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Miss Lizzies Table - Chef Resume Example

Benjamin Taylor
Professional Summary

Accomplished and dedicated professional who loves to create beautiful, great-tasting dishes in a hectic but highly organized and controlled environment. A person who is not only a leader who understands the need to delegate authority but, one who also can follow directions as well as one who has the ability to not only work hard but to also work smart.

  • Time Management
  • HACCP and Sanitation Trainer
  • Interviewing, hiring, training and supervision of personnel
  • Ability to supervise a diverse workforce
  • Does not take herself too seriously
  • Menu-Planning
  • Marketing
  • Budgeting
  • Well Organized
Chef'/Owner 01/2013 to Present
Miss Lizzie's Table Reno, NV

In the process of starting a food service operation from a mobile food trailer that specialized in preparing Southern dishes "with a Louisiana Accent"--Also known as Creole or Cajun cooking. In this capacity I am responsible for:

  • Creating taste-testing and implementing all menu items
  • Meeting with and procuring future suppliers for the business
  • Purchasing all needed equipment
  • Marketing and Sales
  • Preparing competitiveness analysis
  • developing revenue streams
  • Recognizing and developing key resources for business
  • The Cost structure of the business
  • Developing all SOPS and policies of the business
  • Preparing the Business Plan
  • Preparing Trailer for Health Inspection
  • Building Website
  • Licensing and taxes
  • Everything else needed to operate business legally in the state of NV

Kitchen Manager 04/2008 to 10/2012
Grizzly Creek Ranch Portola, CA

In my position at a 4-diamond camp for physically, emotional and mentally disabled children I am proud to say that we:We

  • Reduce the use of process foods from 90% to a little of 15% over a period of two years
  • Food cost was reduced from 53% to 34% during that same amount of time
  • A bakery and a baker position was created that allowed us to provide our guest with allergies the same opportunity to have desserts as non-allergens
  • Because of the cost cutting and savings, we were able to offer the community another venue suitable for their catering needs by hiring and training personnel who possessed these skill sets.
Executive Chef 10/2010 to 01/2012
Chalet View Lodge Portola, CA

In my position of Executive Chef at a 50 room "Boutique Hotel" in the Sierra Mountains I was responsible for:

  • Creating and implementing mouth-watering and cost effective menus for the restaurant, bar, coffee shop, banquets and special events
  • Worked with owner to forecast variable and fixed costs for operation
  • Monitored sales and expenses to ensure that the business stayed financially viable
  • Hired, trained and supervised a special events staff, including a baker, so that we could offer wedding packages 
  • Ensured that all sanitation regulations were adhered to.
  • Developed and wrote job descriptions for all positions
  • Implemented the HACCP at the property
  • Ensued that all employees had privy to any and all opportunities to improve their job performance
  • Ensured that all employees ere assigned jobs that matched their skill sets
  • Performed any and all other duties as needed
Senior Kitchen Manager 04/2010 to 10/2011
Grand Canyon/ North Rim North Rim, AZ

In this Seasonal position, I was responsible for:

  • Ensuring that all regulation and procedures needed to operate and entirely "Green" Property was adhered to
  • Worked with Food Service Director and two Assistant Kitchen Managers to create and implement beautiful, functional and cost effective menus for a full-service white cloth restaurant, a staff cafeteria, a bar and grill, a fast food restaurant, a BBQ "Chuck wagon experience" and a sandwich shop
  • Overseeing department whose major job function was to monitor, measure and record the effectiveness of the equipment used in the kitchen
  • Manage Inventory and Receiving department
  • Perform any and all other duties as needed
Associate of Applied Science: Culinary Arts Johnson and Wales University - Charlotte, NC
Professional Development Courses: Culinary Arts/Management Truckee Meadows Community College/Disney University/Valencia Community College - Reno, NV While I did not graduate from any college, I do have certificates from the management training program from Walt Disney World and Valencia Community College. This was a six month program that prepared me for a management position at Walt Disney World.
I also have a certificate from Pierce College in Seattle, WA. The certificate was for a nine month program that prepared people to work in the Food Services Division of the Department of Corrections.
I also plan to graduate in May of 2016 from Truckee Meadows Community College with Degree in Culinary Arts and a Certificate in Entrepreneurship
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Resume Details

This is a real resume for a Chef in Reno, Nevada with experience working for such companies as Miss Lizzies Table, Grizzly Creek Ranch, Chalet View Lodge. This is one of the hundreds of Chef resumes available on our site for free. Use these resumes as templates to get help creating the best Chef resume.

Previous Companies:

  • Miss Lizzies Table
  • Grizzly Creek Ranch
  • Chalet View Lodge

Previous Job Positions:

  • Chef
  • Owner
  • Kitchen Manager
  • Executive Chef
  • Senior Kitchen Manager


  • Johnson and Wales University
  • Truckee Meadows Community College/Disney University/Valencia Community College

Level of Education:

  • Associate of Applied Science
  • Professional Development Courses

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