Ameristar Casino Resort and Spa - Hourly Sous Chef Resume Example

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Avery Ward
Wentzville, MO 63385
Professional Summary

Friendly and enthusiastic cook with 10 years of different kitchen experience and  5 years of specialization in a Banquet/Production kitchen . Able to learn new tasks quickly and proficient in growing key customer relationships. Represent establishment with friendly, professional demeanor at all times.

  • High school diploma.
  • Culinary certificate.
  • Five years supervisory experience in quality food and beverage production.
  • Experience in multi-tasking of projects and project management.
  • Basic Administrative computer skills.
  • Excellent guests service and hospitality skills.
  • Strong problem solving and listening skills.
  • Self-motivated with excellent organization skills and attention to detail.
  • Ability to handle and maintain confidential information.
  • Ability to function and act independently.
  • Ability to work well with people, in a team environment, and to communicate effectively both written and oral. 
  • Ability to function in a fast paced environment, under short time constraints, and within established deadlines. 
  • Ability to work a flexible schedule including extended hours, weekends, and holidays. 
Hourly Sous Chef Dec 2013Present Ameristar Casino Resort and Spa St. Charles , Mo
  • Supervises/manages the Banquet Kitchen team of 7 to include efficient staffing, employee development and training, performance management and policy enforcement.
  • Managing another kitchen staff of up to 12 cooks. 
  • Participates in food preparation during meal periods.
  • Making purchasing decisions for the kitchen.
  • Developing strategies for increasing sales and profitability within management scopes.
  • Prepares the weekly kitchen work schedules.
  • Provides for the timely repair, maintenance, and upkeep of all kitchen equipment and/or mechanical systems.
  • Develops and implements new kitchen policies as required.
  • Promotes and maintains the highest level of customer service to all guests while staying alert to their needs.
  • Responsible for overseeing all chef tastings (job opportunities) and wedding/event tastings.
  • Participating in all Banquet Event Order Meetings.
Food Service Managers Jul 2013Dec 2013 TC Mae's Diner Fort Dodge, IA
  • Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
  • Investigate and resolve complaints regarding food quality, service, or accommodations.
  • Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
  • Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
  • Maintain food and equipment inventories, and keep inventory records.
  • Schedule staff hours and assign duties.
  • Establish standards for personnel performance and customer service.
  • Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.
  • Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
  • Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
Lead Cook May 2010Sep 2013 Remy's Kitchen & Wine Bar Clayton, MO
  • Set up stations and collect all necessary supplies to prepare for service.
  • Train new employees.
  • Clean, cut, prepare a variety of foods; meat, fish, poultry, vegetables, and cold food items.
  • Arrange sauces and supplementary garnishes for allocated station.
  • Cover, date and correctly store all bits and pieces and food prep items.
  • Notify Chef in advance of likely shortages.
  • Serve menu items compliant with established standards.
  • Close the kitchen correctly and follow the closing checklist for kitchen stations.
  • Maintain a prepared and sanitary work area at all times.
  • Keep work area fresh all through the shift.
  • Make sure all storage areas are tidy and all products are stored appropriately.
  • Constantly use safe and hygienic food handling practices.
Associate of Arts Sep 2011 Le Cordon Bleu College of Culinary Arts in St. Louis Saint Peters, MO
High School Diploma May 2010 St. Charles High School Saint Charles, MO

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About this resume

Hourly Sous Chef FROM Wentzville , Missouri RESUME

This is a resume for a Hourly Sous Chef in Wentzville, Missouri with experience working for such companies as Ameristar Casino Resort and Spa and TC Maes Diner. The grade for this resume is 0 and is one of hundreds of Hourly Sous Chef resumes available on our site for free. Use these resumes as templates to get help creating the best Hourly Sous Chef resume.

School Attended
Le Cordon Bleu College of Culinary Arts in St. Louis