Marissa Eveland
Milwaukee,WI
Summary
Talented Chef and team motivator with a proven track record of enhancing staff focus and productivity in high-volume, fast-paced environments. Expertise in fostering a collaborative atmosphere that drives culinary excellence and operational efficiency. Committed to implementing innovative strategies that elevate team performance while ensuring exceptional service quality. Passionate about mentoring aspiring chefs and cultivating a culture of continuous improvement within the kitchen.
Overview
13
13
years of professional experience
1
1
Certification
Work History
Chef De Cuisine
Pilot Project Brewing
02.2025 - Current
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Created weekly specials, seasonal menu updates and corresponding recipes for Pilot Project Brewing.
- Hired, managed, and trained kitchen staff.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Implemented food cost and waste reduction initiatives to save money.
- Staff scheduling
- Collaborated for special events/public events
Sous Chef
The Trade Hotel
02.2023 - 02.2025
- Company Overview: The Trade Hotel
- Coordinated with vendors to order supplies and maintain high quality standards
- Helped oversee inventory management, and Cost of Sales
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques
- Participated in food tastings and taste tests
- Assisted with menu development and planning
- Planned and directed high-volume food preparation in fast-paced environment
- Collaborated with staff members to create meals for large banquets
- The Trade Hotel
Sous Chef
Stella Van Buren
01.2021 - 02.2023
- Company Overview: Marriott Hotels
- Daily prep sheets
- Daily operational paperwork
- Ordering and execution of banquets
- Helped build new menu items and daily specials for the restaurant as well as banquets
- Assisted in the training of new hires
- Monthly inventory
- Handling of Purchasing
- Zoning all coolers and freezer
- Scheduling of staff
- Assisting in the hiring of new associates
- Marriott Hotels
Cook II
Edlr Rime
07.2020 - 02.2021
- Daily kitchen life currently consists of everyday line prep for stations
- Cleaning all work areas daily as well as deeper cleaning projects
- Help build new menu items
- Prep for banquets and any special events
- Building individual line checklists
Line cook
First Watch
01.2019 - 11.2019
Line cook
Darden Restaurants
03.2017 - 09.2017
- Company Overview: Olive Garden
- Worked sauté mostly but was cross trained in every position
- Acted as head chef when required to maintain continuity of service and quality
- Spearheaded menu development and implemented creative culinary techniques, elevating dining experiences and attracting new clientele to The Trade Hotel
- Daily prep of various pastas and your typical proteins
- Nightly deep cleans as well as weekly deep cleaning task
- Olive Garden
Kitchen Supervisor
Chik Fil
05.2016 - 01.2017
- Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues
- Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer
- Actively involved in cost control, sanitation, menu development, training, recruitment
- Regularly interacted with guests to obtain feedback on product quality and service levels
- Achieved and exceeded performance, budget and team goals
- Practiced safe food handling procedures at all times
- Assisted customers in placing special orders for large-scale events such as weddings and birthday parties
- Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation
- Led shifts while personally preparing food items and executing requests based on required specifications
Assistant Manager
Subway
05.2013 - 03.2016
- Counted cash drawers and made bank deposits
- Order handling
- Trained and developed new associates on POS system and key sales tactics
- Reported to the district manager regarding all store and staff issues
- Generated repeat business through exceptional customer service
- Conducted store inventories once per quarter
Education
Associate of Applied Science - Culinary Arts
Gateway Technical College
Racine, WI08.2018
Skills
- Food production management
- High-volume dining
- Inventory controls
- Food plating
- Presentation
- Recipes
- Menu planning
- Budgeting
- Sanitizing
- Kitchen safety
- Cooking techniques
- Staff management
- Purchasing
- Scheduling
- Training
- Team management
- Budgeting and cost control
Certification
Serv Safe Managers Certification
Timeline
Chef De Cuisine
Pilot Project Brewing
02.2025 - Current
Sous Chef
The Trade Hotel
02.2023 - 02.2025
Sous Chef
Stella Van Buren
01.2021 - 02.2023
Cook II
Edlr Rime
07.2020 - 02.2021
Line cook
First Watch
01.2019 - 11.2019
Line cook
Darden Restaurants
03.2017 - 09.2017
Kitchen Supervisor
Chik Fil
05.2016 - 01.2017
Assistant Manager
Subway
05.2013 - 03.2016
Associate of Applied Science - Culinary Arts
Gateway Technical College