Seamus Morton
Winston-Salem,NC
Summary
Reliable Line Chef with exceptional food handling and cooking knowledge. Skills include food preparation, garnishing and serving. Follows recipes and directions from head chef. Quality-driven Sous Chef maintains complete understanding of kitchen operations, equipment and sanitation. Demonstrates organizational skills, budgeting experience and full knowledge of financial reports. Hires, trains and manages staff to provide employees with adequate guidance and resources to accomplish established objectives.
Overview
9
9
years of professional experience
Work History
Line Chef
Galley Beach
05.2015 - 10.2024
- Set up line station with proper tools and products, quality checked products within line station, maintained equipment and monitored food delivery.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Expedited customer orders with prompt and accurate plate assembly, ensuring top-notch presentation standards.
- Modernized work processes to reduce guest wait times, and boost daily output.
- Obtained fresh, local ingredients to improve dish flavors, and limit grocery costs.
- Supported the head Chef with daily tasks such as ingredient selection, recipe development, and staff scheduling.
Executive Chef
Docs Roadhouse
11.2020 - 05.2023
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Requisitioned food, selected, and developed recipes, and standardized production recipes for consistent quality.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Developed close relationships with suppliers to source best ingredients.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
Sous Chef
Hutch And Harris
01.2016 - 04.2018
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Assisted with menu development and planning.
Education
2013 -
R.J. Reynolds High School
Forsyth Tech Community College
Skills
- Quality Assurance
- Menu development
- Allergy awareness
- Purchasing
- Inventory management
- Safe Food Handling
- Menu Item Pricing
- Fine-dining expertise
- Grilling Techniques
- Recipe creation
- Roasting Techniques
- Stock making
- Recordkeeping and documentation
- BOH operations
References
- Samantha Gordon 1-970-531-4543 Staffing and recruiting manager of Winter Park Resort
- Micheal Stiener, 1-508-680-4018, Head Chef Queequeg's
- Micheal Woelker 1-586-201-1645 General Manager Docs Road House
- Jennifer Eisenburg 1-512-376-7938 Property Manager at Stay Winter Park
Timeline
Executive Chef
Docs Roadhouse
11.2020 - 05.2023
Sous Chef
Hutch And Harris
01.2016 - 04.2018
Line Chef
Galley Beach
05.2015 - 10.2024
2013 -
R.J. Reynolds High School
Forsyth Tech Community College
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