Lauren Heikkila
Jupiter,FL
Summary
As a seasoned Chef, I excel in kitchen management and fostering teamwork. Demonstrate expertise in menu development and cost control, achieving significant improvements in customer satisfaction and profitability. Skilled in both culinary creativity and effective purchasing management, I bring a dynamic blend of hard and soft skills to elevate culinary operations.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Executive Sous Chef
Oyster Harbors Club
03.2022 - 12.2025
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Managed inventory control, reducing food waste and optimizing budget allocation.
Junior Sous Chef
Hyannisport Club
06.2016 - 03.2022
- Planned and directed high-volume food preparation in fast-paced environment.
- Prepared daily menu items, including weekly featured dishes.
- Operated various line stations, saute, garde manger, fry and expo.
- Executed baking and pastry production after the Pastry Chef left.
- Daily ordering of produce, dry goods and proteins.
- Trained and managed seasonal interns to ensure kitchen efficiency and quality standards.
Lead Line Cook (Winter Seasonal)
Chatham Bars Inn
12.2017 - 05.2018
- Operated hotline production at lunch.
- Preparation of stocks, sauces, seafood fabrication and portion control.
- Maintained well-stocked stations with supplies for maximum productivity.
Prep Cook
The West End (summer Seasonal)
06.2017 - 12.2017
- Completed daily prep lists to ensure efficient productivity.
- Butchering meats, fish fabrication, stocks, sauces, etc.
Assistant Manager
Haunted Trails
03.2010 - 06.2016
- Obtained a management position shortly after starting.
- Supervised day-to-day operations to meet performance, quality and service expectations.
- Developed strong working relationships with staff, fostering a positive work environment.
- Managed group outings of up to 300 people.
- Oversaw staff of up to 20 people on a daily basis
- Worked FOH as well as BOH in the restaurant included in the building.
Head Cake Decorator
Ultra Foods
06.2014 - 10.2014
- Daily execution of baking cakes, breads, brownies and confections.
- Produced large quantities of cakes for display as well as customer orders on a daily basis.
- Demonstrated piping skills and decorating creativity to ensure customer satisfaction.
Education
Servsafe Certified
Associate of Applied Science - Culinary Arts
Joliet Junior College
Joliet, IL05-2016
Skills
- Kitchen management
- Menu development
- Sanitation standards
- Cost control
- Forecasting and planning
- Purchasing management
Certification
- Food Protection Manager Certification - ServSafe or National Restaurant Association. (exp. 2029)
- MPT Certification- Standards of Training, Certification and Watchkeeping for Seafarers (STCW).
- Member of the Joliet Junior College Culinary Advisory Board: 01/2020- present
Timeline
Executive Sous Chef
Oyster Harbors Club
03.2022 - 12.2025
Lead Line Cook (Winter Seasonal)
Chatham Bars Inn
12.2017 - 05.2018
Prep Cook
The West End (summer Seasonal)
06.2017 - 12.2017
Junior Sous Chef
Hyannisport Club
06.2016 - 03.2022
Head Cake Decorator
Ultra Foods
06.2014 - 10.2014
Assistant Manager
Haunted Trails
03.2010 - 06.2016
Servsafe Certified
Associate of Applied Science - Culinary Arts
Joliet Junior College
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