Cook

Lead Line Cook — Timber & Vine Bistro

Portland, OR | March 2024 – Present

• Managed the saute and grill stations for a 120-seat high-volume bistro, preparing 250+ covers per night while maintaining ticket latency under 12 minutes.
• Reduced food inventory waste by 14% over a 6-month period by auditing portion control scales and implementing daily preparation pars via ChefTec tracking software.
• Trained 4 junior line cooks on kitchen safety protocols and station prep, achieving a 100% health inspection score across 3 consecutive county audits.
• Collaborated with the head chef to test and refine 15 seasonal menu items, decreasing raw ingredient food cost percentage from 32% to 29% in 4 months.

Line Cook — Cascade Gastropub

Portland, OR | August 2021 – February 2024

• Prepared hot and cold stations for a 180-seat establishment, executing prep recipes for 40+ unique menu items daily to achieve 98% recipe consistency.
• Decreased average kitchen ticket-to-table delivery time by 15% during peak dinner services through proactive pre-shift staging and rebuilding line station prep configurations.
• Implemented a weekly deep-cleaning protocol for walk-in coolers and dry storage facilities, reducing weekly ingredient spoilage rates by 11% over a 12-month period.
• Utilized Toast POS and xtraCHEF systems to log ingredient deliveries, identifying vendor billing discrepancies that saved the kitchen $2,400 in expenses.

High-volume line cooking, Station prep execution, HACCP compliance, Portion control, Menu development collaboration, Toast POS, ChefTec, Walk-in inventory tracking, Knife safety, Commercial combi-ovens, Sous-vide execution, Allergen safety awareness

Seasonal Menu Re-engineering

Role: Lead Recipe Development Assistant

Tools: ChefTec, Microsoft Excel, Toast POS

Tested and documented 15 summer menu items, analyzing sales volume and reducing overall plate costs by 11% while maintaining standard portions.

HACCP Safety Compliance Audit

Role: Kitchen Safety Coordinator

Tools: Toast POS, ServSafe Guidelines, Google Sheets

Led a 3-week culinary hygiene modernization project, training 6 cooks and converting physical temperature logs to digital checklists, resulting in a 100% local health inspection score.

• Certified Culinarian (CC) – American Culinary Federation (2022)
• ServSafe Manager Certification – National Restaurant Association (2021)

• Languages: English (Fluent), Spanish (Conversational)
• Volunteer Work: Prepared 150+ weekly meals for local family shelters via Portland Food Rescue (2023–present)
• Availability: 2 weeks notice