Rachel Ruth
Charleston,ME
Summary
I am an experienced sous chef with a focus on team building and comradery along with a positive working environment. Throughout my tenure I have assisted in developing several recipes and menus. I am self taught, as such I have a strong drive to learn continuously and more deeply develop my skills. I look forward to being an asset to the restaurant as a whole.
Overview
3
3
years of professional experience
Work History
Sous Chef
Henry's on the Market
Charleston, SC
04.2025 - 02.2026
- Assisted in daily kitchen operations, ensuring high food quality and presentation standards.
- Supported head chef in menu planning and recipe development to enhance customer experience.
- Maintained cleanliness and organization of kitchen equipment and workstations for optimal efficiency.
- Collaborated with kitchen staff to execute service during peak hours, improving workflow speed.
- Created and delivered varied menu features on a daily basis.
- Monitored food inventory levels, assisting in ordering supplies to minimize waste and maintain freshness.
- Trained new kitchen staff on safety protocols and proper cooking techniques for consistent results.
- Implemented prep schedules that streamlined meal preparation processes, enhancing overall productivity.
- Conducted quality checks on dishes before service, ensuring adherence to restaurant specifications and standards.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Assisted with large catering events on a bimonthly basis.
Line Cook
Tempest Charleston
Charleston, SC
05.2024 - 04.2025
- Prepared ingredients by chopping, slicing, and marinating to ensure efficient meal production.
- Operated kitchen equipment such as grills, ovens, and fryers adhering to safety protocols.
- Assisted in maintaining cleanliness and organization of workstations during service periods.
- Collaborated with team members to coordinate meal timing and presentation for optimal guest experience.
- Monitored inventory levels, communicated shortages, and assisted in restocking supplies as needed.
Lead Line Cook
Ritual Restaurant And Lounge
Charleston, SC
08.2023 - 05.2024
- Supervised kitchen operations to ensure timely and quality food preparation.
- Trained and mentored junior cooks on cooking techniques and safety protocols.
- Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
- Collaborated with management to design seasonal menu offerings based on customer preferences.
Lead Expeditor
Church and Union Charleston
Charleston, SC
09.2022 - 08.2023
- Streamlined communication between kitchen staff and suppliers to enhance operational efficiency.
- Oversaw daily expediting processes, ensuring accurate order fulfillment and quality control.
- Mentored junior expeditors, fostering skills development and improving team performance.
Education
English, Spanish, And Philosophy
College of Charleston
Charleston, SCSkills
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
- Safe food handling
- Allergen awareness
- Menu development
Timeline
Sous Chef
Henry's on the Market
04.2025 - 02.2026
Line Cook
Tempest Charleston
05.2024 - 04.2025
Lead Line Cook
Ritual Restaurant And Lounge
08.2023 - 05.2024
Lead Expeditor
Church and Union Charleston
09.2022 - 08.2023
English, Spanish, And Philosophy
College of Charleston