Brandon Shelt
Charlottesville,VA
Summary
Experienced Chef de Cuisine specializing in fine dining and high-volume operations. Expertise in culinary arts, menu development, and kitchen management ensures adherence to food safety standards. Leads teams in fast-paced environments to deliver high-quality cuisine and enhance guest satisfaction through innovative menu creation.
Overview
9
9
years of professional experience
2
2
years of post-secondary education
Work History
Chef de Cuisine
Boars Head Resort
Charlottesville, VA
06.2025 - Current
- Crafted seasonal menus using locally sourced ingredients for member events.
- Supervised kitchen staff to maintain safety and sanitation standards, ensuring a clean and compliant work environment.
- Supervised food preparation staff to deliver high-quality results.
- Developed training programs for new chefs to enhance culinary skills.
- Streamlined kitchen processes, reducing wait times and increasing guest capacity during peak service.
- Distributed food items to servers for timely customer service to service staff for prompt delivery to customers.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Checked quality of food products to meet high standards.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Delegated tasks among kitchen employees and developed cohesive teams to enhance efficiency in food preparation.
Head Chef
Well Hung Winery
Gordonsville, Virginia
09.2024 - 05.2025
- Created seasonal menus highlighting local ingredients and winery themes to enhance dining experience.
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Trained new chefs on culinary techniques and kitchen protocols.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Streamlined kitchen workflows to optimize service during peak times and reduce wait times.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Monitored food production to guarantee quality standards were met.
- Coordinated with local vendors for timely ordering of food supplies to maintain ingredient availability. from vendors to maintain adequate stock levels.
- Maintained cleanliness and organization of the kitchen environment daily.
- Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
Chef de Cuisine
Farmington Country Club
Charlottesville, Virginia
01.2024 - 09.2024
- Crafted seasonal menus using locally sourced ingredients for member events.
- Developed and implemented new menu items to meet customer needs.
- Oversaw food preparation processes to ensure consistency in presentation and flavor.
- Supervised food production to ensure quality standards were met.
- Supervised kitchen staff ensuring adherence to safety and sanitation standards.
- Oversaw daily operations of kitchen staff of cooks, dishwashers, and other kitchen personnel.
- Designed training programs for new chefs to elevate culinary skills.
- Established supplier relationships to ensure quality and availability of ingredients.
- Managed kitchen inventory and ordered food and supplies to maintain operational flow.
- Developed strategies to increase efficiency in the kitchen.
- Collaborated with management on special event planning and execution strategies.
- Maintained a clean and organized kitchen environment.
- Planned menus based on seasonal availability of ingredients.
- Conducted regular tastings to evaluate flavor profiles of dishes.
- Developed innovative recipes that incorporate seasonal ingredients. that kept customers coming back for more.
- Worked closely with other chefs and cooks and provided hands-on training and teaching.
Sous Chef
The Country Club
Pepper Pike, OH
02.2022 - 10.2023
- Supervised kitchen staff to ensure efficient food preparation and service.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Collaborated with Executive Chef to design innovative dishes for special events, enhancing guest experience.
- Collaborated with chefs to create seasonal specials based on local ingredients.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Trained new cooks on techniques and safety standards in the kitchen.
- Instructed kitchen workers in various culinary techniques to enhance their skills.
- Assisted in menu planning and development for fine dining experiences.
- Assisted in menu development and recipe testing.
- Managed food inventory and implemented proper storage procedures to maintain quality and reduce waste.
- Monitored inventory levels to ensure adequate supplies on hand.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored cooking times and temperatures for quality control of dishes.
- Ensured compliance with health regulations and maintained cleanliness standards.
- Cultivated relationships with local suppliers to source fresh produce, supporting local agriculture and menu quality.
Sous Chef
The Greenbrier Resort
White Sulphur Springs, West Virginia
03.2017 - 01.2022
- Supervised kitchen staff to ensure efficient food preparation and service.
- Directed kitchen staff in daily operations, ensuring high standards in food production, sanitation, and safety practices.
- Trained new cooks on techniques and safety standards in the kitchen.
- Instructed kitchen workers on essential culinary techniques for efficient food preparation.
- Assisted in menu planning and development, enhancing fine dining experiences through innovative culinary offerings.
- Collaborated with chefs to create seasonal specials based on local ingredients.
- Managed food inventory and ensured proper storage procedures were followed.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Implemented strategies that streamlined waste management and improved overall kitchen efficiency.
Education
Associate of Arts - Culinary Arts
Johnson & Wales University
Miami, FL 08.2015 - 06.2017
Skills
- Food safety compliance
- Inventory management
- Menu development
- Recipe creation
- Seasonal menu planning
- Culinary team leadership
- Efficient food preparation
- Problem solving
- Effective communication
- Staff training and development
- Food safety standards
- Culinary expertise
- Knife skills
- Seafood preparation
- Sauce making
- Grilling techniques
- International cuisine
- Food presentation
Timeline
Chef de Cuisine
Boars Head Resort
06.2025 - Current
Head Chef
Well Hung Winery
09.2024 - 05.2025
Chef de Cuisine
Farmington Country Club
01.2024 - 09.2024
Sous Chef
The Country Club
02.2022 - 10.2023
Sous Chef
The Greenbrier Resort
03.2017 - 01.2022
Associate of Arts - Culinary Arts
Johnson & Wales University
08.2015 - 06.2017