Nick Yingst
Nevada,IA
Summary
I am a forest and farm to table chef specializing in wild, seasonal, and local cuisine. I am self taught in herbalism and incorporate as much medicinal and wild foods as possible. I have excellent knife skills and have filled every position from dish to prep, to line cook to kitchen management. I ran my own small boutique cafe that was entirely organic and wild crafted, organizing and coordinating with local farmers. I have a natural talent for organization and stream lining stations to maximize efficiency. Dedicated with sharp eye for detail and strong commitment to maintaining kitchen efficiency. I am cross trained and am capable. Ive shown my ability to support chefs by preparing recipes to in-house standards and have demonstrated the ability to keep a clean and organized work environment.
Overview
12
12
years of professional experience
Work History
Prep Cook
Hearteood Eatery
02.2024 - 12.2024
- Checked in orders, put away and rotated stock. Maintained labeling and FIFO in storage and on line. Prepared broths and all hot foods for Heartwood and our sister restaurant Annex.
- Opening duties setting up all stations. Making sure all stations are prepped up and stocked before service. Maintained cleanliness and organization of kitchen stations to adhere to health and safety standards.
- Coordinated with the chef and owner to come up with seasonal specials.
- Regularly came on line as back up during busy periods
Line/ Prep Cook
Three Forks Bakery and Brewing Co
09.2021 - 02.2024
- Maintained stock on line for both pizza and sandwich stations. The wood fired oven required constant maintenence before and throughout service. Keeping wood stocked online and keeping the wood room organized.
- As a prep and line cook i worked with all staff to make sure all items and specials were prepped up. And was able to seamlessly back up stations that needed help, from Bakery to front of house.
- Worked with chefs in cooking and plating dishes to desired presentation
- Operated kitchen equipment safely while adhering to safety protocols during food preparation.
- Broke down whole pigs and goats from locally source farms
Line Cook
Vida
06.2020 - 08.2021
- Prepared ingredients and ensured kitchen cleanliness for efficient food preparation.
- Executed menu items following recipes to maintain quality and consistency.
- Operated kitchen equipment safely while adhering to health regulations.
- Collaborated with team members to streamline service during peak hours.
Owner/operator
Temple Foods
01.2018 - 06.2020
- Developed and implemented operational procedures to enhance efficiency and productivity.
- Managed inventory levels, ensuring timely restocking and minimal waste.
- Trained new staff on company policies, customer service practices, and operational protocols.
- Oversaw daily operations, maintaining high standards of quality and service delivery.
Kitchen Manager
Earth Belly
01.2015 - 01.2018
- Supervised kitchen operations to ensure adherence to safety and sanitation standards.
- Managed inventory levels, reducing waste through efficient stock rotation practices.
- Trained staff on food preparation techniques and kitchen equipment usage.
- Implemented daily prep schedules to optimize workflow and improve service times.
Line Cook
Assembly
08.2012 - 01.2015
- Monitored inventory levels, minimizing waste through effective stock management.
- Adapted quickly to changing demands, ensuring timely meal delivery during high volume periods.
- Contributed to menu development by suggesting innovative dish ideas based on seasonal ingredients.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Education
High School Diploma -
DMACC
Des Moines, IA04-2021
Skills
- Food Prep for all Stations
- Kitchen organization/Management
- Stock management/Inventory
- Safety compliance
- Menu development/Daily Specials
- Team encouragement
- Inventory and Stocking FIFO
- Plating/presentation skills
- Customer service
- Cleaning procedures
- Attention to detail
- Cleaning and organization
- Safe food handling
- Teamwork and collaboration
- Efficient multitasking
- Following instructions
- Adaptable
Timeline
Prep Cook
Hearteood Eatery
02.2024 - 12.2024
Line/ Prep Cook
Three Forks Bakery and Brewing Co
09.2021 - 02.2024
Line Cook
Vida
06.2020 - 08.2021
Owner/operator
Temple Foods
01.2018 - 06.2020
Kitchen Manager
Earth Belly
01.2015 - 01.2018
Line Cook
Assembly
08.2012 - 01.2015
High School Diploma -
DMACC