Kristopher Lucas
Marcus Hotels & Resorts
New Orleans,LA
1
Language
1
Certification
25
years of professional experience
Skilled culinary professional with extensive experience in high-volume food service and event preparation. Proven expertise in managing kitchen operations, including station organization and food safety. Certified ServSafe Manager, offering strong capabilities in food preparation, portion control, and sanitation. Leadership experience honed through over 20 years of service in the U.S. Navy.
Work History
Cook 1
11 Months- Culinary professional with hands-on experience as a Cook 1 at The Pfister Hotel, a luxury historic boutique hotel serving discerning guests and high-end clientele. Experienced in breakfast and lunch production, banquet preparation, wedding events, tasting-menu preparation, station organization, and high-volume food service. Trusted with opening and closing kitchen operations, ensuring stations, equipment, food storage areas, and workspaces are properly prepared for service and secured at the end of the shift. Strong skills in food preparation, knife work, portion control, recipe execution, sanitation, inventory, and food safety. ServSafe Manager certified with additional leadership and training experience gained through more than 20 years of U.S. Navy service.
- Prepare and cook breakfast and lunch menu items according to established recipes, production standards, and presentation requirements.
- Execute food orders accurately, efficiently, and consistently while maintaining the high quality and presentation standards expected in a luxury hotel environment.
- Prepare food for banquets, weddings, special events, and high-end hospitality functions.
- Prepare tasting-menu items for weddings and special events, maintaining consistent flavor, portioning, timing, and presentation.
- Completed daily mise en place, food preparation, portioning, stocking, and product rotation, ensuring stations were fully prepared for service.
- Serve as an opening and closing Cook 1, responsible for completing established kitchen opening and closing procedures.
- During opening procedures, prepare workstations, equipment, ingredients, and production areas for the day's service.
- During closing procedures, properly clean and sanitize workstations and equipment, store food and ingredients correctly, organize refrigeration and storage areas, and ensure the kitchen is left prepared for the next shift.
- Follow food safety, sanitation, temperature-control, and workplace safety procedures, including production sheets and temperature logs.
- Demonstrate strong professional knife skills, including cutting, chopping, portioning, and other food-preparation techniques.
- Work calmly and efficiently in a fast-paced, time-sensitive kitchen while maintaining food quality and service standards.
- Collaborated with Executive Chefs, Sous Chefs, cooks, and banquet staff to streamline daily kitchen operations and enhance service quality.
- Assisted Sous Chef and Chef de Partie in training and developing Second Cooks and new staff, fostering a skilled and efficient kitchen team.
- Communicate effectively with supervisors and coworkers regarding production needs, service priorities, food quality, and changing assignments.
- Maintain a professional, friendly, service-oriented attitude when working with guests, clients, coworkers, and management.
- CORE SKILLS
- Cook 1 / Line Cook Operations
- Luxury Hotel & Hospitality
- Breakfast & Lunch Production
- Banquet Preparation
- Wedding & Special-Event Cuisine
- Tasting Menu Preparation
- Opening & Closing Procedures
- Mise en Place
- Knife Skills
- Recipe Execution
- Food Presentation
- Portion Control
- Food Safety & Sanitation
- Temperature Control & Logs
- Inventory & Stocking
- Product Rotation
- Kitchen Organization
- Fast-Paced Service
- Team Training & Collaboration
Lead Builder & Team Leader
21 Years 9 Months- Versatile and disciplined professional with over 12 years of experience in Naval construction, operations, and safety management, complemented by over 10 years of recruiting and team leadership. Proven ability to oversee complex projects, manage diverse teams, and ensure safety and operational efficiency in high-pressure environments. Skilled in coordinating resources, training personnel, and fostering teamwork to achieve mission success.
- Served in various positions of increased responsibility and complexity at worldwide locations, demonstrating exceptional knowledge, skills, and abilities in the following areas:
- Planned, coordinated, and directed work of subordinate staff in advanced construction, steel work, quality assurance, planning, estimating, and safety management to ensure project success.
- Plan, estimate, schedule, and report on numerous construction projects of various size
- Utilized mathematical aptitude in construction planning and estimating for site work, concrete, masonry, metal, carpentry, moisture protection, doors, windows, hardware, finishes, and mechanical and electrical components, enhancing project accuracy.
- Procure materials, determine time and labor requirements, and establish project schedules
- Establish and monitor maintenance, cost control, warehouse, and tool/ equipment inventory programs
- Employ the principles and techniques of foremanship in overseeing, directing, and assisting construction crews in the performance of tasks required for construction, maintenance, and repair of wooden, concrete, metal, and masonry structures, concrete pavement, and waterfront structures
- Successfully apply the principles of Critical Path Method scheduling
- Conduct and document construction and maintenance inspections
- Expertly applied sound knowledge of lesson planning, instructional strategies, teaching and communication skills in presenting classroom instruction to Navy personnel enrolled in Contingency Construction Crew Training
- Developed instructional material methodologies focusing on order of presentation, interaction levels, feedback, and remediation to improve training effectiveness.
- Developed and/or revised technically accurate course curriculum, lesson plans, training aids, course materials and course control documents that addressed all aspects of course subject matter
- Used a combination of conventional teaching methods such as demonstration-performance, lecture, teaching interviews, guided discussion, and practical exercises on the equipment
- Demonstrated subject matter proficiency in classroom presentations and written materials
- Managed all aspects of item and monetary accounting, inventory stock control, shipping and receiving, classification, standard and environmental storage, security, transfer and issuance of supplies and equipment, warehouse operations, and customer service
- Reviewed and maintained over 1,500 line items supporting 68 work orders and 18 training classes
- Provided quality supply support and acquired a wide range of standard and specialized equipment and supplies through open market purchases using government credit card procedures
- Planned investigations, analyzed mishaps and hazardous conditions to determine origin, causes, and contributing elements and prepared written evaluation reports concerning findings
- Conducted assessments of work center activities to ensure compliance with OSHA regulations
- Investigative efforts included the inspection of work-related personal protective equipment, the condition of work areas, the safety of work practices, and the degree of compliance with safety program
- Provided expert advise and counsel on the development of safe operation of equipment, identification of common work associated hazards as well as sound egress procedures
- Maintained law and order, and protected life, property, and the civil rights of 50,000 military and civilian personnel
- Led, trained, and motivated a staff of 20+ security personnel in providing a high-profile, visible presence to protect life and property and to deter the risk of loss or criminal activity resulting in destruction of property, injury or loss of life
- Provided managerial direction on a continuing basis to plan, develop, formulate, direct and execute various functions of the overall command law enforcement and physical security programs
- Developed and executed targeted recruitment strategies to attract skilled candidates for construction, safety, and technical roles, utilizing community outreach, networking, and industry events.
- Leveraged public speaking and presentation skills to promote career opportunities, engage potential recruits, and represent the organization at job fairs and community events.
- Assessed candidate qualifications through interviews and evaluations, ensuring alignment with organizational standards and project needs.
- Built strong relationships with community organizations, training institutions, and industry contacts to establish a pipeline of qualified candidates.
- Conducted onboarding and orientation sessions, effectively communicating organizational values, safety protocols, and career development opportunities to new hires.
- Mentored and coached new recruits and team members, fostering a culture of safety, teamwork, and continuous improvement.
- Facilitated training sessions, safety briefings, and public speaking engagements to promote safety standards and organizational goals.
- Motivated personnel through leadership and support, improving retention and overall team cohesion.
- Managed workforce planning, including estimating labor needs, scheduling, and resource allocation to meet project timelines and organizational objectives.
- Utilized sales techniques and persuasive communication to attract and retain top talent, ensuring staffing needs were met effectively.
- Delivered effective training sessions, enhancing team skills and knowledge in safety and operational standards.
- Managed supply inventory, optimizing stock levels and ensuring availability of necessary resources.
- Enforced safety regulations, conducting regular inspections to ensure compliance and mitigate risks.
- Performed security operations to ensure safety of personnel and property in high-risk environments.
- Conducted recruitment efforts, identifying and attracting qualified candidates for various roles.
- Developed team dynamics by implementing leadership strategies that encouraged collaboration and trust.
Education
Culinary Arts
- Online course
- Remote
- Culinary Education & Skills Highlights
- Food Preparation & Cooking Techniques
- Menu Planning & Design
- International & Farm-to-Table Cuisine
- Kitchen Safety & Sanitation Standards
- Inventory Management & Cost Control
- Team Collaboration & Communication
- Time Management & Multitasking
- Customer Service & Food Presentation
- Comprehensive Food Service Management
- : Gained expertise in operational oversight, staff coordination, safety standards, and customer service best practices through coursework in
- Auguste Escoffier CE129 Food Service Management.
- Culinary Foundations & Techniques
- : Developed strong foundational skills in food preparation, cooking techniques, and Pastry arts through
- CU101 Culinary Fondation and CU122 Culinary Arts and Pastries.
- Menu Design & Culinary Creativity
- : Acquired skills in creating balanced, innovative menus aligned with customer preferences and dietary requirements via
- CE187 Menu Design.
- Global Cuisine Knowledge
- : Expanded culinary repertoire and cultural understanding through
- CU132 World Cuisines, enabling the preparation of authentic international dishes.
- Farm-to-Table & Sustainable Practices
- : Gained insight into sourcing local ingredients and sustainable culinary practices through
- CU222 Farm to Table.
- Purchasing, Cost Control & Budgeting
- : Developed skills in inventory management, purchasing strategies, and cost control to optimize food costs and reduce waste via
- CE167 Purchasing and Cost Control.
- Culinary Entrepreneurship
- : Learned foundational business skills, including marketing, branding, and operational planning for culinary ventures through
- CE160 Culinary Entrepreneurship.
High School Diploma
High school diploma or GED
Skills
Culinary expertise
Food preparation
Knife skills
Sanitation
Food safety management
Proper cooking temperatures
Mise en place
Recipe execution
Food portioning
Quality control
Kitchen station setup
Food mixing
Food service
Time management
Food industry
Cooking
Baking
Grilling
Sautéing
Pan frying
Deep frying
Roasting
Simmering
Sheet pans
Poaching
Stir-frying
Smoking (cooking technique)
Broiling
Sous vide
Batch cooking
Food garnish preparation
Meat preparation
Washing vegetables
Measuring ingredients
Slicing (cutting method)
Chopping vegetables
Hand tool operation
Cookware usage
Kitchen equipment sanitation
Floor cleaning
Workstation cleanliness
Sanitation practices
Recipe scaling
Food supply stocking
Kitchen stations
Kitchen grills
Kitchen ovens
Kitchen ranges
Commercial refrigerators
Commercial freezers
Food processors
Food mixers
Fryers
Steam cooking
Food steamers
Cutting boards
Food safety
Hand washing procedures
Production safety standards
Assisting food service staff
Basic knife skills
Controlling cooking time
Quality control
Food dicers
Food safety
Meal preparation
Recipe adherence
Pre-cooking preparation
Time management
Food dicers
Kitchen knives
Sauce preparation
Proper food storage
Food portioning
Certification
- ServSafe Manager, July 2025 to July 2030, ServSafe Food Handler Certification, Food Handler Certification, Leadership/Management Development
- Introduction to Navy Occupational Safety & Health, Safety Program Management
- OSHA 30-hour Construction Safety & Health, Construction Safety Standards
- Operational Risk Management, Work Center Supervisor
- Sexual Assault Response & Prevention (SARP), Operation Risk Management for Leaders
- Anti-Terrorism/Force Protection Level I, Dynamics of Leadership
- Advanced Builder, Light Frame Construction II
- Mixing, Placing & Finishing Concrete II, Builder, Class A
- Financial Management, Navy Professional License/Certifications:, Hazmat/Hazwaste Coordinator
- CPR, Powdered Actuated Tools
- Rifle Qualified (M-16/M-4 Rifle), Basic Combat Skills II
- Firearms Qualified (9mm Pistol), Planning and Estimating
- Advanced Construction Builder
Languages
English
Additional information
- Computer Skills:
- Microsoft Word, Excel, PowerPoint, and Outlook
Military service
- E-6 / US NAVY / US
- November 2001 to August 2023
- Description
- Civil Engineer
Personal Information
- Title: Lead Builder & Team Leader
- Work Permit: Authorized to work in the US for any employer
Timeline
Cook 1
Marcus Hotels & Resorts
08.2025 - 07.2026Read More
Lead Builder & Team Leader
U.S. NAVY
11.2001 - 08.2023Read More
MilwaukeeTrade and Technical High School
High School Diploma
Read More
Auguste Escoffier culinary school
Culinary Arts
Read More