Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Nicholas Black

Colorado Springs

Summary

Innovative Sous Chef with experience in diverse culinary techniques and management of kitchen staff. Strong background in menu development, food preparation, and cost control. Demonstrated ability to maintain high-quality standards while increasing efficiency in fast-paced environments. Consistently achieve customer satisfaction through a creative culinary skill set and effective communication abilities.

Overview

18
18
years of professional experience
1
1
Certification

Work History

Sous Chef - promotion

BON APPETIT MANAGEMENT COMPANY,
Denver
03.2023 - 08.2025
  • Monitored food safety standards and maintained cleanliness in kitchen areas.
  • Trained new kitchen staff on proper food handling and cooking techniques.
  • Coordinated inventory management to ensure the availability of ingredients and supplies.
  • Created a positive work environment by encouraging teamwork among staff members.
  • Directed kitchen staff in day-to-day operations, including food production, sanitation, safety practices, and personnel management.
  • Collaborated with the Executive Chef to create innovative dishes for special events.
  • Ensured food preparation and presentation met high standards of quality and sanitation.
  • Assisted in menu development and recipe testing.
  • Complied with all health department regulations regarding proper food handling methods.
  • Monitored inventory levels to ensure adequate supplies on hand.
  • Collaborated with head chef to develop seasonal menus and special offerings.
  • Conducted frequent line checks to keep food at proper temperatures in holding zones.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
  • Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
  • Adjusted recipes as needed to accommodate dietary restrictions or allergies.
  • Enforced portion control guidelines to minimize costs associated with overproduction.
  • Performed weekly inspections of all equipment for safety compliance.
  • Contributed to the successful execution of catered events from start to finish.
  • Assisted with interviewing, hiring and training kitchen personnel.
  • Helped staff adhere to tough restaurant requirements through practical discipline and motivation.

Kitchen Supervisor

BON APPETIT MANAGEMENT COMPANY
Denver
04.2011 - 03.2023
  • Supervised kitchen staff to ensure efficient workflow and high-quality food preparation.
  • Trained new employees on safety protocols and kitchen procedures.
  • Enforced sanitation standards to maintain a clean and safe kitchen environment.
  • Coordinated meal service schedules to meet customer demands and preferences.
  • Developed menus in collaboration with chefs, focusing on seasonal ingredients.
  • Implemented training programs to enhance staff culinary skills and teamwork.
  • Facilitated communication between kitchen staff and front-of-house team for seamless service.
  • Ensured all kitchen staff adhered to food safety and sanitation regulations.
  • Maintained a clean working environment by delegating tasks appropriately among staff members.
  • Oversaw food preparation, production and presentation according to quality standards.
  • Managed kitchen staff team and assigned tasks for various stages of food production.
  • Monitored inventory levels of ingredients, supplies and equipment.
  • Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
  • Worked closely with front-of-house personnel during peak hours ensuring customer satisfaction.
  • Resolved customer complaints regarding food quality or service issues.
  • Developed and implemented strategies to enhance team performance, improve processes and boost results.
  • Created daily, weekly and monthly work schedules for kitchen staff.
  • Ordered necessary supplies and equipment to maintain efficient operations in the kitchen.
  • Performed regular inspections of storage areas, coolers, freezers, ovens.
  • Collaborated with other supervisors on various projects related to restaurant operations.
  • Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
  • Assisted with menu planning, budgeting and cost control processes in the kitchen.
  • Conducted regular performance evaluations of kitchen personnel.
  • Maintained records of employee attendance and payroll information.
  • Analyzed financial data related to kitchen operations including labor costs, revenue.
  • Provided guidance to junior chefs on complex cooking techniques.
  • Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Promoted safe working conditions by monitoring safety procedures and equipment.
  • Prepared workstations with ingredients and tools to increase efficiency.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
  • Explained goals and expectations required of trainees.

Prep Line Cook

Azura Living Well
Littleton
02.2010 - 03.2011
  • Prepared ingredients by washing, chopping, and measuring for daily meal service.
  • Maintained cleanliness of workstations and equipment to ensure a safe kitchen environment.
  • Assisted chefs in cooking and plating dishes according to established recipes and guidelines.
  • Followed food safety standards to handle, store, and dispose of food products correctly.
  • Organized food inventory to facilitate efficient access and minimize waste during preparation.
  • Communicated effectively with kitchen staff to coordinate meal preparation tasks and timing.
  • Operated kitchen tools and equipment safely while adhering to operational procedures consistently.
  • Organized food storage areas ensuring that all items were properly labeled and dated.
  • Maintained a clean and sanitary work area by adhering to all safety standards.
  • Provided assistance to other cooks when needed during peak hours or special events.
  • Operated kitchen equipment such as ovens, grills, stoves and slicers according to manufacturer's instructions.
  • Followed proper food handling methods as outlined by health department guidelines.
  • Assembled food orders according to recipes and instructions provided by chefs or supervisors.
  • Prepared ingredients for use in cooking, such as washing, peeling, cutting and seeding vegetables.
  • Adhered to all company policies related to food safety and sanitation practices.
  • Adhered to health department regulations regarding food storage and sanitation standards.
  • Measured ingredients accurately using scales or measuring cups and spoons prior to cooking meals.
  • Maintained knowledge of current menu items, garnishes, ingredients, and preparation methods.
  • Utilized excellent knife skills to chop and slice vegetables and carve and grind meats and cheeses.
  • Dressed, seasoned and garnished appetizers and salads to prepare for food service.
  • Completed special orders according to customer dietary needs.
  • Handled advanced thawing and food pre-preparation for upcoming meals.
  • Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
  • Checked temperature of freezers and refrigerators to maintain proper storage of cold items.
  • Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
  • Received and stored food and supplies.
  • Garnished and arranged dishes into creative presentations.
  • Portioned food onto plates, added garnishes and sauces and handed off to wait staff for serving.
  • Executed proper techniques when preparing menu item ingredients.
  • Adhered to regulatory standards regarding safe and sanitary food prep.

Prep Cook

Morning Star Assisted Living
Wheat Ridge
02.2008 - 01.2010
  • Prepared ingredients for daily menu items, ensuring freshness and quality.
  • Maintained cleanliness of kitchen equipment and workstations throughout shifts.
  • Assisted chefs in cooking and plating dishes to meet restaurant standards.
  • Organized and stocked food supplies for efficient kitchen operation.
  • Followed food safety guidelines to prevent contamination and ensure compliance.
  • Cleaned and sanitized work areas and equipment to ensure food safety standards.
  • Prepped vegetables and ingredients by washing, chopping and dicing.
  • Organized and labeled stock of ingredients to maintain needed inventory levels.
  • Operated grills, ovens and other kitchen equipment as required for meal preparation.
  • Checked freshness of food and ingredients prior to use.
  • Organized walk-in coolers and freezers according to established guidelines.
  • Measured ingredients accurately using measuring cups and spoons.
  • Followed recipes to prepare meals according to customer specifications.
  • Communicated effectively with fellow staff members regarding meal preparations.
  • Stocked kitchen with necessary supplies, including food items and utensils.
  • Adhered strictly to safety regulations while handling sharp knives or operating machinery.
  • Retained consistent quality and high accuracy when preparing identical dishes every day.
  • Completed special orders according to customer dietary needs.
  • Maintained records of daily food usage in accordance with health regulations.
  • Modified standard recipes to address customer requests for substitutions or allergen concerns.
  • Ensured that all dishes were prepared correctly by tasting them before serving.
  • Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
  • Adhered to regulatory standards regarding safe and sanitary food prep.
  • Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
  • Handled advanced thawing and food pre-preparation for upcoming meals.
  • Executed proper techniques when preparing menu item ingredients.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Requested supplies and equipment orders, explaining needs to managers.
  • Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.

Education

Culinary Arts

American Culinary Federation
Golden, CO
03-2011

High School Diploma -

Bear Creek High School
Lakewood, CO
05-2008

Skills

  • Leadership skills
  • Inventory management
  • Team coordination
  • Time management
  • Problem solving
  • Food safety compliance
  • Menu design
  • Staff training
  • Collaborative creativity
  • Cost control strategies
  • Communication skills

Certification

  • Serve Safe

Timeline

Sous Chef - promotion

BON APPETIT MANAGEMENT COMPANY,
03.2023 - 08.2025

Kitchen Supervisor

BON APPETIT MANAGEMENT COMPANY
04.2011 - 03.2023

Prep Line Cook

Azura Living Well
02.2010 - 03.2011

Prep Cook

Morning Star Assisted Living
02.2008 - 01.2010

Culinary Arts

American Culinary Federation

High School Diploma -

Bear Creek High School

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Nicholas Black