DeAndre Goliday

• Started as a line cook and was promoted to Kitchen Manager based on performance and leadership. Managed daily kitchen operations in a high-volume setting, supervised and trained staff, enforced food safety standards, and supported opening, closing, and peak service to ensure speed, quality, and consistency.

Oversaw daily kitchen operations to ensure efficiency, food quality, and safety standards were consistently met. Led and scheduled kitchen staff, provided training and performance oversight, and maintained compliance with health and company policies. Managed inventory, ordering, and food cost controls while supporting high-volume service during peak hours. Actively worked on the line as needed, handled closing procedures, and resolved operational issues to keep service running smoothly.

I was part of the opening kitchen team at bartaco, where I helped train, learn the menu, and prepare for the public opening. While working two jobs, I served as the head line cook, arriving early to handle prep, set up the line, and ensure the night shift was fully stocked. I communicated daily prep needs and maintained consistency across shifts. Within three months, I earned a promotion by proving I could manage the line while overseeing prep for proteins and key menu items.

Boombox was my second job at the time, so my responsibilities there were more limited compared to my role at Bar-taco. I did not handle closing duties at Boombox, as I typically left shortly before closing, and my primary assignment was working the fry station.

I started as a dishwasher while in high school and quickly demonstrated efficiency and reliability. I was promoted to the line, where I discovered my passion for cooking - pushing myself to work quickly while ensuring every order was prepared correctly. Within two weeks , I mastered the whole line and never touched a dish in there since .