Nichole Vargas
Nashville
Summary
Executive Sous Chef with fine-dining expertise and skilled in menu development and team leadership. Adept at thriving in high-pressure environments while maintaining attention to detail and ensuring safety standards. ServSafe Certified. Committed to culinary excellence.
Overview
6
6
years of professional experience
Work History
Executive Sous Chef
Etch
09.2021 - Current
- Assisted in daily kitchen operations, ensuring adherence to safety and cleanliness standards.
- Established strong relationships with local vendors.
- Oversaw the execution of daily prep tasks and maintaining ingredient freshness.
- Leading and training back of house staff.
- Controlling food and labor costs.
- Scheduling and hiring of back of house staff.
- Collaborated with Executive Chef to design seasonal/ special event menus that showcased diverse flavors and techniques.
Sous Chef
Twelve Thirty Club
03.2021 - 09.2021
- Supervised kitchen operations, ensuring adherence to quality standards and safety protocols.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Scheduling all BOH staff and dish stewards.
- Assisted in recipe development for new menu items.
- Assisted in ordering.
Chef De Cuisine
Etc.
02.2020 - 07.2020
- Supervised kitchen staff, ensuring adherence to safety and quality standards during food preparation and covid protocols.
- Organized and developed weekly take out menus and specials.
- Collaborated with front-of-house staff to generate business and sales.
- Conducted daily pre-shift meetings with kitchen staff to communicate goals, updates, and expectations for each shift effectively.
- Hired, managed, and trained kitchen staff.
- Scheduling
Education
No Degree - Journalism
University of Memphis
Memphis, TNAssociate of Science - Culinary Arts
Nashville State Community College
Nashville, TN05-2018
Skills
- Kitchen management
- Menu development
- Fine-dining expertise
- Team leadership and strong communication skills
- Time management
- Attention to detail
- Able to perform in high pressure and high volume situations
- ServSafe Certified
Languages
English
Native or Bilingual
Spanish
Native or Bilingual
Timeline
Executive Sous Chef
Etch
09.2021 - Current
Sous Chef
Twelve Thirty Club
03.2021 - 09.2021
Chef De Cuisine
Etc.
02.2020 - 07.2020
No Degree - Journalism
University of Memphis
Associate of Science - Culinary Arts
Nashville State Community College