Sara Van de Walle

Chef de Cuisine

Los Angeles, CA

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Summary

I am a driven and detail-oriented chef looking for leadership positions in restaurants with high standards and moderate to high volume. I have a passion for and commitment to serious food, and I incorporate attention to detail, efficiency, and aesthetic sensitivity in my approach to cooking. I am a person who enjoys challenging myself to do more, n... Read more

I am a driven and detail-oriented chef looking for leadership positions in restaurants with high standards and moderate to high volume. I have a passion for and commitment to serious food, and I incorporate attention to detail, efficiency, and aesthetic sensitivity in my approach to cooking. I am a person who enjoys challenging myself to do more, never passes up an opportunity to learn, and am always striving to expand my skills. My management style is hands-on, working with others as well as delegating to lead by example. I value integrity and work ethic above all else.

My Dream Job is Working with fresh, seasonal, local ingredients in a challenging and creative professional environment.

Work Experience
  • Executive Sous Chef
    Bar MorunoLos Angeles, CA, US
    Feb. 2022 to Present (2 years)

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    Role & Tasks:

    - Overseeing daily execution of prep and service
    - Establishing and implementing SOP/systems for workflow organization (prep lists, P&L sheets, internal transfers, menu matrices, opening and closing checklists)
    - Menu research/development, staff training on prep, execution, allergen information, etc.
    - Ordering, inventory, and accounting
    - Overseeing proper equipment functioning and maintenance
    - Overseeing standards of cleanliness and health/safety

  • Chef de Cuisine
    Bari - Los AngelesLos Angeles, CA, US
    May. 2021 to Feb. 2022 (9 months)

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    Role & Tasks:

    - Overseeing daily execution of prep and service
    - Establishing and implementing SOP/systems for workflow organization (prep lists, P&L sheets, internal transfers, menu matrices, opening and closing checklists)
    - Menu research/development, staff training on prep, execution, allergen information, etc.
    - Ordering, inventory, and accounting
    - Overseeing proper equipment functioning and maintenance
    - Overseeing standards of cleanliness and health/safety
    - Served as culinary point person, ensured executive chef's vision for the menu/concept was upheld in his absence

  • Executive Sous Chef
    Sibling RivalLos Angeles, CA, US
    Oct. 2019 to Mar. 2020 (5 months)

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    Role & Tasks:

    Responsible for oversight of all line stations, inventory, prep sheets and administrative tasks, and ordering/receiving. Helped with R&D for menu development and overhauled our HACCP plan.

  • Personal Chef
    Elite Personal ChefsChicago, IL, US
    Mar. 2020 to 2022 (1 year)
  • Executive Sous Chef
    Bavette's Bar & BoeufChicago, IL, US
    Oct. 2018 to May. 2019 (7 months)

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    Role & Tasks:

    Act as liaison between cooks and executive chef. Inventorying and ordering, as well as communicating quality standards and requests to purveyors. Able to readily fill in any BOH position due to unforeseen circumstancss. Minor accounting/food cost tracking. Research and development for existing and upcoming dishes. Expediting during service and communicating relevant concerns to FOH management as they arise.

  • Line Cook
    Maudes Liquor BarChicago, IL, US
    Jun. 2019 to Oct. 2019 (4 months)

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    Role & Tasks:

    - Proficient in opening, running, and closing all line stations (grill, sauté, mid, garde manger)
    - Running expo when chef has to address issues away from the pass
    - Training new hires on stations and maintaining high standards of execution and performance
    - Inventorying station mise and prep lists for the following day’s service

  • Kitchen Manager
    Bavette's Bar & BoeufChicago, IL, US
    2017 to 2018 (1 year)

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    Role & Tasks:

    - Overseeing execution of station setup, service, and breakdown
    - Mastery of every line station to step in for support as needed
    - Inventory/ordering products
    - P&L accounting
    - Liaison between kitchen team and upper management
    - Checking quality of prepped mise en place
    - Trained on HR related management responsibilities (processing new hires, terminations, answering questions related to employee benefits, etc.)

  • Line Cook
    Bavette's Bar & BoeufChicago, IL, US
    Mar. 2016 to Present (8 years)

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    Role & Tasks:

    Responsible for sautée station
    Prepare daily station prep/inventory lists
    Clean and maintain station and equipment used throughout the day

  • Line Cook
    Feb. 2015 to Feb. 2016 (1 year)

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    Role & Tasks:

    Rotated through grill and carver line positions
    Face to face engagement with guests/pacing a physical line of customers sometimes exceeding 800 through the course of service
    Expedited dishes to grill station while working as carver
    Prep and 'pitmaster' duties; breakdown, curing, and smoking of meats, execution of recipes for cold salads and hot sides
    Helped operate and maintain a 24 hour smoker before, during, and after service
    Assisted with large-scale production projects for wholesale within company
    Trained new hires on line stations and prep

  • Line Cook
    The PromontoryChicago, IL, US
    Jul. 2014 to Jan. 2015 (6 months)

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    Role & Tasks:

    Responsible for prep/service on garde manger and grill stations
    Compiled daily prep lists and protein inventories for my station
    Cleaned and maintained premises/equipment during use
    Maintained open fire "hearth" before and during service for prep and pickups
    Shared responsibility for staff meals among other line cooks

  • Butcher
    Jul. 2012 to Jul. 2014 (2 years)

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    Role & Tasks:

    • Cured, smoked, and/or stuffed specialty charcuterie items/sausages
    • Created recipe ideas for seasonal terrines and marinades
    • Fabricated cuts of meat from whole or quartered animals
    • Cleaned and maintained kitchen equipment and storage spaces
    • Worked line shifts for special events/festivals (Taste of Randolph)

  • Line Cook
    The PublicanChicago, IL, US
    Jan. 2013 to May. 2014 (1 year and 4 months)

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    Role & Tasks:

    • Received deliveries and organized walk-in/storage spaces
    • Prepared items for line stations
    • Worked cold stations during dinner services
    • Assembled staff meals during designated shifts

  • Line Cook
    Jupiter OutpostChicago, IL, US
    May. 2012 to Jan. 2013 (8 months)

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    Role & Tasks:

    • Expedited orders for kitchen
    • Cooked breakfast and lunch menu items to order and managed prep for line stations
    • Cleaned and maintained kitchen equipment and storage areas

  • Line Cook
    Bonelli's BistroKalispell, MT, US
    May. 2009 to May. 2010 (1 year)

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    Role & Tasks:

    • Prepared/expedited/cooked menu items for breakfast and lunch service
    • Cleaned kitchen equipment, organized offices and storage areas
    • Waited tables and assisted customers with orders

Education
Skills

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Culinary & Kitchen
Advanced Knife Skills
Basic Knife Skills
Charcuterie and Cheese Board Arrangement
Dressing Making
Expediting
Family Meal Preparation
Fish Butchery
Fish Cookery
Frying
Gluten Free Cooking
Grilling
Kitchen Equipment Maintenance
Kitchen Management
Meat Butchery
Meat Cookery
Pasta Cooking
Pasta Dough Making
Plating and Presentation
Portioning
Prepping Ingredients
Sauce Making
Sauteing
Smoking
Sous Vide
Vegan / Vegetarian Cooking
Vegetable Cookery
Woodfire Cooking
Business Operations
Budgeting
Cleaning / Sanitation
Costing
Food Safety Knowledge
Inventory Management
Ordering / Purchasing
Receiving
Safety Procedures Knowledge
Scheduling
Team Development
Vendor Management
Service
300 Covers Per Night
300+ Covers Per Night
Events Management
Certificates & Education
Food Handler Certification
ServSafe Certified
Baking & Pastry
Dough Making
Certifications & Courses
Organizations & Volunteer Activity
  • Offsite seedling nursery
    Earphoria Chicago
    Volunteer • Mar. 2017 to Mar. 2018

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    Summary
    - Worked with a local organization supplying seedlings and compost to community gardens around Chicago - Started, nursed, and donated over 150 pepper, tomato, and brassica seedlings to be distributed by the organization to Chicagoland community gardens - Helped disseminate information to other volunteers about plant pathology and troubleshooting using organic and sustainable methods - worked with Bavette’s Bar & Boeuf to collect, sanitize, and donate discarded oyster shells to be used as natural fertilizer by the organization
Interests
Gardening, Oil Painting, Learning Software Development
Languages
English Fluent
Spanish Basic
Urdu Basic