Work Preference
Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic
Open To Work

Nicholas Shoup

Chef
San Diego,CA

Work Preference

Job Search Status

Open to work
Desired start date: Open to discussion

Desired Job Title

Senior Chef De PartieChef De PartieLine LeaderChef De PartieLine Cook

Work Type

Full Time

Location Preference

On-Site
Location: San Diego, CA, US
Open to relocation: No

Salary Range

$74000/yr - $108000/yr

Important To Me

Work-life balance401k matchPaid sick leaveHealthcare benefits

Summary

Dynamic Senior Chef De Partie with expertise in kitchen management, menu planning, and team building. Proven ability to enhance food presentation and uphold sanitation protocols.

Overview

23
23
years of professional experience
1
1
Certification

Work History

Senior Chef De Partie

Fairmont Grand Del Mar
San Diego, CA
08.2021 - Current
  • Supervised kitchen operations, ensuring high standards of food quality and presentation.
  • Trained and mentored junior chefs, enhancing team performance and culinary skills.
  • Developed and implemented seasonal menu items, aligning with guest preferences and trends.
  • Collaborated with management on inventory control, optimizing costs while maintaining quality.
  • Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.
  • Promoted a positive work culture among team members by emphasizing open communication channels and addressing concerns promptly.

Chef De Partie

Pendry San Diego
San Diego, CA
01.2019 - 08.2021
  • Supervised daily kitchen operations, ensuring high standards of food preparation and presentation.
  • Trained junior kitchen staff on culinary techniques and safety protocols.
  • Collaborated with head chef to develop seasonal menus, enhancing guest experience.
  • Monitored inventory levels and managed stock rotation to minimize waste.
  • Developed and implemented weekly menus to enhance the associate dining program while emphasizing health conscious meals and product cross utilization.

Line Leader

STK Downtown
San Diego, CA
12.2018 - 01.2019
  • Monitored equipment performance, initiating maintenance to prevent disruptions in service.
  • Implemented process improvements that enhanced productivity and reduced downtime.

Chef De Partie

Lettuce Entertain You - Mon Ami Gabi Las Vegas
Las Vegas, NV
04.2015 - 12.2018
  • Implemented new cooking methods to improve dish quality and consistency.
  • Coordinated with front-of-house staff to ensure timely service during peak hours.
  • Conducted regular quality checks on ingredients and final dishes for excellence.
  • Facilitated efficient ticket management in high-volume situations to enhance operational flow and ensure culinary excellence.
  • Participated in staff meetings, contributing ideas for menu innovation and kitchen efficiency improvements.

Line Cook

Lettuce Entertain You - El Segundo Sol Las Vegas
Las Vegas, NV
01.2015 - 04.2015
  • Prepared high-quality dishes following menu specifications and standardized recipes.
  • Maintained cleanliness and organization in kitchen areas to ensure compliance with safety standards.
  • Collaborated with team members to streamline food preparation processes, enhancing overall efficiency.
  • Trained new staff on cooking techniques, kitchen equipment usage, and food safety protocols.

Managing Bartender

Evening Call Daiquiri Bar Las Vegas
Las Vegas, NV
01.2012 - 01.2015
  • Supervised daily bar operations, ensuring compliance with health and safety regulations.
  • Trained and mentored junior bartenders, enhancing team skills and service quality.
  • Developed innovative cocktail recipes, attracting new clientele and increasing customer satisfaction.
  • Managed inventory control, optimizing stock levels to reduce waste and improve profitability.

Line Cook

Applebee's Neighborhood Grill & Bar
Las Vegas, NV
01.2009 - 01.2012
  • Ensured consistent plating standards to deliver visually appealing dishes aligned with restaurant branding.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

Lead Line Cook

Red Lobster
Altoona, PA
01.2004 - 01.2009
  • Led kitchen staff in preparing high-quality seafood dishes to meet customer expectations.
  • Streamlined food preparation processes to enhance efficiency and reduce wait times.
  • Trained and mentored junior cooks on culinary techniques and safety standards.
  • Managed inventory levels, ensuring timely replenishment of ingredients and supplies.

Line Cook

Wendys Old Fashioned Hamburgers
Altoona, PA
01.2003 - 01.2004
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Prepared food items such as meats, poultry, and fish for frying purposes.

Education

Bachelor of Science - Communications

Pennsylvania State University
University Park, PA

No Degree - Craft Cocktail Mixology

Las Vegas Culinary Academy
Las Vegas

Skills

  • Sanitation protocols
  • Grill mastery
  • Butchery skills
  • Food presentation
  • Kitchen management
  • Menu Planning
  • Team Building
  • ServSafe

Certification

ServSafe

Timeline

Senior Chef De Partie

Fairmont Grand Del Mar
08.2021 - Current

Chef De Partie

Pendry San Diego
01.2019 - 08.2021

Line Leader

STK Downtown
12.2018 - 01.2019

Chef De Partie

Lettuce Entertain You - Mon Ami Gabi Las Vegas
04.2015 - 12.2018

Line Cook

Lettuce Entertain You - El Segundo Sol Las Vegas
01.2015 - 04.2015

Managing Bartender

Evening Call Daiquiri Bar Las Vegas
01.2012 - 01.2015

Line Cook

Applebee's Neighborhood Grill & Bar
01.2009 - 01.2012

Lead Line Cook

Red Lobster
01.2004 - 01.2009

Line Cook

Wendys Old Fashioned Hamburgers
01.2003 - 01.2004

Bachelor of Science - Communications

Pennsylvania State University

No Degree - Craft Cocktail Mixology

Las Vegas Culinary Academy

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Nicholas ShoupChef