KEVIN ATWOOD

***** **** **** # ****, ******, CO *0134 720-***-****

ad29fu@r.postjobfree.com

Professional Summary

Inventive and well-trained chef excited to lead and help grow the prospective company. A dedicated leader who is continually working to improve guest satisfaction and experience. Over 30 years of experience in managing kitchen staff, controlling food and labor costs, preparing menus, and developing recipes.

EXPERIENCE

JANUARY 2023 - MAY 2023

LEAD LINE COOK, BLACK HAUS TAVERN, PARKER, CO

● Leading Team of 6-8 cooks through nightly dinner service

● DAILY AND WEEKLY CLEANING

OCTOBER 2021-DECEMBER 2022

CHEF DE CUISINE, OFFICE CLUB, DENVER, CO

● SEASONAL MENU DEVELOPMENT

● Creating Daily Specials

● Daily Production Sheets for all stations

● Leading a team of 5 during service periods

FEBRUARY 2018-MARCH 2021

SOUS CHEF, LONGMONT PUBLIC HOUSE, LONGMONT CO

●Responsible for Daily Special creations

●Development of monthly wine and beer pairings

●Creating Daily Production Sheets

●Leading Team of 5 Through All Service Periods

FEBRUARY 2014-MAY 2015

EXECUTIVE CHEF, DUSHANBE TEA HOUSE, (THREE LEAF CONCEPTS), BOULDER CO

●Continually maintained food and labor costs

●Prepared 70% of off-premise catering events for Three Leaf Concepts

●Designed and executed Traditional Peruvian New Year Celebration

OCTOBER 2011-JULY 2014

CHEF MANAGER, EUREST DINING SERVICES AT LOCKEED MARTIN, BOULDER, CO

●Chef and General Manager serving a population of 750 employees

●Developed inside catering sales to nearly $13,000 a month

●Managed Accounts Payable and Receivable

●Maintained all budgeted food and labor costs

JANUARY 2011-OCTOBER 2011

EXECUTIVE CHEF, ZI SOUTH, DENVER, CO

●Designed and created menu for the new restaurant of former Denver Bronco, Jerry Sturm

●Responsible for hiring initial staff

●Developed inventory cost controls and maintained an average food cost of thirty-four percent

●Opened on St. Patrick’s Day, with first day gross sales of $68,000

MAY 2004-JUNE 2006

CHEF/GENERAL MANAGER GUCKENHEIMER, SEAGATE, LONGMONT CO

●Improved catering sales from $1600 per month, with previous contractor, to $32,000 per month by integrating new menus and providing top notch customer service.

●Maintained and controlled all budgeted food and labor costs.

●Coordinated and trained chefs for new openings in the Denver Metro Area

●Chef of the Year finalist for Western Region, 2005

●Promoted to Corporate Training Chef, Western Region

EDUCATION

MAY 1991

ASSOCIATE OF ARTS, CULINARY SCIENCE, EMILY GRIFFIN OPPORTUNITY SCHOOL

MAY 1988

ASSOCIATE OF ARTS, BUSINESS ADMINISTRATION, FRONT RANGE COMMUNITY COLLEGE

SKILLS

●Specializing in Classical French, Spanish, Central and Southern Mexican Cuisine, and current Fusions

●Menu development and signature recipe creation

●Food plating and presentation

●Achieves and maintains cost control and analysis

●Kitchen management including HR, Accounts Payable and Receivable

●Development and training of upcoming chefs

●Serve Safe Certified (2018 last certification)

●Thorough understanding of HAACP

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