Sedrick Livingston Jr.
Shoreline,WA
Summary
Ambitious young chef with proven track record of creating successful food service operations, managing staff and increasing profits. Extensive experience in menu design, ordering supplies and creating innovative solutions to food service challenges. Well-versed in hospitality standards and natural knack for building relationships with customers, purveyors, and most importantly staff members.
Overview
8
8
years of professional experience
Work History
Director of Culinary Operations
Delancey & Essex
08.2018 - Current
- Implemented safety protocols and ensured compliance with all health department regulations, maintaining a clean and sanitary work environment.
- Scheduled kitchen staffing for 3 separate kitchens under one company managing
- Organized successful culinary events such as guest chef dinners or themed tasting nights to generate additional revenue streams for the business.
- Collaborated with vendors to negotiate pricing and secure high-quality ingredients, ensuring consistent product availability.
- Developed and maintained courteous and effective working relationships.
- Exercised leadership capabilities by successfully motivating and inspiring others.
- Enhanced financial controls to minimize waste and loss risks, continuously maintaining menu pricing matched to weekly produce, protein, and dry goods ordering.
- Conducted regular staff meetings to discuss operational improvements, address challenges, and maintain open lines of communication between team members.
Director of Culinary Operations
Dinos Tomato Pie
07.2017 - Current
- Utilized culinary techniques to create visually appealing dishes.
- Collaborated with chefs and culinary teams to design unique and delicious dishes that aligned with clients'' brand identities.
- Assisted with menu development and planning.
- Purchased food and cultivated strong vendor relationships.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
Lead Line Cook
The London Plane
07.2016 - 04.2020
- Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.
- Collaborated with management to design and implement cost-control measures, reducing food waste and overall expenses.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Participated in weekly meetings with kitchen staff to discuss operational improvements, menu changes, and employee performance evaluations.
- Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
Kitchen Manager
El Xolo
04.2019 - 03.2020
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Motivated staff to perform at peak efficiency and quality.
Line Cook
Copal
04.2016 - 06.2018
- Plated and presented all dishes to match established restaurant standards.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
- Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
Line Cook
IHOP
10.2015 - 07.2017
- Verified proper portion sizes to consistently attain high food quality standards at a very high volume.
- Maintained high standards of cleanliness, resulting in a consistently top-rated health inspection score.
- Applied effective time management techniques to meet tight deadlines.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Worked flexible hours across night, weekend, and holiday shifts.
- Worked effectively in fast-paced environments.
Education
High School Diploma -
Montclair High School
Montclair, NJ06.2015
Skills
- Employee Supervision
- Menu development
- Labor and Overhead Cost Estimation
- Kitchen Operations
- Team Leadership
- Service Delivery Management
- Collaboration and Teamwork
- Kitchen staff coordination
- Maintaining positive work environment causing low turnover
- Playing to employees strengths and weaknesses
Accomplishments
- First year as Culinary Director the restaurant and owner were nominated for a James Beard Award and made it to the semi finals of the nominations for food.
- One of my seasonal recipes were published in a cookbook called Misunderstood Vegetables by author Becky Selengut.
Timeline
Kitchen Manager
El Xolo
04.2019 - 03.2020
Director of Culinary Operations
Delancey & Essex
08.2018 - Current
Director of Culinary Operations
Dinos Tomato Pie
07.2017 - Current
Lead Line Cook
The London Plane
07.2016 - 04.2020
Line Cook
Copal
04.2016 - 06.2018
Line Cook
IHOP
10.2015 - 07.2017
High School Diploma -
Montclair High School
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