Experienced Culinary Leader and Kitchen Manager

Quentin Downs

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

Virginia Beach, VA 23451

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

Professional Summary

Experienced and results-driven culinary professional with over 15 years of progressive leadership in fast-paced, high-volume kitchens, including restaurants and senior living communities. Proven expertise in food purchasing, inventory management, staff training, and hands-on cooking. Adept at maintaining food safety standards, optimizing kitchen efficiency, and building strong culinary teams. ServSafe certified with a passion for hospitality and consistent excellence.

Certifications

• ServSafe Manager Certification – Current

Professional Experience

Sous Chef

The Gardens of Virginia Beach – Virginia Beach, VA April 2024 – Present

• Lead all culinary operations for an assisted living community, ensuring nutritious, appealing, and compliant meals for residents.

• Purchase all food and kitchen supplies; manage vendor relationships and negotiate pricing to control food costs.

• Train, supervise, and schedule kitchen staff to ensure smooth daily operations.

• Cook daily meals, manage special diets, and oversee proper portioning and food presentation.

• Maintain inventory control and order accuracy; reduce waste through careful planning.

• Handle every aspect of kitchen operations, from prep to compliance to team morale.

Sous Chef

Yard House – Virginia Beach & Portsmouth, VA

May 2021 – April 2024

• Worked in two high-volume locations, handling all aspects of BOH operations.

• Took on roles ranging from line cooking to ordering, training, inventory, and shift leadership.

• Supported the Executive Chef in managing labor, food quality, and daily kitchen execution.

• Trained new cooks, enforced safety and sanitation protocols, and ensured food consistency.

• Proven ability to multitask and deliver under pressure in a busy, corporate dining environment.

Kitchen Manager

Citrus – Shore Drive, Virginia Beach, VA

2009 – 2021

• Joined as a prep cook and rose through the ranks to Kitchen Manager over several years.

• Directed a large team in a popular breakfast, brunch, and lunch restaurant.

• Oversaw hiring, scheduling, and training of kitchen staff.

• Managed inventory, food costs, and vendor ordering.

• Cooked on the line daily and ensured quality standards and speed of service.

• Maintained equipment, enforced ServSafe standards, and coordinated with FOH management. Key Skills

• Food Purchasing & Cost Control

• Team Leadership & Staff Training

• Cooking & Culinary Execution

• Kitchen Inventory Management

• Menu Planning & Meal Preparation

• Food Safety (ServSafe Certified)

• Scheduling & Labor Management

• Vendor Relations

• Dietary & Allergen Awareness

• High-Volume Kitchen Experience

References

Available upon request.

Contact this candidate