Sous Chef Assisted Living

Quentin Downs

757-***-**** *********@*****.***

Professional Summary

Experienced kitchen professional with a strong background in high-volume restaurant operations and assisted living dining services. Proven ability to manage kitchen teams, maintain quality standards, and ensure compliance with health and safety regulations. Seeking the Assistant Kitchen Manager position at Apex, with a long-term goal of becoming a Food Director at a hospital.

Key Skills

Kitchen Leadership & Staff Training

Menu Execution & Recipe Development

Food Safety & Sanitation (ServSafe Certified)

Dietary & Allergen Accommodations

Inventory Management & Cost Control

High-Volume Meal Production

Team Collaboration & Communication

Compliance with Health Regulations

Work Experience

Sous Chef The Gardens of Virginia Beach (2024 – Present)

Prepare and oversee meals tailored to residents' dietary needs in an assisted living facility.

Ensure compliance with health regulations and maintain a clean, organized kitchen.

Train and supervise kitchen staff to uphold food quality and safety standards.

Sous Chef Yard House (2021 – 2024)

Managed kitchen staff in a high-volume, fast-paced restaurant environment.

Ensured consistency in food quality, portioning, and presentation.

Monitored kitchen inventory, reducing waste and optimizing costs.

Kitchen Manager Citrus (2009 – 2021)

Led all kitchen operations, including staffing, training, and scheduling.

Maintained quality control, ensuring excellent customer satisfaction.

Managed vendor relationships, ordering, and cost control to maximize efficiency.

Final Statement

Dedicated, results-driven, and passionate about delivering high-quality dining experiences, I thrive in fast-paced environments where teamwork and leadership are essential. I am eager to bring my expertise to your establishment.

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