Pour Sports Bar&Grill - Line Cook Resume Example

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Ryan Nelson
Professional Summary
Reliable and outgoing with 8 plus years combined experience as Line/Lead Line and Catering cook. Creative flair for generating and presenting ideas. Excellent presentation, communications and works well under stress.
  • Qualification highlights:
  • Current food handlers card
  • Attended Food Service of America shows
  • Trained to maintain high standards of cleanliness, safety, and quality.
  • Prepared and cooked decorative food and displays and ethnic food fusions for high profile patrons including politicians, celebrities, musicians, and fortune 500 executives.
  • Ensured compliance to Department of Health standards concerning raw and cooked food products.

  • Experience
    Line Cook Apr 2015Present Pour Sports Bar&Grill portland, Or
    • Cook the exact number of items ordered by each customer, working on several different orders simultaneously.
    • Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles.
    • Verify that prepared food meets requirements for quality and quantity.
    • Clean food preparation areas, cooking surfaces, and utensils.
    • Maintain sanitation, health, and safety standards in work areas.
    • Read food order slips or receive verbal instructions as to food required by patron, and prepare and cook food according to instructions.
    • Wash, cut, and prepare foods designated for cooking.
    • Clean, stock, and restock workstations and display cases.
    Line/Prep cook Jan 2014Apr 2015 Bollywood Theater S.E. Portland, Or
      • Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.
      • Weigh or measure ingredients.
      • Load dishes, glasses, and tableware into dishwashing machines.
      • Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
      • Remove trash and clean kitchen garbage containers.
      • Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.
      • Distribute food to waiters and waitresses to serve to customers.
      • Carry food supplies, equipment, and utensils to and from storage and work areas.
      • Use manual or electric appliances to clean, peel, slice, and trim foods.
      • Inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items.
      • Portion and wrap the food, or place it directly on plates for service to patrons.
      • Clean and sanitize work areas, equipment, utensils, dishes, or silverware.
      Cook to order foods from menu on all line stations.
      Rotate all food stock. Both on line and in walk-in.
      Prep all ingredients for line operations.
      Train new hires.
      Hot Food cook May 2012Jan 2014 Jakes Grill Catering Portland, Or
      • Prep and cook all hot food items for all catering events. Assist all team members as needed and deliver everything in a timley matter.
      • Clean and break down kitchen at end of each night, after events.
      • Interact with 3 Chefs and 5 captains on catering and food operations. What needs to be done and when it needs done by.
      • Operate 8 ovens at once, able to cook and present up to 350 person buffets, cook and plate up foods simultaneously.
      • Experience interacting with customers at carving and serving stations.
      • Train new hires how to preform as part of the team.
      • Prep and display cold food items with cold food team.
      • Detail- minded with a good eye for balance and organization.
      Line Cook Mar 2011Aug 2011 Fort Ground Grill Coeur d'Alene, ID
      • Rotated and put away stock for the kitchen and front of house.
      • Prepped all stations for the line.
      • Cooked for all the line stations per order.
      • Bussed tables, dishwash, prep cook, cooked off menu items upon request.
      • Daily cleaning tasks.
      • Banquet style cooking for special events. Set up and broke down buffets.
      • Maintain sanitation, health, and safety standards in work areas.
      • Order and take delivery of supplies.
      Lead line cook/Sous chef Apr 2008Dec 2010 Brix Coeur d' Alene, ID
      • Ordered food items as needed, organized and rotate all food orders.
      • Train new hires in prep,line cooking and dishwashing.
      • Prep for and cook on all the line stations.
      • Prepared and cooked all items of a fine- dining menu and full bar style menu for both restaurants. All originating from one cooking line.
      • Prepped and cooked four course banquet style menu for private dining events.
      • Developed dinner and lunch specials daily, along with desert items.
      • Maintained kitchen condition to standards exceeding health regulations.
      • Provided back up for executive chef in any absence.
      • Participated in daily kitchen operations including food preparation and food service.
      • Assigned a number of important occasions, such as celebrity promotions, top VIP functions & preparation of menus.
      • Oversaw all kitchen activities, assisted in supervising kitchen crew.
      • Interacted with customers concerning food and wine selections.
      • Trained and mentor kitchen staff in daily work activities.
      Convention Center cook/Baker May 2010Oct 2010 Coeur d'Alene Hotel&Resort Coeur d' Alene, ID
      • Cook for and deliver foods to all cruse ships/boats.
      • Set up, serve and breakdown Banquets.
      • Clean boat and room banquet areas after events.
      • Prep cook and bake for all special events owned by Hagadone LLC.
      • Cook and execute four course plate ups for up to a thousand people.
      • Cater very large scale events such as Iron Man.
      • Daily cleaning and sanitizing.
      • Design banquet presentation dishes in large scale.
      • Execute bakery recipes proficiently on a timeline.
      • Work with hotel room service to bake,finish,and deliver orders items to guests. 
      • Measure or weigh flour or other ingredients to prepare batters, doughs, fillings, or icings, using scales or graduated containers.
      • Adapt the quantity of ingredients to match the amount of items to be baked.
      • Decorate baked goods, such as cakes or pastries.
      • Observe color of products being baked and adjust oven temperatures, humidity, or conveyor speeds accordingly.
      line Cook Aug 2007Jan 2008 Bardenay Coeur d' Alene, ID
      • Prepared and cooked foods as needed or ordered.
      • Preformed nightly sanitation inspection with team.
      • Prepared and replenished happy hour food selections.
      • Developed dinner and soup specials a few times a month.
      • Assisted any team members as needed.
      • Executed both closing or opening line duties as needed.

      • Verify that prepared food meets requirements for quality and quantity.
      • Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles.
      • Recieve food truck orders and rotate accordingly.
      Lead Prep Cook Feb 2006Aug 2007 Crickets Grill & Oyster Bar Coeur d' Alene, ID
      • Prepare and help stock all line stations for all services.
      • Work with executive chef on food ordering for restaurant.
      • Daily rotation of food items and fresh scratch prepping.
      • Process all Seafoods such as fresh oysters and soft-shell crabs by hand.
      • Developed special event recipes and execute them.
      • Cook for large events.
      • Inspected and maintained visual presentation and quality of food preparation.
    High School Diploma : General May 2001 Berkeley High School Berkeley, CA

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    About this resume

    Line Cook FROM portland , Oregon RESUME

    This is a resume for a Line Cook in portland, Oregon with experience working for such companies as Pour Sports Bar&Grill and Bollywood Theater SE. The grade for this resume is 0 and is one of hundreds of Line Cook resumes available on our site for free. Use these resumes as templates to get help creating the best Line Cook resume.

    School Attended
    Berkeley High School