Profile
Culinary professional with 9 years of progressive kitchen experience, including 4 years in sous chef roles at high-volume fine-casual and upscale dining concepts. Specializes in Latin-Mediterranean fusion menus, butchery, and scratch-based pastry integration. Reduced food cost by 11% at current property while maintaining a 4.7-star guest satisfaction rating across 600+ weekly covers.
Work Experience
Sous ChefMar 2021 - Present
Calle Dorada Restaurant Group, Austin, TX
- Directed daily BOH operations for a 180-seat upscale-casual restaurant, supervising a team of 14 line cooks and prep staff across lunch and dinner service
- Reengineered seasonal menu with executive chef, cutting food cost from 34% to 23% over two quarters by tightening vendor contracts and reducing trim waste by 18%
- Launched a cross-training rotation program that reduced call-out coverage gaps by 40% and cut overtime labor spend by $28,000 annually
Junior Sous ChefJun 2018 - Feb 2021
The Meridian Club, Dallas, TX
- Co-managed a brigade of 10 in a private members club averaging 450 covers per weekend, maintaining ticket times under 14 minutes during peak service
- Developed a 12-item charcuterie and house-cured program that increased bar revenue attachment by 22% within the first quarter of launch
- Onboarded and mentored 6 culinary school graduates, 4 of whom were promoted to line lead within 18 months
Lead Line CookAug 2015 - May 2018
Saffron Modern Kitchen, Houston, TX
- Executed high-volume sauté and grill stations for a 220-seat concept doing $4.2M in annual revenue, maintaining less than 2% plate return rate
- Collaborated with chef de cuisine to develop a prix fixe tasting menu that drove a 17% increase in average check during weekend dinner service
- Streamlined mise en place checklists that reduced prep time by 25 minutes per shift and improved station readiness scores in internal audits
Education
Associate of Applied Science, Culinary Arts2013 - 2015
Le Cordon Bleu College of Culinary Arts, Austin, TX
Graduated with Honors; Capstone: Farm-to-Table Menu Development