Laura Lancaster
Sous Chef
Waynesboro,United States
Summary
Adaptable and enterprising Sous Chef with solid industry background and proven expertise in building and leading successful teams. Successful 20 year record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service.
Overview
20
20
years of professional experience
Work History
Senior Sous Chef/ Acting Head Chef
The Farmhouse Kitchen at The Barn Resort
12.2023 - 08.2024
- Managed operations for high-volume extensive buffet featuring carving stations, Neapolitan style pizza oven, fresh baked desserts, soup and salad bar.
- Catered to Gettysburg's tourist population by executing flawless service for over 700 guests per hour, including bus tour groups with strict time allowances.
- Served as an integral part of hiring process for new kitchen staff members, developed staff training programs, improved overall consistency and efficiency within kitchen environment while fostering professional growth among junior team members
- Assisted in budget planning, cost management efforts, inventory management, and supply ordering by utilizing online inventory software, Orca.
- Enhanced staff retention and job satisfaction by utilizing HR and payroll software, Paylocity, to publish timely and accurate schedules, as well as offered established line of communication for employee/manager interactions.
- Fostered culture of creativity and excellence in culinary arts, leading by example and encouraging innovation among staff.
Kitchen Manager
Potomac Dining
07.2021 - 12.2023
- Set clear expectations and created positive working environment for a multi-million dollar corporate franchise.
- Exceeded corporate standards by maintaining food waste under 1.4%, liquor waste under 1%, turnover rate of less than 130%, and check averages over $42.
- Responsible for training future salaried managers, general managers, and leaders of the company as the number one training store in district.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Handled money, balanced tills, processed credit card payment batches, prepared bank deposits, and processed payroll as full-time closing manager.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with corporate and state regulations.
- Led and directed team members on effective methods, operations, and procedures resulting in weekly sales averaging $56,000.
Catering Sous Chef
The Carriage House Inn
04.2020 - 07.2021
- Supply ordering from 3 main suppliers plus multiple specialty vendors.
- Managed inventory for main restaurant kitchen, event prep kitchen, and 2 off-site locations.
- Coordinated schedules of 20 team members to meet business needs plus promote work-life balance.
- Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
- Estimated food consumption and requisitioned food, selected and developed unique recipes, standardized production recipes for consistent quality and established presentation technique.
- Modernized and streamlined work processes by implementing use of POS system (Toast) and online accounting systems.
Sous Chef
Churchill's Pub & Grille
08.2012 - 04.2015
- Oversaw scheduling, inventory management, supply ordering, lunch and dinner service of a popular craft beer bar featuring 50 taps and scratch menu.
- Planned and executed special menus for highly anticipated yearly events including single batch beers brewed and aged specifically for the establishment.
- Hosted monthly exclusive events featuring national and local breweries with their lead brewers sharing rare specialty brews. (Including Stone, Ballast Point, Dogfish Head, Lagunitas.)
- Created weekly vegan and vegetarian options utilizing seasonal ingredients and market baskets supplied by local produce companies.
Education
Bachelor of Arts - Culinary Arts, Dietary Management
Pennsylvania College of Technology
Williamsport, PACertificate of Completion - Food Services Management
SUN Area Career And Technology Center
New Berlin, PAHigh School Diploma -
Selinsgrove Area High School
Selinsgrove, PASkills
- Food and Beverage Management
- Front of House and Back of House Management
- Employee Hiring, Training, Scheduling, Corrective Discipline, Retention
- Supply Ordering and Management
- Equipment Maintenance
- Servsafe, RAMP Certification
- POS Terminal Operation
- Inventory Management Software
- High-Volume Dining
- P&L Responsibility
- Business Operations Expertise
Timeline
Senior Sous Chef/ Acting Head Chef
The Farmhouse Kitchen at The Barn Resort
12.2023 - 08.2024
Kitchen Manager
Potomac Dining
07.2021 - 12.2023
Catering Sous Chef
The Carriage House Inn
04.2020 - 07.2021
Sous Chef
Churchill's Pub & Grille
08.2012 - 04.2015
Bachelor of Arts - Culinary Arts, Dietary Management
Pennsylvania College of Technology
Certificate of Completion - Food Services Management
SUN Area Career And Technology Center
High School Diploma -
Selinsgrove Area High School
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