Summary
Overview
Work History
Education
Skills
Timeline
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Chris Eynon

Cleveland,OH

Summary

Dynamic culinary professional with extensive experience as Sous Chef at Red The Steakhouse, excelling in team leadership and fermentation process management. Proven track record in menu development and waste reduction, fostering a high-performing kitchen environment while ensuring food safety and quality standards. Passionate about innovative cooking and sustainable practices.

Overview

9
9
years of professional experience

Work History

Sous Chef

Red The Steakhouse, Moxie The Restaurant
06.2024 - 04.2025
  • Menu development with colleague Chef De Cuisine.


  • Leading our private dining team


  • Production of a full scale fermentation program that was both 100% health code compliant, as well as reducing waste.


  • Created a Vinegar Program. Focusing on making sure that all "dead wine and beer" is still used. Ensuring that waste is kept to a minimum.


  • Trained and led staff in a high volume kitchen


  • Expedited service with a positive encouraging presence while helping create and maintain high standards

Executive Chef

Driftwood
09.2023 - 08.2024
  • Responsible for creating, properly triaining, and then executing systems to facilitate a full service restaurant, 200 to 1200 person banquet services, and 350 person luncheons while maintaining high standards.


  • Created a cost effective menu with ideal pick up times.


  • Responsible for developiing a team that was educated with knowing what was expected before they took any position within the company.

Kitchen Manager

The Vegan Club
06.2023 - 09.2023
  • Contracted to assist with the opening of the restaurant


  • Assisted with menu costing and development


  • Trained staff and assisted executive chef in developing systems to execute service
  • theveganclubcle.com


Sous Chef

Butcher And The Brewer. A Cleveland Brewing Company Restaurant
05.2021 - 04.2022
  • Whole animal butchery
  • Sausage making
  • Full scale fermentation program using local and seasonal produce
  • Full scale vinegar program using every house beer available


Ohio City Provisions

Fresh Fork Market
03.2021 - 08.2021
  • Worked closely with Adam Lambert as a part time apprentice learning whole animal butchery and sausage making.
  • Understanding how to ethically source local produce
  • Processing of whole animals and fish


Various Positions

Bar 25
03.2017 - 08.2021
  • Working closely with Executive Chef Andrew Bower learning the fundamentals of a restaurant.
  • Started as a line cook and worked my way up to Sous Chef.
  • Worked closely with the Chef de Cuisine in menu creation.
  • Worked in a high volume environment maintaining standards set by Executive Chef


Line Cook

Greenhouse Tavern
01.2016 - 05.2016
  • Line cooked in an extremely high volume, James Beard award winning restaurant.
  • Worked closely with Executive Chef Jonathan Sawyer

Education

GED -

Hope Valley
Mansfield, OH

Skills

  • Team leadership
  • Kitchen leadership
  • Food safety
  • Inventory management
  • Fermentation process management
  • Animal butchery expertise

Timeline

Sous Chef

Red The Steakhouse, Moxie The Restaurant
06.2024 - 04.2025

Executive Chef

Driftwood
09.2023 - 08.2024

Kitchen Manager

The Vegan Club
06.2023 - 09.2023

Sous Chef

Butcher And The Brewer. A Cleveland Brewing Company Restaurant
05.2021 - 04.2022

Ohio City Provisions

Fresh Fork Market
03.2021 - 08.2021

Various Positions

Bar 25
03.2017 - 08.2021

Line Cook

Greenhouse Tavern
01.2016 - 05.2016

GED -

Hope Valley

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Chris Eynon