Emily Schlabach
Midlothian
Summary
Motivated professional transitioning from a Sous Chef role into finance, offering transferable strengths in quantitative analysis, expense management, and process optimization. Experienced in reconciling inventory, tracking costs, and meeting strict financial targets. Committed to building a long-term career in finance through continuous learning and strong ethical standards.
Overview
3
3
years of professional experience
Work History
Sous Chef
The Table at Crate
04.2024 - 12.2025
- Managed inventory and ensured proper storage of ingredients
- Maintained cleanliness and sanitation standards in the kitchen area
- Ensured food preparation and presentation met high standards of quality and sanitation
- Assisted in menu development and recipe testing
- Monitored inventory levels to ensure adequate supplies on hand
- Resolved conflicts between kitchen staff members in an efficient manner
- Process invoices according the standard operating procedures
Junior Sous Chef
Ramsay's Kitchen
03.2023 - 02.2024
- Managed a team of 10 to ensure preparedness for service
- Strengthened the opening of the restaurant by solidifying the current system used to establish each stations' daily needs
- Interviewed numerous candidates for line and prep cook positions
- Monitored daily inventory use and accomplished delivery order sheets
- Prepared and issued daily inventory checks and prep lists\
- Part of team sent to train Oklahoma City staff for restaurant opening
Line Cook
The Palm Restaurant
09.2022 - 03.2023
- Lead many reorganization projects for easier use of inventory
- Developed new dishes specific to the Chicago restaurant
- Expedited numerous services, ensuring a satisfactory meal for patrons
Education
Bachelor of Science - Restaurant Business Management
The Culinary Institute of America
Hyde Park, NY08-2022
Skills
- Deadline-driven execution and time-sensitive reporting
- High attention to detail and data accuracy
- Proficient in Microsoft Software
- Managed food and labor costs to meet weekly budget targets
- Analyzed inventory usage to reduce waste and improve margins
- Tracked expenses and reconciled inventory reports
Timeline
Sous Chef
The Table at Crate
04.2024 - 12.2025
Junior Sous Chef
Ramsay's Kitchen
03.2023 - 02.2024
Line Cook
The Palm Restaurant
09.2022 - 03.2023
Bachelor of Science - Restaurant Business Management
The Culinary Institute of America