Mike Gillam

Line Cook

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Work Experience
  • Line Cook

    The Moot HouseFort Collins, CO, US
    Apr. 2016 to Present (1 year and 6 months)

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    Role & Tasks:

    Line cook with duties including Prep, Grill, Sauté, Salad, Pantry. A very busy restaurant ($2.8m annually) within the same company as Enzio's Italian Kitchen (Hot Corner Concepts). Leaned a traditional English pub cuisine while employed here. A wonderful company to work with in terms of learning. Worked and prepped for many 5-7 course event dinners with wine/beer pairings.

  • Sous Chef

    Enzio’s Italian Kitchen
    Sep. 2015 to Present (2 years and 1 month)

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    Role & Tasks:

    Sous Chef with duties including Prep, Grill, Sauté, Pizza, Appetizers and Pantry. With managerial responsibilities including inventory, scheduling and menu/special creations and modifications. A moderately busy fine dining establishment ($1.9m annually). Leaned many types of fine dining skills including sous vide, from scratch pasta/sausage, plating techniques. Competed in the 2015 Taste of the Nation and took first place.

    Awards:
    2015 Taste of the Nation (1st place)
  • Executive Chef

    La Luz Mexican GrillFort Collins, CO, US
    May. 2013 to Sep. 2015 (2 years and 4 months)

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    Role & Tasks:

    Executive chef with duties that include knife skills, scheduling, inventory management and menu modification and creation. Was hired at the restaurant during a transition from a quick service to a full scale dining. Was able to create and implement a brunch service to their weekends while also implementing a revitalized dinner menu. Was able to bring their food inventory from a 35% to a 19% based on butchering and sourcing local meat and produce. Was featured in the Fort Collins Coloradoan as one of the top 10 Brunch Restaurants in Fort Collins (3rd place)

    Awards:
    Top 10 Brunch Restaurants (3rd place)
Skills

Advanced Knife Handling

Off-site Event Management

Cheese course

On-site Special Events

Chopping

Ordering / Purchasing

Ordering / Receiving

Culinary Menu / Recipe Development

Over 300 covers a night

Dough Making / Portioning

Pasta Cooking

Dressings

Pasta making

Enforcement Of Safety / Sanitation Standards

Pizza Cooking

Equipment Maintenance

Portioning

Purveyor/Local Farmer Relationships

Receiving/Organizing

Fish Cookery

Sauce Development

Fish butchery

Saute

Food / Beverage Pairing

Scheduling

Food Budgeting

Sous-vide

Food Styling

Frying

General knife handling

Ticket Management

Gluten Free

Up to 100 covers a night

Grilling

Up to 200 covers a night

Inventory

Up to 300 covers a night

Kitchen Cleaning/Sanitation

Up to 50 covers a night

Kitchen management

Vegan / Vegetarian Cooking

Meat Butchery

Vegetable cookery

Meat Cookery

Menu development

Wood Fire Cooking

Interests
Golf, Hiking , Fishing , Hunting, Food production gardening
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