Marco Delgado

Profile

Line cook with 6 years of high-volume kitchen experience across fine dining and upscale casual concepts in the Pacific Northwest. Specializes in grill and sauté stations with deep knowledge of French mother sauces, butchery, and farm-to-table sourcing. Maintained a 98% ticket accuracy rate at a 200-cover-per-night restaurant while mentoring two junior cooks to full station readiness.

Work Experience

Line Cook – Grill & SautéMar 2022 - Present

Hearthstone Kitchen & Bar, Portland, OR

Execute grill and sauté stations simultaneously during dinner service averaging 210 covers per night, reducing ticket times by 14% after reorganizing mise en place layout with sous chef.
Butcher and portion 80–120 lbs of proteins weekly, cutting food waste by 11% through yield-tracking logs shared with the kitchen manager.
Train and onboard 3 new line cooks per year, with 100% of mentored cooks achieving independent station certification within 8 weeks.

Line Cook – Pantry & FryerJun 2020 - Feb 2022

The Gilded Fork, Seattle, WA

Managed pantry and fryer stations for a 150-seat upscale casual restaurant, plating 300+ dishes per Saturday service with a 99.1% quality-pass rate from expediting chef.
Developed 4 seasonal salad components adopted into the permanent menu, contributing to a 6% increase in appetizer sales tracked over one quarter.
Maintained strict FIFO rotation across 40+ perishable SKUs, reducing spoilage costs by $320 per week during peak summer season.

Prep CookAug 2018 - May 2020

Cascadia Bistro, Portland, OR

Prepped ingredients for a 90-seat farm-to-table bistro, processing 200 lbs of locally sourced produce daily to support a rotating 5-course tasting menu.
Standardized prep sheet templates that cut daily prep time by 25 minutes and reduced over-production errors by 30%.
Earned promotion to line cook within 18 months by consistently passing health inspections with zero critical violations and receiving commendation from executive chef.

Skills

Grill & Sauté Station Management · Knife Skills & Whole-Animal Butchery · French Mother Sauces · Mise en Place Optimization · FIFO Inventory & Waste Reduction · ServSafe Food Handler Certification · High-Volume Ticket Execution · Menu Development & Costing · Allergen Awareness & Cross-Contamination Control

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