Line Cook Lead

KEVIN 720-***-****

ATWOOD *************@*****.***

***** **** **** ****** **

CHEF

CULINARY PHILOSOPHY SIGNATURE DISHES

I honor culinary traditions with authentic methods that

Veal Osso Buco with Wild

amplify each dish's essence while blending them with

Mushroom Risotto

modern, trendsetting creations. No shortcuts—just vibrant,

Southwestern Tempura Ahi

contemporary plates that connect guests to bold flavors

Tuna Roll

and innovative fusion.

Wood Fired Florida Grouper

PROFESSIONAL SUMMARY with Charred Pineapple &

Avocado Salsa

High-Volume Kitchen Veteran: Blending Classic Classic Beef Wellington with a

Craftsmanship and Contemporary Flavors Dark Forest Demi-Glace

Accomplished Chef with over 20 years of experience in high-

volume kitchens, offering a unique blend of classic and

SKILLS

contemporary culinary techniques. Passionate about

Cuisine Specialties

incorporating modern food trends to create innovative and

Authentic Central and

memorable dining experiences.

Southern Mexican Cuisine

(Traditional &

EXPERIENCE Contemporary)

Lead Line Cook Regional Italian Cuisine

Coastal Mediterranean

The Parker Hotel / August 2024 - Present

Dishes

Introduced and incorporated regional Italian cuisine into

nightly dinner service offerings. Operational Excellence

Managed multiple line stations, ensuring precise Proficient in menu

preparation and execution of banquet event orders. development, food cost

Led daily and weekly cleaning protocols to maintain top controls, budgeting, and

kitchen standards and compliance. food safety protocols;

HAACP and Serve Safe

Lead Line Cook Certified.

El Camino Tavern / January-August 2024

Leadership & Training

Led a team of three cooks during nightly dinner service,

Strong background in team

showcasing traditional and contemporary Mexican

management, training

cuisine.

programs, and mentoring

Oversaw line operations, including opening and closing

aspiring chefs to uphold

procedures across all stations.

high standards.

Created daily specials and managed production sheets to

ensure seamless kitchen flow during peak service. Administrative Skills

Skilled in budgeting,

Chef de Cuisine accounts management, and

Officers Club / September 2021-January 2023 handling HR functions

within kitchen operations.

Spearheaded seasonal menu development and crafted

daily specials to elevate guest experience.

Directed a team of five, boosting kitchen productivity and

maintaining high consistency during service.

KEVIN 720-***-****

ATWOOD

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

17577 Pine Lane Parker CO

CHEF

EXPERIENCE AWARDS

Achieved a 7% reduction in food costs through one-on- Nominated for Western

one staff training on portion control tools, waste tracking, Regional Chef of the Year,

and strategic repricing of menu items to address post- Guckenheimer (2005)

COVID food cost increases. Honorable Mention in Boulder

County’s Chocolate Lovers

Sous Chef Fling, Professional Division

Longmont Public House /February 2018-March 2021

Led creation of daily specials, curated wine and beer

pairings, and managed production across all stations.

Supervised a team of five during service to consistently

deliver exceptional dining experiences.

Executive Chef

Dushanbe Tea House/ February 2014-May 2015

Balanced food and labor costs while managing catering

events for Three Leaf Concepts, the parent company .

Designed and executed a celebrated Traditional Peruvian

New Year celebration, earning high acclaim.

Maintained the restaurant’s World Cuisine concept by

integrating diverse ethnic dishes into seasonal menus,

featuring Thai, Korean, African, and South American

cuisines.

Chef Manager

Eurest Dining Services (Lockeed Martin) /October

2011- January 2014

Managed dining services for 750 employees, increasing in-

house catering sales to $13,000 monthly.

Handled accounts and budgeting to ensure food and

labor cost efficiencies.

Contact this candidate