Erin L. Blanton
Sous Chef, Grill broiler
Kansas City, MO · (816) 555 0192 · name@example.com · linkedin.com/in/erinlblanton
Key Qualifications
EXPERIENCE
Eight years in professional kitchens, three as a sous chef
CUISINE
Steakhouse and American grill, high volume dinner service
SPECIALTIES
Grill and broiler, butchery and yield, food cost control, line training
SYSTEMS
Toast point of sale, Restaurant365, HotSchedules, Sysco ordering portal
CREDENTIALS
ServSafe Food Protection Manager certification
EDUCATION
Associate degree in culinary arts, Johnson County Community College
Executive Summary
Sous chef running the line at a steakhouse that turns four hundred covers on a Saturday night. Eight years in professional kitchens, strongest on the grill station and on holding food cost steady when beef pricing moves. Runs a clean board and a calm pass.
Signature Achievements
- Brought food cost percentage down from thirty four to twenty nine and a half over three quarters through yield testing, portion control and tighter ordering.
- Cut center of the plate waste by running whole primal butchery in house, which also produced a trim burger that now sells two hundred a week.
- Held ticket times under fourteen minutes on four hundred cover Saturdays by rebuilding the grill station layout and the preservice prep list.
- Scored a ninety eight on two consecutive county health inspections after taking over temperature logging and the cleaning schedule.
- Trained six line cooks up to station lead, two of whom have since moved into sous chef roles elsewhere in the city.
Professional Experience
Sous Chef
Westport Bridge Steakhouse, Kansas City, MO 2022 to present
Two hundred and twenty seat steakhouse serving up to four hundred covers a night with a kitchen team of eighteen.
- Run dinner service on the pass, calling tickets and expediting for four stations plus the raw bar.
- Own purchasing and receiving for protein and produce, setting pars and checking every delivery against the invoice.
- Manage the prep schedule, station assignments and the daily production list for a team of eleven cooks on a given shift.
- Maintain the Hazard Analysis and Critical Control Points records, cooling logs and cleaning verification for the kitchen.
Lead Line Cook
Crossroads Chophouse, Kansas City, MO 2019 to 2022
One hundred and sixty seat restaurant with an open kitchen and a wood fired grill.
- Ran the grill station through peak service and covered saute when needed.
- Handled daily butchery of steaks and chops and tracked yields against target.
- Trained new cooks on station setup, cook temperatures and plating standards.
Line Cook
Kaw Valley Smokehouse, Overland Park, KS 2017 to 2019
Barbecue restaurant with high volume weekend service and a large catering operation.
- Worked the smoker rotation and the fryer and saute stations.
- Supported catering production for events of up to five hundred guests.
Licensure and Certification
ServSafe Food Protection Manager certification
Missouri food handler card
Education
Associate degree in culinary arts, Johnson County Community College, 2017
Core Skills
Grill and broiler station · Whole animal butchery · Yield and portion control · Food cost management · Expediting · Prep and production planning · Purchasing and receiving · Hazard Analysis and Critical Control Points records · Line cook training · Restaurant365