Sous Chef
Maison Lafitte Brasserie · New Orleans, LA
Mar, 2022 · Present
Lead a brigade of 18 across hot line, garde manger, and pastry for 220-cover dining room and private events up to 150 guests
Co-developed four seasonal menus a year with the executive chef, sourcing from 12 Gulf Coast farms and fishermen
Reduced food cost from 34% to 28.5% in 14 months via par-level ordering, yield testing, and cross-utilisation
Built a prep-list and station-checklist system that cut ticket times on Friday service from 22 to 15 minutes
Maintained 100% health inspection scores across six consecutive inspections
Hire, train, and schedule BOH staff, keeping labor at 29% of sales
Chef de Partie (Grill & Sauté)
Bayou Ember · New Orleans, LA
Jun, 2018 · Feb, 2022
Ran grill and sauté stations on 350–450 cover nights at a wood-fired Southern restaurant
Developed six specials adopted onto the permanent menu, including the blackened redfish that became the top seller
Trained 10+ line cooks on fire management, protein temps, and plating standards
Managed weekly protein ordering of ~$9K with under 2% waste
Line Cook
Commander's Row Bistro · New Orleans, LA
Aug, 2016 · May, 2018
Worked fry, sauté, and garde manger in a 160-seat bistro
Prepped stocks, mother sauces, and roux-based dishes daily from scratch
Promoted to lead line cook after 11 months