S.j. Vaile

Line Cook

Location 15h@2xCoos Bay, Oregon

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Work Experience
  • Line Cook

    Hilltop HouseNorth Bend, OR, US
    Jan. 2014 to Jul. 2014 (6 months)

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    Role & Tasks:

    I was responsible for opening the restaurant everyday. Checking the inventory, creating prep lists for the day, ordering any necessary product, setting up the line stations and of course prep and working the line during service.

  • Line cook lead 2

    Chinook Winds Casino ResortLincoln City, OR, US
    Aug. 2012 to Jan. 2014 (1 year and 5 months)

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    Role & Tasks:

    As the line leader for the evening shift, I was responsible for the kitchen, maintaining and working the line. Managing the other line cooks to ensure a smooth service. Checking the quality of all orders. Creating all daily specials, working with staff before service, monitoring and checking for all prep par levels. Making sure all inventory and sanitary expectations were met. Working with our banquet teams as necessary.

  • Line Cook

    Social House, 3300 Las Vegas Blvd S. Las Vegas, NV,89109
    Aug. 2006 to Jun. 2009 (2 years and 10 months)

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    Role & Tasks:

    as a line cook I was required to work and master all stations of the line sauté, tempura, wok, and grill in addition to mastering the hot line I also worked the cold line sending out an array of salads and cold protein dishes. Preparing the prep necessary for each station, assisting co-workers with their prep if necessary. Maintaining the sanitary condition of the kitchen as a whole. Preparing and setting up for each event that the restaurant promoted. While at Social House I created and sold out of 36 different original specials including creating 4 permanent menu items. I also volunteered to work the many banquets we hosted for V.I.P.’s at Social House and at other venues.

  • server/ prep/ line supervisor

    Feb. 2004 to Aug. 2006 (2 years and 6 months)

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    Role & Tasks:

    After starting as a server I took the opportunity to move to the back of the house while remaining a front of the house trainer for new servers. As the lead line supervisor I was responsible for the quality and timing of the orders leaving the line. I was also in charge of daily prep for the lunch and evening shifts as well as inventory of all current prep carrying over to additional shifts ie: sauces and proteins. I also worked the evening supervisor shift as needed. Maintaining the quality and timing as this was one of the busiest of all the Red Robins in the country.

    I also won the Central Washington Burger Championship for making the best burger.
  • Server/Host/Busser/Prep cook/ Breakfast/Lunch Chef

    Heritage Inn RestaurantToppenish, WA, US
    Sep. 2002 to Feb. 2004 (1 year and 5 months)

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    Role & Tasks:

    During the lunch shift was responsible for maintaining the quality and timing of each order. Expediting to the servers as the orders were ready for the customers. We specialized in a mixture of Native American and American food mostly soups and sandwiches during lunch switching over to steaks and seafood at night. On the weekend handled the made to order omelet bar located in the buffet area and prepared the buffet for the weekend buffet. Prepared, set up and worked our special seafood buffet twice a month. I was also responsible for our fresh made soups every day from scratch.

  • high school
    Beaverton High School
    Sep. 1988 to Jun. 1991

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    high school Degree • GPA: 3.85


    great school


Advanced Knife Handling


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



Purveyor/Local Farmer Relationships

Family Meal


Fish Cookery

Sauce Development

Fish butchery



Food Budgeting

Servesafe Certified

Food Cost Optimization

Food Handlers Certificate


Food Safety Knowledge


Food Styling

Staff education / motivation


General knife handling

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

Menu development

Ice Cream/Sorbet

Menu development

Conflict Resolution

Customer service

POS Systems

Staff education / motivation

Staffing / scheduling

Food Preparation Knowledge

Food Safety Knowledge

Accounting / Bookkeeping



Business Management

Purchasing / ordering

Conflict Resolution

Recruiting / hiring

Customer Service

Social Media

Food Safety Knowledge

Staff Education / Motivation

Microsoft Office

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