Samuel Lake

• Supervised kitchen food preparation and execution in demanding, high-volume environments.
• Revamped and Implemented new training and hiring program for BOH which I used to rebuild the team from two employees to 14 post-Covid.
• Responsible for scheduling, inventory, ordering and production sheets.
• Ran day to day operations of Kitchen
• Built, costed, & executed high-end menus for VIP clients

• Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
• Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
• Kept stations stocked and ready for use to maximize productivity.

Directed a mostly volunteer run free food kitchen. Responsible for elevating food quality, safety, and sanitation standards. Expanded programming (cooking instruction), secured donations/volunteers from local businesses.

Started as a server/bartender and moved part time into kitchen to gain experience and hone my skills. Gained considerable knowledge of craft beer, served regulars and guests with kindness and created fun, easy going environment. Adhered to all regulatory standards regarding safe and sanitary food prep. Executed proper techniques when preparing menu item ingredients.

Tended bar and led shifts. Made a variety of classic drinks to southern favorites. Responsible for inventory, created drink specials, oversaw scheduling.

Taught High school Sophomore/Junior English in inner city Baton Rouge. Responsible for curriculum creation and execution, behavior management, setting up systems of classroom procedure and protocol to enhance student beahvior and learning.