Brandon French
Lenoir City,TN
Summary
To be a leader is to - Inspire and motivate others. I have cultivated a multitude of experience. 17 years of Food Service and Hospitality work in my career. I would love nothing more than to continue to Develop and Provide Superior Customer service. I have always been detail-oriented. I am a dependable kitchen manager with strong organizational skills and a focus on teamwork and collaboration. i Excel in high-pressure environments. My Know how has always been about Passion driven results. I do this because i love it. The List is long and the Page is small. So lets chat and become familiar.
Overview
2026
2026
years of professional experience
1
1
Certification
Work History
Tellico Village Yacht Club
Tellico POA
Loudon, TN
2025 - Current
- Supervised kitchen staff, ensuring efficient food preparation and adherence to quality standards.
- Developed menus in collaboration with head chef, focusing on seasonal ingredients and customer preferences.
- Coordinated inventory management, optimizing stock levels and reducing waste through careful planning.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
Head Chef
Fork And Vine
Lenoir City, TN
2025 - 2025
- Executed Successful Wine Dinners. Curated menus and Special accomodations.
- Guaranteed cleanliness to ensure compliance for a successful health inspection.
- Created Weekly and Daily Specials
- Costed Menu items and effectively oversaw waste control
- Created Schedules
- Created Procedures and Checklists for New Restaurant
- Integrated Systems from previous experience. Inventory, Labor Control, Sales Projections. Food Ordering.
- Created Employee Handbooks
- Trained, Hired, And oversaw all BOH operations.
- Successfully Managed Budgets based off of projections.
General Manager, Kitchen Manager, FOH Manager
Big Kahuna Wings
Farragut, TN
2022 - 2025
- Rotated Roles every 3 Months
- Obtained knowledge of all restaurant operations including. Administrator, Kitchen Management, Bar Management, Service Management.
- Developed staff training programs to improve team performance and reduce turnover.
- Implemented inventory management systems to optimize supply chain processes.
- Analyzed sales data to identify trends and adjust marketing strategies accordingly.
- Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
- Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
- Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
- Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
- I Opened 2 New Restaurants Successfully
- I Obtained a Multitude of Knowledge pertaining to Beer, Wine, Liquor ordering. Liquor By the drink Taxes. I Did Payroll, And employee Scheduling. I was very good at the tasks i was given
- I did Invoicing, Filing, And went over Daily, Weekly, Monthly, Yearly sales initiatives. I always met my numbers.
- Anything FOH and BOH i learned
Saute Chef
Connors Steak and Seafood
Knoxville, TN
2023 - 2023
- Prepared and executed a variety of sautéed dishes using traditional and modern techniques.
- Collaborated with kitchen staff to ensure seamless meal service during peak hours.
- Maintained high standards of food safety and sanitation throughout kitchen operations.
- Assisted in menu planning, contributing creative ideas for seasonal dishes and specials.
- Cooled, stored, labeled and dated food products appropriately to maximize ingredient freshness when preparing recipes.
- Complied with nutrition and sanitation regulations and safety standards by taking proper precautions to deliver high-quality food timely and simultaneously.
- Chopped vegetables, butchered meat and made sauces to prepare food for service.
Executive Chef
Wind River
Lenoir City, TN
2020 - 2022
- Provided Weddings, Banquets, And Event Catering based off of seasonal changes, and requests.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Maximized profitability by effectively managing food costs through portion control and minimizing wast
- Oversaw kitchen operations, ensuring adherence to food safety and sanitation standards.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Executive Chef
Toqua Sports Bar
Loudon, TN
2018 - 2020
- Learned The Dynamic of Tellico Village Based on guests needs.
- Created Menus based on Bar Food Expectations.
- Oversaw a Strict Cleaning Regime.
- I was Very Organized with my time and efforts.
- Started as a Line Cook At Tanasi and was Quickly promoted due to my high volume intensity and eagerness to achieve superior customer service.
- Trained and mentored junior chefs, fostering skill development and teamwork.
- Implemented staff scheduling procedures to optimize labor costs while maintaining service quality.
- Led team in preparation of large-scale events, ensuring timely delivery and presentation of dishes.
- Self-motivated, with a strong sense of personal responsibility.
- Demonstrated respect, friendliness, and willingness to help wherever needed.
- Worked flexible hours across night, weekend, and holiday shifts.
- Strengthened communication skills through regular interactions with others.
Head Chef
Creekside Grill
Highlands, NC
2014 - 2017
- Directed all Kitchen Operations
- Ordered all of our truck orders
- Completed Daily Checklists and Manager walkthrus
- Created Procedures and Checklists to manage effective shifts. Including Prep lists for each station, Cleaning Checklists, And Opening/Closing Checklists.
- Created Menus based off of Seasonal Items
- Coordinated effectively with Vendors
- Did Shift Rallys to improve work communication and help morale
Education
High School Diploma -
Loudon High
Loudon, TNSkills
- Friendly, positive attitude
- Teamwork and collaboration
- Problem-solving
- Attention to detail
- Dependable and responsible
- Organizational skills
- Calm under pressure
- I Inspire and Motivate those around me
- I am Genuine and Sincere with all of my interactions
- Computer skills
Certification
- Servesafe
- ABC Card Holder
Timeline
Tellico Village Yacht Club
Tellico POA
2025 - Current
Head Chef
Fork And Vine
2025 - 2025
General Manager, Kitchen Manager, FOH Manager
Big Kahuna Wings
2022 - 2025
Saute Chef
Connors Steak and Seafood
2023 - 2023
Executive Chef
Wind River
2020 - 2022
Executive Chef
Toqua Sports Bar
2018 - 2020
Head Chef
Creekside Grill
2014 - 2017
High School Diploma -
Loudon High