Tnachus Kelley

Customer-centric operations professional with 10+ years spanning customer service, small-business management, logistics, and high-volume hospitality. Recognized for resolving complex issues, meeting KPI targets, and orchestrating events from boutique experiences to 1,500+ guest banquets with calm, detail-driven execution. Strengths include clear communication, process improvement, and end-to-end ownership that drives on-time delivery and repeat business.

Customer service representative at Arise (2025-05 – Present)

• Resolved billing and technical inquiries via phone/chat, consistently meeting KPIs (CSAT, AHT, FCR).
• De-escalated complex cases and documented accurate notes and next steps in the CRM.
• Partnered with peers/leads to streamline workflows and knowledge base, reducing handle time and repeat contacts.

Business owner at Tenacious Spiritual Wellness (2023-06 – Present)

• Own endtoend operations, including service delivery, scheduling, client communications, and invoicing.
• Develop marketing materials and manage online presence to build brand awareness and bookings.
• Handle budgeting, vendor coordination, and compliance to ensure efficient, highquality service.

Private contractor at DoorDash (2023-02 – 2023-06)

• Completed timesensitive deliveries across dynamic routes while maintaining order integrity.
• Verified items, resolved order discrepancies, and communicated ETAs to customers.
• Optimized routes using inapp navigation to meet delivery windows and reduce downtime.
• Adhered to safety policies and local traffic laws while handling contactless payments.

Cook at Whale's Tooth Pub (2022-09 – 2023-02)

• Set up and stocked stations (mise en place) to support high-volume service.
• Cooked dishes to order to specification and quality standards.
• Prepared backups and ensured readiness for peak periods.
• Upheld cleanliness, food safety, and sanitation requirements.

Cook at 4 Points By Sheraton (2022-04 – 2022-09)

• Prepared and executed line and banquet dishes in alignment with BEOs.
• Maintained quality, portioning, and timing standards for large and small events.
• Cooked to order in a casual dining setting while supporting banquet production.

Cook at Borealis Basecamp (2021-08 – 2022-02)

• Prepared and executed fine-dining menus using top-quality, locally sourced ingredients.
• Created daily features and designed menus for employee dining.
• Managed inventory and communicated purchasing needs to ensure uninterrupted service.
• Maintained exacting quality standards and engaged guests to confirm satisfaction.

Chef at Private Catering Services (2019-09 – 2021-07)

• Designed client-specific menus and priced events; processed payments and contracts.
• Procured all inventory, coordinated vendors, and handled logistics and transport.
• Led on-site cooking and supervised staff for events up to 100 guests.
• Ensured food safety, timing, and presentation to meet client expectations.

Assistant Kitchen Manager at Lucky's Market (2018-10 – 2019-07)

• Maintained schedules, work logs, and personnel files; supported hiring and onboarding.
• Resolved complex customer issues endtoend, ensuring timely followthrough and satisfaction.
• Analyzed P&L, controlled inventory and labor, and coordinated vendors to maintain par levels.
• Upheld sanitation standards and sustained service during peak and highpressure periods.

Jr. Sous Chef at Urban Plates (2017-11 – 2018-08)

• Cooked to order and upheld high food quality standards across line stations.
• Kept stations stocked and organized; ensured par levels for a smooth shift.
• Trained new employees on recipes, station setup, and line execution.
• Conducted line checks and managed workflow to maintain speed and accuracy.
• Closed the restaurant; completed required paperwork and cash/BOH documentation.
• Maintained strict cleanliness and foodsafety practices.

Line Cook at Governor's Club (2017-05 – 2017-10)

• Upheld fine-dining quality and consistency across seasonal and specialty menus.
• Prepared and executed menu items to spec; contributed specials based on fresh catch and farm-to-table offerings.
• Cross-trained and worked stations including garde manger, sauté, grill, and banquets.
• Trained staff on cooking methods and reinforced food-safety standards.

Assistant Sous Chef at Roadhouse Hospitality Group (2016-02 – 2017-04)

• Cooked to order in a highvolume casual concept (up to 500 seats); supported semifinedining outlets as needed.
• Trained and coached new hires; enforced cleanliness and foodsafety standards.
• Monitored inventory along with food and labor costs; reported daily operations to the chef.
• Coordinated with FOH to maintain speed, accuracy, and guest satisfaction; resolved onshift issues.

Banquet Chef at Vail resorts (2013-04 – 2016-02)

• Prepped, cooked, and executed banquet functions for 1,500+ guests.
• Provided line prep and online support across finedining restaurants as needed.
• Supervised Colorado Mountain College culinary students; coached skills and best practices.
• Owned event details endtoend and supervised additional prep/line staff during busy periods.
• Prepared menus for a variety of functions and contributed to outlet offerings.
• Worked across all kitchen areas, including line, prep, and employee dining room.

Cook at Leon County Civic Center (2012-01 – 2013-02)

• Prepped, cooked, and executed banquet functions for 50 to 1,500+ attendees.
• Prepared diverse menus tailored to client needs; ensured quality and consistency for every event.
• Worked across garde manger, line, and dish to meet event timelines.

A.S in Culinary Arts – Keiser University (2011 – 2013)

International Baccalaureate Diploma in High School – James S. Rickards High (2003-08 – 2007-05)