Timothy Pitts

Full CV / Resume

Timothy Pitts -Cook +1 (207) 745-3331

Skills:
Though I would like to believe I can do any task I set my mind on, my skills shine brightest when it comes to organization, cooking, educating, sales, and problem-solving.

Experience:

Kitchens Line Cook November 2021 – November 2022, San Antonio, TX REEF and Cheesecake Factory were a great opportunity that presented themselves at a great time. We worked out of food trucks, and in the restaurant itself, an experience that I have wanted in my culinary career for some time, and a lot of the job that wasn’t cooking involved the care and maintenance of the stove-tops, fridges, propane, flattop, fryers, and general cleanliness of the vessel. All of the food was prepped by our prep kitchen, so the cooking side was pretty simple. I mostly dealt with handling the inventory, and managing the s as well as ordering for the next day. The menu items were easy to access and learn. I found that I quickly was able to set up an organizational routine which allowed me to handle multiple orders at the same time, and I enjoyed the freedom and flexibility to make the job easier as I learned the menu, or the menu changed.

Jordan Pond House/Ortega parks Prep Cook/Dishwasher July 2021 - October 2021, Bar Harbor, ME. --Though I joined Jordan Pond House later into their 2021 season, I still found a lot of room for growth with such an amazing team of people. My position as Dishwasher was easy enough to get, it's one of those jobs people don't like to do, but by organizing and educating the employees around me, I was able to pick up additional shifts, assist prep, and even jump on the line on occassion. I maintained Prep and Dish for the season however, because those two positions needed the most assistance, and I was able to come away each day feeling fulfilled that I had done my part. It is nice to know that even in a post-covid world where turnover rates are high, that nothing is impossible, and there is still good, hard work to be had. Even if it is mostly squeezing old food between your fingers in the dish pit.

Alaska General Seafoods / Line Cook April 2019–November - 2022, NAKNEK, AK At Alaska General Seafoods, I was in charge of serving the “Midnight Meal” (Lunch for our overnight workers), as well as the cooking, preparing, and serving of breakfast. A typical day had me working overnight shifts prepping all the food for the day crew, cleaning the kitchen, serving the Midnight Meal. After cleaning, I would then cook and serve breakfast for the day crew, which consisted of around 700 people every morning. My shifts often started around 7:30pm and went until 9am with an hour break and no days off. With continued motivation and a positive attitude, I helped ensure our breakfast crew never missed a shift or was late, and that all the food was prepared to standard every time. During the days I helped the Sous Chef and Chef by prepping, stocking, panning, and cooking meals as needed and being ready to perform any task in any part of the kitchen at a moments notice.