Tim K

Professional chef with over 10 years of experience in fine dining and highvolume restaurants. Demonstrates exceptional focus and eficiency in high-pressure environments, ensuring calmness during peak times. Expertise in kitchen management, menu development, and team leadership, with a proven track record of enhancing customer satisfaction through culinary innovation. Strong skills in staff training and strategic planning, driving revenue growth while maintaining quality and cost eficiency.

Executive Sous Chef - Etch - Franklin, TN

• Introduced new techniques and dishes to enhance menu creativity and customer satisfaction
• Assist the Executive Chef in overseeing daily kitchen operations, ensuring consistency in food quality and presentation
• Monitore food costs and implemented strategies to reduce waste and improve profitability
• Ensure all dishes met established standards for taste, quality, and presentation
• Manage inventory, ordering, and vendor relationships to maintain optimal stock levels and minimize waste
• Enforce food safety, sanitation, and health regulations in compliance with local and federal standards
• Coordinated kitchen workflow during high-volume service to ensure timely and efficient execution
• Collaborate on menu planning, recipe development, and seasonal offerings

Executive Chef/Manager - IL Mago - Edwards, CO

(2023-12 - 2025-10)

• Formulated sourdough and fermented pizza dough recipes, focusing on flavor enhancement and optimal texture
• Created daily menu features to attract diverse clientele
• Designed weekly and seasonal menus, optimizing ingredient use
• Ensured quality control and consistency across all dishes
• Prepared house-made pastas to elevate dining experience
• Managed high-volume kitchen operations, ensuring efficiency and quality
• Collaborated with local farms to source premium ingredients and support sustainability
• Oversaw staff recruitment, training, and retention to build a strong team
• Managed budget effectively by carefully tracking expenses and identifying cost-saving opportunities within the operation

Banquet Chef - Cordillera - Edwards, CO

(2023-12 - 2024-12)

• Designed and implemented event and menu plans to ensure alignment with client preferences and dietary requirements
• Engaged with event coordinators to develop personalized menu options, ensuring compliance with budgetary guidelines
• Maintained strict compliance with HACCP and ServSafe standards throughout operations
• Developed detailed banquet production schedules, prep lists, and plating guides for events
• Managed high-volume kitchen operations to ensure efficiency and quality
• Sourced premium ingredients through partnerships with local farms to promote sustainability
• Oversaw inventory control and vendor negotiations to optimize profitability
• Supervised kitchen staff during large-scale events, ensuring presentation standards were met
• Led team in preparing and executing high-volume banquet menus, ensuring quality and presentation standards
• Developed innovative recipes and seasonal menus, enhancing guest satisfaction and dining experience
• Ensured compliance with health and safety regulations, maintaining a clean and organized kitchen workspace
• Managed inventory levels through effective ordering practices, minimizing shortages while optimizing cost control

CDC - Vin48 - Avon, CO

(2022-10 - 2023-12)

• Designed and implemented daily features to elevate menu offerings at a locally owned wine-centric restaurant
• Developed house-made pastas to enhance dining experiences and uphold culinary authenticity
• Streamlined order processing during service to enhance customer satisfaction and operational efficiency
• Managed a team of 10 kitchen staff to uphold exceptional food quality and presentation standards
• Guided and developed junior kitchen staff in food preparation techniques and presentation standards
• Oversaw inventory management, implementing efficient stock control practices to minimize waste
• Adopted innovative cooking techniques to enhance dish quality and consistency across menu offerings
• Supervised training of kitchen staff in high-pressure food preparation techniques
• Oversaw high-volume food preparation operations in a fast-paced environment
• Crafted seasonal menus that integrated local ingredients to elevate culinary offerings

Sous Chef - Splendido - Avon, CO

(2020-08 - 2022-10)

• Executed exceptional New American cuisine infused with French influences at a 150-seat restaurant in Beaver Creek
• Partnered with chef to design and implement daily specials, enriching menu diversity
• Oversaw culinary operations in sauté, grill, fish, and garde manger stations to uphold quality standards and operational eficiency
• Secured Michelin Bib Gourmand recognition for Colorado dining establishment
• Oversaw kitchen staff to maintain high food quality and enforce safety standards
• Enhanced inventory management processes to minimize waste and maximize ingredient utilization

Cook 1 - Four Seasons - Vail, CO

(2019-12 - 2020-08)

• Achieved AAA Four Diamond award recognition for exceptional service and quality
• Produced house-made flatbreads, pizzas, and pastas to enhance menu oferings
• Cooked at acclaimed steakhouse and bar, serving a total of 240 guests
• Assisted chefs with banquet preparation and setup to ensure seamless operations
• Executed dry aging of meats for steakhouse to improve flavor profiles

Sous Chef/Kitchen Manager - ETCH - Nashville, TN

(2018-11 - 2019-12)

• Created innovative menu items to enhance dining experience
• Managed private parties of 20 to 100 guests, ensuring seamless service
• Assisted in designing and preparing new menus for seasonal oferings
• Trained and managed cooks

Kitchen Manager - Party Fowl - Nashville, TN

(2018-02 - 2018-11)

• Contributed to opening one location of popular hot chicken restaurant with five locations in TN
• Managed crew of up to 20 employees, ensuring eficient service during peak hours
• Handled between 500 and 1,100 reservations nightly for lunch and dinner services
• Reduced food cost from 28% to 15%, enhancing overall profitability

Line Cook - 360 Bistro - Nashville, TN

(2017-12 - 2018-02)

• Operated 60-seat fine dining restaurant with acclaimed wine program
• Produced fresh pasta and charcuterie daily to enhance menu oferings
• Collaborated with chef and owners to develop innovative menu items

Executive Sous Chef - Fin and pearl - Nashville, TN

(2016-09 - 2017-12)

• Recruited as one of three opening Sous Chefs at Nashville's first 250-seat fine dining seafood restaurant
• Expedited food delivery while ensuring quality standards were consistently met
• Created daily features to enhance menu variety and customer experience
• Collaborated with Sous and Executive Chefs on specials and coordinated banquets for 10 to 50 guests
• Trained prep cooks and line cooks, coaching two prep cooks and one line cook into management positions
• Reduced food costs by 20%, decreasing percentage from 40% to 20%
• Lowered labor costs from 40% to 15% through eficient scheduling and resource management

Sous Chef - ETC - Nashville, TN

(2015-08 - 2016-09)

• Recruited as opening Sous Chef at 70-seat Southern Fusion restaurant
• Oversaw a team of 6 staff members, ensuring operational eficiency
• Achieved a 99 health score rating through rigorous quality control
• Assisted in menu planning to enhance culinary oferings

Sous Chef/Line Cook - Sinema Restaurant & Bar - Nashville, TN

(2014-06 - 2015-08)

• Promoted from line cook to sous chef within one year at a 150-seat fine dining restaurant
• Collaborated with James Beard-nominated chef to develop innovative menu items and specials
• Oversaw team of twelve cooks, ensuring high quality food preparation and service standards
• Produced house-made pasta, enhancing menu oferings and customer experience
• Achieved a 25% reduction in annual food and labor costs through eficient management practices

High school diploma or GED - Antioch High School (2000 - 2004)