Sean Burns Email & Phone Number

Dallas, Texas, United States

United States

Dallas, Texas, United States

Dallas, Texas, United States

Tyler, Texas, United States

Legal Intern to the United States Department of Justice, Office of the United States Trustee, Region 6, working out of the Tyler office remotely.

Lisbon, Portugal

Created and disseminated a customer survey, compiled results, and utilized the findings to add value to client's business. Researched corporate competitors and market-specific statistics, compiled and synthesized data for industry insights, created a customer value map, business model canvas, and tailored a business-specific strategic entry plan for a Portuguese Smart Parcel-Locker Manufacturer, Bloq.it.

Dallas, Texas, United States

Dallas, Texas, United States

Judicial Extern to Chief Bankruptcy Judge Harlin D. Hale.

United States

Dallas, Texas, United States

United States

Demonstrated contract drafting and negotiation skills in four simulated rounds of negotiation spanning eight weeks over a mock $2.25B leveraged buyout of Volt Processing Design Company by Beijing Global Investors.

Dallas, Texas, United States

Dallas, Texas

As Sous Chef at Hotel Zaza, I was able to put my experience from the previous five years of cooking and leadership in the restaurant industry into one large role within a boutique hotel in Uptown Dallas. I was responsible for daily kitchen operations in Dragonfly, an award-winning Modern-American dining concept, as well as day-to-day banquet and catering operations for the Hotel as a whole. Working within our culinary team, and the management team of the overall Hotel allowed me to bring to bear the whole of my experience and knowledge, and truly engaged me in every sense. I decided prior to my employment here that I would pursue a Juris Doctor degree at Southern Methodist University. I left this position in August of 2019 in order to pursue my education and a new career within the legal field.

Arcata, Ca

I worked briefly as a culinary educator while my wife finished her Bachelor's Degree in Child Development at Humboldt State University. Here, I was able to revisit the basis of my knowledge in the culinary arts in order to pass down that knowledge to students who were eager to learn. My students were often enrolled in SNAP and other government-assistance programs which helped students and low-income citizens gain access to healthy food and produce.

Corona, Ca

As a line cook at Simpson Irish, I was able to spend much needed time at home, helping my wife first finish her pregnancy in good health, and then to recover while taking care of a newborn. The position was a step down in responsibility and time commitment from Executive Chef, and at the time it was necessary to keep my family in good health. I am very grateful for the opportunity, and for the ability to return to an environment where the day to day successes were reliant on my ability to perform well under time pressure.

Eureka, Ca

As Executive Chef at the Red Lion in Eureka, I was able to transfer my skills as a restaurant cook and manager of a fast-casual dining venue on campus at Humboldt State into an executive position within a hotel kitchen. It was a big leap, but I made it. Working as part of a much larger team in a hotel was a very different and valuable experience for me. My career up to this point had been focused on smaller food-based operations. As Chef of that hotel, I was responsible for one of the largest banquet spaces available to much of our area in Northern California. I learned to handle simultaneous parties and banquets sometimes numbering in the hundreds, with a very limited number of staff. I left this position in October of 2016, as my spouse was suffering complications from her pregnancy and we needed to move away for access to better medical care in Southern California.

Arcata And Eureka, Ca

I was able to put my skills in creating beautiful and delicious pizza once again to the test at Paul's Live from New York in Arcata and Eureka over the summer in 2015. This restaurant was featured on a popular food network show because of local popularity.

Arcata, Ca

As prep and line cook at Luke's Joint I was really set free on creative ventures like soups and specials. I was able to hone my own tastes and skills in a controlled environment. This experience was hugely beneficial as for the most part, I was working in a solo or duo environment, and so self-reliance was a very big factor in my daily success or failure. This was my third job at the time.

Arcata, California

Managed daily operations of a high-volume, pro-efficiency, grill restaurant in a large-scale culinary operation on a college campus. Worked hand-in-hand with students, training them in the kitchen and for life in the workplace.

Arcata, Ca

For a short period of time, I worked prep and lunch line cook at the Plaza Grill in downtown Arcata, California. I enjoyed the ability to work with high quality food in a historic setting with a blend of business clients and college students. It was an intriguing place, and helped to form my identity as a chef in Humboldt County, California.

Murray Hill, Beaverton, Oregon

While attending Culinary School at Le Cordon Bleu in Portland, I worked part and full time at Pizzicato as first a delivery driver/dishwasher, and then as a prep and line cook. This job was the quintessential American kickoff for a career in the kitchen. Anthony Bourdain once jokingly said, "I learned all the most important lessons of my life as a dishwasher." I am not sure that is entirely true, but it is a very real sentiment. I loved everyone I worked with in this company, and I cannot recommend the food enough to anyone who is traveling to Portland.

Portland, Oregon Area

Fresh Produce, Wood-Fired Oven, Montreal-Style Bagels, Artisan Pizza. Working for Mark Doxtader was a dream job just coming out of culinary school in Portland. His company, Tastebud, was and is small. At the time, we were in a very transitional period between brick and mortar restaurants, working out of a commissary kitchen, and it was an amazing experience. Each week, I would attend two farmer's markets with a number of crew members from Tastebud, we would bring a small wood-fired oven on a trailer, a panel van, two pop up tents, and four six foot folding tables. That was our kitchen and storefront. In four hours we would sell easily 5 or 6 thousand dollars of food in the form of salad with roasted fresh farmer's market produce, bagels, bagel sandwiches, and pizza. I learned how to quickly prep large amounts of fresh vegetables on the spot, outside, and use a wood-fired oven to cook everything. We had to keep up with massive amounts of business. Our line regularly ran down the block or wound its way through the market. I was employed at Tastebud while also employed with Pizzicato, and eventually with Elephants Delicatessen, as well.

Portland, Oregon Area

While only here for a short while, I learned a lot from working at Elephants Deli. This was my third job, at the time. I learned to speak with customers courteously while still cooking hot food over a grill, or in a pan, or maintaining a wood-fired oven with entrees and pizzas. As a line cook, I would take a person's order, write them a ticket, which they would then take and go pay the clerk at the front of the store. While they would pay, I would then begin the process of cooking their food, and if all went well, have hot food ready to go for them by the time they returned. This store got very busy, and we would often do eighteen thousand dollars in food sales on a Friday. There were only ever six cooks on the line, so we really did get slammed sometimes. It was a lot of fun, but a lot of pressure and time sensitivity, especially in an open kitchen setting where people are right there, speaking with you. It taught me how to handle that pressure well, and I am very grateful for my time here.

Rohrbach In Oberosterreich, Austria

Apprentice to Chef-Owner Michael Bertlwieser. My first professional chef job, right after receiving my Bachelor's degree from Humboldt State University. I brought American flavors like barbecue, teriyaki, and my own style of grilling and cooking from growing up in Los Angeles with all of the cultures around me and influencing me. He taught me how to plate, what modern cooking looked like, felt like, and tasted like. He showed me how to take traditional cuisine and bring it into a modern setting. I learned about standing up and working on my feet for 60 hours a week. I learned discipline through rigorous cleaning and maintenance of the kitchen every day. This job shaped the next six years of my career, and really started me off on the right foot.

Arcata, Ca

Collaborated with a small task force of staff members to create a comprehensive and efficient schedule of training sessions for student staff members.Coordinated the creation and facilitation of these training sessions over an entire week.Facilitated a number of training sessions with or without a co-facilitator for over sixty student staff members on topics such as Confrontation, Emergency Preparedness and Procedure, and Campus Resources.Created passive programming efforts to facilitate the institution's learning outcome.Graphically designed signage and publicity for numerous community events.Navigated the pathways of an immense bureaucracy.Facilitated weekly staff meetings at times. - Developed an itemized Agenda of business items for discussion. - Researched topics for discussion. - Gathered Opinions and Feedback. - Created a Team Atmosphere of Collective Thought and Consciousness. - Fostered responsibility, reliability, and continuity between team members.Distributed publicity for different community activities and events.Utilized online software to coordinate meetings between administrators and residents.Mastered the complex art of facilitating the paperwork necessary for the funding of different community events and programs.Wrote detailed and informative letters and notifications to residents whilst serving as an intermediary between residents and the larger institution.Oversaw a student-body government for the area in which I worked.

Los Angeles, Ca

Created a digitally permanent, easily accessible record of enormously valuable information.Preserved the utility of vital student information that dated back to 1941.Optimized the process by which the registrar and other Bryan officials can access their files.Streamlined the process by which students can gain access to their transcripts.Learned to efficiently operate an industrial copy/scanner.Cleaned and optimized the performance of the industrial copy/scanner.Became familiar with cloud-based digital storage systems.

Arcata, Ca

Immediately oversaw an area of 66 residents.Facilitated the creation and upkeep of a healthy, happy, and connected community. - Conducted resident interviews to meet residents and gauge their wants and needs. - Created programs and events attended by over 300 residents to engage them with the campus. - Facilitated smaller, more personal programs in order to foster a tighter-knit community. - Organized meetings with campus resources to educate students about social and environmental justice, academic success, and safety - Successfully mediated a number of conflicts between residents. - Educated residents on proper emergency procedures and facilitated a few practice sessions. - Made myself available on a near-constant basis for residents to talk with me about anything.Engaged in the creation and facilitation of a safe campus community. - Learned and Practiced proper evacuation procedures - ICS. - Facilitated the full evacuation of a number of residential buildings because of fires or earthquake. - Coordinated with Police, Fire, and Campus Officials during emergencies. - Conducted safety inspections of threatened areas in order to ensure the safety of residents.Entrusted with key access to residents' personal living spaces. - Provided residents with access to their living spaces in the case of lost keys. - Ensured privacy and safety by checking identification before or during this process. - Personally responsible for the privacy and security of residents during this process.Collaborated with other Community Advocates to ensure the campus was safe, just, and satisfied.Provided menial assistance in the form of toilet paper and cleaning supply delivery.

Irvine, Ca

Facilitated delivery of high-value and high-priority packages.Operated expensive and high-skill equipment independently in order to fulfill order completion.Acted as liaison between Trident Delivery Services and each individual customer.Navigated highways, roadways, and high traffic conditions efficiently and with ease.Optimized the amount of time spent at work by remaining on-call for up to 18 hours per day.

Chino, Ca

Built a confident and satisfied customer base who became repeat and habitual customers.Engaged with customers' wants and needs in order to provide them with the best price and quality.Built rapport with customer based on professionalism, trust, and respect.Learned how to "close" a sale.Leader in weekly sales for my home office for over half of my employment period.Promoted to new position four times in three months.

Juris Doctor, Masters In Business Administration, Banking, Corporate, Finance, And Securities Law, 2L

Activities and Societies: Student Bar Association, 1L Mentor Board of Advocates, Director of Off-Campus Appellate Advocacy Hispanic Law.

Master Of Business Administration - Mba

Culinary Arts/Chef Training

Bachelor Of Arts - Ba, History

Bachelor Of Arts (B.A.), History

Activities and Societies: Residence Life - Creekview Area Council - President 2009-'10; Residence Life - Residence Programming Board.

High School Diploma