Erik Espinoza is applying for a cooking position and has over 8 years of experience working in various kitchen roles and restaurants across Chicago and New York, including positions as a line cook, grill cook, and kitchen supervisor/manager. He has skills in American, Asian, French, Italian and Mexican cooking and is educated in culinary arts from City College New York, looking for an open opportunity to utilize his experience.

1. Erik Espinoza
(708) 267-7548
erik.espinoza37@yahoo.com
About Me: First and fore most to have a job, use my experience and work ethic to support myself. I
care about good food since eating and trying out new food is a delight of mine. Also to
bring my experience to the restaurant and help others around to bring their best
cooking and food out of them, let alone learn something myself. I've always enjoyed
working in restaurant that care for the food. Its flavors, colors, unique restaurant style,
exc. I have worked in restaurant since I've been 18years old and know the flow and the
rush that could happen at any given time I know always to be at your toes and never let
your guards down. The restaurants I’ve put down are not in order*. I put it like this so
you could see my diversity from wanting* to work in sandwich spots that the line of
customers are out the door to the kitchen’s I’ve managed from nightclubs from we’ll
known areas to fine dining. My ability is open to talk and pay negotiable. Thank You.
Erik Espinoza
Skills: *American, Asian, French, Italian, Mexican kitchen experience
• *Able to work Grill, Saute, Fry, Wok*, Flattop, exc.
• Former Management*(4 Years)
• Studied at A.I.N.Y. (City College of NY)
• Able to work alone or with others. I don’t act like if I’m an Iron Chef.
• Able to run in the line or manage it.
• 8years of experience.
• Smart and Fast Cook.
• Knife Skills/Following Recipes/Knowing Temps/Able to work several
stations except pastry.
Education: • The City College of New York
2012
• Finished the class and top 5.
Experience: • Original Maxwell Street
Job: Line Cook. Worked the meats and handled all the shipments that came in.
Reported straight to the owner.
3801 W. Harrison St. (at Independence Blvd.) Chicago, IL.
(773) 722-1500
• Scatchell’s (Fast food Italian.)
Job: Line Work. Was a food prep, this place sometimes would be so busy the
line would be out the door with people waiting 30min. to get the signature
“Italian Beef”. It served, Polish Sausage’s, Pizza’s, exc. Good food.
4700 W. Cermak Rd. (708) 656-0911

2. • Park Grill at Millennium Park*(Various)
11 N. Michigan Ave. Chicago, IL (Underneath "The Bean")
Executive Chef: Michael Wallach
(312) 521-7275
Job: Grill. In the summertime they set up outside what’s called “The Plaza”. The
restaurant and plaza is right underneath one of Chicago’s main artworks “The
Bean”. I would be in charge when summertime will come around and was one of
the management team (BOH). Me with the Chef also won the “Chef’s on the Grill”
competition one year. The people vote.
• Hotel Empire (Ed`s Chowder House/Empire Hotel Rooftop Nightclub*)
(East Coast)
Executive Chef: Ed Brown*
Chef: John Miele*
44 West 63rd Street NY, NY
(212) 956-1288
Job: Kitchen Supervisor of nightclub. (Management/Cook) I started working at Ed
Cotton’s “Ed’s Chowder House” on the first floor. People saw my progress and
promoted me to the “Main” guy of the BOH nightclub. It’s a open air nightclub on
top of the Hotel Empire. It’s right across the MET of NY. My favorite and most
proudest spot I’ve worked in.
• Chevy`s Fresh Mex.(Mexican)
259 W 42nd St New York, NY
(212) 302-4010
Job: Kitchen Help* This was one street down from Time’s Square. It was the most
busy restaurant I’ve worked in. My position was Kitchen Help, I knew what I was
doing so I would bounce from station to station where help was needed. It was a
real learner, I left this job for the Hotel Empire position.
• Johnny Rockets (American)
Broadway & E. 6th NY, NY
(212) 253-8175 (NYU Campus)/ 70-28 Austin St. Forest Hill, NY Job: Management.
Cook, Part of Was part of the management team that worked with another
restaurant that was based in Queens.
• Plein Sud at The Smyth Hotel Tribeca* (French)
85 W. Broadway NY, NY
Executive Chef: Ed Cotton*, Sebastian Agez*
(Closed)
Job: Saute, Commusur’s
• Uno’s Chicago Grill (American)
432 Columbus Ave. NY, NY
(212) 595-4700 Manager: Mary Jane Spencer
Job: Cook (Saute, Pastas, Meats, Salads, Pizzas*.)
• Mandalae Mae* (French)
83rd& Columbus Ave. NY, NY
(Closed)
Chef: Julian Vargas*

3. Job: Prep Cook.