Executive Chef Kitchen Staff
Resume:
NATHAN PATRICK SHIFFLETT
**********@*****.***
**** ******* *****, *************, ** 22840
OBJECTIVE
Professional Chef with 17+ years of kitchen experience. Capable of kitchen management, motivating staff, and managing dining services. Seeking a position in which to use my creativity and culinary skills.
EXPERIENCE
2021-2023
Shenandoah Provisions at Massanutten, McGaheysville, VA
Head Chef
Duties included but were not limited to…
Managing kitchen staff and establishing job duties for each employee.
Overseeing daily kitchen operations.
Setting up and breaking down the restaurant.
Ensuring guest satisfaction with their food and overall experience.
Upholding and ensuring safety and sanitation policies.
Ensuring that the ABC regulations were being followed.
Scheduling and office duties including the use of Microsoft Word and Outlook.
Keeping up with ordering necessary supplies and food for the restaurant.
Doing monthly inventory, preparing invoices, maintaining waste logs, and calculating food pricing.
Overseeing operations including the use and proper cleaning of grills and smokers.
Preparing foods such as a variety of appetizers, smoked meats, creative seasonal salads, unique pasta dishes, pizzas, sandwiches, and entrees.
Provided catering for a variety of events including private banquets.
2020-2021
CrossKeys Vineyards, Mt. Crawford, VA
Sous Chef
Supervised cooks and kitchen staff in food preparation.
Assisted in menu planning.
Assisted the executive chef in all restaurant operations.
Prepared foods according to the customer's specific orders.
Maintained a clean kitchen environment.
Provided necessary support for banquet and catering services.
Ordered supplies and food.
Created weekly food specials.
2014-2020
Hanks Grille and Catering, McGaheysville, VA
Line Cook and Sous Chef
Prepared a variety of foods including smoked meats, steaks, and seasonal dishes.
Created new menu items.
Participated in all kitchen operations including cooking, cleaning, and training staff members.
Prepared food for catering services, delivered food to the location, set up food stations, and provided cleanup.
2006-2014
Shenandoah Provisions at Massanutten, McGaheysville, VA
Line Cook and Kitchen Manager, McGaheysville, VA
Performed necessary food preparation services for menu items to be cooked daily.
Ensured that workstations were fully stocked and sanitized per company guidelines.
Assisted kitchen staff and executive chef with any necessary duties.
2007-2009
Thunderbird Café, McGaheysville, VA
Line Cook/ Kitchen Supervisor
Prepared foods including specialty breakfast items and southern cuisine.
Kept a clean and organized kitchen.
Participated in all aspects of food preparation, customer service, cleaning, stocking, and providing necessary support to restaurant management.
April 2006-2007
Texas Steakhouse, Harrisonburg, VA
Dishwasher/Salad Prep/Fry Cook/Grill Master
Prepared food in a timely manner in a fast-paced environment.
Kept the kitchen clean and organized and maintained all cooking equipment.
Learned the necessary skills to provide a foundation for working in the restaurant kitchen environment.
Gained knowledge of how to prepare meats and other foods in a safe and efficient manner.
EDUCATION AND CERTIFICATIONS
1999-2003, Spotswood High School
2001-2003, Massanutten Technical Center
Welding Certification
REFERENCES
Michael Ritenour
Massanutten Resort, Executive Chef-
Mark Litz
Shenandoah Provisions, President
Kelly O’Brien
Sysco Representative
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