Alexander R. Powell
Denver
Summary
Motivated Chef polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets, and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals.
Overview
12
12
years of professional experience
Work History
Sous Chef
F1 Arcade
Denver
09.2025 - Current
- Supervised kitchen staff during peak service hours to ensure smooth operations.
- Trained junior chefs on food preparation techniques and safety standards.
- Managed inventory levels and ordered supplies to maintain kitchen efficiency.
- Ensured compliance with health regulations by maintaining cleanliness in the kitchen.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Ensured food preparation and presentation met high standards of quality and sanitation.
Executive Sous Chef
Blanco Cocina+ Catina
05.2024 - 08.2025
- Supported Executive Chef in inventory management, budget control, and daily operations.
- Oversaw preparation and butchering of all proteins in-house.
- Managed expo during service, assisting the line as needed.
- Championed Recipe of the Week initiative, conducting weekly reviews with staff.
- Streamlined inventory processes, ensuring cost effective operations.
- Enhanced protein preparation techniques, improving kitchen efficiency.
- Lead service coordination, maintaining high standards during peak hours.
- Conducted staff training weekly recipes, fostering culinary skills.
Executive Sous Chef/ National Trainer
Kona Grill
08.2023 - 05.2024
- Oversaw training of new chefs across locations.
- Drove inventory recovery efforts, serving as interim chef when necessary.
- Supported Executive Chef in managing inventory, budgets, scheduling, and hiring.
- Collaborated with the Culinary Director on menu planning and rollouts.
- Developed training programs for chefs from various stores.
- Facilitated multi-state inventory recovery initiatives.
- Streamlined inventory management and budgeting processes.
- Contributed to successful menu launches and updates.
Chef De Cuisine
Craft Kitchen Concepts
01.2019 - 10.2022
- Developed diverse menus and crafted biweekly specials.
- Supported launch operations for two out of three company concepts.
- Managed recruitment and weekly staff scheduling.
- Oversaw product sourcing, weekly orders, and inventory management.
- Created innovative menu designs.
- Facilitated successful restaurant openings.
- Streamlined hiring process.
- Optimised inventory control and ordering.
Junior Sous Chef
Vesta Dipping Grill
02.2014 - 03.2019
- Collaborated in creation and execution of weekly chef features, enhancing menu variety.
- Ensured adherence to plating standards with timely execution.
- Supported ordering and inventory management of all BOH products to ensure availability.
- Supported menu innovation with weekly chef features.
- Aided in ordering and inventory management of all BOH products.
- Streamlined inventory processes for all back-of-house supplies, optimizing stock levels.
Education
Wayne High School
Dayton, OHSkills
- Menu Development
- Culinary techniques
- Food Plating
- Inventory Management
- Cost Control
- Kitchen Efficiency
- Staff Training
- Employee scheduling
- ServeSafe Certified
Timeline
Sous Chef
F1 Arcade
09.2025 - Current
Executive Sous Chef
Blanco Cocina+ Catina
05.2024 - 08.2025
Executive Sous Chef/ National Trainer
Kona Grill
08.2023 - 05.2024
Chef De Cuisine
Craft Kitchen Concepts
01.2019 - 10.2022
Junior Sous Chef
Vesta Dipping Grill
02.2014 - 03.2019
Wayne High School