Summary
Overview
Work History
Education
Skills
Affiliations
References
Timeline
Generic

Darian Long

Kewanna,IN

Summary

Dynamic, resourceful and skilled executive head chef with several years of success in fine dining, casual dining and catering. Quality-focused and efficient professional adept at preparing and plating food in high-energy, fast-paced kitchens.

Passionate, spirited and trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.

Overview

14
14
years of professional experience

Work History

Head Chef/Assistant Manager

Wynnfield Crossing
Rochester, IN
03.2025 - 03.2025
  • Trained new kitchen staff in food safety regulations and proper cooking techniques.
  • Organized special events such as banquets or catering services when required.
  • Resolved conflicts between kitchen staff members in a professional manner.
  • Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
  • Developed innovative recipes to suit complicated dietary requirements for customers.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
  • Ensured compliance with health department regulations regarding hygiene and sanitation practices.
  • Prepared workstations with ingredients and tools to increase efficiency.
  • Trained kitchen workers on culinary techniques.
  • Regularly interacted with guests to obtain feedback on product quality and service levels.

Chef

Firehouse Reception Hall and Event Center
New Haven, IN
06.2021 - 04.2024
  • Served guest tables by transporting meals and beverages from kitchen and bar areas.
  • Provided guidance to staff regarding kitchen operations, equipment use, and safety protocols during catering events.
  • Discussed menu options, venue locations and event budget with clients to provide accurate service, food and beverage quotes.
  • Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
  • Resolved any customer complaints or grievances arising from the quality or taste of food served at catered functions.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Coordinated delivery of food supplies to event venues on time according to schedule.

Line Cook

Horizon Convention Center
Muncie, IN
04.2018 - 06.2018
  • Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
  • Stocked and restocked kitchen supplies as needed.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Executed proper techniques when preparing menu item ingredients.
  • Made meals in accordance with company standards and requirements.
  • Sanitized kitchen counters and preparation areas to prevent foodborne illness and cross-contamination.
  • Performed basic knife skills such as dicing onions or slicing meats.
  • Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
  • Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
  • Assisted in prep work such as washing vegetables or butchering meat when needed.
  • Garnished and arranged dishes into creative presentations.

Off Loader

American Woodmark
Gas City , IN
12.2016 - 12.2017
  • Used pallet jacks to move items to and from warehouse locations.
  • Kept up to date on safety procedures and correct lifting techniques to prevent injuries.
  • Communicated effectively with team members regarding tasks and progress.
  • Assembled components using automated equipment as well as manual labor.
  • Cleaned work areas and machines to maintain a safe and organized environment.
  • Separated products according to weight, grade and size of material to produce final product.
  • Sorted and packaged products to prepare for processing or shipment.

Supervisor

Creative Dining Services
Upland, IN
08.2012 - 11.2016
  • Identified needs of customers promptly and efficiently.
  • Trained new employees on company policies and procedures.
  • Monitored operations and reviewed records and metrics to understand company performance.
  • Provided guidance and direction to subordinates regarding job duties and responsibilities.
  • Utilized document management system to organize company files, keeping up-to-date and easily accessible data.
  • Implemented quality control measures, significantly reducing error rates.
  • Oversaw inventory management, ensuring adequate stock levels and reducing waste.
  • Managed scheduling for staff, ensuring adequate coverage during peak times and projects.
  • Maintained positive working relationship with fellow staff and management.
  • Oversaw quality control to identify inconsistencies and malfunctions.

Sandwich Artist

Subway
Marion, IN
07.2011 - 08.2012
  • Restocked counter supplies and condiment stations, cleaned windows and emptied trash cans during slow periods.
  • Assembled and served meals according to specific guest requirements.
  • Trained sandwich artists to apply attention to detail and commitment to quality.
  • Followed established procedures for handling money transactions accurately.
  • Stored food properly to prevent spoilage, cross-contamination and illnesses.
  • Maintained high standards of customer service during high-volume work shifts and fast-paced operations.
  • Sanitized food storage and preparation areas to comply with food health and safety requirements.
  • Prepared sandwiches using assortment of meats, veggies and other ingredients to meet customer specifications.

Education

High School Diploma -

Eastbrook High School
Marion, IN
05-2012

Skills

  • Food safety
  • Inventory management
  • Event planning
  • Culinary training
  • Customer feedback
  • Team leadership
  • Conflict resolution
  • Sanitation practices
  • Staff scheduling
  • Communication skills
  • Kitchen equipment safety
  • Equipment maintenance
  • Banquets and catering
  • Kitchen staff management
  • Kitchen Equipment Handling
  • Staff training
  • Team Training
  • Batch cooking
  • Continuous improvement
  • Creative thinking
  • Adaptability
  • Portion and cost control
  • Attention to detail

Affiliations

On my off work, free time, I enjoy being outdoors; hiking, camping and fishing with my young son. I also enjoy doing others' hair, nail and makeup.

References

References available upon request.

Timeline

Head Chef/Assistant Manager

Wynnfield Crossing
03.2025 - 03.2025

Chef

Firehouse Reception Hall and Event Center
06.2021 - 04.2024

Line Cook

Horizon Convention Center
04.2018 - 06.2018

Off Loader

American Woodmark
12.2016 - 12.2017

Supervisor

Creative Dining Services
08.2012 - 11.2016

Sandwich Artist

Subway
07.2011 - 08.2012

High School Diploma -

Eastbrook High School

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