Executive Chef Sous

Tab *

Greg Kinyon

*** * **** **., *****, MI, ***20

Phone: 603-***-**** Email: ***********@***.***

Professional Experience

THREE LEAF CATERING AT NOTRE DAME UNIVERSITY 2022 -PRESENT Sous Chef (2022-present)

■ Assist the Executive Chef: Collaborate closely with the Executive Chef to plan, organize, and control kitchen operations. This includes menu development, pricing, and presentation standards.

■ Supervise Kitchen Staff: Oversee daily kitchen activities, including training, scheduling, and evaluating kitchen staff to ensure high culinary standards are met.

■ Food Preparation & Cooking: Prepare and cook dishes to the specifications set by the Executive Chef, ensuring quality and consistency in every dish served.

■ Inventory Management: Manage ingredient inventory, including ordering supplies and maintaining storage standards for safety and quality.

■ Quality Control: Ensure that food safety and sanitation standards are upheld throughout the kitchen and that meals meet the venue's quality expectations.

■ Creative Input: Contribute to menu development by suggesting new dishes and adapting existing recipes based on seasonal ingredients and customer preferences.

WOODSTOCK INN & RESORT – WOODSTOCK, VT 2013 - 2022 Sous Chef (2015-present)

■ Effectively manage all aspects of food operations—for lunch and dinner—for two restaurants and room service

■ Develop menu additions and specials as needed

■ Expedite the line and control the pass

■ Provide support and guidance to staff to ensure success and effective operation that ends with a positive guest experience

■ Estimate and communicate daily production needs to prepare fresh food; Menus are developed with a concentration on seasonal and local ingredients, for an average of 300 regular guests

■ Responsible for the maintenance of all policies, procedures, and quality standards within the department

■ Prepare, and when required, delegate the production of necessary food items in accordance with standards in a timely & efficient fashion to ensure that there is no interruption to guests service

■ Assist Executive Chef manage, supervise, and train temporary and regular kitchen staff (up to 15 people supervised)

Line Cook (2013-2015)

■ Prepared a variety of meats, seafood, poultry, vegetables and other food items for cooking on grill; Followed proper plate presentation for all dishes

■ Provided consistent quality service, maintaining kitchen rules, policies, procedures, and house standards; Stocked and maintained sufficient levels of food products at station ensuring smooth service period

■ Assisted Sous Chef, as needed, with food preparation assignments, managing kitchen staff, expediting, and closing the kitchen

■ Assisted Executive Chef and Sous Chefs develop menu additions and specials as needed THE HOUSE HOTEL – GALWAY, IRELAND 2011 – 2013

Sous Chef

■ Oversaw a brigade of five chefs and managed all food production operations for breakfast, lunch, and dinner

■ Planned menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs

■ Prepared fresh food, with a concentration on seasonal and local ingredients, for an average of 200 regular guests

■ Assisted Head Chef in creating and implementing cost control operations GAP, INC. CORPORATE CAFÉ – SAN FRANCISCO, CA 2006 – 2011 Sous Chef (2009-2011)

■ Oversaw all food operations on five stations for breakfast and lunch, daily

■ Managed all aspects of catering operations for events ranging between 15 – 2000 people

■ Assisted Executive Chef manage, supervise, and train temporary and regular kitchen staff (up to 20 people supervised)

■ Assisted Executive Chef with inventory management, purchasing, and maintaining files

■ Served GAP, Inc. executive staff, international business cliental, and US and foreign dignitaries Line Cook (2006-2009)

■ Developed and followed production sheets, portioning, and merchandising details

■ Maintained kitchen equipment in prep areas and in station

■ Prepped ingredients for breakfast and lunch dishes MOOSE'S RESTAURANT – SAN FRANCISCO, CA 2005 – 2006 Line Cook

■ Worked grill station

K-PAUL’S LOUISIANA KITCHEN – NEW ORLEANS, LA

2005

Line Cook, Extern

Education

ASSOCIATE IN OCCUPATIONAL SCIENCE

2005

CALIFORNIA CULINARY ACADEMY—SAN FRANCISCO, CA

Other

CERTIFICATE OF COMPLETION

2016

FRANKLIN COVEY: THE SEVEN HABITS OF HIGHLY EFFECTIVE PEOPLE—WOODSTOCK, VT

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