Sean Wilson
Temecula
Summary
Dynamic Production Manager with a proven track record at Dirty Cookie, excelling in quality assurance and process optimization. Spearheaded product development for top-tier clients, ensuring exceptional standards. Adept in inventory management and supply chain coordination, driving efficiency and enhancing client satisfaction through innovative solutions.
Overview
17
17
years of professional experience
Work History
Production Manager
Dirty Cookie
09.2025 - Current
- Monitored quality standards during product execution
- Designed and produced product samples for major clients
Construction Painter/Lead
Coastal Oak / Prolific Painting
10.2023 - 09.2025
- Executing complex home reconstructions, including drywall hanging, mudding, and precision finish work.
- Managing site prep and masking for high-end residential projects, ensuring a flawless final product.
Chef de Partie
Rancho Bernardo Inn
08.2023 - 10.2024
- Orchestrated the successful rollout of the Summer 2024 menu, focusing on seasonal sourcing and plate presentation.
- Directed daily line operations and prep logistics for a high volume, luxury resort kitchen.
- Conducted daily technical training for new hires to ensure total consistency across shifts.
Lead Line Cook / Sous Chef
El Q'ero
Encinitas
09.2021 - 08.2023
- Pioneered new menu items for a specialized Peruvian concept, balancing authentic techniques with modern appeal.
- Engineered daily prep systems that maximized efficiency and guaranteed zero-gap inventory turnover.
- Acted as the final gatekeeper for food quality, maintaining the restaurant's reputation for excellence.
Saucier
A.R. Valentien at The Lodge at Torrey Pines
11.2018 - 09.2019
- Managed the foundation of the kitchen, preparing all mother sauces, stocks, and soups for the entire hotel operation at a Five-Diamond level.
- Thrived in a fast-paced, high-stakes environment across breakfast, lunch, and dinner services.
Banquet Chef
The Crossings at Carlsbad
Carlsbad
04.2017 - 11.2018
- Directed kitchen operations for a massive banquet program, managing up to 15+ banquets weekly.
- Significantly reduced weekly food costs through aggressive inventory monitoring and waste reduction protocols.
- Up-skilled the banquet team through hands-on technique workshops, resulting in elevated guest satisfaction scores.
Lead Line Cook / Sous Chef
El Q'ero
Encinitas
10.2014 - 05.2017
- Pioneered new menu items for a specialized Peruvian concept, balancing authentic techniques with modern appeal.
- Engineered daily prep systems that maximized efficiency and guaranteed zero-gap inventory turnover.
- Acted as the final gatekeeper for food quality, maintaining the restaurant's reputation for excellence.
Head Chef
Cafe Haleiwa
Hale'iwa
04.2012 - 04.2014
- Sourced local sustainable produce: brought down food costs.
- Ordered supplies to stock inventory appropriately.
- Responsible for delegating daily tasks.
- Ensured that the kitchen operated in a timely fashion to uphold restaurant standards.
Line Cook
Ke-Nui Kitchen
Hale'iwa
04.2012 - 04.2014
- Headed execution: fast paced, high volume banquet kitchen.
- Contributed to the development of the staff's techniques to minimize waste of product.
- Cooked, labeled and organized food items effectively.
Sous Chef
Mille Fleurs
Rancho Santa Fe
02.2009 - 04.2012
- Managed a brigade of 11 cooks in a legendary fine-dining environment.
- Implemented rigorous inventory audits and rotation procedures to maintain 'Gold Standard' quality and minimize product loss.
Education
Associate - Culinary Arts
California Culinary Academy
San Francisco, CASkills
- Quality assurance
- Inventory management
- Production planning
- Safety compliance
- Process optimization
- Supply chain coordination
Timeline
Production Manager
Dirty Cookie
09.2025 - Current
Construction Painter/Lead
Coastal Oak / Prolific Painting
10.2023 - 09.2025
Chef de Partie
Rancho Bernardo Inn
08.2023 - 10.2024
Lead Line Cook / Sous Chef
El Q'ero
09.2021 - 08.2023
Saucier
A.R. Valentien at The Lodge at Torrey Pines
11.2018 - 09.2019
Banquet Chef
The Crossings at Carlsbad
04.2017 - 11.2018
Lead Line Cook / Sous Chef
El Q'ero
10.2014 - 05.2017
Head Chef
Cafe Haleiwa
04.2012 - 04.2014
Line Cook
Ke-Nui Kitchen
04.2012 - 04.2014
Sous Chef
Mille Fleurs
02.2009 - 04.2012
Associate - Culinary Arts
California Culinary Academy