Kara Lucarini

Given my culinary background, my experience in plant-based cuisine, and my knowledge and continued curiosity concerning the vegan experience, I believe I would be a great fit for the position.

With my 5+ years of kitchen experience, including 3 years as a Sous Chef, I have an arsenal of skills, a commitment to excellence, and a desire to exceed expectations on every occasion. While working for an award-winning scratch kitchen concept, I was nominated and accepted for a mentorship program called “Journey to Success” where I was coached by Executive Chef and General Manager on how to be an effective and successful leader. I am accustomed to and thrive in a fast-paced, highly demanding environment where I can use my creativity, diligence, and efficiency to achieve common goals. Most importantly, I am passionate about creating delicious, nutritious food with a purpose.

Flower Child:

Sous Chef

Creating memorable dining experiences that exceed guest expectations

• Manage kitchen operations and staff of 8-12 cooks preparing specialty dishes, entrees, and desserts. Executing and styling beautiful dishes on a seasonal, rotating menu. Creating and affirming prep lists based on shelf-life and quality of stock.

• Proven leadership skills with a track record of recruiting, interviewing, training, developing, and fostering strong teams focusing on quality, presentation, cost containment, and safety.

• Participated in developing and implementing policies and procedures for smooth operations and food safety. Monitored equipment maintenance and sanitation of kitchen facilities.

• Collaborated with Executive Chef on inventory control, vendor relations, product rotation, employee concerns, and operations.

• Ability to manage multiple tasks, prioritize effectively, solve problems, and work with detail-orientation

•Selected to participate in company renowned leadership development program, Journey to Success; mentored under Executive Chef and General Manager.

Flower Child

Prep Cook/Line Cook

Prep Cook and Chef de Partie

• Complete knowledge of all recipes, line builds, production procedures

• Ensure freshness of ingredients by checking for quality, keeping track of product, and rotating stock

• Maintained cleanliness of all work areas, utensils, and equipment

•Ensure the labeling of food items after prep, in the walk-in, and on the blast chiller logs

• Prepare recipes from scratch and handle raw product correctly

• Cooked food in accordance with menu, dietary restrictions, portions, temperature control procedures, and facility policies

• Trained as a pastry chef baking cakes, muffins, bread, and seasonal treats from scratch daily

Alon's Bakery

Chef de Partie and Prep Cook

• Prepare food items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards; complete mis en place and set-up station for breakfast, lunch, and dinner service

• Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs

• Operate, maintain and properly clean deep fryer, stove, food processor, mixer, slicer, oven, tilt kettle, toaster, pizza oven, flat top grill. Proficient knife skills and ability to multi-task multiple stations at once

• Prepare for morning and afternoon catering orders of +50

• Learn new skills and stations on the fly

• Position regularly involves lifting food cases and materials weighing up to 70 lbs. pushing and pulling, lifting, carrying carts is required

I have a Bachelor's Degree in Film and Media Studies from Emory University in Atlanta, Georgia, USA.