Vaughn Wilkinson

I was hired as a manager of this farm to fork, vegetarian and vegan concept, owned by a Michelin level chef. I created menu items from produce harvested from our own farm. I oversaw daily operations and managed all other positions in the restaurant, including the kitchen/line and the front of house service counter. I was one of two employees trusted with access to the safe, and handling cash for daily business.

In the Sous Chef position I assisted the Chef in all operations of the kitchen and assumed the roll of Chef in their absence. Tasks included shopping at farmers markets, managing inventory, working with purveyors, overseeing staff, and ensuring that the kitchen operated at maximum efficiency and maintained the highest standard of quality.

As a line cook at this high-end establishment I was in charge of several different stations throughout the week including the grill, salads, and deserts. I was trusted to open kitchen and make daily preparations before other staff arrived. I regularly worked under intense pressure to keep food excellent and customers leaving great reviews.

At this small family owned pizzeria, I was responisible preparing all components of high quality organic pizza. My duties included making sauces, running multiple pizza ovens, and helping customers at the register.

I began my employment with this establishment as a line cook and server, and then moved up within the company to become, more notably, the Head Chef. In this position I gained my first experience managing a kitchen serving a large clientele with quality expectations. Menu development; keeping up with a bi- monthly American-eclectic menu revolving around seasonal foods and local produce. Inventory Management; focusing on maintaining freshness and superb quality, with minimal waste. Working with purveyors and managing staff were all among my duties.