Rachel Mays Email and Phone Number
Rachel Mays work email
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Rachel Mays personal email
I recently decided to take the leap and explore a career change into the world of tech and UX Design. I am currently enrolled in the Google UX Design Professional Certificate program through Merit America and as a part of this program I am honing my skills on user research, design principles, accessibility best practices, and stakeholder engagement. The program has been a very exciting journey so far! I look forward to using everything I have learned in this program in the industry!For the last decade I have been working in the hospitality industry as a professional cook and chef. The industry is very fast paced and has a strong focus on guest (user) experiences. Over the years I have learned a great deal of time management, multi-tasking, problem solving, project development, team building, and communication skills. As I've worked through this program at Merit I can't help but see how similar F&B Hospitality is to UX design. We go through an identical process when crafting menus and recipes. Ideating, building, testing, and repeating until we come up with a product the guest will love. A chef is the bridge between food and the guest. UX designer is the bridge between tech and the user. I like to think of UX design as Tech Hospitality. I'm excited to explore the world of UX design. I would love to connect with others in the industry and learn from their knowledge and experience. I am confident that my experience in hospitality combined with my strong work ethic, love of technology and helping others will make me an asset in any UX team in the future.
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Line CookRay'S Boathouse, Cafe & Catering May 2023 - PresentSeattle, Washington, United States- Provided guidance and support to fellow cooks, optimizing their performance and fostering a cohesive team environment- Demonstrated exceptional organizational skills to manage multiple orders and prioritize tasks effectively- Trained new line cooks on kitchen procedures, safety guidelines, and culinary techniques, expediting their integration into the kitchen team- Acted as a liaison between the kitchen team and management, providing valuable feedback and insights to improve kitchen operations- Collaborated with the executive chef in menu development, contributing creative ideas and suggestions for new dishes and menu enhancements -
Sous ChefCactus Restaurants Jan 2023 - Apr 2023Seattle, Washington, United States- Assisted in training new kitchen staff, sharing culinary knowledge and best practices to help them acclimate to the restaurant's standards and procedures.- Thrived in a high-volume kitchen environment, efficiently managing busy services while maintaining composure and quality output.- Conducted regular taste tests and visual inspections of dishes before serving, guaranteeing that only top-notch, well-presented meals reached guests' tables.- Worked cohesively with kitchen staff to ensure seamless coordination and timely completion of orders, fostering a positive team environment. -
Sous ChefThe Edgewater Jul 2021 - Dec 2022- Supervised and trained a kitchen staff of 25+ people, fostering a positive and efficient work environment focused on teamwork and excellence- Streamlined restaurant operating procedures to improve workflow, reduce overhead and labor hours, standardize service, and ensure the cleanliness of the workspace- Demonstrated exceptional time management skills, efficiently coordinating food preparation and cooking to meet customer demand during peak hours resulting in high customer satisfaction- Successfully executed the duties of an executive chef, including product ordering, inventory, coordinating with vendors, menu development, and leading a team of cooks, while serving as a sous chef.- Proven ability to work efficiently under pressure, managing multiple responsibilities and collaborating with the team to ensure a timely and high-quality result -
Line CookThe Edgewater Jul 2015 - Jul 2021Seattle, Washington, United States- Demonstrated a strong understanding of the menu, guiding the team in proper dish preparation and presentation- Resolved kitchen challenges proactively, such as managing unexpected shortages, equipment malfunctions, and staff scheduling conflicts, minimizing disruptions and maintaining operational efficiency- Ensured that all catering and banquet dishes met the highest standards, reflecting positively on the restaurant's reputation- Acted as a mentor, providing ongoing support and feedback to fellow cooks to enhance their skills and confidence
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Sous ChefAddo:Incubator Mar 2020 - Apr 2021Seattle, Washington, United States- Orchestrated the entire menu development process, from ideation to execution, ensuring the seamless integration of dishes and the overall flow of the dining experience. - Established and nurtured strong relationships with local farmers and suppliers, sourcing high-quality ingredients and supporting sustainable practices.- Maintained composure and attention to detail during peak hours, ensuring a seamless and delightful experience for customers, akin to delivering intuitive and user-friendly designs in time-sensitive menu themes- Applied problem-solving skills in resolving kitchen challenges, indicating an ability to identify pain points and devise solutions.- Developed a deep understanding of customers' preferences and expectations through attentive observation and active listening, which resulted in the design of customized dining experiences, taking into account individual dietary restrictions, preferences, and cultural influences.
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CookThe Kenney Aug 2014 - Mar 2015West Seattle- Executed chef curated, healthy meals based on five-week menu for 120+ residents.- Trained different kitchen staff, enforced health/safety guidelines, and helped personnel to complete tasks on time. - Prevented food wastage by storing surplus food at appropriate temperatures. - Checked supplies and placed stock orders when necessary. -
Line CookJoey Restaurant Group Nov 2014 - Jan 2015Tukwilla, Wa- Demonstrated proficiency in various cooking techniques, including grilling, sautéing, baking, and frying, to deliver flavorful and visually appealing dishes.- Prioritized tasks effectively, optimizing workflow and contributing to a smooth kitchen operation during peak hours. -
Cook 1Park Hyatt Aviara Resort Golf Club & Spa Jun 2012 - Jul 2014Carlsbad, California, United States- Demonstrated an eagerness to learn about new ingredients and culinary trends, actively incorporating them into menu offerings- Contributed to the successful execution of large events and banquets, ensuring a consistent dining experience for all guests- Collaborated with the executive chef to ensure that all dishes met the restaurant's quality and presentation standards- Successfully managed unexpected changes in order volume or menu items, showcasing flexibility and problem-solving skills
Rachel Mays Education Details
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Culinary Arts/Chef Training
Frequently Asked Questions about Rachel Mays
What company does Rachel Mays work for?
Rachel Mays works for Ray's Boathouse, Cafe & Catering
What is Rachel Mays's role at the current company?
Rachel Mays's current role is Energetic UX Designer | Figma | Webflow | Prototyping | Creative Collaborator | Hospitality Experience.
What is Rachel Mays's email address?
Rachel Mays's email address is rm****@****tel.com
What schools did Rachel Mays attend?
Rachel Mays attended Coursera, South Seattle College.
Who are Rachel Mays's colleagues?
Rachel Mays's colleagues are Tyson Klassen, Michael Pierce, Liana Robert, Whitney Roybal, Sarah Pattis, Nicole Norris, William Millie.
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