Open To Work
Michael Weist
North Highlands,CA
Summary
Hardworking professional bringing detail-oriented approach to food preparation and handling. Reliable individual possessing excellent communication and problem-solving strengths.
Motivated professional with several years of experience preparing delicious meals for customers. Polished in following proper food handling methods and maintaining correct temperature of food products. Creative and artistic professional committed to strengthening kitchen team with better collaboration, recipes and cooking techniques.
Overview
2
2
years of post-secondary education
13
13
years of professional experience
Work History
Line cook
IHOP
Rocklin, California
09.2013 - 09.2016
- Prepared IHOP breakfast orders using grills, fryers, and flat tops.
- Followed IHOP recipes to assemble pancakes, omelets, and sides.
- Checked food temperatures and handled kitchen sanitation standards.
- Restocked ingredients and organized prep stations before meal rushes.
- Coordinated with servers and cooks to keep IHOP tickets moving.
- Tracked cooking times and managed multiple orders during busy shifts.
- Cleaned cooking surfaces, utensils, and equipment throughout service.
- Assisted IHOP kitchen team with closing tasks and daily cleanup.
- Cooked multiple orders simultaneously during busy periods.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Followed proper food handling methods and maintained correct temperature of food products.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Performed basic knife skills such as dicing onions or slicing meats.
- Kept stations stocked and ready for use to maximize productivity.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
Line Cook
Olive Garden
Sacramento, California
02.2011 - 05.2013
- Prepared IHOP breakfast items, including pancakes, eggs, omelets, and sides
- Operated grill, fryer, and sauté stations during busy meal periods
- Followed IHOP recipes and plating standards for consistent food quality
- Coordinated with servers and kitchen staff on order timing and special requests
- Maintained clean workstations, utensils, and cooking equipment throughout shifts
- Restocked ingredients, condiments, and supplies for continuous kitchen readiness
- Monitored food temperatures and followed safe handling procedures
- Set up and broke down kitchen stations before and after service
- Cooked multiple orders simultaneously during busy periods.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Communicated effectively with other staff members regarding orders and menu changes.
- Followed proper food handling methods and maintained correct temperature of food products.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Performed basic knife skills such as dicing onions or slicing meats.
- Kept stations stocked and ready for use to maximize productivity.
- Followed health and safety standards to ensure safe working environment for employees and customers alike.
- Stocked and restocked kitchen supplies as needed.
- Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
- Plated dishes according to restaurant presentation standards before delivering them to customers.
- Set up and performed initial prep work for soups, sauces, and salads.
- Inspected equipment for cleanliness prior to use every shift.
- Washed and peeled ingredients to prepare for different meals and recipes.
- Adhered to portion controls and presentation specifications.
- Prepped garnishes to reduce wait times during lunch and dinner rush.
- Adhered to sanitation policies at all times when handling food products.
Sous Chef
Mortons strakhouse
Sacramento
04.2007 - 03.2011
- Supervised Morton's steakhouse kitchen team during dinner service.
- Coordinated grill, sauté, and pantry stations for fine-dining orders.
- Prepared prime steaks and seafood to Morton's quality standards.
- Monitored inventory and rotated perishables for Morton's steakhouse menu.
- Enforced sanitation and food-handling procedures across kitchen work areas.
- Collaborated with chef on specials, banquet menus, and prep lists.
- Scheduled daily prep and organized station readiness before service.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Trained kitchen workers on culinary techniques.
- Assisted in menu development and recipe testing.
- Complied with all health department regulations regarding proper food handling methods.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored inventory levels to ensure adequate supplies on hand.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Enforced portion control guidelines to minimize costs associated with overproduction.
Combat Medic
United States Navy
Bar Harbor, HI
03.2004 - 10.2007
- Provided sick-call care aboard United States Navy vessels and clinics.
- Triaged injured sailors and prepared patients for emergency treatment.
- Recorded vital signs and updated medical charts during patient visits.
- Assisted physicians with examinations, procedures, and bedside care.
- Maintained sterile supplies, instruments, and clinical workspaces.
- Administered medications and supported treatment plans under supervision.
- Responded to shipboard medical emergencies and field casualty situations.
- Educated sailors on hygiene, injury prevention, and basic health practices.
- Provided assistance with minor medical procedures, such as wound cleaning and dressing changes.
- Transported injured personnel from battlefield back to base camp for further care.
- Instructed sailors and marines in first aid, self-aid and personal hygiene procedures.
- Maintained inventory of supplies and equipment used in patient care activities.
- Managed triage process at field hospital following a disaster situation.
- Monitored vital signs of patients regularly throughout shift hours.
- Ensured that all safety protocols were followed during medical treatments or procedures.
- Provided emergency trauma care during military field operations and combat situations.
- Assessed casualties and prioritized treatment during mass casualty incidents.
- Administered medications, fluids, and wound care in austere environments.
- Evacuated injured personnel and coordinated transport with unit medical staff.
- Trained soldiers on first aid, hemorrhage control, and casualty response.
- Completed regular patrols of assigned areas within operations areas.
- Provided fast and accurate emergency response to injured teammates, providing first aid, and Buddy Care.
- Commanded oversight and tactical planning to streamline operations and enhance emergency preparedness procedures.
Education
Associate of Science - Corporate Law
University of Tennessee
Knoxville, TN 02.2002 - 02.2004
Foothill High School
Sacramento, CASkills
- Grill operation
- Fryer operation
- Food plating
- Temperature control
- Food preparation
- Kitchen sanitation
- Station setup
- Inventory rotation
- Portion control
- Team communication
- Time management
- Problem solving
- Cleaning and organization
- Cleanliness standards
Work Preference
Job Search Status
Open to workWork Type
Full TimePart TimeContract WorkGig WorkLocation Preference
On-SiteLocation: Sacramento, CA
Open to relocation: No
Minimum Desired Compensation
$70000/hrTimeline
Line cook
IHOP
09.2013 - 09.2016
Line Cook
Olive Garden
02.2011 - 05.2013
Sous Chef
Mortons strakhouse
04.2007 - 03.2011
Combat Medic
United States Navy
03.2004 - 10.2007
Associate of Science - Corporate Law
University of Tennessee
02.2002 - 02.2004
Foothill High School