Benjamin Dunbar
ASHEVILLE,NC
Summary
Results-driven professional with a strong background in kitchen operations and design. Known for maximizing budgets and optimizing workflows to enhance efficiency and reduce costs.
Overview
1
1
Certification
26
26
years of professional experience
Work History
Butcher Shop Design & Equipment Specialist
Big Ivy Beef Cattle Company
Barnardsville, NC
03.2025 - 08.2025
- I Designed and drafted the layout for the butcher processing center, the kitchen and the store front. (including all interior walls)
- I Sourced and obtain all necessary equipment to open a function butcher shop
- I worked close with owner find the balance between what they want and what they need.
- I Maximized our budget, by taking $500,000(the original quote) and bringing the job in under $200,000
Production Chef
The Chop Shop
Asheville
08.2023 - 12.2024
- Operated kitchen equipment safely and efficiently, ensuring compliance with safety standards.
- Maintained cleanliness and organization of workstations, optimizing production
- Ensured accurate ingredient measurements for recipes, maintaining consistency in taste and presentation across all dishes served.
- Enhanced kitchen efficiency by streamlining production processes and implementing time-saving techniques.
- Managed inventory systems effectively, preventing overstocking or shortages of crucial supplies/ingredients
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Ordered new ingredients and supplies to meet expected needs.
- Measured high demand spices and commonly used ingredients to prevent overages and waste
- Monitored food production to verify quality and consistency.
- Evaluated food products to verify freshness and quality
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Executive Chef
Rye Knot
Asheville, NC
02.2000 - 06.2023
- Led kitchen operations, ensuring high-quality meal preparation and presentation.
- Developed seasonal menus, incorporating local ingredients to enhance culinary offerings.
- Trained and mentored culinary staff on techniques and food safety protocols.
- Streamlined inventory management processes to reduce waste and optimize costs.
- Collaborated with front-of-house team to ensure seamless service delivery.
- Implemented sustainability practices in menu planning and sourcing strategies.
- Oversaw kitchen scheduling, aligning staff availability with peak service times.
- Evaluated vendor performance, negotiating contracts for quality supplies and equipment..
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for the restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenue.
Manager/Owner
The Asheville Commissary
Asheville NC
01.2012 - 04.2016
- Designed the concept of the business and managed the remodel of the building
- Collaborated with a team to create a business strategy to generate revenue through the use of multi revenue streams
- Created and managed those revenues depending on the season and need.
- Oversaw daily operations, scheduling, employee management, vendor scheduling and payout
- Ensured all business expenses and payrolls were timely and on time
- Developed comprehensive business strategies to enhance operational efficiency and profitability.
- Oversaw financial management, including budgeting, forecasting, and expense tracking.
- Implemented marketing initiatives that increased brand visibility and customer engagement.
- Cultivated vendor relationships to optimize supply chain processes and reduce costs.
Demi Chef
The Biltmore
Asheville
05.2008 - 12.2011
- Developed innovative menu items that enhanced guest satisfaction and dining experience.
- Streamlined food production processes, improving efficiency and reducing waste.
- Supervised kitchen staff to ensure high-quality food preparation and presentation.
- Trained junior chefs in culinary techniques and safety standards, fostering skill development.
Education
Associate of Arts - AA Transfer Program
AB Tech
Asheville, NC05.2009
DD-214 - Paratrooping
US Army Paratroopers School
Fort Benning, GA11.1999
DD-214 - , Combat Readiness, Discipline, Parachute Rigging
US Army Basic Training, Advanced Indiv Training
Fort Jackson, SC Fort Lee VA04.1999
High School Diploma -
West Henderson High School
Mills River, NC06.1998
Skills
- Client relationship management
- Attention to detail
- Problem-solving abilities
- Time management
- Customer service
- Layout design
- Operational consistency
- Goal-oriented adaptability
- Team collaboration
- Active listening
- Vendor management
Certification
- ServSafe Food Handler
- ServSafe Manager/Instructor
Timeline
Butcher Shop Design & Equipment Specialist
Big Ivy Beef Cattle Company
03.2025 - 08.2025
Production Chef
The Chop Shop
08.2023 - 12.2024
Manager/Owner
The Asheville Commissary
01.2012 - 04.2016
Demi Chef
The Biltmore
05.2008 - 12.2011
Executive Chef
Rye Knot
02.2000 - 06.2023
Associate of Arts - AA Transfer Program
AB Tech
DD-214 - Paratrooping
US Army Paratroopers School
DD-214 - , Combat Readiness, Discipline, Parachute Rigging
US Army Basic Training, Advanced Indiv Training
High School Diploma -
West Henderson High School