Jaryd Rentz

The kitchen is where I find peace and purpose. I believe that sitting down to share a meal is truly one of the high points of living. I possess 20 years experience in food, beverage, and hospitality. Cuisine has predominantly been French/Creole in Charleston, SC, Southern/Americana in Asheville, NC, and in recent years Mexican pantry in Charlotte, NC. Carolina strong! My desire is to find a place to call home where we can grow as a team. Open availability and can start immediately.

Lead Line - Puerta

Mexican-American cuisine with a focus on street tacos and small composed plates.

• Responsible for working any and all stations during service.
• Generally led flow of service from grill/saute.

Sous Chef - Rancho Lewis

Texas style barbacoa, tacos, and small bites.

• Responsible for training, closing duties, prep, and any/all stations during service.
• Generally worked hot side point; expediting service and overseeing a team of eight as needed.

Line Cook - The Market Place

Appalachian driven menu primarily doing composed plates.

• Responsible for garde manger station - full prep, limited menu contributions, and personal accountability of dish integrities.

Sous Chef - Vinnie’s Italian

High volume family style New York Italian concept.

• Responsible for hiring, training, ordering, catering, prep, closing duties, and any/all stations during service.
• Generally worked saute with handmade pastas, pan sauces, and seared proteins.