Michael Steven Chevalier
Santa Rosa,CA
Summary
I've lived in Simi Valley primarily my whole life. I graduated from Royal High School in 2009 and attended Moorpark College the following semester. I'm 1 semester from my AA. My major was business with a minor in communication. I have a beautiful 15 month old daughter, Rylynn. I'm seeking all life opportunities that would help me acquire the needed experience to fulfill, create, and pursue my dreams.
Overview
21
21
years of professional experience
Work History
Waiter
Lily's Philippine Bakery and Restaurant
San Antonio, TX
06.2005 - 08.2007
- During the summers of 2005, 2006, and 2007; I worked as a Waiter in Bexar county, Texas. Hosted guests, served as waiter, handled food prep, and processed transactions as cashier. Created and prepared egg rolls, contributing to menu offerings. Assisted in preparing adobe chicken and tilapia, garnishing plates for presentation. I was fortunate to do most of the job duties at this restaurant. All of the serving duties in general as well as busser work; Primarily, because of how busy it was.
- Employer: Robert Ochoa
- (210) 674-7007
Trampoline Operator
California Slides
Valencia, CA
11.2009 - 06.2010
- Worked with a company located in Valencia, CA. I would work early mornings with a friend at around 7 AM and we would get our job for the day. Loaded and prepped trailers for 20-foot trampolines and other inflatable structures, ensuring readiness for events. This trampoline would use rubber bands that would be attached to each side of a person sitting in a harness. Each band on each side per 35 pounds of weight according to the size of the person. These would be set up for festivals, parties, and other organizations/companies' picnics. We would set those up as well as obstacle courses to just about any inflatable structure imaginable for kids or younger teenagers.
- Operated slide equipment following California Slides' safety procedures and ride protocols.
- Inspected equipment and surroundings before opening and throughout daily operations.
- Guided guests through boarding, exit, and ride safety instructions.
Host/Waiter/Delivery
Viva La Pasta
Simi Valley, CA
06.2011 - 10.2011
- Worked at Viva La Pasta for 5 months, starting as a host, transitioning to waiter after additional training, and completing final 2 months in delivery.
- Employer: Pepo
- (805) 522- 4249
Busser
Cricklewood
Santa Rosa, CA
06.2014 - 08.2014
- While working here as a busser my duties were: Managed sugar supply inventory for tea service, Maintained stocked supply of creamers for coffee service, Maintained a steady supply of ice for drinks, Removed used dishes and cleaned tables for new guests as in drinks prepared for the waiters/waitresses. This also included desserts and clearing off all the dishes as well as cleaning the tables down. Prepared hand towels for customer use, Assisted in setting up and dismantling restaurant layout needed to set up the restaurant and close it down for the lunch and dinner shifts. Other duties included Prepared salad ingredients for service for eating as well as the Set up salad bar with fresh ingredients for diners and Performed general cleaning tasks throughout the restaurant.
- Employer: Michael
- (707 527-7768)
Delivery Driver
Mountain Mikes Pizza
Santa Rosa, CA
06.2013 - 06.2015
- Gained over a year of delivery experience, managing phone calls and providing cashier assistance. Delivered salads to customers promptly and any miscellaneous items needed for delivery. Make pizzas on the maid lane which include dust and docking the pizzas to the screens as well as food preparation. Collected and calculated merchant copies with dispatch and tips tags at end of night for cash out. Cleaned and organized maid line while restocking supplies during closing shifts. Sweeping the store, mopping, taking out the trash, dishes, clearing of boxes out back, and replenishing screens by the oven for the prep station.
- Employer: Sonu
- (707-595-4433)
Delivery Driver
Pizza Guy's
Santa Rosa, CA
07.2015 - 01.2016
- Employed for 5 months as one of 12 delivery drivers during a period of reduced business. While there, I would go through their list of making boxes, cleaning any preparation table, and making sure we had a day or two of needed food for preparation. Such as cheese, sauce, and vegetables. I would also help the maid line if needed and would have prepared salads for my deliveries.
- Employer: Hooman
- (707) 591-6666
Driver
Uber
02.2016 - 03.2017
- Absolutely love working in the San Francisco area. The people I meet. The beauty of the city and overall ability to plan my schedule makes it incredibly rewarding! Allow me to pursue all aspects of art around the city or wherever it takes me. Captured architectural and landscape photographs while exploring various photography styles for graphic design projects.
- Transported riders safely through Uber rideshare trips across city routes.
- Navigated using the Uber driver app and GPS for accurate pickups.
- Communicated with passengers about arrival times, routes, and drop-off details.
Screen-Printer & Embroidery Operator
Rags to Stitches
Petaluma, CA
05.2018 - 01.2019
- Maintained Barudan machines, ensuring optimal performance for screen-printing and embroidery. Sized and aligned embroidery placements on various items including backpacks and hats. Cleaned dark room and prepared screens for production of t-shirts, sweatshirts, and jerseys.
- Employer: Paul
- (707) 548-7887
Logistics Driver
Shift 394
South San Fransisco, CA
04.2019 - 09.2019
- Did driving logistics for Shift. Transported vehicles between hubs from hub to hub & prepared cars for customers. Included testing idle cars, cleaning, transfers, & organizing of overall systems.
- Employer: Jesus/Christian
- (855) 744-3801
Delivery Driver
Grubhub
03.2019 - 03.2020
- Transported food orders to customer locations promptly.
Driver
Lyft
06.2019 - 10.2019
- Delivered reliable rides to enhance customer satisfaction
- Navigated routes using GPS and real-time traffic updates.
- Maintained clean, safe vehicle for daily passenger service.
Ground Chase Crew / Pilot Trainee
Wine Country Balloons
12.2020 - Current
- I am part of the ground chase crew / pilot trainee. Assisted in retrieving customer vans for vehicle chase. Meet customers. Set up balloons for launch events. Break down the Launch site. Pursued balloons during flight operations. Provided support to ensure safe landings for customers. Pack up the Landing site.
- Employer: Scott Van Der Horst
- Assisted hot air balloon launch preparations at Wine Country Balloons.
- Monitored weather conditions and flight safety during training flights.
- Conducted passenger briefings before balloon boarding and takeoff.
Screen-Printer & Embroiderer
Head Gear Plus Marketing & Promoting
05.2021 - 02.2022
- Executed screen-printing and embroidery to meet customer specifications. Conducted receiving and quality control to ensure product standards. Their shipping. Work with the sales team & customers. Facilitated team collaboration to ensure smooth operations. I love the challenge of ensuring a proper product for our customers from top to bottom.
- Employer: David Trisko
- Printed custom promotional apparel for Head Gear Plus marketing projects.
- Prepared screens, inks, and presses for daily production runs.
- Aligned garments and artwork for accurate screen placement.
Salad / Dessert Station Worker
Varenna of Oakmont
Santa Rosa, CA
02.2022 - 02.2023
- Started out at the salad / dessert station for the first 7 months. Working in the lunch / dinner service from 12PM-9:30 PM. Every day we have a daily breakfast special, lunch special, and 2 dinner specials; One premium & one comfort. A daily dessert and soup as well, beyond our normal menu which we change every 6 weeks. Served as pm prep cook for last 5 months, overseeing preparation for daily specials. I also do quality control here as well. Allocated 30 minutes daily to efficiently organize produce in walk-in fridge, freezer, and dry storage. Whether I'm making desserts to help the new salad bar guy, dressings, trimming meat, and or putting a rub on them; I essentially do it all. Make the comfort specials, prep everything for the premium and cook those off; Prepare lobster tails, oysters, mussels, scallops and clams. Cut fillets of black cod, salmon, halibut, and Tuna. Cut pork chops from pork crowns. I do grab and go 2 days a week as well for the residents which takes about an hour. Tuna salad, egg salad, fruit salad, sandwiches i.e. Vacuum sealing meats with marinades for sou vide. Making mother sauce variations.
- Employer: Ferdi
- (707) 285-9160
Chef
Farmhouse - Farmstand
Forrestville, CA
04.2024 - 12.2024
- Operated a farm-to-table restaurant concept emphasizing local ingredients. We have a beautiful wood-fed outdoor stove. Operate out of a food truck with 8 burners, a flat top, grill, double basket fryer i.e. Implemented Chef Craig Wilmer's vision through the use of 150 ingredients. Fine dining techniques with less time spent on plating. All the while, still presenting beautiful umami-driven & unique dishes. Some of those dishes have been Meatballs. From scratch bread-crumbs, Bechamel, & Marinara sauce. Chicken Parmesan with various Eggplants; Japanese, Chinese, Italian, Globe, & Fairy Tale. Standard dredge & Chicken in a brine. Flatbreads with Béchamel, Marinara Sauce, Pesto Mortadella, Calabrian Salami, Corno Di Toro, Jimmy Nardello's, Maitake, Baby Zucchini, Confit Garlic, Garlic oil, Mozzarella, Buffalo Mozzarella, Basil, Poolish, Dough, & Ricotta we're all made in house. 24 Pizzas made twice a week roughly if not more. Charred Caesar's with protein options. Mount Lassen Trout, Chicken, & or American Wagyu; Bavette, Flat Irons, & Hanger steak. Caesar dressing, Boquerones, crushed Peppercorns, Parmesan shards, & fresh squeezed Lemon Juice. Yellowtail Crudo with Capers, Shallot Sticks, Chives, Maldon Salt, Lemon E.V.O.O., & Lemon Petal. I cut all of the proteins: Mount Lassen Trout, Ocean Trout, Yellowtail (Crudo & Tatak), Black Cod, Bavette, Flat Iron, Hanger, & tenderized Chicken. The Mount Lassen Trout entrecame with a Lemon-Pepper Beurre Blanc; Broccolini, Purple Sprouting Broccoli, & Sprouting Cauliflower. Artichokes brined & steamed with a Kewpie Pesto. Garlic butter for the Artichokes. Crudité with radishes of all sorts. Different Radishes: Cherry Belle, Easter, Hailstone, Watermelon, White Icicle, Purple, Daikon, Chinese Green Luobo, Korean, Rutabaga, Helios, Malaga, & Green Meat Radish. Armenian, Persian, & English Cucumbers. English Pea, Sugar Magnolia Purple Snap Pea, Sugar Snap, Snow, & Pea Tendrils. Symphony, Amazing, Early White, Lavender, Depurple, Flame Star, Clementine, Romanesco, Vitaverde, & Sprouting Cauliflower. Created charcuterie and farm boards with a variety of meats and cheeses. With Mortadella, Calabrian Salami, Prosciutto, Duck Prosciutto, Nduja, & a variation of soft to hard cheeses. Honeycomb picked off of a Super. Fresh picked edible flowers such as: Lavender, Allium flower, Marigold's, Bachelor's Button, Pineapple Sage, Cilantro flower, Elderberry flower, & Chamomile. Roasted Rainbow Carrots with Bagna Cauda & fresh Horseradish. Gold Bar Squash with Bagna Cauda, different Pesto, Roasted Pine Nuts, & Mixed Greens. Another variation of the Gold Bar Squash with a Pomodoro Sauce & Burrata. Bagna Cauda & variations of Basil: Tusli, Sweet, Lemon, Thai & Genovese. Hanger steaks came with grilled Asparagus & Gremolata. Tator Tots with an Aubergine Dip, E.V.O.O., & Chives; Osetra & Kaluga Caviar options. Caprese salad with Ovaline Buffalo Mozzarella, & Guanciale. Various Basil, E.V.O.O., & Champagne Syrup. Jimmy Nardello Peppers with Lime Crème Fraiche. Enhanced presentation with Shiro and Yellowtail Katsuobushi as finishing touches. A revamped lunch menu with Somen Noodles; Diced Tomato, Chive, & Sesame Oil to finish. Tatak Yellowtail with Mixed Greens, fried Shallots & a White Soy Vinaigrette. Beer-Battered Black Cod Tacos with Morita Salsa, Crema, Cabbage, Cilantro Sprigs, & Lime Petal. Lettuce Cups with Tendita Lettuce. Pork, Mirepoix, & Cilantro to finish with pickled vegetables. Muffuletta Sandwich with E.V.O.O., Jardiniere, Mortadella, Calabrian Salami, Pepperoncini, Provolone Cheese, & Prosciutto. Bao Buns with Pork Belly, Persian Cucumbers, & Scallion Strips. Loaded Tots with Cheddar Cheese, Morita Salsa, Crema, diced Tomato, pickled Jalapeños, & Cilantro. Tuna Melts with White Onion, Cilantro Sprigs, & Cheddar Cheese. Wedge Salad on Butter Lettuce with Blue Cheese, Candied Pecans, diced Tomato, & Bacon. Potato & Leek soup. Crème Fraiche & Scallions to finish. Burgers with Avocado, fried Shallots, Gem Lettuce, & a Morita Burger Sauce. Another variation with American Cheese, Caramelized Onions, & Bacon. Created a dessert menu that included Gingerbread Cake with Kokuto Chantilly, highlighting seasonal flavors and unique presentations. Strawberry & Rhubarb, Peach & Blueberry, Plum & Cardamum Crumbles with Vanilla Ice Cream. Chocolate Cremeux with a Cacao Nib Brittle & Tonka Bean Chantilly. Bouchons with Chocolate Sauce & Coffee Ice Cream. For events we did a Veloute for Chicken with Wild Mushroom, Pearl Onions, & Turnips. Pierre Poivre Crusted Ribeye Roast, Horseradish Cream, & roasted root vegetables like Rutabaga, Turnips, & Carrots. Salmon with a Beurre Blanc. Braised Fennel & Fennel Salad. Tostadas, California Spot Prawns, Morita sauce, Savoy Cabbage, & Micro Opal Basal. Gougere's filled with a Mornay. Ora King Salmon Tartare. Bluefin Tuna Carpaccio, Yuzu sauce, & Rocket. Lettuce & Leek Soup, Horseradish Crème Fraiche, & Kaluga Caviar. Sweet Potato Salad, Celery, Scallions, Prosciutto, & Smoked Caviar. Wild Mushroom Crepe, Pickles, Potato, & Sunny Side Up Egg, & Chives. Smoked Salmon Benedict, Chives, & Choron Sauce.
- Employer: Craig Wilmer
- (707) 887-3300
Service Lead / Manager
Chipotle
Santa Rosa, CA
01.2025 - Current
- Led service operations for the team. / manager. I'm one up from kitchen lead / manager. Managed front and back of house operations. Ensured the team maintained a healthy and clean work environment while producing consistent quality food. As well as make sure everyone is in what we call "aces in their places". Putting the best person for that job is in that position, & specifically during our peak hours; 12-1 or 5-6. We have everyone in position & ready to execute our throughput. Throughout is how many people we can get down the line in 15 minutes. Our pillars are Expo, Linebacker, Mise en place, Aces in their places, & Digital make line. Our foundations are be & look your best. Be guest obsessed, make it right, smile, & delight. Mastered all crew positions within 2 weeks, including Cash, Tortilla, Salsa, Prep, DML/Linebacker, Grill, and Expo. I then went through all training & got validated. & finally with SL. I do HAACP or hazard & critical control points, count/swap drawers, validate checklists for opening, shift-change, & closing. Prepared various operational sheets, including Prep, Prep Deployment, Cook to Needs, Throughout, and Critical Inventory sheets. As well as log Waste sheets, Owners Path, Master Cleaning schedule, & send people appropriately on breaks or home to save on labor costs i.e. We make fresh daily: Chips, Taco Shells, Guacamole, Corn Salsa, Tomato Salsa, Fajitas, Taco Lettuce, Supergreens Lettuce, White Rice, Brown Rice, Cilantro, & Steak. We cook fresh our Steak, Chicken, Carnitas, Barbacoa, Sofritas, Black Beans, Pinto Beans, Queso Blanco. Also prep our Sour Cream, & Red/ Green Tomatillo salsa.
- Employer: Shay Borno
- (707) 536-0348
Education
Some College (No Degree) - Communication Minor & Business Major
Moorpark College
Moorpark, CASome College (No Degree) - Liberal Arts
Santa Rosa Junior College
Santa Rosa, CASkills
- HACCP compliance
- Food safety and sanitation
- Quality control
- Food service etiquette
- Attention to detail
- Cutting and slicing techniques
- Butchery skills
- Culinary creativity
- Kitchen management
- Inventory management
- Workflow optimization
- Guest experience
- Customer communication
- Team leadership
- Positive and professional
- Problem solving
- Time management
- Fine dining
- Dietary restriction support
- Catering events
- Kitchen equipment operations
- Catering events
- Food safety and sanitation
Timeline
Service Lead / Manager
Chipotle
01.2025 - Current
Chef
Farmhouse - Farmstand
04.2024 - 12.2024
Salad / Dessert Station Worker
Varenna of Oakmont
02.2022 - 02.2023
Screen-Printer & Embroiderer
Head Gear Plus Marketing & Promoting
05.2021 - 02.2022
Ground Chase Crew / Pilot Trainee
Wine Country Balloons
12.2020 - Current
Driver
Lyft
06.2019 - 10.2019
Logistics Driver
Shift 394
04.2019 - 09.2019
Delivery Driver
Grubhub
03.2019 - 03.2020
Screen-Printer & Embroidery Operator
Rags to Stitches
05.2018 - 01.2019
Driver
Uber
02.2016 - 03.2017
Delivery Driver
Pizza Guy's
07.2015 - 01.2016
Busser
Cricklewood
06.2014 - 08.2014
Delivery Driver
Mountain Mikes Pizza
06.2013 - 06.2015
Host/Waiter/Delivery
Viva La Pasta
06.2011 - 10.2011
Trampoline Operator
California Slides
11.2009 - 06.2010
Waiter
Lily's Philippine Bakery and Restaurant
06.2005 - 08.2007
Some College (No Degree) - Communication Minor & Business Major
Moorpark College
Some College (No Degree) - Liberal Arts
Santa Rosa Junior College