Sous Chef Executive
Resume:
Katrina Rymer
Columbus, Ohio **221
*****.*****@*****.***
Experienced culinary professional, comfortable executing restaurant service, and catering or banquet events with a high level of accuracy and efficiency at a fine dining level. Enjoys dynamic and challenging opportunities that provide a chance to showcase and expand knowledge and skill sets as well as interacting with both team members and guests in a setting that fosters learning, creativity, communication, and hospitality. Skilled in menu creation and development, par-building, and management. Experienced with all major cuisines as well as regional variations, production kitchens, large-scale banquets, as well as fine dining. Focused on execution, menu development, ordering, scheduling, and staff management and trained extensively as a Sous Chef and Kitchen manager.
The Kee-Executive Chef
June 2024 -Present
Executive Chef for Cafe, Venue, and Lounge with focus on seasonal fresh and locally sourced ingredients that showcase middle eastern and Mediterranean cuisines. Custom catering menus that span a range of cuisines from New American French to Indochine, tailored to the individual events’ needs. Large scale catering for large events with custom menus for anywhere from 100-1100 guests in attendance.
Columbus Brewing Company Beer Hall-Sous Chef
July 2023-March 2024
Sous Chef for Beer Hall as well as events and commissary kitchen. Controlling food cost, COGs and labor, etc for production for food truck location at CBC Tap Room as well as overseeing execution of service and prep at the Beer Hall location. Training of staff, coaching on safety and sanitation best practices and running daily services and brunch menus. Menu development and specials in conjunction with the Executive Chef. CUT132, Columbus, Ohio-Executive Sous Chef
March 2023-June 2023
New American Steakhouse and craft cocktails. Classic French influences with a modern twist. Training, ordering, par building and prep with a focus on execution of new menu and streamlining culinary operations. Topgolf International, Columbus, Ohio-Sous Chef
Executive Chef Paul Gautier
August 2021-March 2023
Sous Chef operating both venue “Teeline” service and Events prep and execution. Supervising all aspects of the business, training incoming team members and development of existing staff. Inventory, scheduling, ordering, receiving and maintaining proper COG control.
Harvest Bar and Kitchen, Clintonville, Ohio-Prep and line cook, Kitchen Manager
Executive Chef Jerred Rosencrans
SKILLS
Experienced in both cook-to-order
and production kitchens as well as
fine dining. Chef du Parti and
Banquet experience, Craft Kitchen
experience in management,menu
and recipe development. Advanced
knife skills and cooking
techniques including French,
Latin, Indochine, Asian,
Eastern-European, Arabic, and
Regional American cuisines as well
as curing, smoking, and
fermentation techniques. Proper
safety and sanitation training, as
well as T&T log maintenance and
Serve-Safe Level 2 Certification.
Managerial experience in
Bartending as well as both FOH
and BOH/HOH. Scheduling and
payroll experience. Menu writing
and par-building experience with
special focus on locally-sourced
organic ingredients.
AWARDS
The James Beard Awards Dinner
(2018,2019), Best New Restaurant
2018 (614 Magazine for The Light
of Seven Matchsticks small plates
menu written with Head Chef),
The Arnold Schwarzenegger
Classic (2018,2019), ASAE
Convention 2019, The Short North
Gala, Slice of Worthington Winner
for Gourmet Pizza category (2018)
LANGUAGES
Fluent in English, Proficient in
Spanish and Latin, some French
and Arabic.
August 2020-August 2021
Prep and training role as well as line cooking during service, creating local weekly specials in conjunction with Head Chef and showcasing locally sourced, organic products and purveyors in both weekly specials as well as quarterly menu items.
The Hilton Downtown, Downtown Columbus- Chef du Parti and Lead Saucier, “Cook III” for Banquets
Executive Chef Bill Glover, Executive Banquet Chef Todd Goodwin July 2018-July 2020 * furloughed due to COVID-19 and all positions eliminated within Department
Responsible for prepping, executing, plating, and training incoming staff for banquets as well as employee dining. Lead saucier, training of incoming staff, recipe and dish development as well as twice-daily employee meals for all hotel staff members.
Natalie’s Coal-Fired Pizza and Live Music and The Light of Seven Matchsticks-Sous Chef, menu development, trainer, supervisor, saucier, kitchen manager
Head Chef Matt Alter
March 2016-June,2018
Sous Chef and Kitchen Manager for both restaurants. Menu creation and development, par-building, opening new restaurant/craft cocktail bar, weekly locally-sourced pizza specials, weekly locally-sourced pasta specials, staff management and training, coordinating food for musical talent and execution of monthly Soul Food Brunches as well as daily services and weekly brunches.
EDUCATION
The Ohio State University- Pre Medicine, Chemistry, Pharmacodynamics and Physiology. Minors in Spanish and Organic Chemistry
January 2001-December 2005
Bachelor of Science education path with a focus on Pre-Medicine, Physiology, and Cardiothoracic Surgery. Physiology and Chemistry major with minors in Spanish and Organic Chemistry
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