Austin Trammell
Springdale,AR
Summary
Highly motivated and detail-oriented professional leveraging 10+ years of experience in high-pressure culinary environments and transitioning into the HVACR field. Proven expertise in complex system management, precise execution, strict adherence to health and safety codes, and acute temperature control, translating directly to success in diagnostics and installation. Eager to apply strong problem-solving, meticulous attention to detail, and exceptional work ethic to master HVACR operations and contribute to efficient HVACR system performance. Completed EPA section 608 universal certification as well as SkillCat HVAC online school.
Overview
13
13
years of professional experience
1
1
Certification
Work History
HVAC Assistant
Hi-Tech Air Conditioning Services
11.2025 - Current
- Assisted in installation and maintenance of HVAC systems, ensuring compliance with safety standards.
- Collaborated with technicians to troubleshoot and repair heating and cooling equipment efficiently.
- Conducted routine inspections of HVAC systems, identifying potential issues for timely resolution.
- Utilized diagnostic tools to assess system performance and recommend necessary repairs or upgrades.
- Supported senior technicians in the installation, repair, and maintenance of various HVAC systems.
- Removed old equipment from customers' homes and cleaned up areas to prepare for new installations.
Owner/Operator
Emerald Smoke BBQ
11.2024 - 10.2025
- Developed and implemented operational workflows to enhance service efficiency.
- Managed inventory control, ensuring optimal stock levels for menu items.
- Trained and supervised staff on food safety standards and customer service protocols.
- Created marketing strategies to increase brand visibility and customer engagement.
- Oversaw financial management, including budgeting, payroll, and expense tracking.
- Established relationships with local suppliers to secure quality ingredients at competitive prices.
Executive Sous Chef
Greek House Chefs
09.2023 - 11.2024
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
- Implemented effective safety protocols which resulted in a consistently clean and hazard-free kitchen environment.
Executive Chef
Apple Blossom Brewery Co
10.2020 - 05.2023
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Created recipes and prepared advanced dishes.
- Maintained well-organized mise en place to keep work consistent.
Executive Sous Chef
Northwest Medical Center
05.2020 - 10.2020
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Verified compliance in preparation of menu items and customer special requests.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Executive Chef and Owner
Outriggers Red Hook
03.2019 - 02.2020
- Oversaw business operations, inventory control, and customer service for restaurant.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Planned menu items based on seasonal pricing and product availability weekly depending on what arrived on the ship from mainland.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Collaborated with staff members to create meals for large banquets.
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
Intern Cook / Garde Manager
Aramark At Fenway Park
03.2018 - 05.2018
- Accomplished multiple tasks within established timeframes.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic recipes for Dell EMC Club
- Maintained well-organized mise en place to keep work consistent.
- Cooked for large groups of people and managing various types of food for large events.
- Observed federal and local kitchen safety regulations to prevent food borne illnesses.
- Disciplined and dedicated to meeting high-quality standards.
- Monitored quality of raw and cooked food products to uphold health code standards.
Part Time Line Cook
The Imperium Private Social Club
01.2013 - 01.2015
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Operated large-volume cooking equipment such as grills, deep-fat fryers or griddles.
- Read food order slips or received verbal instructions to properly prepare and cook food.
- Handled portion control activities according to specified instructions provided by chef.
Education
Associate of Science - Culinary Science
The Culinary Institute of America
Hyde Park, NY01.2019
High School Diploma -
Troy High School
Troy, TX05.2017
Skills
- Problem-Solving & Diagnostics: Experienced in rapid, critical thinking under pressure to identify and resolve immediate equipment malfunctions
- Equipment Maintenance: Routine cleaning, calibration, and light preventative maintenance on commercial kitchen equipment
- Temperature Control & Regulation: Deep practical understanding of thermal dynamics, refrigeration cycles, and maintaining precise temperatures across various equipment
- Work Ethic & Endurance: Proven ability to maintain high performance during long hours in challenging, temperature-variable, and physically demanding environments
- Customer Service & Communication: Skilled in clear, concise communication with diverse teams, suppliers, and patrons to ensure operational success and satisfaction
Accomplishments
- EPA universal certificate
- SkillCat HVAC online school
- Waldorf-Astoria Honorary Alumni Scholarship Recipient
- Pro Chef Level 1
- Youngest Person in the US to be issued a Federal Brewing License
Certification
EPA Universal 608 Certificate
SkillCat Hvac online school
Pro Chef 1 certified
Servsafe Manager certified
Green Chefs Blue Ocean certified
BarSmarts certified
Timeline
HVAC Assistant
Hi-Tech Air Conditioning Services
11.2025 - Current
Owner/Operator
Emerald Smoke BBQ
11.2024 - 10.2025
Executive Sous Chef
Greek House Chefs
09.2023 - 11.2024
Executive Chef
Apple Blossom Brewery Co
10.2020 - 05.2023
Executive Sous Chef
Northwest Medical Center
05.2020 - 10.2020
Executive Chef and Owner
Outriggers Red Hook
03.2019 - 02.2020
Intern Cook / Garde Manager
Aramark At Fenway Park
03.2018 - 05.2018
Part Time Line Cook
The Imperium Private Social Club
01.2013 - 01.2015
Associate of Science - Culinary Science
The Culinary Institute of America
High School Diploma -
Troy High School