culinary director resume example with 19+ years of experience

Jessica Claire
  • Montgomery Street, San Francisco, CA 94105 609 Johnson Ave., 49204, Tulsa, OK
  • H: (555) 432-1000
  • C:
  • Date of Birth:
  • India:
  • :
  • single:

Capable United States [Branch] [Rank] with [Number] years of experience as Culinary Specialist offering dining hall management and food service expertise. Talented in preparing and serving meals to meet budget restrictions and short deadlines. Gifted at planning and ordering stock for balanced and nutritious menus.

Dedicated food service manager with [Number] years of experience overseeing staff and operations for [Industry]. Versatile leader with skills in [Skill], [Skill] and [Skill]. Quick-thinker with logical solutions to wide variety of issues in food service.

Capable [Job Title] offering over [Number] years of experience in foodservice and team management. Expert at maintaining cost controls and determining optimal coverage to meet business needs without sacrificing quality. Talented at building relationships with community members, clients and staff.

Hardworking and reliable [Job Title] with strong ability in [Task] and [Task]. Offering [Skill], [Skill] and [Skill]. Highly organized, proactive and punctual with team-oriented mentality.

  • Food service
  • Estimating and ordering stock
  • Food preparation
  • Planning nutritious meals
Culinary Director, 05/2012 - 02/2019
Kona Grill Inc. Woodbridge, NJ,
  • Maintained budget by monitoring inventory and purchases to reduce spending by [Number]%.
  • Checked stock deliveries for safety, quality and quantity.
  • Developed nutritious menus and ordered variety of healthy food to change up menu offerings.
  • Cleaned, sanitized and maintained food storage, preparation and serving areas.
  • Prepared and served meals to around [Number] service members each [Timeframe].
  • Sought out and implemented methods to improve service and team performance to boost business sustainability.
  • Motivated kitchen staff by establishing goals to increase productivity and quality.
  • Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
  • Priced and ordered food products, kitchen equipment and food service supplies.
  • Oversaw meal preparation and monitored food handling to encourage safety.
  • Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.
  • Controlled portion sizes and garnishing for optimal cost controls.
  • Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking.
  • Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
  • Trained employees on cooking techniques, safety standards and performance strategies.
  • Prepared and led foodservice training programs to teach staff various tasks such as stocking and restocking condiments, correctly inputting orders into system and performing credit and debit card transactions.
Line Chef, 05/2001 - 05/2015
Mohegan Sun Uncasville, CT,
  • Prepared variety of meats, seafood, poultry and vegetables in broilers, ovens, grills and fryers to fulfill specific customer requests.
  • Stored food items and rotated food in freezer and refrigerator.
  • Set up line station with proper tools and products, quality checked products within line station, maintained equipment and monitored food delivery.
  • Prepared all food items while maintaining high standards of cleanliness and sanitization.
  • Monitored food product freshness, rotated out old product, carefully stocked inventory and complied with and enforced sanitation regulations and safety standards.
  • Grilled and deep fried various foods, including meats, potatoes and fish.
  • Prepared dishes for catering events or during high-volume shifts.
  • Maintained cleanliness and organization of kitchen stations and storage areas.
  • Kept customer and food preparation areas clean and well-organized for maximum efficiency.
  • Prepared [Type] food items, following recipes to cut, chop and combine ingredients in correct amounts and with proper technique, cooking to perfection.
  • Employed knowledge of cutlery and culinary tools to prepare [Type] foods.
  • Followed recipes and customer requests to prepare high-quality, delicious meals.
  • Cross-trained in other kitchen positions to support team and meet customer needs.
  • Monitored and recorded temperatures of food, storage, and service areas to maintain established, regulatory guidelines.
Grill Chef, 07/1999 - 02/2001
American Dining Creations Akron, OH,
  • Cooked all food to order ensuring adherence to company quality standards.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Reviewed quality standards and verified continuous application throughout kitchen environment.
Education and Training
High School Diploma: , Expected in 07/1990
Christan Fenger - Chicago, IL
Status -
: , Expected in
Hubert Humphrey Job Corp - st ,
Status -
Apprentice Degree : Cooking Building Apartments Maintenance , Expected in 08/1992
St Paul Job Corp - St Paul , MN
Status -

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Resume Overview

School Attended

  • Christan Fenger
  • Hubert Humphrey Job Corp
  • St Paul Job Corp

Job Titles Held:

  • Culinary Director
  • Line Chef
  • Grill Chef


  • High School Diploma
  • Apprentice Degree

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