Trevor B. Casteen
Chef de Cuisine, Independent restaurant groups
Minneapolis, MN · (612) 555 0190 · name@example.com · linkedin.com/in/trevorbcasteen
Key Qualifications
EXPERIENCE
Twelve years in professional kitchens, five as chef de cuisine
INDUSTRIES
Independent restaurant groups, pasta and wood fired cooking
SPECIALTIES
Menu development, food cost percentage, scratch pasta production, kitchen staffing
SYSTEMS
Toast, Restaurant365, MarginEdge, kitchen display system
CREDENTIALS
ServSafe Food Protection Manager, Hazard Analysis and Critical Control Points certification, American Culinary Federation Certified Chef de Cuisine
EDUCATION
Associate degree in culinary arts, Saint Paul College
Executive Summary
Chef de cuisine running a 22 cook kitchen at a 160 seat Italian restaurant serving 1,100 covers a week. Owns the menu, the food cost percentage and the daily line check, and reports to the executive chef of a four restaurant group. Twelve years in professional kitchens.
Signature Achievements
- Held food cost percentage at 29 against a budget of 31 across two years while beef and dairy prices rose.
- Rewrote the pasta menu around house extruded shapes, which lifted average check from 46 dollars to 53 dollars.
- Cut kitchen labor cost percentage from 17 to 14.5 by rebuilding prep lists and moving two cooks to a mid shift.
- Passed three consecutive city health inspections with no critical violations under a written Hazard Analysis and Critical Control Points plan.
- Reduced cook turnover from 90 percent to 38 percent in 18 months with a station training path and posted schedules two weeks ahead.
- Opened a second location kitchen for the group, hiring and training 14 cooks in seven weeks.
Professional Experience
Chef de Cuisine
Cedar Lake Osteria, Minneapolis, MN 2021 to present
One hundred sixty seats and a 22 cook kitchen serving 1,100 covers a week
- Write the seasonal menu with the executive chef, cost every plate and set specifications for all 34 dishes.
- Run daily line checks on temperature, taste and station setup before each service opens.
- Order produce, protein and dry goods against par levels and negotiate weekly pricing with four vendors.
- Schedule the kitchen team to forecast covers and hold labor cost percentage inside the budget each period.
Sous Chef
Nokomis Fire Kitchen, Minneapolis, MN 2018 to 2021
Wood fired restaurant with 110 seats and a nine cook brigade
- Ran expediting on the pass for services of up to 240 covers and kept ticket times under 14 minutes.
- Managed the wood oven station and trained three cooks to run it without supervision.
- Built the prep sheet system that set par quantities by day of week and cut overproduction.
- Handled receiving, kept the invoice log and flagged short deliveries to the chef.
Line Cook
Harriet Avenue Trattoria, Minneapolis, MN 2014 to 2018
Neighborhood restaurant with 70 seats and a five cook line
- Worked saute, grill and pasta stations across four years and closed the kitchen twice a week.
- Made fresh pasta and mozzarella daily for a menu that changed with the market.
- Trained new hires on station setup and the recipe book as the senior cook on the line.
Licensure and Certification
ServSafe Food Protection Manager certification
Hazard Analysis and Critical Control Points certification
American Culinary Federation Certified Chef de Cuisine
Education
Associate degree in culinary arts, Saint Paul College, Saint Paul, Minnesota, 2014
Core Skills
Menu development · Plate costing · Food cost percentage · Purchasing and vendor pricing · Kitchen scheduling · Line checks · Scratch pasta production · Cook training · Food safety plans · Inventory control