Rick Enterkin
Brighton
Summary
Motivated Chef looking to continue working in high level hospitalty, with a focus on farm to table menus. Extremely passionate about the hospitality industry and creating the best experience for every guest. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with French, Japanese, and New American cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles.
Overview
8
8
years of professional experience
Work History
Sushi Bar
O-Ya
05.2024 - Current
- Responsible for working middle and sashimi stations on the sushi line.
- Cleaning, breaking down and fabricating of Japanese fish.
- Research and development of new dishes and updating the menu for seasonal changes.
Executive Sous Chef
Bistro Du Midi
08.2022 - 05.2024
- Managed production of all stocks and sauces, all rooted in Classic French cooking.
- Hands on butchering of some of the highest quality ingredients possible, such as Ora King Salmon, local caught Bluefin Tuna, and Japanese A5 Wagyu.
- Developed specials and new dishes for the seasonally changing 6 course tasting menu.
- Ran service from the pass, ensuring quality of all dishes, finishing and garnishing every plate, communicating and directing cooks on fires.
- Responsible for all ordering, daily produce, nightly protein orders, weekly supplies and specialty goods.
- Communicating with multiple vendors ensuring the best price and best product possible.
- Was responsible for counting and entering inventory at the end of every month along with Executive Chef.
- Was responsible for managing food and labor costs along with Executive Chef.
- Responsible for training all staff on proper cooking techniques, organizational and cleaning skills.
- Ran pre-shift with FOH staff, communicating with and training servers and bar staff on menu changes, daily specials, and seasonal ingredients.
- Worked with private events manager coordinating menus and timing for contracted private dining.
- Participated in weekly manager meetings with all FOH and BOH management staff as well as the Corporate office.
- Worked closely with Chef/Partner Rob Sisca, a former Sous Chef at Le Bernardin.
Sous Chef
Grill 23 Bar & Grill
04.2021 - 07.2022
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Acted as head chef when required to maintain continuity of service and quality.
- Collaborated with staff members to create meals for large banquets.
- Worked closely with world class Sommeliers in a Grand Award winning wine program.
- Maintained high service standards and work flow while managing a kitchen with nights exceeding 800 covers.
- Did hands on butchery with high quality fish and meat, from local caught tuna, to in house dry aged sirloins, and Japanese A5 Wagyu.
Sous Chef
Niche Hospitality Group - The Fix Burger Bar
06.2019 - 03.2021
- Disciplined and dedicated to meeting high-quality standards.
- Oversaw all ordering and inventory for the restaurant and handled all administrative duties while head chef was overseeing another location for the company.
- Stepped into role as acting head chef when required to maintain continuity of service and quality.
- Created special dishes weekly for the restaurant to offer.
- Handled and oversaw training of all new cooks coming into the kitchen, instilling high levels of organization, cleanliness, and sense of urgency.
- Focus on maintaining professional working relationships with vendors to ensure getting the highest quality product while keeping food and operational costs in check.
- Oversaw service to ensure all food leaving the kitchen was of the highest standard.
- Worked closely with Front of House employees to ensure adequate menu and food knowledge, and to answer any questions from guests regarding substitutions or allergy's.
Line Cook
Reunion Tap And Table
11.2018 - 05.2019
- Started working as a grill cook, was responsible for all prep and set up being done for the station.
- Moved to Sautee and took overall prep responsibilities and service for that station.
- Took pride in owning and taking on all responsibilities for a station, ensuring cleanliness and stocking at the end of the night so that fellow cooks had a quality situation to come into the next day.
- Worked on whole animal butchery with the head chef, breaking down whole lamb, pigs, and fish.
Line Cook
No. 9 Park
07.2018 - 11.2018
- Worked closely with a team of people on Veg Prep, delegating tasks amongst ourselves to finish prep in a timely manor, writing prep lists together at the end of the night and providing an order list for the chefs for the next day.
- Worked on Garde Manger.
- Was able to experience the work put into creating one of the highest levels of hospitality that the city of Boston can offer.
Line Cook
Deadhorse Hill
02.2017 - 06.2018
- Worked every station in the kitchen from Garde Manger, to Grill, to Sautee.
- Worked with high level ingredients all sourced from local farms.
- Focused on perfecting in house recipes for quality and quantity for a highly seasonal menu with frequent changes.
- Worked under a chef with Michelin pedigree.
- Got invited to travel to and cook at James Beard House in New York City.
Education
High School Diploma -
Nashoba Regional High School
Bolton, MA05.2013
Skills
- Recipes and Menu Planning
- Stocking and Replenishing
- Conflict Resolution
- Food Preparation and Safety
- High Level Knife Skills
- Maintaining Food and Labor costs
- Tracking Inventory
- Training staff
- Upholding culinary and sanitation standards to the highest degree
- Communicating with sales reps
Career Goals
My long term goal is to one day open my own establishment, having worked and learned at other top tier restaurants. Each restaurant that i have spent time cooking in has been an opportunity to grow and i take all working experiences very seriously.
Timeline
Sushi Bar
O-Ya
05.2024 - Current
Executive Sous Chef
Bistro Du Midi
08.2022 - 05.2024
Sous Chef
Grill 23 Bar & Grill
04.2021 - 07.2022
Sous Chef
Niche Hospitality Group - The Fix Burger Bar
06.2019 - 03.2021
Line Cook
Reunion Tap And Table
11.2018 - 05.2019
Line Cook
No. 9 Park
07.2018 - 11.2018
Line Cook
Deadhorse Hill
02.2017 - 06.2018
High School Diploma -
Nashoba Regional High School
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