Heather K. Simons Lin
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Summary of Qualifications
Certified Chef/Culinarian with seventeen years of experience in back and front of the house. Creative with strong leadership, effective decision-making, attention to detail, and organizational skills. Experienced in customer service, business communication, accounting, training and supervision, as well as nutrition and sanitation/HACCP standards. Passionate about educating younger generations on healthy cooking styles and techniques.
Education
The Art Institute of Colorado –
The School of Culinary Arts
AAS- Culinary Arts, BA- Culinary Management
The University of Colorado Denver –
College of Liberal Arts & Sciences
Certificate in Teaching English Language Learners (CTELL) Graduate level on-line classes
Certification & Awards
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2014
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Dec. 16, 2006
July 2014
Jan. 6,
Jan. 7,
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2017
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2020
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2024
https://www.whyhub.cn/public/static/libs/ueditor/themes/default/images/word.gif) no-repeat center center;border:1px solid #ddd"/> Alpha Beta Kappa, GPA 3.8+ (National Honor Society)
2005
Feb. 23,
May 23,
April 4,
August
Volunteer Work
| Aug. 4 - June 20 |
Cedar wood elementary school
2016 -2018
Bothell, WA
Volunteer (2-3 hoursfor 2 days a week)
o Assisted kindergarten teachers with reading groups, writing and grammar pages for a 2 hour/2 day per week schedule
o Assisted K-2nd grade teachers with copying and printing materials and other items for projects and homework
o Assisted K-3rd grade teachers with ESL students in writing, reading, and comprehension assignments; assisted 3rd grade students with math test proficiency
o Lead student groups on field trips to museums, nature walks, and pumpkin patch/fall harvest sites
Share Our Strength, Operation Frontline Jan. 25-March 8 2010
Denver, CO
ChefInstructor
o Assisted Coordinator and Volunteer Nutritionist in teaching low income families about healthy food preparation, nutrition, menu planning, budgeting and safe food handling once a week
Share Our Strength, Operation Frontline Sept. 2004, March 2006
Denver, CO
ClassAssistant
o Assisted Volunteer Chefs and Nutritionists in teaching low income families about healthy food preparation
o Assisted Chefs by helping prepare food for the class
o Assisted Nutritionists by setting up the areas needed
Open House - Apr. 24 2004, Oct. 15
2004
The Art Institute of Colorado
Denver, CO
o Responsible for production of breakfast items, including Omelet stations
o Maintained sanitation and safety procedures
o Responsible for the set-up and break down of work stations
Toast of Breckenridge July 16 -18
2004
Breckenridge, CO
Server and Cook
o Assisted with set-up and break-down of dinner service for ChefTodd Gray of Equinox in Washington D.C.
o Assisted with Omelet station and preparation for Sunday brunch hosted by The Art Institute of Colorado
Professional Experience Listing
Lake Washington school district/Sodexo April 2021- April
2022
Redmond, Wa
Lead Food Service Worker/On-site manager
o Responsible for all day to day activities, including opening/closing and operating procedures, maintaining a clean and safe working environment
o Complied with all Sodexo HACCP procedures and Covid-19 safety measures when preparing and serving breakfast and lunch for elementary school students as well as assist with catering for district managers when needed
o Followed all Sodexo safety and risk management policies, attended trainings, maintained key control of operations as a working lead to coordinate with staff to ensure proper service
Quail Park of Lynnwood – Senior Living April 2020- Sept 2020 Lynnwood, WA
Line Cook/Baker
o Assisted the Chef and other cooks with lunch/dinner prep and production or breakfast service for residents
o Responsible for daily desserts and snack production for IL/AL/Tribute (Memory care) residents
o Followed all Covid-19 safety protocols and distancing with co-workers while maintaining food safety measures
MBK Senior Living at the Creekside Jan. 2019- Feb.
2020
Woodinville, WA
Sous Chef
o Interim Dining Service Manager for three months, during the phase of hiring the next DSM. Responsible for ordering, menus, and scheduling all while cooking for each day and supervising kitchen and service staff
o Responsible for maintaining the MBK standards of teamwork amongst all departments
o Assisted DSM and cooks with daily prep, production, and service of 3 meals for 12 hour dining options
College Chefs- University of Washington Aug. 2018- Dec. 2018
Seattle, WA
Sous Chef
o Responsible for maintaining cleanliness and customer service for chapter members
o Delegated responsibilities and prep instructions for kitchen assistants
o Assisted Executive Chef with ordering and menu planning, as well as opening and closing procedures/meal service/upkeep with dishes
Covenant Shores Retirement Community April 2016- Aug. 2018 Mercer Island, WA
Food Service Specialist
o Demonstrated daily operation management and food safety as required by Sodexo Foodservices and King County, as well as training and customer service
o Responsible for production, preparation, and live service for 200+ clients per daily meal plan
o Assisted managers with operation, maintenance, food shipments, daily opening and closing procedures
o Implemented daily cleaning duties for various kitchen stations while maintaining management mentality
Eurest Dining at Microsoft Café 40/41
2016
Redmond, WA
Feb. 2015- April
