Cameron Kelley

Culinary expert with 9 years of restaurant experience across Michigan. Specializes in fine dining and possesses strong cooking skills complemented by meticulous attention to detail. Aiming to contribute to a supervisory role to drive operational excellence.

Dietary Director - Belmar Oakland - Troy, MI

(2025-10)

• Completed detailed nutritional assessments of each patient based on health history, medical conditions, and energy requirements.
• Planned nutritious meal options for individuals with various health needs and conditions.
• Developed nutrient-dense recipes and flexible meal templates to meet nutritional objectives.
• Coordinated and implemented nutrition programs within community to promote healthy eating.
• Monitored patient progress and documented nutritional information in patient charts and records.
• Demonstrated leadership skills in managing projects from concept to completion.
• Delivered services to customer locations within specific timeframes.
• Proven ability to develop and implement creative solutions to complex problems.

Sous Chef - Storypoint Birmingham - Birmingham, MI

(2024-05 - 2025-09)

• Leads food preparation, enhancing collaboration with the executive chef for optimal results.
• Delivers exceptional plates that impress with both presentation and flavor, driving customer satisfaction.
• Supervises kitchen staff, fostering a productive and motivated team environment.
• Streamlines menu planning and inventory management, reducing waste by 15%.
• Maintains superior food quality and kitchen standards, ensuring a pristine work environment.
• Ensures cleanliness and adherence to food safety regulations, achieving a 100% compliance rate.
• Proposes innovative ideas, boosting kitchen efficiency and enhancing overall performance.
• Expertly prepares food, ensuring consistency and excellence in every dish served.

Sous Chef - Independence Village White Lake - White Lake, MI

(2022-06 - 2024-05)

• Directs food preparation and collaborates with executive chef.
• Produces high quality plates, including both design and taste.
• Oversees and supervises kitchen staff.
• Assists with menu planning, inventory, and management of supplies.

Line Cook - Redwood Steakhouse & Brewing Co - Grand Blanc, MI

(2021-09 - 2022-05)

• Set up and stock food items and other necessary supplies.
• Prepares food items by cutting, chopping, mixing, and preparing sauces.
• Cooks food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards.
• Maintain cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storage.
• Cleans and sanitizes cooking surfaces at the end of the shift.
• Ensures that food is top quality and that kitchen is in good condition.
• Keeps stations clean and complies with food safety standards.
• Offers suggestions and creative ideas that can improve upon the kitchen's performance.
• Prepares food properly.

Pantry/Prep Cook - Spring Meadows Country Club - Linden, MI

(2018-08 - 2021-05)

• Make cold appetizers, including salads, vegetable and meat roll-ups and bruschettas
• Garnish dishes with spices, nuts, fruit and vegetables
• Prepare vinaigrettes, dips and herb-infused oils
• Perform meal-prep activities before guests arrive
• Store ingredients to keep them fresh and reduce food waste
• Check food plating, temperature and portions for all cold dishes
• Sterilize kitchen equipment at the end of the shift
• Recommend modern recipes to renew our menu and add nutritious, creative dishes

Hospitality Management - Hospitality Management - Ferris State University (2019-05)

Associates in Culinary Arts - Culinary Arts - Mott Community College (2015-04)