kitchen teams and ensuring food safety while maintaining high plate quality in fast-paced environments. Proven skills in delegation, prep coordination, and inventory management. Committed to fostering teamwork and morale, while consistently upholding quality standards and practices.
Overview
14
14
years of professional experience
Work History
Lead Line Cook
Canterwood Country Club
Gig Harbor, Washington
07.2025 - Current
- Established plating and food quality standards for line execution.
- Coordinated prep operations to ensure efficient service and consistent product availability.
- Oversaw service flow between line cooks and expo staff.
- Prepared dishes in a fast-paced kitchen environment while collaborating with the team to sustain customer satisfaction.
- Trained new line cooks on station organization and daily prep standards.
- Maintained sanitation standards across all service points.
- Sanitized work areas, equipment, and surfaces after service completion.
- Assisted with preparation and plating for special events.
- Streamlined team efficiency by managing additional tasks from head chef or kitchen manager.
- Developed staff performance through constructive coaching and encouragement.
- Supported inventory control while receiving and storing delivered items correctly.
- Delivered consistent quality and accuracy when preparing repeat menu items.
Line Cook
Wooden City
Tacoma, Washington
09.2024 - 05.2025
- Coordinated kitchen ticket flow between chefs and expediter to ensure timely service delivery.
- Verified plate quality before dishes left the kitchen, ensuring high standards for guest satisfaction.
- Prepared multiple orders simultaneously during peak service.
- Balanced multiple responsibilities while maintaining organization in a fast-paced environment to support efficient operations.
- Ran fryers and grills according to instructions to support safety and food quality standards.
- Prepared workstations with ingredients, utensils, and cooking equipment needed for service.
- Applied proper food handling methods and maintained correct food temperatures.
- Purchased product from Restaurant Depot before service to support kitchen readiness.
- Followed closing procedures to secure the workstation and finish service properly.
Lead Line Cook
Mcmenimins Edgefield
Troutdale, Oregon
07.2021 - 05.2024
- Directed grill, sauté, and fry station production during dinner rush to maintain workflow.
- Maintained food quality standards, temperature control, and plate presentation across service.
- Ensured line readiness by restocking supplies, pans, and tools for uninterrupted service.
- Trained new line cooks on station setup and prep routines, enhancing service quality and efficiency.
- Supervised kitchen staff by delegating tasks and reviewing performance throughout the shift.
- Verified cooking temperatures and final plating quality before dishes were served.
- Executed directives from head chef and kitchen manager, supporting overall kitchen operations.
Service pro
Olive Garden Restaurant
Austin, TX
01.2017 - 06.2020
- Higher productivity and stronger customer service resulted from proactive support and attention to guest needs.
- Efficient service flow and table coverage during busy meal periods supported strong guest experiences.
- Resolved guest concerns and service issues through calm communication.
- Smooth teamwork strengthened service delivery and guest satisfaction.
- Trained new staff on tools, equipment, supplies, and service processes to enhance operational readiness.
- Consistent inventory monitoring kept service parts available for ongoing operations.
- Supported cross-functional collaboration between front-of-house and back-of-house teams to ensure smooth service and aligned operations.
Sous Chef
24 Diner
Austin, TX
02.2013 - 11.2016
- Assisted in menu development to enhance customer offerings and improve dining experiences. and recipe testing.
- Trained kitchen staff on prep lists and plating standards to ensure consistency and quality in presentation.
- Conducted food safety, sanitation, and kitchen cleanliness checks to maintain compliance with health regulations.
- Relayed ticket progress between servers and expo staff.
- Supported ordering, receiving, storage, and distribution of food items.
- Assisted with inventory counts and daily product restocking.
- Assisted with scheduling and labor coordination.
- Helped maintain positive morale in line and prep areas.
Education
Culinary Arts - Culinary
Le Cordon Bleu
Austin, TX07-2013
Skills
- Plating food and ensuring presentation
- Menu development
- Food prep
- Food safety knowledge
- Order management
- Ticket coordination
- Food prep setup
- Team leadership
- Task delegation
- Staff coaching
- Detail-oriented with a focus on food safety
- Problem-solving communication
- Highly motivated
- Dependable team player
- Highly motivated
Timeline
Lead Line Cook
Canterwood Country Club
07.2025 - Current
Line Cook
Wooden City
09.2024 - 05.2025
Lead Line Cook
Mcmenimins Edgefield
07.2021 - 05.2024
Service pro
Olive Garden Restaurant
01.2017 - 06.2020
Sous Chef
24 Diner
02.2013 - 11.2016
Culinary Arts - Culinary
Le Cordon Bleu