Scott Hayes
Dallas,TX
Overview
16
16
years of professional experience
1
1
Certification
Work History
Kitchen Manager
Kitchen United
03.2023 - Current
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
- Checked and tested foods to verify quality and temperature.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
Food Truck Operator
Eggstand
03.2021 - Current
- Prepare all menu items in a timely manner
- Drive vehicle to event destination.
- Greeted customers, answered menu questions and responded to complaints.
- Accepted orders and packed food for takeout and delivery.
Sous Chef
Provider
11.2022 - 03.2023
- Acted as head chef when required to maintain continuity of service and quality.
- Assisted with menu development and planning.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Coordinated with vendors to order supplies and maintain high quality standards.
Sous Chef
Perry's Steakhouse And Grill
09.2018 - 05.2020
- Responsible for butchering of both seafood and beef
- Ordering of produce, Sysco, and seafood
- Moved to Miami for 6 months to help open up new restaurant
- Familiar with compeat, Hot Schedules and most P.O.S systems
- I filled the roll of Exec Sous without the title for almost 9 months
- I would run the kitchen when the Executive chef was not present
- Responsible for the supervision of 15 plus employees.
Sous Chef
Nola Brasserie
01.2017 - 09.2018
- Responsible for evening shift, overseeing 3 employees.
- Assisted with bulk prep production.
- Responsible for overall kitchen functions.
- Set up and broke down kitchen for service.
- Monitored food production to verify quality and consistency.
Sous Chef
Eurest
01.2016 - 12.2017
- Responsible for 6 employees.
- Assisted with food production and working all stations.
- Keeping with Eurest and Compass group policy regarding waste, labor and food cost.
Sous Chef
Celiens Bistro
01.2014 - 12.2016
- Responsible for soups, sauces, and stocks everyday.
- Overall preparation for menu and special line items.
- Checking in deliveries.
- Overseeing daily operations in the kitchen.
Jr. Sous Chef
Crystal Springs Resort Grand Cascades
01.2011 - 12.2014
- Responsible for breakfast and lunch menu items
- Covered all 3 stations at this time
- Helped banquets whenever needed
- Preparation of all pars for each station to include saute, cold side and grill.
Owner/ Operator
Montague Bagel Factory
01.2008 - 12.2011
- Owner and operator of the business
- Oversaw the production of bagels and all baked goods
- Sold the business.
Education
Associate of Arts - Culinary Arts
Sussex Community College
Newton, NJ09.2014
Associate of Arts - Culinary
Culinary Arts French Culinary Institution
Fort Lee, VA04.1997
Skills
- Catering
- Culinary
- Banquet Operations
- Profit & Loss
- Food Safety
- Management
Certification
ServSafe Manager January 2021, Food Handler Certification,
TABC Certified
Timeline
Kitchen Manager
Kitchen United
03.2023 - Current
Sous Chef
Provider
11.2022 - 03.2023
Food Truck Operator
Eggstand
03.2021 - Current
Sous Chef
Perry's Steakhouse And Grill
09.2018 - 05.2020
Sous Chef
Nola Brasserie
01.2017 - 09.2018
Sous Chef
Eurest
01.2016 - 12.2017
Sous Chef
Celiens Bistro
01.2014 - 12.2016
Jr. Sous Chef
Crystal Springs Resort Grand Cascades
01.2011 - 12.2014
Owner/ Operator
Montague Bagel Factory
01.2008 - 12.2011
Associate of Arts - Culinary Arts
Sussex Community College
Associate of Arts - Culinary
Culinary Arts French Culinary Institution