Summary
Overview
Work History
Education
Skills
Timeline
Generic

Tracy Streight

Idaho Falls,Idaho

Summary

Dynamic line cook with a proven track record at Denny's Restaurant, recognized for enhancing customer satisfaction through meticulous attention to detail and efficient time management. Skilled in adapting recipes for dietary needs and maintaining high food quality standards, consistently delivering exceptional dishes while fostering a clean and organized kitchen environment.

Culinary professional prepared for high-pressure kitchen environments with focus on delivering high-quality dishes. Adept at collaborating with team members to streamline kitchen operations and ensure timely service. Known for flexibility and reliability, with strong commitment to maintaining cleanliness and organization.

Overview

28
28
years of professional experience

Work History

Line Cook

Shari's Cafe and Pies
01.2016 - 01.2018
  • Adapted recipes for special dietary needs, enhancing dining experience for guests with restrictions.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
  • Verified proper portion sizes to consistently attain high food quality standards.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
  • Adapted quickly to changing menu items and daily specials based on demand.
  • Plated and presented all dishes to match established restaurant standards.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Increased kitchen productivity by keeping tools organized for easy access when needed.
  • Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
  • Grilled meats and seafood to customer specifications.

Line Cook

Red Lion Hotels
01.2015 - 01.2016
  • Coordinated with front-of-house staff to ensure timely delivery of orders, enhancing customer satisfaction.
  • Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Verified proper portion sizes to consistently attain high food quality standards.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
  • Adapted quickly to changing menu items and daily specials based on demand.
  • Plated and presented all dishes to match established restaurant standards.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Increased kitchen productivity by keeping tools organized for easy access when needed.
  • Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
  • Grilled meats and seafood to customer specifications.
  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.

Line Cook

Pinecrest Diner
01.2011 - 01.2015
  • Coordinated with front-of-house staff to ensure timely delivery of orders, enhancing customer satisfaction.
  • Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Verified proper portion sizes to consistently attain high food quality standards.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
  • Adapted quickly to changing menu items and daily specials based on demand.
  • Plated and presented all dishes to match established restaurant standards.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Increased kitchen productivity by keeping tools organized for easy access when needed.

Line Cook

Lamp Lighter Inn Bed and Breakfast
01.2010 - 01.2011
  • Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
  • Adapted recipes for special dietary needs, enhancing dining experience for guests with restrictions.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Verified proper portion sizes to consistently attain high food quality standards.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
  • Adapted quickly to changing menu items and daily specials based on demand.
  • Plated and presented all dishes to match established restaurant standards.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.

Line Cook

Gold Rush Casino
01.2002 - 01.2010
  • Coordinated with front-of-house staff to ensure timely delivery of orders, enhancing customer satisfaction.
  • Adapted recipes for special dietary needs, enhancing dining experience for guests with restrictions.
  • Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Verified proper portion sizes to consistently attain high food quality standards.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
  • Adapted quickly to changing menu items and daily specials based on demand.
  • Plated and presented all dishes to match established restaurant standards.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.

Line Cook

Dennys Resturant
01.2002 - 01.2003
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Verified proper portion sizes to consistently attain high food quality standards.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
  • Adapted quickly to changing menu items and daily specials based on demand.
  • Plated and presented all dishes to match established restaurant standards.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Increased kitchen productivity by keeping tools organized for easy access when needed.
  • Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.

Line Cook

Pinecrest Diner
01.2001 - 01.2002
  • Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Verified proper portion sizes to consistently attain high food quality standards.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
  • Adapted quickly to changing menu items and daily specials based on demand.
  • Plated and presented all dishes to match established restaurant standards.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.

Line Cook

Texas Roadhouse Steakhouse
01.2000 - 01.2001
  • Adapted recipes for special dietary needs, enhancing dining experience for guests with restrictions.
  • Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Verified proper portion sizes to consistently attain high food quality standards.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
  • Adapted quickly to changing menu items and daily specials based on demand.
  • Plated and presented all dishes to match established restaurant standards.

Line Cook

Gold Rush Casino
01.1998 - 01.2000
  • Prepared ingredients and maintained cleanliness in kitchen to ensure efficient service.
  • Assisted in food preparation tasks, learning various cooking techniques and recipes.
  • Followed safety and sanitation guidelines to maintain a safe working environment.
  • Collaborated with team members to streamline food assembly process during peak hours.
  • Operated kitchen equipment, including ovens and grills, while adhering to safety protocols.
  • Supported chefs by organizing workstation and managing inventory of supplies.
  • Adapted quickly to changing menu items and daily specials based on demand.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.

Line Cook

Paradise Inn
01.1996 - 01.1998
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Verified proper portion sizes to consistently attain high food quality standards.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
  • Plated and presented all dishes to match established restaurant standards.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.

Line Cook

Dennys Restaurant
01.1995 - 01.1996
  • Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Verified proper portion sizes to consistently attain high food quality standards.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
  • Plated and presented all dishes to match established restaurant standards.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.

Kitchen Manager

Dennys Restaurant
01.1994 - 01.1995
  • Managed daily kitchen operations ensuring high food quality and safety standards.
  • Trained and mentored kitchen staff on cooking techniques and best practices.
  • Implemented inventory control systems to minimize waste and reduce costs.
  • Developed and updated menu items based on seasonal ingredients and customer feedback.
  • Coordinated with suppliers to ensure timely delivery of fresh produce and other essentials.
  • Established standard operating procedures for food preparation and sanitation compliance.
  • Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
  • Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
  • Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.

Line Cook

Perkins Family Restaurant
01.1993 - 01.1994
  • Adapted quickly to changing menu items and daily specials based on demand.
  • Engaged in continuous learning to enhance culinary skills and knowledge of food preparation methods.
  • Plated and presented all dishes to match established restaurant standards.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Increased kitchen productivity by keeping tools organized for easy access when needed.
  • Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.

Line Cook

Legends Bar & Grille
01.1992 - 01.1994
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
  • Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
  • Grilled meats and seafood to customer specifications.
  • Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
  • Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.
  • Optimized food presentation, resulting in positive customer feedback and increased social media attention.
  • Managed kitchen equipment maintenance, preventing unexpected downtime and preserving workflow.

Line Cook

Western Sizzler
01.1992 - 01.1993
  • Operated kitchen equipment, including ovens and grills, while adhering to safety protocols.
  • Supported chefs by organizing workstation and managing inventory of supplies.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Prepared food items such as meats, poultry, and fish for frying purposes.

Line Cook

Hilton Inn
01.1992 - 01.1993
  • Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
  • Boosted employee morale through positive attitude, willingness to assist others when needed.
  • Increased repeat customer numbers with consistent high-quality meal preparation.
  • Reduced food waste significantly by implementing innovative inventory tracking system.
  • Enhanced kitchen efficiency by maintaining clean and organized workstation.
  • Streamlined prep work for faster meal turnaround, contributing to improved customer satisfaction.
  • Maintained high standards of food safety and hygiene, surpassing health inspection requirements.
  • Contributed to significant reduction in cooking time by organizing more efficient kitchen layouts.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Followed health, safety and sanitation guidelines while preparing and serving food.
  • Prepared and cooked meals according to recipes and customer specifications.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Monitored food quality and presentation to maintain high standards.
  • Maintained smooth and timely operations in preparation and delivery of meals.

Line Cook

Carol's Resturant
01.1990 - 01.1992
  • Prepared ingredients and maintained cleanliness in kitchen to ensure efficient service.
  • Assisted in food preparation tasks, learning various cooking techniques and recipes.
  • Followed safety and sanitation guidelines to maintain a safe working environment.
  • Collaborated with team members to streamline food assembly process during peak hours.

Education

GED -

College of Eastern Idaho
Idaho Falls

Skills

  • Time management
  • Attention to detail
  • Highly motivated
  • Cleaning and organization

Timeline

Line Cook

Shari's Cafe and Pies
01.2016 - 01.2018

Line Cook

Red Lion Hotels
01.2015 - 01.2016

Line Cook

Pinecrest Diner
01.2011 - 01.2015

Line Cook

Lamp Lighter Inn Bed and Breakfast
01.2010 - 01.2011

Line Cook

Gold Rush Casino
01.2002 - 01.2010

Line Cook

Dennys Resturant
01.2002 - 01.2003

Line Cook

Pinecrest Diner
01.2001 - 01.2002

Line Cook

Texas Roadhouse Steakhouse
01.2000 - 01.2001

Line Cook

Gold Rush Casino
01.1998 - 01.2000

Line Cook

Paradise Inn
01.1996 - 01.1998

Line Cook

Dennys Restaurant
01.1995 - 01.1996

Kitchen Manager

Dennys Restaurant
01.1994 - 01.1995

Line Cook

Perkins Family Restaurant
01.1993 - 01.1994

Line Cook

Legends Bar & Grille
01.1992 - 01.1994

Line Cook

Western Sizzler
01.1992 - 01.1993

Line Cook

Hilton Inn
01.1992 - 01.1993

Line Cook

Carol's Resturant
01.1990 - 01.1992

GED -

College of Eastern Idaho

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Tracy Streight