Logan Daniels
Valle Vista
Summary
Experienced and dedicated culinary professional with a strong background in high-volume food preparation, kitchen leadership, and quality control. Skilled in maintaining efficient workflows, upholding strict safety and sanitation standards, and delivering consistent, high-quality dishes. Known for strong communication, time management, and the ability to thrive in fast-paced environments. Seeking a cook position where I can contribute my technical skills, creativity, and commitment to exceptional food service.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Head Chef
Best Fed Greeks
2019.01 - 2022.01
- Developed and executed weekly menus serving 35–100 members across multiple daily meal periods.
- Managed a $10,000-$20,000 monthly budget with a focus on cost control and efficient resource allocation.
- Trained staff in portioning, preparation techniques, and kitchen procedures to maintain consistency.
- Oversaw inventory management, including Sysco online ordering, daily stock checks, and prep list creation.
- Ensured full compliance with state health regulations and company sanitation standards.
- Collaborated with leadership to plan special events and catered functions.
- Maintained efficient time management to meet production deadlines and service expectations.
- Prepared fresh vegetable dishes and coordinated flavor profiles to complement entrées.
- Supervised line operations to ensure quality, presentation, and portion accuracy.
Lead Cook
First Watch
2018.08 - 2021.07
- Supervised line cooks to ensure accurate orders, food safety, and smooth service flow.
- Conducted daily prep to support efficient plating and garnishing during peak hours.
- Set up and broke down stations to maintain productivity and cleanliness.
- Filled in on any line position during high-volume or emergency situations.
- Trained new staff on safety protocols, operational standards, and kitchen procedures.
- Delegated tasks based on employee strengths and real-time service demands.
- Coordinated break schedules to maintain full coverage during busy periods.
- Prepared meals for breakfast and lunch service, averaging 30 tables per shift.
Line Cook
The Roost
2017.01 - 2018.01
- Executed 150–200 orders per shift with high accuracy during peak service.
- Evaluated ingredient freshness and communicated quality concerns to supervisors.
- Created weekly breakfast specials to enhance menu offerings.
- Maintained strict adherence to sanitation and food-handling standards.
- Trained new employees on preparation techniques, equipment use, and safety protocols.
Chef Manager
Treat America
2011.01 - 2015.01
- Managed weekly food orders based on budget constraints and projected demand.
- Trained, coached, and evaluated kitchen staff to support skill development.
- Assisted line operations during high-volume periods or staffing shortages.
- Supervised a team of six culinary employees serving approximately 250 customers daily.
- Fostered a positive and collaborative kitchen environment through communication and consistent training.
- Ensured daily compliance with company policies and operational standards.
Education
High School Diploma -
Ramstein American High School
Germany2000-05
Skills
- Kitchen management
- Menu development
- High-Volume Food Preparation
- Line Cooking & Station Management
- Menu Execution & Recipe Adherence
- Food Safety & Sanitation Compliance
- Inventory Management & Ordering
- Knife Skills & Culinary Techniques
- Team Leadership & Training
- Time Management & Multitasking
- Quality Control & Presentation Standards
Certification
- - TAM Card
- - ABC Bartending School Certificate (additional hospitality skill)
Timeline
Head Chef
Best Fed Greeks
2019.01 - 2022.01
Lead Cook
First Watch
2018.08 - 2021.07
Line Cook
The Roost
2017.01 - 2018.01
Chef Manager
Treat America
2011.01 - 2015.01
High School Diploma -
Ramstein American High School