Brandon Meredith
Dadeville,AL
Summary
Innovative culinary leader with a strong background in upscale dining and high-volume kitchens. Skilled in menu development, cost management, and operational efficiency, enhancing profitability while delivering superior culinary experiences. Experienced in recruiting and mentoring high-performing teams, ensuring high standards of quality and service. Experienced in managing private events and banquets, providing a guest-focused approach in luxury venues.
Overview
2026
2026
years of professional experience
Work History
Executive Sous Chef
The Landing at Harbor Pointe
Lake Martin, AL
01.2023 - Current
- Oversee daily kitchen operations for a high-volume, upscale lakefront venue serving an exclusive boating community of CEOs, executives, and affluent seasonal residents.
- Lead menu development and seasonal updates, balancing elevated culinary standards with a resort-style atmosphere.
- Manage inventory, purchasing, and cost-control strategies to maintain profitability while ensuring ingredient quality.
- Train and supervise kitchen staff, ensuring excellence in preparation, technique, and presentation.
- Support private events and catered functions, delivering refined service tailored to a affluent clientele.
Lead Line Cook
Botanic
Opelika, AL
01.2023 - Current
- Execute refined, high-end dishes in one of Alabama’s most prestigious dining establishments, frequented by celebrities, athletes, and high-profile guests.
- Collaborate with the Executive Chef on seasonal menu development and elevated plating techniques.
- Maintain precision and consistency during high-volume service.
- Train junior staff and reinforce professional standards.
- Support VIP dining experiences and special events.
Executive Sous Chef
Copper’s Bar & Grill
Dadeville, AL
- Directed daily kitchen operations to ensure consistent quality and operational efficiency during all service periods.
- Developed and executed seasonal menus and featured specials to align with guest preferences and profitability goals.
- Managed inventory, purchasing, and food cost controls to optimize financial performance and reduce waste.
- Mentored, and supervised culinary staff to uphold high standards in execution, presentation, and kitchen discipline.
Executive Sous Chef
Southern Oak
Opelika, AL
- Streamlined kitchen operations in upscale dining environment to enhance efficiency.
- Collaborated on menu development and plating refinement to enhance presentation consistency.
- Trained staff to uphold quality standards and preparation techniques.
- Ensured adherence to operational procedures for exceptional guest experiences.
Sous Chef
Willow Point Golf & Country Club
Alexander City, AL
- Prepared upscale cuisine, elevating dining experiences for members and guests in private club setting.
- Executed seasonal menu updates, enhancing variety and freshness in dining offerings.
- Supported banquet operations and special events, ensuring seamless service and guest satisfaction.
Catering Captain
Cuisine Unlimited Catering
Salt Lake City, UT
- Led banquet and service staff, assigning roles and upholding professionalism and guest service standards.
- Coordinated with kitchen event planners and clients to fulfill special requests and ensure accurate timing.
- Oversaw event setup, including décor placement, table arrangements, and service stations per client specifications.
- Supervised on-site catering operations, ensuring seamless execution from setup to breakdown.
Skills
- Menu development and programming
- Fine dining presentation standards
- Culinary trend analysis
- Cost control and budgeting
- Inventory management strategies
- Supplier relationship management
- Team leadership training
- Production and service efficiency
- Event coordination
- Menu Engineering
Timeline
Executive Sous Chef
The Landing at Harbor Pointe
01.2023 - Current
Lead Line Cook
Botanic
01.2023 - Current
Executive Sous Chef
Copper’s Bar & Grill
Executive Sous Chef
Southern Oak
Sous Chef
Willow Point Golf & Country Club
Catering Captain
Cuisine Unlimited Catering