Rosemary Linn
Charleston,SC
Summary
My name is Rosemary. I have either been in learning kitchens or working kitchens from 2008 through 2023. In all setting I have worked my way up to a leadership role in all settings where it is possible. I have found cooking to be a passion and one that you never stop learning in. However, the time has come to take a step back from kitchens and start a new chapter. I am currently looking to start perusing front of the house options. I am genuinely looking forward to this change and plan on truly dedicating myself towards it.
Overview
13
13
years of professional experience
1
1
Certification
Work History
Executive Chef
Big Johns Tavern
07.2022 - 05.2023
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Coordinated employee schedules and developed staff teams to boost productivity.
Sous Chef
Grand Bohemian Hotel Charleston
07.2021 - 07.2025
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored kitchen staff to prepare each for demanding roles.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Collaborated with staff members to create meals for large banquets.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
Line Cook
Charleston Grill
11.2017 - 07.2022
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity
- Handled portion control activities according to specified instructions provided by chef
- Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
- Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal
- Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation
- Not only maintaining food standards for regular dinner service, but for private parties, off site events, specialty promotional dinners, as well as the occasional helping hand to other restaurant lines within the hotel
Line Cook
Grand Bohemian
10.2017 - 02.2018
- Handled portion control activities according to specified instructions provided by chef
- Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers as well as closing cleaning tasks as well
- Day to day I was responsible for prepping a station as well as executing business from one
Barista
Peets Coffee And Tea
08.2014 - 07.2017
- My shift was always the opening shift
- I would come in before the café was open for business and see to it that everything was prepared for the days business
- Once open, it was expected to keep coffee on hand for the customers we would receive as well as produce quality bar drinks in a timely fashion
- Regularly I was working on a cash register
- So I would have to be able to manage and keep account of money and drawer drops as well.
Lead line cook
Chicago Marriott Naperville
11.2013 - 07.2017
- Day to day I was responsible for prepping a station as well as executing business from one
- I was also a part of daily purchasing as well as monthly inventory
- I was in charge of overseeing our four micro departments which were restaurant line, banquets, pastry and the dishwashers
- Our kitchen was also responsible for preparing food for our employee cafeteria seven days a week as well as our concierge lounge five days a week; as well as weekly specials through our restaurant.
Head cook
Torch lake yacht and country club
04.2012 - 09.2013
- I was responsible for helping the Chef come up with the summer menus as well as executing them for Brunch, Lunch and Dinner
- I was also responsible for managing the Front of the House, Back of the House and Dishwashers
- I was also introduced to ordering and labor on a small scale.
Education
Certificate -
Great Lakes culinary institute
Traverse City, MI01.2013
Bellaire high school
Bellaire, MI01.2010
TBAISD Career Tech Center
Traverse City, MI01.2010
Skills
- Team Leadership
- Kitchen leadership
- Food Safety
- Inventory Management
- Menu Planning
- Safe Food Handling
Certification
- ServeSafe Certified
- CPR Certified
- Celeritime Ordering
- Food Prep
- Food Execution
- Inventory and Counts
- Managing Kitchen Personnel
References
- Nicole Kronenburger, 630-202-7464, Ass Director of Opps, Chicago Marriott Naperville
- Jill Self, 843-817-0140, Belmond Charleston Place
- Rebecca Wallace, 843-599-7206, Belmond Charleston Place
- Ariana Konhilas, 630-550-9051, Belmond Charleston Place
Timeline
Executive Chef
Big Johns Tavern
07.2022 - 05.2023
Sous Chef
Grand Bohemian Hotel Charleston
07.2021 - 07.2025
Line Cook
Charleston Grill
11.2017 - 07.2022
Line Cook
Grand Bohemian
10.2017 - 02.2018
Barista
Peets Coffee And Tea
08.2014 - 07.2017
Lead line cook
Chicago Marriott Naperville
11.2013 - 07.2017
Head cook
Torch lake yacht and country club
04.2012 - 09.2013
Certificate -
Great Lakes culinary institute
Bellaire high school
TBAISD Career Tech Center
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