Overview
Work History
Education
Skills
Certification
Timeline
Generic

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, NJ
09.2014

Associate of Arts - Culinary

Culinary Arts French Culinary Institution
Fort Lee, VA
04.1997

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

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