Brendan Carpenter

Kansas City, MO 64131 · (913) 339-8222 ·

Hello! My name is Brendan Carpenter. Growing up, I was always a fan of technology and in high school I was the President of my schools chapter of Technology Student Association, even traveling to the national competition multiple years in a row. After I graduated from school, I became a Sous Chef and worked in restaurants for years which helped me develop leadership, adaptability, and many other skills that will help in the IT field; however, I wanted to do more with my life and I decided that I wanted to follow one of my interests more in depth so I went to Centriq Training to pursue a career in technology and broaden my skills as a Full Stack Web Developer. As of now, I constantly find myself looking up more computer languages and I would love to find a company where I can sharpen and enhance my skills further.


Sous Chef

Hy-Vee Market Grille

In charge of the kitchen staff of 20+, scheduling, inventory, invoice, preperation, and overall back of house managing.

January 2014 - 2017

Front of House Manager

Pomodoro's Italian Restaurant

In charge of the front of house staff of 5 - 10, scheduling, inventory, preperation, catering, etc.

May 2015 - May 2016

Store Manager

Sheridan's Frozen Custard

In charge of the store staff of 10 - 20, inventory, scheduling, product quality, etc.

January 2011 - 2014


Centriq Training

Full Stack Web Developing
Computer Science - Web Development Track
February 2018 - June 2018

Olathe East High School

Environmental Design

GPA: 4.42

Graduated top 10% of class

August 2011 - May 2015


Programming Languages & Tools

Technical Skills


Whenever I was in the kitchen at work, there was constant fire, sharp objects, and food within an arms reach at any point in time. I had to constantly practice my coordination in order to not get injured, not injure anyone else, and not burn or ruin the customers food while focusing on multiple things at once.


As a chef, food must be sent out exactly as the customer requests in an allotted amount of time. This means that you really only have time to do it one time and do it right. To be efficient as possible, I would make a list and get everything ready for the evening in order to have enough food to make it through the night, but to not have extras left over that would be thrown out. As well, prepping enough things ahead of time allowed me to get everything out of the kitchen in a much quicker time than most restaurants do.

Problem Solving

Many times as a sous chef, I would be understaffed, a shipment would be late and we would run out of a product, someone would get injured, etc. I had to use my problem solving skills constantly in order to make the guest have as enjoyable of an experience as possible while still turning a profit for the restaurant.


As a sous chef, part of my job was to create new menus for special holidays, as well as new items every week. I had to be creative and develop these new entrees from scratch in a way that was cost effective, was time sensitive, and most importantly that the guest enjoyed their experience.

Executes Under Pressure

On a busy weekend, my kitchen would occasionally go on a multiple hour wait and my cooks and I would be running behind on tickets until the end of the night. This causes everyone's tensions to rise and I would need to keep a level head under pressure in order to lead the cooks out of the weeds. Without being able to keep a level head under the stress of the situation, orders start getting ruined or taking longer and the customers' experiences are ruined.


The turnover rate in restaurants is typically higher than an average job so as a sous chef, I constantly had to lead new hires whether they were in the front or back of house. Being a good leader in the back of the house also increased the overall moral of everyone in the kitchen which led to a much better work environment.


Being a sous chef in the kitchen taught me how to be as flexible as possible due to working incredibly random hours 7 days a week and making use of what I had available to give the guest the best experience possible.


Working with raw food safely and accurately is massively important in a kitchen and as a sous chef, you have to have the integrity to admit when you're wrong and take the blame when its due instead of trying to blame it off on others or just send a dish out even when you know it's wrong. I would have to walk out and talk to customers and explain to them what happened and how I was going to fix it and make their experience the best I possibly can.


Apart from being a web developer, I am a big fan of technology and gaming - even going to the extent of building my own PCs to play games at the optimal level. If I'm not working on a project or playing video games, I'm either playing with one of my cats or writing new music on the guitar!.

When I can, I love traveling and exploring nature to try and learn more about the world's cultures and people.

Awards & Certifications

  • National Society of High School Scholars: 2011 - 2015
  • Men's High School State Diving: Top 5 Placement
  • Technology Student Association State Champion: 2013 - 2015
  • Union Station's Battle of the Brains Top 5 Placement
  • FanTech Industrial Design Contest: Top 3 Placement
  • Chicago Architecture Competition: Top 3 Placement
  • National Honor Society: 2013 - 2015
  • Environmental Design Highly Proficient with Honors: 2015