Sierra Eisebraun
Las Vegas
Summary
Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. Hardworking and passionate job seeker with strong organizational skills eager to secure Sous Chef position. Ready to help team achieve company goals.
Overview
12
12
years of professional experience
Work History
Sous Chef
Cheri Rooftop
08.2024 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- 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.
- 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.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Disciplined and dedicated to meeting high-quality standards.
- Participated in food tastings and taste tests.
- Set up and broke down kitchen for service.
Executive Administrative Assistant
Sierra's Colors Inc
03.2024 - 08.2024
- Organized and updated schedules for executives.
- Documented and distributed meeting notes to identify, analyze, and improve workflows.
- Responded to emails and other correspondence to facilitate communication and enhance business processes.
- Screened calls and emails and initiated actions to respond or direct messages for managers.
- Handled scheduling for executive's calendar and prepared meeting agenda and materials.
- Scheduled appointments and handled calenders for senior leadership.
- Coordinated and booked airfare, hotel and ground transportation and prepared itinerary to facilitate successful trips.
- Displayed absolute discretion at handling confidential information.
- Maintained appropriate filing of personal and professional documentation.
- Provided multifaceted services to career professionals by running errands, managing mail, scheduling appointments, and arranging transportation.
- Kept detailed track of household and maintenance inventory and schedules.
- Oversaw personal and professional calendars and coordinated appointments for future events.
- Served as point of contact between clients and managerial staff.
- Provided multifaceted services to professionals by managing mail, scheduling appointments, and other administrative tasks.
- Attended meetings, took notes and tracked action items.
- Fielded customer questions to share information about products, availability, and pricing.
- Sourced and ordered office equipment and supplies.
- Used discretion when handling confidential information.
Food Service Director
Oakey Assisted Living & Memory Care
04.2024 - 05.2024
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Applied reason, logic and advanced problem-solving skills to resolve complex and sensitive issues.
- Conducted routine facility inspections, identifying areas needing improvement and eliminating hazards posed to staff and residents for continued compliance with associated regulations.
- Maintained awareness of individual dietary needs of residents and verified proper delivery of meals to correct residents.
- Performed tasks pertaining to transportation, preparation and setting up of delivery meals.
- Provided nourishing and health-conscious food to customers under sanitary conditions.
- Cooked meals according to administrative policies, health code regulations and food service standards.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Responded to notes and complaints concerning menu items and meals, working to develop resolutions and satisfy residents' tastes and preferences.
- Developed menus and meal plans which met personnel needs, utilizing available supplies and within budget restrictions.
- Planned menus and ordered various food stock to provide balanced and nutritious meals.
- Purchased food and cultivated strong vendor relationships.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Took inventory of supplies and maintained accurate stock records to minimize losses and support supply ordering.
- Established food preparation procedures and guidelines to promote meal consistency and quality.
- Managed delivery of fresh rations healthcare environments for over 60 personnel.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Maximized quality assurance by completing frequent line checks.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Led, directed and motivated others to innovate and excel.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
Sous Chef/Executive Chef
Brightwater Senior Living
08.2020 - 01.2024
- Develop menu items dinner specials, and recipes
- Manage and organize staff as well as kitchen
- Complete proper food sanitation procedures and maintenance equipment
- Hiring, training, and on boarding new cooks, sous chefs, FOH managers
- Create schedules and maintain scheduling and labor costs
- Complete order guides and purchase orders and maintain vendor relationships
- Manage and maintain monthly budgets
- Develop workplace policies and procedures and SOPs
- Mentor, counsel, and follow disciplinary actions that align with company standards
- Maintain sanitation to satisfaction of state regulations
- Oversee FOH operations including Dining Service Supervisors and F&B manager
- Design and execute BEO and special event menus as well as set ups/break down
- Hold pre-shift or team huddles on a daily basis
- Work expo line to oversee proper execution of plating and garnishing
- Provide services equivalent to a full service restaurant leading a full scratch kitchen.
- Mentored kitchen staff to prepare each for demanding roles.
- Planned and directed high-volume food preparation in fast-paced environment.
- Participated in food tastings and taste tests.
- Evaluated food products to verify freshness and quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Implemented food cost and waste reduction initiatives to save money.
- Set up and broke down kitchen for service.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Coordinated with team members to prepare orders on time.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Collaborated with staff members to create meals for large banquets.
- Utilized culinary techniques to create visually appealing dishes.
Master Cook/Floater
Honey Salt
07.2019 - 08.2020
- Farm to Table, Scratch cooking
- Ability to multi-task and perform calmly in a fast-paced environment
- Stations worked: Garde manger, oven, grill, saute, egg, baking, and prep station
- Adequate knife skills, equipment knowledge, and food knowledge
- Food presentation and plating
- Complete orders in a timely fashion
- Unload and rotate product from deliveries
- Clean and organize walk ins, freezers, and stations.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Participated in food tastings and taste tests.
- Coordinated with team members to prepare orders on time.
- Disciplined and dedicated to meeting high-quality standards.
Prep/Line Cook
Famous Dave’s
11.2018 - 07.2019
- Complete prep list items in timely manner
- Follows prep recipes and smoking meats adequately
- Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
- Trained and assisted new kitchen staff members.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Maintains product presentations and quality
- Supports line by providing product
- Stations worked: pantry, grill, broiler
- Maintain stocked and clean work stations
- Daily cleaning, deep cleanings, and maintenance of line equipment to regulation.
Expeditor/Food Runner
Kneaders Bakery & Cafe
04.2016 - 08.2016
- Setting and handling food orders
- Can do" Attitude, ability to actively listen to quests
- Provide confidence to suggest meals & gift items to first time guests
- Maintaining sanitation to regulation
- Deliver correct orders to guests in a timely manner
- Restock and organize beverage areas
- Keep common areas clean.
- Addressed supply problems and developed creative solutions to prevent delays.
- Executed and supervised plate preparation according to temperature and condiment specifications.
- Collaborated with cross-functional teams to align production plans with customer requirements.
- Worked well in a team setting, providing support and guidance.
- Worked effectively in fast-paced environments.
- Organized and detail-oriented with a strong work ethic.
- Responded to customer complaints and inquiries promptly, finding swift resolutions.
Busser/Food Server
King’s Fish House
07.2015 - 04.2016
- Greet guests
- Take orders and serve the guests
- Open wine/champagne bottles for guests at table
- Complete designated prep work for FOH team
- Wine/cocktail knowledge
- Knowledge of seafood, oysters, and steak
- Clear and clean tables
- Set and reset tables
- Clean walkways and common areas.
- Delivered smooth and timely service to customers by offering additional silverware, extra napkins, and cleaning spills.
- Kept close eye on customers to quickly spot leaving guests and clear tables for future patrons.
- Refilled drinks and provided extra napkins and silverware to go extra mile in serving customers.
- Worked well in diverse team settings by partnering with others to complete tasks.
- Transported dirty utensils, dishes, and trays to kitchen to help team stay on top of cleaning.
Store Manager
Golden Spoon Frozen Yogurt
07.2012 - 02.2015
- Scheduled and supervised staff
- Trained new hires and provide support to different locations
- Handles inventory, payroll, time cards, and deposits money to bank
- Prepared food to company standards and maintain organized store
- Maintained clean environment to satisifcatory state regulations
- Deliver and participate in events and donations
- Manage and maintence daily yogurt machines
- Transport product to other locations as needed
- Managed two different locations as store manager.
- Maximized sales and minimized shrinkage through excellent customer service and adherence to standard practices.
- Reconciled daily sales transactions to balance and log day-to-day revenue.
- Rotated merchandise and displays to feature new products and promotions.
- Supervised guests at front counter, answering questions regarding products.
- Completed point of sale opening and closing procedures.
- Managed inventory control, cash control, and store opening and closing procedures.
- Promoted team collaboration, performance, and efficiency by fostering healthy environments focused on mutual success.
- Approved regular payroll submissions for employees.
- Reported issues to higher management with great detail.
- Scheduled employees for shifts, taking into account customer traffic and employee strengths.
Education
Associate of Science - Culinary Arts
College of Southern Nevada
Las Vegas, NV05.2026
High School Diploma -
Green Valley High School
Henderson, NV06.2012
Skills
- Excellent Communication
- Task Prioritization
- Team Management
- Decision-Making
- Supervision and leadership
- Quality Assurance
- Networking
- Written Communication
- Policy Implementation
- Performance Management
- Budget Control
- Inventory Management
Timeline
Sous Chef
Cheri Rooftop
08.2024 - Current
Food Service Director
Oakey Assisted Living & Memory Care
04.2024 - 05.2024
Executive Administrative Assistant
Sierra's Colors Inc
03.2024 - 08.2024
Sous Chef/Executive Chef
Brightwater Senior Living
08.2020 - 01.2024
Master Cook/Floater
Honey Salt
07.2019 - 08.2020
Prep/Line Cook
Famous Dave’s
11.2018 - 07.2019
Expeditor/Food Runner
Kneaders Bakery & Cafe
04.2016 - 08.2016
Busser/Food Server
King’s Fish House
07.2015 - 04.2016
Store Manager
Golden Spoon Frozen Yogurt
07.2012 - 02.2015
Associate of Science - Culinary Arts
College of Southern Nevada
High School Diploma -
Green Valley High School
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