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Benjamin Strange
Shallotte,NC
Summary
Dynamic culinary professional with over 25 years of experience thriving in fast-paced kitchen environments. Expertise in maintaining focus and productivity under pressure while fostering a calm atmosphere during peak service times. Proven leadership abilities in managing and mentoring a diverse team of 20 kitchen staff, ensuring seamless production of high-quality dishes. Passionate about crafting innovative menus that attract clientele, with a commitment to using locally sourced ingredients to create healthy, flavorful meals for discerning establishments.
Overview
28
28
years of professional experience
Work History
Kitchen Manager
Lonerider Brewery
10.2025 - Current
- Oversaw kitchen operations, ensuring quality and consistency in food preparation and presentation.
- Managed inventory levels, implementing efficient ordering processes to reduce waste.
- Trained and mentored kitchen staff, enhancing skills and promoting teamwork.
- Developed seasonal menus, incorporating local ingredients to elevate dining experience.
- Collaborated with front-of-house staff to enhance communication and customer satisfaction.
- Streamlined kitchen workflows, improving service speed during peak hours.
- Analyzed menu performance, adjusting offerings based on sales trends and customer feedback.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Kitchen Manager
Smacnalleys Waterfront Grill
01.2025 - 08.2025
- Responsible for all ordering, inventory, and costing.
- Directed kitchen staff in food preparation and presentation to ensure the team met high-quality standards.
- Responsible for personnel selection, training, scheduling, and performance.
- Monitored inventory levels of all food items to ensure adequate supplies are always available.
- It ensured compliance with health department regulations by implementing proper sanitation procedures.
- I reviewed orders from vendors to ensure accuracy and cost-effectiveness.
- Analyzed customer feedback data to improve existing recipes or create new ones.
Executive Chef
Kami's Samis/Taste
01.2024 - 12.2024
- Brought on to open upscale dining concept called Taste
- Directed kitchen staff in food preparation and presentation to ensure the team met high-quality standards.
- Responsible for personnel selection, training, scheduling, and performance.
- Monitored inventory levels of all food items to ensure adequate supplies are always available.
- It ensured compliance with health department regulations by implementing proper sanitation procedures.
- I reviewed orders from vendors to ensure accuracy and cost-effectiveness.
- Analyzed customer feedback data to improve existing recipes or create new ones.
Executive Chef
The Bon Ton
01.2023 - 09.2023
- I created daily specials based on seasonal ingredients and customer feedback.
- Directed kitchen staff in food preparation and presentation to ensure the team met high-quality standards.
- Responsible for personnel selection, training, scheduling, and performance.
- Monitored inventory levels of all food items to ensure adequate supplies are always available.
- It ensured compliance with health department regulations by implementing proper sanitation procedures.
- I reviewed orders from vendors to ensure accuracy and cost-effectiveness.
- I maintained excellent relationships with local farmers to secure fresh produce for menu items.
- Analyzed customer feedback data to improve existing recipes or create new ones.
Lead Cook
Provisions At The Barbershop
07.2022 - 10.2022
- Prepared meals according to recipes and menus and adjusted ingredients and cooking times accordingly.
- Adhered to food safety standards when storing and preparing foods.
- Cleaned kitchen equipment, surfaces, utensils, and dishes.
- Checked the quality of ingredients before use to ensure freshness.
- I maintained a clean working environment by sweeping, mopping floors, washing surfaces, and emptying trash cans.
Executive Chef
River Bend Country Club
03.2021 - 06.2021
- Responsible for all restaurant operations
- hiring, firing, ordering, inventory, maintaining quality standards, costing, and menu design.
- Large buffets are served in the banquet room.
Kitchen Manager
MJ'S BAR AND GRILL
10.2020 - 03.2021
- Responsible for staff under me per the direction of the executive chef.
- I also ordered and maintained quality standards, specials, and station prep.
Sous Chef
Persimmons Waterfront Restaurant
03.2016 - 10.2020
- Was responsible for the kitchen's day-to-day operations
- which included scheduling, ordering, butchering, costing, inventory, budgets, specials, and maintaining quality standards.
- I worked with the executive chef on menu building
- which included large event catering and wine dinners.
- Worked with local farmers to obtain produce and proteins.
Executive Chef
Lawson's Landing / Aperitivo
06.2014 - 03.2016
- Responsible for all day-to-day operations of the restaurant
- scheduling, hiring, firing, ordering, inventory, costing, maintaining quality, and menu building.
- Also did large-scale catering events, including weddings.
- We also performed regular wine dinners.
Line Cook
The Chelsea Restaurant
08.2011 - 06.2013
- I worked at all stations
- including fry, sauté, and grill.
- Responsible for specials, station prep, and cleanliness.
Assistant Kitchen Manager
Zino's Café
03.2010 - 07.2011
- Responsible for the overall line prep and operations
- including lunch and dinner.
- Kitchen operations performed when the manager was absent
- including food ordering.
Assistant Kitchen Manager
Jolly Roger
08.2008 - 09.2009
- Responsible for the overall line prep and operations
- including breakfast and lunch.
- Kitchen operations and scheduling were performed when the manager was absent
Line Cook
New York Pizza Pub
03.2007 - 08.2009
- Responsible for line prep and operation.
- Responsible for the grill and sauté stations.
- I also worked the pizza line occasionally.
- I also assisted with daily prep, such as sauces and pizza dough production.
Line Cook
Zinc Bistro
01.2001 - 08.2003
- I started in the salad station, moved to hot appetizers
- and finished at the sauté station.
- Responsible for all station prep, including sauces, pasta, and all other mis en place.
- I became proficient at knife skills, sauces, stocks, meat and fish prep, and soup preparation.
Kitchen Manager
Pelican Restaurant
07.1998 - 08.2000
- Responsible for all kitchen operations
- including ordering, scheduling, hiring and firing, and menu.
- Responsible for line operations during lunch and dinner service.
Education
Associate Of Arts - Culinary Arts
Scottsdale Culinary Institute
Scottsdale, AZ01-2001
Skills
- Restaurant Management
- Banquet Experience
- POS
- Leadership
- Profit & Loss
- Food Production
- Labor Cost Analysis
- Inventory Control
- Forecasting
- Menu Planning
- Strategic Planning
- Business Development
- Assessments
- Vendor Relationship Management
- Staff training and development
- Forecasting and Planning
Timeline
Kitchen Manager
Lonerider Brewery
10.2025 - Current
Kitchen Manager
Smacnalleys Waterfront Grill
01.2025 - 08.2025
Executive Chef
Kami's Samis/Taste
01.2024 - 12.2024
Executive Chef
The Bon Ton
01.2023 - 09.2023
Lead Cook
Provisions At The Barbershop
07.2022 - 10.2022
Executive Chef
River Bend Country Club
03.2021 - 06.2021
Kitchen Manager
MJ'S BAR AND GRILL
10.2020 - 03.2021
Sous Chef
Persimmons Waterfront Restaurant
03.2016 - 10.2020
Executive Chef
Lawson's Landing / Aperitivo
06.2014 - 03.2016
Line Cook
The Chelsea Restaurant
08.2011 - 06.2013
Assistant Kitchen Manager
Zino's Café
03.2010 - 07.2011
Assistant Kitchen Manager
Jolly Roger
08.2008 - 09.2009
Line Cook
New York Pizza Pub
03.2007 - 08.2009
Line Cook
Zinc Bistro
01.2001 - 08.2003
Kitchen Manager
Pelican Restaurant
07.1998 - 08.2000
Associate Of Arts - Culinary Arts
Scottsdale Culinary Institute