Clinton Clark

Just trying to Make it in the Culinary business and Cook with professionalism and as a leader.

Location 15h@2xSpring Valley, CA

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Work Experience
  • Sous Chef

    Decoy
    Jun. 2016 to Nov. 2016 (5 months)

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    Role & Tasks:

    ∙​ Working all stations and creating specials daily ∙​ Food cost, Labor Cost, Scheduling, meetings and Private parties, menu planning by season ∙​ Supervise prep and line cooks. ∙​ Cleanliness, Hands on working the line, daily specials, breaking down fish, proteins ∙​ Utilize skills to create soups, stocks, sauces, fabricate proteins, organize, and prep on a daily basis. ∙​ Daily ordering through multiple sources. ∙​ Maintaining a budget, working, Lunch and Dinne

  • Sous Chef

    La Bastide
    May. 2015 to Jun. 2016 (1 year and 1 month)

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    Role & Tasks:

    ∙​ Working all stations and creating specials daily ∙​ Food cost, Labor Cost, Scheduling, meetings and Private parties, menu planning by season ∙​ Supervise prep and line cooks. ∙​ Cleanliness, Hands on working the line, daily specials, breaking down fish, proteins ∙​ Utilize skills to create soups, stocks, sauces, fabricate proteins, organize, and prep on a daily basis. ∙​ Daily ordering through multiple sources. ∙​ Maintaining a budget, working Brunch, Lunch and Dinner ∙​ Oversee front and back of the house in absence of the Executive Chef. Running the Wheel and Pass

  • Sous Chef

    Table No. 10San Diego, CA, US
    Feb. 2013 to Apr. 2014 (1 year and 1 month)

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    Role & Tasks:

    ∙​ Supervise prep and line cooks. ∙​ Cleanliness, Hands on working the line, daily specials, breaking down fish ∙​ Utilize skills to create soups, stocks, sauces, fabricate proteins, organize, and prep on a daily basis. ∙​ Daily ordering through multiple sources. ∙​ Maintaining a budget, working Brunch, Lunch and Dinner ∙​ Oversee front and back of the house in absence of the Executive Chef.

  • Sous Chef

    Priority Public HouseEncinitas, CA, US
    Feb. 2012 to Apr. 2013 (1 year and 1 month)

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    Role & Tasks:

    ∙​ Supervise prep and line cooks. ∙​ Cleanliness, Hands on working the line, daily specials, breaking down fish ∙​ Utilize skills to create soups, stocks, sauces, fabricate proteins, organize, and prep on a daily basis. ∙​ Daily ordering through multiple sources. ∙​ Maintaining a budget, working Brunch, Lunch and Dinner ∙​ Oversee front and back of the house in absence of the Executive Chef.

  • Sous Chef

    Quality SocialSan Diego, CA, US
    Aug. 2010 to Feb. 2012 (1 year and 6 months)

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    Role & Tasks:

    ∙ Menu planning and creating daily specials ∙ Managing and training kitchen staff when the Executive Chef is unavailable ∙ Ordering from multiple purveyors ∙ Creating menus, planning, special parties. ∙ Currently working dinner and brunch service ∙ Checking all inventory and Balance of food cost maintaining an efficient product
    ∙​ Supervise prep and line cooks. ∙​ Cleanliness, Hands on working the line, daily specials, breaking down fish ∙​ Utilize skills to create soups, stocks, sauces, fabricate proteins, organize, and prep on a daily basis. ∙​ Daily ordering through multiple sources.

  • Sous Chef

    Tango Restaurant & LoungeEscondido, CA, US
    Jan. 2009 to Jul. 2010 (1 year and 6 months)

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    Role & Tasks:

    ∙ Menu planning and creating daily specials ∙ Managing and training kitchen staff when the Executive Chef is unavailable ∙ Ordering from multiple purveyors ∙ Creating menus, planning, special parties. ∙ Currently working dinner and brunch service ∙ Checking all inventory and Balance of food cost maintaining an efficient product
    ∙​ Supervise prep and line cooks. ∙​ Cleanliness, Hands on working the line, daily specials, breaking down fish ∙​ Utilize skills to create soups, stocks, sauces, fabricate proteins, organize, and prep on a daily basis. ∙​ Daily ordering through multiple sources.

  • Sous Chef

    Mar. 2007 to Mar. 2009 (2 years)

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    Role & Tasks:

    ∙​ Create daily specials based on ingredient freshness and availability. ∙​ Order needed items on a weekly basis and complete requisitions. ∙​ Handle the rotation of all stock in order to maintain a cost efficient system. ∙​ Supervise prep and line cooks. ∙​ Consult with clients and craft menus for private events. ∙​ Utilize skills to create soups, stocks, sauces, fabricate proteins, organize, and prep on a daily basis.

  • Line Cook

    The Grand Del MarSan Diego, CA, US
    Aug. 2006 to Mar. 2007 (7 months)

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    Role & Tasks:

    Hot Apps ∙​ ​Crafted a variety of Mediterranean/French sauces. ∙​ ​Prepared hot apps for prix fixe James Beard menu. ∙​ ​Maintained a sanitary and organized prep station.

  • Line Cook

    santaluz country club
    Feb. 2005 to Jul. 2006 (1 year and 4 months)

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    Role & Tasks:

    ∙​ ​Worked sauté/grill/fish, focusing on exact temperatures. ∙​ ​Expedited tickets in a timely manner. ∙​ ​Prepped all stations thirty minutes prior to service. ∙​ ​Prepared food for all private banquet events including holidays

  • Line Cook

    Apr. 2003 to Jan. 2005 (1 year and 9 months)

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    Role & Tasks:

    ∙​ ​Worked sauté/grill/fish, focusing on exact temperatures. ∙​ ​Expedited tickets in a timely manner. ∙​ ​Prepped all stations thirty minutes prior to service. ∙​ ​Prepared food for all private banquet events including holidays

Education
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