Vaughn Owens
Gold Canyon
Summary
Well-trained individual offering in-depth knowledge of science based disciplines in regards to the Food and Beverage industry. Highly motivated to create and expand the profitability of companies. Experienced in menu development, recipe development and systems development. Independent person who is able to self-educate in various areas. Vibrant personality motivating others to perform in a more efficient and quick manner. Loves interaction with people and creating a memorable dining experience for customers. Looking to expand my skillset while utilizing 14 years of industry and scientific knowledge.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Line Lead
Worth Takeaway
07.2023 - Current
- Enhanced production efficiency by implementing new process improvements and streamlining workflows.
- Implemented safety protocols to minimize workplace accidents, protecting staff members from potential hazards.
- Increased employee morale by fostering a positive work environment through effective communication and constructive feedback.
- Collaborated with team members to establish clear goals and objectives, resulting in increased productivity levels.
- Trained new employees on production line processes, ensuring a smooth transition into their roles and maintaining high performance standards.
- Developed and implemented weekly specials to create various streams of revenue and increase guest interaction.
- Ensured compliance with all relevant industry regulations by regularly reviewing policies, procedures, and documentation practices within the department.
Executive Sous Chef
Queen Creek Olive Mill
04.2022 - 07.2023
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Development of all recipes used for Kitchen Line, Prep, and Bakery.
- Development of new products for various departments and satelite locations.
- Maintained timelines with menu and recipe development.
- Developed and executed fine dining menus that include 5+ courses.
- Recipe development from initial concept to full scale production.
- Develop and maintain healthy relationships with various vendors and suppliers.
- Develop and maintain SOP's and SSOP's.
- Creation of new streams of revenue via fine dining dinners, educational classes, and cooking demos utilizing company products.
Sous Chef
The Mick Brasserie
03.2021 - 12.2021
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Assist Executive Chef in developing menus for wine dinners and catering events
- Establish standards of kitchen by means of education and understanding of techniques and methodologies.
- Maintaining clean, organized and productive kitchen.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Develop and maintain clear communication standards between FOH and BOH employees.
- Development and implementation of standardized recipes to ensure consistent products.
- Sustain fluidity of production and expedition of orders.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
Chef Instructor
Sur La Table Corp.
03.2019 - 03.2020
- Explain and Demonstrate cooking techniques, cultural differences, and scientific reasoning for processes.
- Created healthy and entertaining learning environments for classes ranging between 2 and 25 people.
- Diagnose needs for consumers and assist them to find products that best suit their needs.
- Guide students and Kitchen Assistants allowing for all dishes to be finished at the same time.
- Adapt recipes for kitchen space needs, dietary and allergy needs, and product availability.
- Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
- Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business.
- Motivated students to achieve new levels of skill in diverse kitchen tasks.
Apprentice Coffee Roaster
CULT Artisan Beverage
08.2017 - 02.2019
- Hired as 'Apprentice Coffee Roaster', working on 25lb capacity PROBAT drum roasters, and 150 lb - capacity Loring Peregrine S-70 commercial roaster.
- I was also trained in packaging procedures, custom label creation, delivery procedures, retail sales, shipping and receiving, and worked on HACCP manual.
- Daily routines consisted of but were not limited to: preparing multiple single-origin and blended roasts, testing for roast level quality using Javalystics color reader, tracking and logging needed information in specified organic and non-organic logs for HACCP, testing for humidity and green coffee quality upon arrival, occasional assistance with cuppings for new potential products, roast coffee for retail sale.
- Worked directly with Packaging and Receiving departments to achieve uniform cohesive results
Server , Bartender, Stand-in Manager
The Artist's Palate
04.2016 - 05.2017
- Began as a part-time in-house server and caterer while in school.
- Supervised in-house events in the restaurant's catering space.
- Promoted to Acting Dining Room & Bar Manager following graduation.
- Created a new cocktail menu which lowered the liquor cost of the prior menu by 20 percent.
- List of specific skills as acting manager; created floor plans for fair and equal opportunity, extensive knowledge of POS system, assisted with flow of dining room, prepared drinks in an efficient manner, assisted in creating a welcoming environment, directed staff in set-up and break-down, attend to job inquiries when owners weren't available.
Line Cook, Pastry
Cindy's Backstreet Kitchen
08.2014 - 01.2015
- 6- month externship.
- Began in cold foods preparing salads, gourmet grilled cheeses, cold apps, and plated deserts.
- Transferred to Pastry department after a month of employment.
- Duties included preparing staple dessert, sauces, creating and developing ice creams, daily specialty desserts, and various catering needs.
- Provided transportation of product and performed in on and off premise catering events.
Cook
Cartwright's Sonoran Ranch House
05.2012 - 01.2014
- Garde manger, Entremetier, Sauté, hot apps
- Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.
- Ability to work under pressure and intense environments
Education
Bachelor's of Professional Studies - Culinary Science
Culinary Institute of America
Hyde Park, NY12.2016
Associates of Occupational Studies - Culinary Arts
The Culinary Institute of America
Hyde Park, NY08.2015
Skills
- Skilled in Microsoft Office, SPSS
- Product testing
- Materials preparation
- Team leadership
- Conflict resolution
- In-depth knowledge of HACCP protocols, and USDA Food Code
- Market research and analysis
- Process improvement
- Educating and guiding large groups
- Strong interpersonal and written communication
- Food preparation
- Self-motivated
- Conversational Spanish
- Data analysis
- Sensory testing and evaluation
- Yellow Dog Inventory System
Accomplishments
- Recipient of Full-Tuition Bachelors Scholarship to the Culinary Institute of America.
- Traveled to Spain through the Culinary Institute of America to study food, wine, and culture.
Affiliations
Alumnus of C-CAP, Careers through the Culinary Arts Program
Certification
HACCP trained
References
Joshua Dul
480.516.1740
Kitchen Manager/ Chef Queen Creek Olive Mill
Shawn Haynes
619.204.9882
Owner of Benchmark Restaurants LHC
Jill Smith
jsmith@ccapincorg.onmicrost.com
Director of C-CAP Arizona
B.B. Huff
202.236.0173 (cell)
Resident Chef of Sur La Table Scottsdale Fashion Square
Timeline
Line Lead
Worth Takeaway
07.2023 - Current
Executive Sous Chef
Queen Creek Olive Mill
04.2022 - 07.2023
Sous Chef
The Mick Brasserie
03.2021 - 12.2021
Chef Instructor
Sur La Table Corp.
03.2019 - 03.2020
Apprentice Coffee Roaster
CULT Artisan Beverage
08.2017 - 02.2019
Server , Bartender, Stand-in Manager
The Artist's Palate
04.2016 - 05.2017
Line Cook, Pastry
Cindy's Backstreet Kitchen
08.2014 - 01.2015
Cook
Cartwright's Sonoran Ranch House
05.2012 - 01.2014
Bachelor's of Professional Studies - Culinary Science
Culinary Institute of America
Associates of Occupational Studies - Culinary Arts
The Culinary Institute of America
HACCP trained
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