Travis MacBrair
San Diego,California
Summary
Results-driven operations manager with extensive experience in team leadership and customer service excellence. Proven expertise in organizational planning, inventory management, and innovative problem-solving. Exceptional communicator skilled at streamlining processes and fostering collaborative team environments to achieve outstanding results. Aspires to leverage these skills in a new industry to drive organizational growth and operational efficiency.
Overview
11
11
years of professional experience
Work History
Lead Line Cook
Carlton Oaks Country Club
Santee, CA
08.2024 - Current
- Followed proper food handling methods and maintained correct temperature of food products.
- Set up and performed initial prep work for soups, sauces and salads.
- Collaborated with chefs on menu changes and special dishes for customers.
- Managed a team of kitchen staff including assigning tasks and monitoring performance.
Sous Chef
264 Fresco
San Diego, CA
02.2022 - 02.2023
- Distributed food to service staff for prompt delivery to customers.
- Monitored inventory levels to ensure adequate supplies on hand.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
Tire Technician
Big O Tires
La Mesa, CA
05.2021 - 01.2022
- Cleaned wheel rims before installing new tires to ensure proper adhesion of new rubber.
- Helped mechanics complete oil changes, parts replacements, and other repair or maintenance actions.
- Inflated tires to prescribed PSI to meet load requirements.
- Planned work and determined appropriate tools and equipment.
- Adhered to all safety procedures when operating equipment such as lifts and hoists.
Executive Chef
CLARA
12.2018 - 03.2021
- Oversaw food preparation, line cooking, and general kitchen operations
- Managed menu creation and facilitation, including food inventory and cost control
- Ensured high-quality customer service for catering events
- Handled hiring, staffing, and schedule management to maintain efficient operations
Head Chef
Oscar Wilde
05.2017 - 11.2018
- Directed all aspects of kitchen management, including food preparation and line cooking
- Designed and managed menus, ensuring inventory optimization
- Delivered superior customer service for both in-house dining and catering services
- Maintained a clean and sanitary workspace, adhering to food safety standards
Line Cook / Sous Chef
Black Angus
09.2013 - 01.2017
- Assisted in daily kitchen operations, focusing on food preparation and cooking
- Contributed to menu planning, inventory management, and food cost control
- Provided customer-focused catering services
- Supported hiring and training efforts, as well as staff scheduling
Education
Management Certification / Food Handling Certification - Culinary
ServeSafe
San Diego, CA09-2016
Certificate of Completion - Culinary Arts
Grossmont College
El Cajon, CA06-2008
High School Diploma -
Charter School of San Dego
San Diego, CA06-2007
Skills
- Menu Design and Management
- Food preparation and general knife skills
- Catering and customer service
- Food inventory and cost control
- Staff management and training
- Knowledge of food safety and sanitization
- Organization and time management
References
- Breann Piccini, Business Associate, 619-740-9436
- Saigais Chand, Mentor, 619-646-0828
- Archer Page, Friend, 858-859-5059
Timeline
Lead Line Cook
Carlton Oaks Country Club
08.2024 - Current
Sous Chef
264 Fresco
02.2022 - 02.2023
Tire Technician
Big O Tires
05.2021 - 01.2022
Executive Chef
CLARA
12.2018 - 03.2021
Head Chef
Oscar Wilde
05.2017 - 11.2018
Line Cook / Sous Chef
Black Angus
09.2013 - 01.2017
Management Certification / Food Handling Certification - Culinary
ServeSafe
Certificate of Completion - Culinary Arts
Grossmont College
High School Diploma -
Charter School of San Dego
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