Codie Lapoint Email & Phone Number

Black Hawk, Colorado, United States

Reno, Nevada, United States

Ran day to day operations of this kitchen.

Yosemite National Park, CA

Executive Chef of three food and beverage outlets. The Pavilion is were we do breakfast and dinner with flavors of the world. Our Pizza Deck is extremely high volumed and open for lunch and dinner. The Meadow Grill is ala crate sandwiches and burgers also open for lunch and dinner. These three operations have a very large revenue total for a given year..

Yosemite National Park

Here I assisted the Executive Chef in production, staffing, and daily operations of three food and beverage outlets.

Eugene, Oregon Area

I was a Private Chef for the Sorority House Kapa Alpha Theta. 50 Women lived in the house and 200 in the chapter. Monday night is chapter night and all the women would d come to dinner. I would order the product and prepare fine foods of a world cuisine as I work with any and all dietary restrictions. In this operation I ran at a 19% food cost.

Eugene, Oregon Area

Here I was the Sous Chef at a Farm to Table restaurant and brewery. We cured meats, baked bread, made pickles, and of course... had all the beer you could ever want. With an open kitchen and long tables for every one to sit at, this pour house was always exciting to work at and hang out.

Yosemite's Back Country

Yosemite has five High Sierra Camps high in the mountains that you have to hike in to. Cooking at these camps is challenging because there is no electricity. Your groceries come to you by a string of mules lead by a packer. The cook is responsible for breakfast, dinner, fresh bread, pastries, and dessert.