Mike Gillam

Line Cook

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Work Experience
  • Line Cook

    The Moot HouseFort Collins, CO, US
    Apr. 2016 to Present (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 (1 year 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.

    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)

    Top 10 Brunch Restaurants (3rd place)

Advanced Knife Handling

Off-site Event Management

Cheese course

On-site Special Events


Ordering / Purchasing

Ordering / Receiving

Culinary Menu / Recipe Development

Over 300 covers a night

Dough Making / Portioning

Pasta Cooking


Pasta making

Enforcement Of Safety / Sanitation Standards

Pizza Cooking

Equipment Maintenance


Purveyor/Local Farmer Relationships


Fish Cookery

Sauce Development

Fish butchery


Food / Beverage Pairing


Food Budgeting


Food Styling


General knife handling

Ticket Management

Gluten Free

Up to 100 covers a night


Up to 200 covers a night


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

Golf, Hiking , Fishing , Hunting, Food production gardening
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