Executive Chef Line Cook

KYLE IPSON

***** ******** **, ****** **** MI ****6 · 801-***-****

********@*****.***

I am a talented Chef looking to improve the outcome of your kitchen. I have worked in the food industry for 20+ years. I started out as a dishwasher and have worked my way up through different positions such as prep-cook, line cook, lead line cook, Sous Chef, to Executive Chef. I am very passionate about my work and apply myself to every shift. EXPERIENCE

2014 – 2016 EDGE STEAK HOUSE, SOUS

CHEF/EXECUTIVE SOUS CHEF 3000 Canyon Resort Dr.

Park City, UT 84098

2016– 2017 GRUB STEAK, SOUS

CHEF 2093 Sidewinder Dr. Park City, UT

84060

2017– 2019 GARAGE GRILL, SOUS CHEF 1122

East Draper Parkway Draper, UT 84020

2019 – 2020 GORDON BIERSCH, SOUS

CHEF/EXECUTIVE CHEF Salt Lake City UT

2020-2021 Oakwood Fire Kitchen, SOUS

CHEF/EXECUTIVE CHEF Draper, UT 84020

Winter 2022 Finns Chophouse, Line Cook Spring

Lake, MI 49456

Summer 2022 Old Boys Brewhouse, EXECUTIVE

CHEF, Spring Lake, MI 49456

Current Notos At the Bilmar, EXECUTIVE CHEF,

Grand Haven, MI 49417

References

Brett DeHart 785-***-****

Phillip Bergeron 801-***-****

EDUCATION

Graduated Alta High School in 1999, Sandy UT

SKILLS

• Dedicated to projects

• Hard working

• Fast paced

• Punctual • Leader

• Take charge personality

ACCOMPLISHMENT

• 2000-2002 Received Best of State while working at the Tree Room at Sundance Mountain Resort

• 2001 Staged with Jose

Andres

• 2014 Set up kitchen and staff at West Gate; Vegas, Edge Steakhouse

• 2018 Set up kitchen and staff at Billy Bs

Hash House

ACTIVITIES

• Scheduling

• Cleaning Projects

• Placing Food Orders

• Temp Logs

• Managing Labor Costs

• Creating Daily Specials

• Organizing Staff

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