Nicholas Schaerer

'Food Is Thy Medicine.'

Location 15h@2xAurora, IL

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I have long term goals to self-improve my endurance, technique, speed, science, art and management as a Cook, Chef, and hopefully one day a Restauranteur. I have six years of culinary and restaurant experience, including three years of technical and collegial education. I have cooked in tens of kitchens and can't wait until I have said hundreds. I ... Read more

I have long term goals to self-improve my endurance, technique, speed, science, art and management as a Cook, Chef, and hopefully one day a Restauranteur. I have six years of culinary and restaurant experience, including three years of technical and collegial education. I have cooked in tens of kitchens and can't wait until I have said hundreds. I will always be a student, even at age 80. My focus is learning from the Best to be the Best.

My Dream Job is To have a modern, young-appealing restaurant that produces superfood-nutrient based dishes and possibly market sides for carry-out.

Work Experience
  • Grill Cook
    Ted's Montana GrillNaperville, IL, US
    Aug. 2016 to Oct. 2016 (2 months)

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    Role & Tasks:

    As a Grill Cook, I prepped all food items to order including cutting steaks, filets, and grinding bison and cow. I controlled the pace of the line by juggling the pace of the service and cooking times. I maintained professional, and friendly hospitality between customers due to such a close, open kitchen to guests. Ted's Montana Grill never prepped food to last more than one day. I weighed, shaped, seasoned and cooked over one hundred burgers an hours to requested temperatures.

  • Line Cook
    Mar. 2016 to Aug. 2016 (5 months)

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    Role & Tasks:

    I prepared and cooked entire menu throughout all stations including Salads and Desserts, Fryer, Grill, Sauté, and Expeditor. I practiced on my knife skills, food creativity, horticulture, cooking techniques and hospitality while working at Hopvine. I maintained the external and internal appearance of the Brewery and Restaurant by porting every week. I washed and maintained sanitation of the back of house every other shift. I trained and served for the front of house for a short time and gained high rated reviews for my service and hospitality.

    $0.50 raise in 5 month period, $1.00 raise in 6 month period
  • Assistant General Manager
    Wendy'sMontgomery, IL, US
    Jul. 2015 to Apr. 2016 (9 months)

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    Role & Tasks:

    I started as a Crew Member for about two months and was promoted to Shift Supervisor after a month's training. I was immediately promoted to Restaurant Manager after Management training. I learned thoughout multiple stores I managed the qualities and traits it takes to effectively and diversely manage people. I oversaw the entire restaurant while managing crew members and shift supervisors, maintained excellent customer service, and kept food costs low. The restaurant's food quality was exceptional and fresh according to The Food Code.

    Promotion from Crew Member to Shift Supervisor, Promotion from Shift Supervisor to Restaurant Manager,
  • Line Cook
    Mirador RestaurantChicago, IL, US
    May. 2015 to Jul. 2015 (2 months)

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    Role & Tasks:

    I prepared and cooked on Garde Manger and Grill. I was familiar and comfortable the most with this kitchen than any other because it was previously The Bentley Tavern, where I cooked, cleaned, and ran food to guests in the same dining room and bar.

  • Line Cook
    Farmhouse TavernChicago, IL, US
    Apr. 2015 to Jul. 2015 (3 months)

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    Role & Tasks:

    I prepared and cooked on Garde Manger every night and Brunch every weekend. I learned Fine Dining through Farm-To-Fork culture, which I favor the most.

  • Line Cook
    Lucky Goat Bar and GrillMelrose Park, IL, US
    Apr. 2015 to May. 2015 (1 month)

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    Role & Tasks:

    I was hired to create a menu and dining experience for guests with one other cook. It consisted of a DJ, live sports and events, and American bar cuisine.

  • Line Cook
    Nov. 2014 to Mar. 2015 (4 months)

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    Role & Tasks:

    I cooked and prepared pizzas from scratch. I maintained the entire line for lunch, dinner, concerts, and catering events offsite.

  • Line Cook
    Taco DayLisle, IL, US
    Nov. 2014 to Feb. 2015 (3 months)

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    Role & Tasks:

    I helped create and perfect standardized recipes for the company that was developing with the Head Chef. I prepared the line for every shift.

  • Retail Associate / Cashier
    Dunkin' DonutsLisle, IL, US
    Oct. 2014 to Dec. 2014 (2 months)

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    Role & Tasks:

    I tended to guests and prepared donuts, coffee, and other merchandise and services. I maintained the sanitation and cleanliness of the dining room, line and kitchen.

  • Line Cook
    Cedar GrillWestmont, IL, US
    Aug. 2014 to Oct. 2014 (2 months)

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    Role & Tasks:

    I served guests and cashiered orders via walk-in and phone. I learned the preparation of Lebanse cuisine while working at Cedar Grill.

  • Cashier
    Culver'sLombard, IL, US
    Mar. 2014 to Aug. 2014 (5 months)

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    Role & Tasks:

    I tended to guests at cashier, table, and car via Pickup Window. I served frozen custards, and exceeded all guests standards and needs through service.

  • Executive Chef
    Apr. 2014 to May. 2014 (1 month)

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    Role & Tasks:

    I managed and trained servers, dishwashers, cooks and porters for La France and the new La France that I was hired for. I created HACCP plans, menu and recipe improvements, profit forecasts and analysis. I shadowed the Owner and Executive Chef of La France for weeks until my Executive position of La France was confirmed.

  • Line Cook
    The Bentley TavernChicago, IL, US
    Jul. 2013 to Jan. 2014 (6 months)

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    Role & Tasks:

    I began scrubbing, polishing, sanitizing the entire establishment to bring it to prestine conditions for service, production, and atmosphere for guests and employees. I opened the Tavern with the Executive Chef and Sous Chef and closed it. It was a jump start to my career because it filled me with knowledge and skills and endearment to the Restauarant Industry. I have helped create multiple menus with the Chefs and helped them carry it through. We have had some rough bumps in the road from publicity with reviews and ratings. I have learned from that, that you can only construct yourself from criticism rather than destroy yourself. I have worked on all stations of the line. I opened and closed every weekend while preparing and cooking Brunch and dinner. I helped out in the front of house as Food Runner near the end of The Bentley Tavern.

  • Line Cook
    Mar. 2013 to Jun. 2013 (3 months)

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    Role & Tasks:

    I catered, prepared and cooked John Fleming's food, which he owned, managed, and created J. Fleming's Absolutely Delicious. I catered to the Taste of Westmont fair for Absolutely Delicious.

  • Line Cook
    Devon Seafood and SteakOakbrook Terrace, IL, US
    Jun. 2012 to Nov. 2012 (5 months)

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    Role & Tasks:

    I prepared the items for the entire line as well as cooked on Garde Manger, and washed dishes. At Brunch, Devon Seafood Grill had an Omelette station in the front of house where I served requested omelettes, carved prime rib and ham for guests. I maintained the back of house sanitation and organization daily.

  • Culinary Arts and Hospitality
    College of DuPageGlen Ellyn, IL, US
    Aug. 2012 to Jun. 2013

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    Associate Degree • GPA: 3.1


    I attended College of Dupage to achieve my Associate's Degree in Culinary Arts and Hospitality. I finished most of my culinary arts program and a bit of general education.

    Illinois ServSafe Sanitation Certificate
  • Culinary Arts and Hospitality
    Aug. 2011 to Jun. 2012

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    GPA: 3.9


    I learned basic knife skills, fruit, vegetable and animal identifications, sanitation procedures, team cooperation fundamentals, and HACCP and safety precautions.

    Wisconsin Cheesecyclopedia Cheese Master Certificate, First Aid License, CPR License, and Silver Medal National Career Readiness Certificate
  • General Education
    Aug. 2009 to Jun. 2012

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    High School Diploma Degree • GPA: 3.0


    I attended Hinsdale South High School to graduate with all of my close collegues to develop professional careers with. My Sophomore year is when I took upon Culinary Arts as my primary career. I attended Technology Center of DuPage as soon as I heard about the advantages of attending the technical school for my career.



Cheese course


Ordering / Purchasing

Ordering / Receiving

Culinary Menu / Recipe Development

Dough Making / Portioning

Pasta Cooking


Pasta making

Enforcement Of Safety / Sanitation Standards

Pizza Cooking



Purveyor/Local Farmer Relationships

Family Meal


Sauce Development



Food Budgeting

Servesafe Certified

Food Cost Optimization

Food Handlers Certificate


Food Safety Knowledge


Food Styling

Staff education / motivation


Sushi Making

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

Vegetable Breakdown

Meat Butchery

Vegetable cookery

Meat Cookery

Wok Skills

Wood Fire Cooking

Bread making

Cake Making

Cake decorating


Servsafe Certified

Ice Cream/Sorbet

Ability To Lift 40+ Lbs

Basic Floor Service

Glassware Knowledge


POS Maintenance

Conflict Resolution

OpenTable or other

Customer service

POS Systems

Experience in a Fine Dining Establishment

Staff Management of 20

Experience in a High Volume Environment

Staff education / motivation

Staffing / scheduling

Food Preparation Knowledge

Food Safety Knowledge



Profit And Loss

Recruiting / hiring

Food Safety Knowledge

Certifications & Courses
Educate, Learn, Raise my son, Grow with my family, Cook, Music, Sports
English Fluent
Spanish Basic
Arabic Basic
French Basic
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