Logan Hayes
University City,MO
Summary
As a leader, I firmly uphold principles of self-discipline, accountability, and respect. Understanding that effective leadership involves leading by example and inspiring teams through active participation. My profound passion for culinary arts fuels my unwavering dedication to excellence, driving me to consistently deliver impeccable plates. I am deeply committed to continuous improvement and recognize the importance of exploring diverse culinary traditions to enrich the culinary landscape. Within the workplace, I prioritize fostering a culture of mutual respect and inclusivity, firmly standing against any form of verbal abuse or discrimination. Upholding these values ensures not only a harmonious work environment, but also fosters creativity and innovation in culinary endeavors.
Overview
9
9
year of professional experience
3
3
Certification
Work History
Line Cook
1818 Chophouse
Edwardsville, IL
07.2023 - Current
- Spearheaded the creation and presentation of innovative seafood specials on a daily basis.
- Oversaw the seamless execution of large-scale events and regular dining service simultaneously. Orchestrating operations with precision to ensure flawless guest experiences and uphold the establishment's reputation for excellence.
- Thrived in high-pressure culinary environments by adeptly preparing dishes alongside teammates, fostering collaboration and teamwork to consistently achieve and exceed customer satisfaction metrics.
- Maintained optimal station readiness through diligent stock management and proactive organization, optimizing workflow efficiency and minimizing downtime to support peak productivity levels.
- Adhered rigorously to recipe specifications, portion control guidelines, and waste management protocols to uphold quality standards and mitigate operational costs
- Proactively identified and capitalized on revenue-generating opportunities while implementing strategic measures to reduce kitchen expenditures
Sous Chef
Herbies restaurant
Clayton, MO
- Orchestrated a diverse range of high-profile events including private dinners, off-site catering engagements, carving stations, and banquet affairs on a weekly basis
- Facilitated pre-shift meetings with precision, providing comprehensive briefings to staff members on menu offerings and key selling points of specials, thereby enhancing their product knowledge and sales acumen.
- Exclusively managed all aspects of brunch service preparation and execution, meticulously overseeing every detail to uphold the highest standards of quality and presentation.
- Held a key leadership position as second-in-command to the Chef, exercising sound judgment and exemplary communication skills to effectively support kitchen operations and maintain optimal workflow efficiency.
- Stepped into the role of interim executive chef during transitional periods, assuming full responsibility for kitchen management and operational oversight while the company conducted candidate interviews.
Line Cook
Truffles Restaurant
Ladue, MO
- Proficiently managed all kitchen stations, seamlessly transitioning from preparation to service to ensure smooth and efficient operations.
- Demonstrated adaptability and a rapid learning curve in dynamic and high-pressure environments, consistently delivering exceptional results under demanding circumstances.
- Exhibited mastery in culinary craftsmanship, consistently achieving excellence in food quality and showcasing meticulous attention to detail in plating presentation.
- Actively sought inspiration and professional development opportunities from colleagues, continually expanding culinary knowledge and skillset by exploring diverse cuisines and techniques from various cultural backgrounds, strategically integrating newfound expertise into future culinary endeavors.
Sous Chef
Casa De Tres Reyes
- Learned traditional Latin American techniques
- Immersed myself in Spanish culture to better understand the lives of my team
- Able to Communicate effectively in English and Spanish to keep the correct pace
- Created pars and prep sheets based on weekly volume
- Developed and collaborated with my Chef on menu items and developed spec sheets.
Education
Archbishop Rummel High School
Skills
- 8 Years of Culinary Experience
- Team oriented- One team, one dream
- Southern Hospitality
- Punctual and Honest
- Positive Attitude
- Sense of Urgency
- Problem Solving
- Motivator
- Catering
- Recipe Creation
- Sauce Preparation
Certification
Food Handler's certificate
Serve-safe Certificate
Allergen safety Certificate
References
References available upon request.
Timeline
Line Cook
1818 Chophouse
07.2023 - Current
Sous Chef
Herbies restaurant
Line Cook
Truffles Restaurant
Sous Chef
Casa De Tres Reyes
Archbishop Rummel High School
Similar Profiles
Roston DinkelmannRoston Dinkelmann
Garde Manger Cook at 1818 ChophouseGarde Manger Cook at 1818 Chophouse
Marckenson SagesseMarckenson Sagesse
Doorman at 1818 Newkirk Avenue OwnersDoorman at 1818 Newkirk Avenue Owners
Codie ThompsonCodie Thompson
Banquet Server at 1818 ClubBanquet Server at 1818 Club
Davion GoldDavion Gold
Package Handler at UPS Customer CenterPackage Handler at UPS Customer Center
Noah Cunningham BakerNoah Cunningham Baker
Systems Engineering Intern at DeepSightSystems Engineering Intern at DeepSight