Chef in Portland, Oregon

I have been a Portland restaurant industry professional since 2007. I am looking for the right opportunity for the next stage of my career. After working six years as a Sous Chef in well-respected Portland kitchens, I have the toolkit and drive to succeed as a head chef. I am passionate about creating menus that are seasonal, thoughtful, and balanced while maintaining creativity and appropriateness to the brand of the restaurant. I care as much about the efficiency, organization, and cost management of the kitchen and restaurant as a whole as I do about the evolution and creative progression of the menu. I take pride in the constant pursuit of consistency and innovation. I believe that communication and collaboration within a management circle is essential to the customer experience as well as the health of the business. It is just as important to me to listen to my supervisors as it is to listen to those I supervise. I want the cooks who work with me to feel like they have a voice and creative input so that they can grow and contribute in a meaningful way. I take a judicious but firm approach to management. I’m constantly looking for that balance that it takes to be a good leader in the kitchen by giving clear direction while allowing for contribution. I have a natural ability to coach and motivate others, and to get them to perform as a team. Thank you for considering my resume. I look forward to hearing more about your restaurant. Best, Trevor Payne TREVOR PAYNE [email protected] EXPERIENCE Taylor Railworks Portland, OR August 2015 – August 2016 Sous-Chef • Helped open restaurant and establish kitchen systems • Organized daily food production and menu development including pastry • Responsible for ordering of product, scheduling, hiring, and managing food and labor costs • Accountable for small crew of under 10 members • Continued focus on creative, productive and efficient kitchen work and management • Winner of the 2016 Sous-Nami Smackdown blind-box competition hosted by St. Jack Restaurant Little Bird Bistro Portland, OR December 2010 – August 2014 Sous-Chef • Helped open restaurant and establish line systems • Responsible for ordering of product, scheduling, hiring, managing food and labor costs • Accountable for kitchen crew of 15 members • Expediter for nightly services averaging 130-160 covers • Organized daily food production and menu development spanning two services • Implemented weekly whole pig butchery and charcuterie program • 2012 Portland Oregonian Restaurant of the Year • Chef/Owner Gabriel Rucker was awarded the James Beard 2011 Rising Star & James Beard 2013 Best Chef Northwest Olympic Provisions Portland, OR November 2009 – December 2010 Sous-Chef • Helped build out and open restaurant • Responsible for daily production of menu and operation of dinner service • Handled daily ordering and receiving, monthly inventory, and menu costing for restaurant • Continued focus on butchery and application pertaining to whole animal and charcuterie production • Winner of Portland 2010 Cochon555 whole pig competition and competed at the 2010 Grand Cochon555 in Aspen, CO Carlyle Restaurant, Portland, OR November 2008 –November 2009 Protein, Sauté • Protein cook and butcher for restaurant • Responsible for production and execution of menu with two others and the chef Le Pigeon, Portland, OR June 2008 – September 2008 (Externship) Pantry, Prep • First extern taken into Le Pigeon • Held full-time position on line for entirety of externship while maintaining part-time duties at Clyde Common Clyde Common, Portland, OR September 2007 – September 2008 Sauté, Grill, Pantry, Prep • Full-time employee while in school • Worked and excelled through every station in kitchen during tenure • Moved to weekend prep position while working full-time at Le Pigeon Mellow Mushroom Pizzeria, Boone, NC June 2004 – May 2006 & Shift-Manager, Pizza Baker February 2007 – July 2007 • Organized daily food prep production • Oversaw nightly operations and closings • Carried out all ordering and receiving during my shifts Outback Steakhouse, Asheville, NC Fall 2001 – Summer 2003 Bus-Boy, Prep-Cook, Salad Station, Fry Station • Developed general kitchen skills • Gained speed and understanding for high volume restaurant work EDUCATION Appalachian State University Boone, NC August 2003 - May 2007 Bachelor of Science in Food and Nutrition Concentration: Food Systems Management • Deans List (1 Semester) • 3.426 GPA (Major only) • Primary focus on food costing programs, ordering and receiving, management styles and human resource management • Minored in business management spanning accounting, economics, marketing, and business styles Oregon Culinary Institute, Portland, OR October 2007 – August 2008 Culinary Arts Diploma • 3.98 GPA • 2008 Oregon Truffle Association Scholarship winner • Continued personal focus on food costing and menu management • Obtained the first externship taken at Le Pigeon in Portland, OR REFERENCES AVAILABLE UPON REQUEST