Reubin Hendricks
Seattle,WA
Summary
I am a passionate culinary professional with over 7 years of experience in busy fine dining restaurants and 2 years experience in kitchen management. Since graduating from Bellingham (WA) Technical College with an AA degree in Culinary Arts I have dedicated everything to becoming a better person, cook and Chef. I bring a strong work ethic, clear devotion, a professional demeanor and the tenaciously hardworking approach that will has and will benefit the teams I work with. I bring a thirst for knowledge, a collaborative approach, efficiency and a team players attitude that has created success in my path thus far.
Overview
6
6
years of professional experience
1
1
Certification
Work History
Sauté Line Cook
TOMO
04.2024 - Current
- Worked Garde Manger and Saute
- Came to this unique restaurant to expand my knowledge base in Japanese cuisine under JBF award winning Chef Brady Williams. Had the opportunity to work with other amazing guest Chefs that came in to run collab dinners at TOMO.
Sous Chef
The Lakehouse Bellevue
04.2023 - 04.2024
- Oversight of the Culinary program, including breakfast, lunch, dinner and banquets.
- Planned and directed high-volume food preparation in fast-paced environment.
- Consistently hit a 25%-28% food cost every month while responsible for ordering systems, inventory, F&B initiatives and programs.
- Oversaw cleaning and organization of main kitchen, including proper dating, storage and FIFO practices.
- Supervised all kitchen areas to ensure a consistent, high quality product is produced while guiding and developing staff. Utilized interpersonal and communication skills to lead, influence, and encourage others.
Sous Chef
The Lodge At St. Edward State Park
04.2021 - 03.2023
- Worked my way up from Cook 1 to Sous Chef in 2 years. Gained great experience and learned many things from very experienced and talented Chefs.
- Had the opportunity to work with and be mentored by Chef Kevin Benner at AQUA and former Executive Chef at Cedar and Elm. Through Chef Kevin I was referred to Colombia Hospitality to help launch their newest hotel The Lodge at Saint Edward Park in Kenmore WA and restaurant Cedar And Elm under JBF award winning Chef Jason Wilson who’s focus is bold flavors and hyper seasonality.
Sauté Line Cook
Aqua By El Gaucho
11.2018 - 03.2021
- Earned my chops as a cook at this high volume restaurant (up to 400 covers a night). Started at pantry which included an oyster/cold fish station, salads/appetizers and pastry. Worked my way up to Saute.
Education
Associate Degree - Culinary Arts
Bellingham Technical College
06.2018
Skills
- Menu building and execution
- Keeping a very low food cost
- Pasta Making
- ServSafe food manager
- High-volume orders
- Expediting and working the line
- Managing banquets up to 600 people
- Pastry and Desserts
- French cuisine
- Maintaining/fostering a positive and productive work environment
- Offsite Catering
Certification
Washington State Food Worker Card
ServSafe Managerial Certification
Timeline
Sauté Line Cook
TOMO
04.2024 - Current
Sous Chef
The Lakehouse Bellevue
04.2023 - 04.2024
Sous Chef
The Lodge At St. Edward State Park
04.2021 - 03.2023
Sauté Line Cook
Aqua By El Gaucho
11.2018 - 03.2021
Washington State Food Worker Card
ServSafe Managerial Certification
Associate Degree - Culinary Arts
Bellingham Technical College
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