Houston Hines
Loveland
Summary
To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Professional culinary expert with strong focus on team collaboration and delivering exceptional results. Demonstrates expertise in menu development, kitchen management, and high-quality food preparation. Reliable and adaptable, ensuring consistent excellence in fast-paced, changing environments. Known for leadership, creativity, and maintaining high standards in all culinary operations.
Overview
15
15
years of professional experience
Work History
Chef Team Lead
UCHEALTH Medical Center of the Rockies
01.2025 - Current
- Executed seasonal menus to enhance dining experience.
- Trained kitchen staff on food safety protocols and efficient cooking techniques.
- Oversaw inventory management to minimize waste and control costs.
- Led team in preparation for high-volume service periods during peak times.
- Streamlined kitchen operations, enhancing workflow efficiency and productivity.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
Cook
UChealth
01.2024 - 01.2025
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
Personal Chef
Eligible Monster
01.2015 - 01.2024
- Prepared and served meals for small dinner parties and large events and complied with diet requests and special accommodations
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders
- Shopped at specialty grocery stores to obtain ingredients needed for food preparation
Cook
Rise
01.2014 - 01.2015
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business
Sous Chef
Morrison Management Specialists
01.2013 - 01.2014
- Trained kitchen staff to perform various preparation tasks under pressure
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques
- Developed and remained accountable for safety, quality, consistency and adherence to standards
- Monitored food production to verify quality and consistency
Cook
Chartwells Higher Education
01.2012 - 01.2013
- Prepared food items in compliance with recipes and portioning control guidelines
Food And Beverage Manager
Hudson Park Restaurant
01.2011 - 01.2012
- Enacted progressive disciplinary measures for staff, managed work zones, and oversaw opening and closing duties
- Responded to customer complaints, addressing concerns, and distress with amicable interactions
- Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire restaurant
Education
Bachelors of Professional Studies: Culinary Arts Management -
The Culinary Institute of America
Hyde Park12.2010
Associates of Occupational Studies: Culinary Arts -
The Culinary Institute of America
Hyde Park06.2008
High School Diploma -
Taconic Hills High School
Craryville, NY01.2007
Skills
- Food safety and sanitation
- Customer service
- Kitchen management
- Attention to detail
- Effective communications
- Kitchen operations
- Team collaboration
- Verbal and written communication
- Recipes and menu planning
- Hospitality service expertise
- Inventory management
- Workflow optimization
Timeline
Chef Team Lead
UCHEALTH Medical Center of the Rockies
01.2025 - Current
Cook
UChealth
01.2024 - 01.2025
Personal Chef
Eligible Monster
01.2015 - 01.2024
Cook
Rise
01.2014 - 01.2015
Sous Chef
Morrison Management Specialists
01.2013 - 01.2014
Cook
Chartwells Higher Education
01.2012 - 01.2013
Food And Beverage Manager
Hudson Park Restaurant
01.2011 - 01.2012
Associates of Occupational Studies: Culinary Arts -
The Culinary Institute of America
High School Diploma -
Taconic Hills High School
Bachelors of Professional Studies: Culinary Arts Management -
The Culinary Institute of America
Relevantqualifications
- Experience in excel spreadsheets, microsoft word, and adobe software.
- Extensive classroom instruction in Management and Hospitality courses at The Culinary Institute of America
- Experience with inventory taking.
College Coursework Skills
- Safety Training - MSDS Knowledge, Food Safety Training, Hazard Analysis Training
- Hospitality Management – Classes in Management, Human Resources, Restaurant Operations, Economics, Organizational Behavior, Accounting, Marketing, Leadership, Ethics, and Psychology
- Storeroom Operations – Knowledge of purchasing, receiving and inventory control
References
- Mark Pavlidis, Food & Nutrition Manager, MCR, (603) 661-5557
- Derek Best, Warehouse, Uline, (610) 737-3592
- Aaron Best, Wearhouse, Uline, (484) 553-5201
- Nathalie Potter, Writer, Eligible Monster, (785) 492-8437