Taylor Sanford
La Grange,IL
Summary
With strong leadership capabilities and effective communication skills, I am eager to learn and grow in this environment. My ability to quickly grasp new concepts and proficiency in task delegation and conflict resolution make me a valuable asset. I am excited to bring my extensive culinary knowledge to a customer facing role, where I will ensure guest satisfaction is always a top priority.
Overview
8
8
years of professional experience
Work History
Shift-Lead Server
QBBQ
07.2024 - Current
- Company Overview: High volume, counter-service restaurant
- Responsible for expediting and consolidation of take-out and delivery orders.
- Escalation point for customer concerns, insuring customer satisfaction and loyalty.
- Oversees cash handling procedures, ensuring accuracy and proper documentation at all times.
- Completed store opening and closing procedures and balanced tills.
Line Cook
Milkstop Cafe
12.2023 - 07.2024
- Operated varied kitchen equipment simultaneously to produce appetizers, entrees, and desserts.
- Prepared food items such as meats, poultry, and fish to customer specifications.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Line Cook
Gather
08.2023 - 12.2023
- Company Overview: Scratch kitchen with a gastro-pub feel
- Lead cook, hot line.
- Responsible for running the sauté station, executing many of the entrees, primarily steak and fish.
- Efficiently ran 2 stations, saute and pass, on weeknights.
- Promoted to sous-chef, ran expo, responsible for firing tickets/courses, coordinating timing on the line, and directing food runners.
Chef De Cuisine
Esca Kitchen and Company
02.2023 - 07.2023
- Company Overview: Upscale casual food with a focus on creativity.
- Responsible for ordering, staff management, and all menu and special development.
- Managed every aspect of BOH operations from unlocking the doors to closing the restaurant.
Executive Sous Chef
Blu Oyster
12.2021 - 05.2022
- Company Overview: Fresh seafood and sushi, high volume fine dining.
- Executive Sous Chef responsible for menu development, staff management, inventory and seafood butchery.
- Trained on every station, primarily ran expo and sauté stations responsible for execution of fish, scallops, and shellfish.
- Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
Bartender/Server
The Woodruff
10.2021 - 02.2022
- Ensured guest satisfaction through in-depth knowledge of food, wine and cocktail menus, including pairings.
- Served food and beverages promptly with focused attention to customer needs.
- Assisted in BOH operations by covering schedule holes as needed.
Kitchen Manager
Cantina 76
04.2021 - 10.2021
- Company Overview: High volume taco restaurant located on destination island.
- Responsible for hiring, scheduling, inventory management, day-to-day operations, and end-of-month inventory.
- Fostered a collaborative working environment among diverse teams of chefs, line cooks, prep cooks, dishwashers, and other support staff.
- Collaborated with management to develop strategies for increasing restaurant profitability. Maintained 15%> labor and COGS.
Line/Prep Cook
Kiss Café
04.2020 - 04.2021
- Company Overview: Breakfast and lunch café with a focus on scratch cooking utilizing fresh, local ingredients.
- Responsible for balancing prep tasks and actively cooking tickets as needed.
- Ran all stations as needed.
Line Cook & Prep Cook
Fat Hen Restaurant
06.2018 - 04.2020
- Company Overview: locally reknown, upscale casual cooking
- Trained on pantry, responsible for both hot and cold app production.
- Transitioned to AM Prep cook, responsible for the simultaneous implementation of intricate recipes.
- Upscale casual cooking.
Line Cook
Avellinos Restaurant
08.2017 - 06.2018
- Company Overview: High volume, scratch Italian cooking
- Responsible for every station in the restaurant.
- Primarily ran 20 burner sauté range, responsible for scratch, made to order pasta dishes.
- Assisted in special development.
Chef De Cuisine
White Barrel Winery Tapas Bar
03.2017 - 10.2017
- Company Overview: Local vineyard's satelite location, focus on Virginia Wines and high-quality, creative cuisine.
- Developed menu for wine bar grand opening and beyond.
- Oversaw staff management, product/prep levels, and scheduling.
- Worked in conjunction with sommelier to develop specials and menu items with wine pairings.
Skills
- Proven Leadership Abilities
- Emergency Medical Technician-Basic/Wilderness First Responder
- Strategic Decision Making
- Thrives under pressure
- Employee Mentorship
- Conflict Resolution
Eagle Scout
Planned, directed and executed a 150 man-hour service project building a new trail for a local state park to the specifications of park management.
Languages
Spanish
Professional Working
Timeline
Shift-Lead Server
QBBQ
07.2024 - Current
Line Cook
Milkstop Cafe
12.2023 - 07.2024
Line Cook
Gather
08.2023 - 12.2023
Chef De Cuisine
Esca Kitchen and Company
02.2023 - 07.2023
Executive Sous Chef
Blu Oyster
12.2021 - 05.2022
Bartender/Server
The Woodruff
10.2021 - 02.2022
Kitchen Manager
Cantina 76
04.2021 - 10.2021
Line/Prep Cook
Kiss Café
04.2020 - 04.2021
Line Cook & Prep Cook
Fat Hen Restaurant
06.2018 - 04.2020
Line Cook
Avellinos Restaurant
08.2017 - 06.2018
Chef De Cuisine
White Barrel Winery Tapas Bar
03.2017 - 10.2017
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