Thomas Mills
Willow Spring,NC
Summary
Adaptable and enterprising manager with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time.
Motivated Sous Chef polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals.
Overview
1
1
Certification
29
29
years of professional experience
Work History
Sous Chef
North Carolina State University
Raleigh, NC
06.2026 - Current
- Supervised kitchen workflows, ensuring consistent mise en place and timely service during peak dinner periods.
- Coordinated line cooks and prep staff, maintaining quality standards across all menu items.
- Enforced food safety, sanitation, and HACCP compliance throughout daily operations.
- Trained kitchen staff on station setup, plating standards, and efficient workflow execution.
- Monitored inventory levels and optimized ordering to reduce waste and prevent shortages.
- Collaborated with executive chef on seasonal menu development and recipe refinement.
- Resolved service bottlenecks quickly, keeping food output accurate and synchronized with front-of-house timing.
- Directed prep scheduling and station organization to support smooth, high-volume kitchen performance.
- 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.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
Travel Sous Chef
NANA Regional Corp
Anchorage, AK
05.2024 - Current
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored inventory levels to ensure adequate supplies on hand.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Developed daily specials utilizing seasonal ingredients.
- Maintained accurate records for cost analysis purposes.
- Trained new hires in proper cooking techniques and recipes.
- Supervised cooks and other kitchen personnel during meal services.
- Performed weekly inspections of all equipment for safety compliance.
- Complied with all health department regulations regarding proper food handling methods.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Trained kitchen workers on culinary techniques.
- Improved performance of team members resulting in high-quality meals produced daily.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Observed food safety and sanitation protocols to reduce germ spread.
Chef in Residence
Cary Ballet Conservatory
Cary, NC
05.2025 - 08.2026
- Planned seasonal menus supporting dancer nutrition and rehearsal schedules.
- Prepared high-quality meals while meeting dietary restrictions and allergy requirements.
- Maintained safe food handling practices and sanitation standards across kitchen operations.
- Managed inventory, ordered supplies, and minimized waste through portion control.
Sous Chef/ Kitchen Manager
Compass Group USA
Fairbanks Ak / Fuquay Varina Nc
02.2022 - 09.2023
- Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Calculated prices of ingredients to monitor food costs and control expenses.
- Collaborated with other departments to coordinate meal service and special events, executing smooth operations.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Coordinated with catering staff to deliver food services for special events and functions.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Purchased food and cultivated strong vendor relationships.
Lead Cook
SAGE Dining Services
Raleigh, NC
09.2021 - 02.2022
- Cooked memorable dishes that brought new customers into establishment.
- Delegated jobs within kitchen depending on restaurant traffic and employee skill.
- Taught kitchen staff safety protocols and restaurant standards.
- Developed recipes, portion specifications, and standard preparation procedures for all dishes.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Monitored cooks and dishwasher performance and suggested improvements to streamline processes and increase team efficiency.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Placed orders to restock items before supplies ran out.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Sous Chef
Brasserie Montemarte
Portland, OR
01.2000 - 03.2004
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Implemented food cost and waste reduction initiatives to save money.
- Mentored kitchen staff to prepare each for demanding roles.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Utilized culinary techniques to create visually appealing dishes.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Modernized work processes to reduce guest wait times and boost daily output.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Assisted with menu development and planning.
Lead Line Cook
Chickasaw Country Club
Memphis, TN
04.1998 - 04.2000
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Grilled meats and seafood to customer specifications.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Collaborated with servers to collect information about specific customer desires and dietary needs.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Education
Diploma -
Germantown High School
Germantown, TN05.1990
Associate - Culinary Arts
Johnson And Wales University
Charleston, SCAssociate of Science - Business Administration and Management
Portland Community College
Portland, ORBusiness Administration
Portland State University
Portland, ORSkills
- Food Item Purchasing
- Food Preparation and Safety
- Order Accuracy
- Safe Food Handling
- Customer Service
- Menu Planning
- Kitchen Scheduling
- High-Volume Dining
- Equipment Maintenance
- Portion Sizes
- Employee Scheduling
- Order Delivery Practices
- Standardized Recipes
- Verbal and Written Communication
- Diverse Beverage Knowledge
- Room Preparation
- Food Plating and Presentation
- Shipment Preparation
- Cost Control
- Kitchen Equipment Operation
- Inspection and Observation
- Station Preparation
- Process Improvement
- Workflow Optimization
- New Employee Recruitment
- Portioning Understanding
- Recruitment and Hiring
- Budget Management
- Performance Monitoring
- Performance Improvement
- Policy and Procedure Enforcement
- Attention to Detail
- Annual Business Planning Support
- Guest Relations
- Brand Loyalty
- Servsafe Certification
- Portion Control
- Farm to table
- Ordering and Requisitions
- Menu pricing
- Catering background
- Positive and professional
- Detail Oriented
Certification
Serve Safe Manager
Timeline
Sous Chef
North Carolina State University
06.2026 - Current
Chef in Residence
Cary Ballet Conservatory
05.2025 - 08.2026
Travel Sous Chef
NANA Regional Corp
05.2024 - Current
Sous Chef/ Kitchen Manager
Compass Group USA
02.2022 - 09.2023
Lead Cook
SAGE Dining Services
09.2021 - 02.2022
Sous Chef
Brasserie Montemarte
01.2000 - 03.2004
Lead Line Cook
Chickasaw Country Club
04.1998 - 04.2000
Business Administration
Portland State University
Associate of Science - Business Administration and Management
Portland Community College
Associate - Culinary Arts
Johnson And Wales University
Diploma -
Germantown High School