Benjamin Parker

Culinary professional with progressive experience in senior living, country club dining, banquets, and high-volume restaurant kitchens. Skilled in kitchen leadership, staff training, menu execution, inventory control, food safety, and preparing meals that meet guest preferences and therapeutic dietary needs. Known for maintaining organized, efficient kitchen operations and consistent food quality during busy service.

Sous Chef at Camden Springs Gracious Retirement Living (2024-06 – Present)

• Support the Executive Chef with daily kitchen operations, meal production, and service for residents, guests, and special events.
• Prepare nutritious meals that reflect resident preferences and dietary requirements, including low-sodium and diabetic-friendly options.
• Coordinate daily prep, delegate tasks, and guide kitchen staff to maintain smooth, timely meal service.
• Monitor inventory, assist with ordering, and help control food costs while minimizing waste.
• Maintain food safety, sanitation, and kitchen organization in line with applicable health standards and HACCP practices.
• Contribute to menu planning, seasonal specials, and therapeutic-diet offerings.

Lead Cook at Sierra View Country Club (2023-08 – 2024-06)

• Led line and prep cooks during à la carte service, banquets, and special events.
• Executed standardized recipes and monitored food quality, consistency, taste, and presentation.
• Partnered with the Executive Chef on menu development, seasonal features, and daily specials.
• Tracked inventory, supported food-cost control, and reduced waste through proper portioning and storage.
• Trained and onboarded kitchen team members and coordinated with front-of-house staff to support guest satisfaction.

Sous Chef at Rancho Murieta Country Club (2022-07 – 2023-05)

• Coordinated food preparation with the Executive Chef and supervised kitchen staff during service.
• Contributed to menu design and produced dishes with consistent quality, flavor, and presentation.
• Assisted with inventory management, supply ordering, and maintaining clean, safe kitchen conditions.

Line Cook at Denny’s (2021-12 – 2022-07)

• Set up and stocked stations, prepared menu items to company specifications, and maintained an orderly workstation.
• Managed timing and coordination to deliver accurate orders promptly during busy service.
• Replenished supplies and followed food safety and sanitation procedures.

Line Cook at Bull Wings Grill & Bar (2017-07 – 2018-03)

• Prepared and cooked menu items in a fast-paced sports bar and grill.
• Followed recipes and established preparation procedures to maintain consistency.
• Kept kitchen and food-preparation areas clean and followed company safety and sanitation policies.

Lead Line Cook at Carlton Senior Living of Davis (2015-08 – 2020-05)

• Led and supported hot-food production, including sauces, soups, vegetables, and sautéed items.
• Helped coordinate room-service production and patient/resident meal-tray assembly, emphasizing accuracy and quality.
• Supported inventory control, ordering, and efficient use of kitchen supplies.
• Trained and mentored production staff and helped improve daily workflow.
• Coordinated with kitchen, room-service, purchasing, and management teams to support reliable meal service.

Culinary Arts Certificate of Completion – Clearfield Job Corps Center (2014-12 – 2015-05)

High School Diploma – Sheldon High School (2014-08)