Lukas Fortier
Renton
Summary
Dynamic culinary professional with extensive experience at Oddfellows Cafe and Bar, specializing in innovative menu development and kitchen management. Proven track record in enhancing food quality and safety compliance while fostering team collaboration. Skilled in effective communication and food safety, consistently delivering exceptional dining experiences.
Overview
11
11
years of professional experience
Work History
Chef
Oddfellows Cafe and Bar
Seattle, WA
12.2022 - 02.2026
- Developed and executed innovative seasonal menus to enhance customer dining experience.
- Supervised kitchen staff, ensuring high standards of food quality and safety compliance.
- Streamlined food preparation processes, reducing prep time and improving efficiency.
- Trained new team members on culinary techniques and restaurant policies to maintain consistency.
- Monitored inventory levels, placing orders as necessary to ensure seamless service delivery.
- Fostered a positive team environment through effective communication and leadership practices.
- Assisted the General Manager with Front of House Duties
- Managed both the Back of House and Front of House
Line Cook
Flagship Culinary Services
Seattle, WA
12.2021 - 12.2022
- Prepared and cooked menu items according to standardized recipes and specifications.
- Maintained cleanliness and organization of kitchen workspace, ensuring compliance with health and safety regulations.
- Collaborated with team members to efficiently manage food prep and service during peak hours.
- Executed proper food storage techniques, maintaining quality and preventing spoilage of ingredients.
Sous Chef
Stoup Kenmore
Bothell, WA
04.2021 - 11.2021
- Supervised daily kitchen operations, ensuring high standards of food quality and presentation.
- Trained and mentored junior kitchen staff, enhancing team efficiency and culinary skills.
- Developed and implemented seasonal menu items, focusing on local ingredients and flavor profiles.
- Collaborated with front-of-house staff to ensure seamless service during peak hours.
- Maintained inventory control, minimizing waste through effective portioning and usage techniques.
- Assisted in cost management by optimizing ingredient sourcing and reducing overhead expenses.
Sous Chef
Emerald City Retirement Home
Seattle, WA
12.2019 - 04.2020
- I catered to resident's specific food requests
- I crafted menus weekly that followed specific guidelines from the company's standards
- I assisted in catering for holidays and special events
- I was in charge of the serving staff and insuring that they were versed in the meal plans for each service
Restaurant Manager
Red Robin
Renton, WA
05.2015 - 11.2019
- Oversaw daily restaurant operations, ensuring compliance with health and safety regulations.
- Trained and mentored staff to enhance service quality and efficiency.
- Developed and implemented staff scheduling strategies to maximize labor efficiency.
- Conducted performance evaluations, providing constructive feedback for continuous improvement.
- Led team meetings to discuss operational challenges and strategize solutions for improved performance.
- Contributed to marketing efforts by collaborating with the management team on promotional materials and advertising campaigns.
Education
High School Diploma -
Emerald Ridge High School
Puyallup, WASkills
- Food safety and sanitation
- Customer service
- Food quality
- Kitchen management
- Effective communications
- Team collaboration
- Recipes and menu planning
Timeline
Chef
Oddfellows Cafe and Bar
12.2022 - 02.2026
Line Cook
Flagship Culinary Services
12.2021 - 12.2022
Sous Chef
Stoup Kenmore
04.2021 - 11.2021
Sous Chef
Emerald City Retirement Home
12.2019 - 04.2020
Restaurant Manager
Red Robin
05.2015 - 11.2019
High School Diploma -
Emerald Ridge High School