Reginald L Vines
Raleigh,NC
Summary
Assisted in high-volume kitchen preparation, execution, and service processes while building sous-chef-level competency and advancing culinary career.
Overview
2
2
Languages
13
13
years of professional experience
Work History
Line Cook Supervisor
Raleigh Rehabilitation Center
Raleigh, NC
05.2026 - Current
- Supervised line cook workflow, ensuring consistent meal preparation and timely service
- Trained kitchen staff on food safety, sanitation, and portion control procedures
- Monitored inventory levels and communicated supply needs to reduce kitchen shortages
- Enforced cleanliness standards across prep stations, equipment, and storage areas
- Verified recipe compliance and food presentation for dietary accuracy and quality
- Resolved kitchen issues quickly to maintain smooth service during peak meal periods
- Led team communication with dietary staff to align meals with resident needs
- Oversaw timely completion of daily prep lists, ensuring essential mise en place was readily available for efficient service execution.
- Addressed customer complaints promptly, demonstrating commitment to exceptional service and fostering repeat business.
- Assured food safety compliance by enforcing proper sanitation protocols and adherence to industry regulations.
- Monitored food quality at all stages of production, ensuring consistently high standards were met across all dishes served.
- Reduced food waste by implementing portion control measures and closely monitoring inventory levels.
- Enhanced kitchen efficiency by streamlining food preparation processes and optimizing workstations.
Opener: Prep and Line Cook
Meredith College
Raleigh, NC
01.2023 - 02.2024
- Heat items for hot stations.
- Rotate food items to correct temperature.
- Operated grills, fryers, and ovens to maintain consistent food quality
- Coordinated prep work to support smooth kitchen flow during peak service
- Maintained sanitation standards by cleaning workstations, tools, and cooking equipment
- Trained new kitchen staff on food preparation, station setup, and safety procedures
- Communicated ticket priorities with team members to ensure timely order completion
- Adapted quickly to changing orders, special requests, and high-volume service demands
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- 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.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Checked food temperature regularly to verify proper cooking and safety.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Increased kitchen productivity by keeping tools organized for easy access when needed.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
Prep and Line Cook
The George
04.2022 - 01.2023
- Prepared bulk food items for service.
- Prepared grilled and flat-top menu items.
- Handled dishwashing and cleanup duties.
Lead Cook
Alfredo’s Italian Restaurant
05.2020 - 05.2021
- Monitor Stock & Place orders
- Work safe first and making sure we produce safe food
- Produce Recipe Items in bulk
- Making sure we monitor production for future ordering and menu writing
Banquet Cook
Gourmet Services /Alabama State University Campus
11.2014 - 05.2020
- Breakfast Omelet Chef
- Ensured that the Omelet station was set up on time ready for our customers
- Responsible for reporting production for future ordering
- Setting up for lunch with fellow co workers
Lead Cook
Embassy Suites / Montgomery AL.
01.2014 - 10.2017
- Prepared lunch items to support lunch rush operations.
- Received product and ensured compliance with established quality standards.
- Cooked all southern favorites such as Collards, Mac n Cheese, Fried Chicken
Education
Culinary Arts
Connecticut Culinary School
Skills
Communicated clearly with team members and customers
Supported recipe preparation and sanitation procedures
Bilingual in Spanish and English
Languages
English
Native or Bilingual
Spanish
Limited Working
Timeline
Line Cook Supervisor
Raleigh Rehabilitation Center
05.2026 - Current
Opener: Prep and Line Cook
Meredith College
01.2023 - 02.2024
Prep and Line Cook
The George
04.2022 - 01.2023
Lead Cook
Alfredo’s Italian Restaurant
05.2020 - 05.2021
Banquet Cook
Gourmet Services /Alabama State University Campus
11.2014 - 05.2020
Lead Cook
Embassy Suites / Montgomery AL.
01.2014 - 10.2017
Culinary Arts
Connecticut Culinary School