Rachel Washington
Greensboro
Summary
Experienced culinary professional with leadership background in high-volume, scratch kitchens. Proven ability to train staff, manage kitchen operations, maintain food safety standards, and deliver consistent, high-quality dishes in fast-paced environments. Skilled in multi-station execution, inventory control, and team development. Seeking to contribute expertise to a vibrant restaurant team.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Sauté Chef | Prep Chef | Trainer
Fleming’s Prime Steakhouse
Greensboro, NC
09.2018 - Current
- Led operations across sauté, pantry, and prep stations during service
- Oversaw all prep production for private dining and special events
- Managed walk-in organization, sanitation standards, and inventory control (FIFO)
- Mentored team members on menu standards and efficient kitchen procedures
- Assisted with porter operations to support a clean and efficient kitchen
- Planned and prepared daily family meal for staff
Kitchen Manager
McCoul’s Public House
Greensboro, NC
12.2017 - 10.2018
- Streamlined vendor ordering process for all in-house food inventory
- Implemented weekly par level system to reduce shortages and waste
- Created daily specials highlighting seasonal ingredients and scratch preparation
- Managed end-to-end hiring and onboarding process for kitchen team
Line Cook | Trainer
The Traveler Farmer
Greensboro, NC
05.2017 - 12.2017
- Trained kitchen staff on station procedures, safety standards, and workflow efficiency
- Assisted with seasonal preparation techniques including pickling and scratch production
- Maintained sanitation, organization, and food quality standards
Kitchen Manager
Greer Bean Café
Greensboro, NC
10.2016 - 05.2017
- Managed daily kitchen operations including opening/closing procedures and staff oversight
- Trained employees
- Maintained inventory levels and created daily prep lists
- Coordinated catering preparation and packaging
- Supported customer service and front-of-house communication
Junior Sous Chef
AQUA at The Westin Tampa Bay
Tampa, FL
07.2016 - 10.2016
- Collaborated with Executive Chef on daily specials and menu development
- Prepared sushi and house-made cheeses
- Supported scratch kitchen production and prep coordination
Line Supervisor
BOCA Kitchen Bar Market
Brandon, FL
12.2015 - 07.2016
- Supervised kitchen staff
- Created weekly specials and seasonal charcuterie boards
- Produced house-made pasta and cured/smoked meats
Line Cook | Trainer
Ulele
Tampa, FL
10.2014 - 01.2016
- Trained staff
- Worked expo and assisted with private events and catering
- Maintained oyster bar standards and high-volume service execution
Education
High School Diploma -
Solon High School
Solon, OHSkills
- Kitchen Operations & Line Leadership
- Staff Training & Supervision
- Food Safety & Sanitation Compliance
- Inventory & Food Cost Control
- Overhead Food Waste Management
- Multi-Station Cooking (Grill, Sauté, Fry, Pantry, Expo)
- Scratch Cooking, Seasonal Preparation, Farm-to-Table, and Fine Dining
- Equipment Operation (Sous Vide, Smokers, Tilt Skillet, Wood-Fired Grill)
- High-Volume Service Execution serving 300covers
- Prep Planning & Production Management
- Customer Service & Team Collaboration
Certification
- ServSafe Food Protection Certification - National Restaurant Association
- Food Safety Certification - Florida Restaurant & Lodging Association
Timeline
Sauté Chef | Prep Chef | Trainer
Fleming’s Prime Steakhouse
09.2018 - Current
Kitchen Manager
McCoul’s Public House
12.2017 - 10.2018
Line Cook | Trainer
The Traveler Farmer
05.2017 - 12.2017
Kitchen Manager
Greer Bean Café
10.2016 - 05.2017
Junior Sous Chef
AQUA at The Westin Tampa Bay
07.2016 - 10.2016
Line Supervisor
BOCA Kitchen Bar Market
12.2015 - 07.2016
Line Cook | Trainer
Ulele
10.2014 - 01.2016
High School Diploma -
Solon High School