Derek Yale
C Lazy U Guest Ranch
Grand Lake,CO
17
years of professional experience
Results-driven Kitchen Leader with extensive experience across all culinary positions and restaurant operations. Skilled in managing COGS, P&L, menu development, labor, and budgets while successfully opening multiple restaurants. Cultivates team success through coaching and leading by example, maintaining high standards of accountability and efficiency.
Work History
Sous Chef
1 Year 10 Months- Prepared daily specials, banquet items, and high-volume meals by executing standardized recipes with accurate portions and cooking specifications.
- Managed line cooking and prep task assignments to ensure consistent plate quality and presentation.
- Coordinated inventory verification, managed ingredient rotation cycles, and maintained storage standards for waste reduction.
- Assessed meal prep schedules, supported timely service flow, and organized kitchen workstations for ranch dining operations.
- Monitored sanitation practices, enforced food safety standards, and maintained temperature control across kitchen shifts.
- Coordinated menu planning, placed supply orders, and scheduled kitchen production timelines with Executive Chef.
- Provided hands-on training covering prep procedures, station setup, and service expectations for newly hired kitchen staff.
- Supervised end-to-end food preparation workflow during peak service periods, ensuring timely, quality-focused order execution and presentation compliance.
- Provided hands-on training for kitchen staff to complete various preparation tasks under pressure while maintaining speed and quality standards.
- Planned and directed high-volume food preparation to ensure consistent production in a fast-paced environment.
- Monitored daily operations for guideline and regulatory compliance, sustaining strict standards that contributed to positive health inspection results.
- Oversaw execution of cleaning procedures across kitchen workspace areas to support health compliance, safety, and sanitation standards.
- Introduced new culinary techniques to the team to elevate overall skill level and support development of more diverse menu offerings for guests.
- Coordinated outreach and ongoing communication with local vendors to secure fresh ingredient sourcing at competitive prices and strengthen ties to community businesses.
- Contributed to budget planning and cost management processes to maintain profitability through adherence to quality and service standards.
- Coordinated kitchen organization workflow to optimize workstations and support timely preparation and delivery of dishes.
- Aligned front-of-house service with dining experience standards by coordinating with front-of-house staff and resolving customer concerns promptly and effectively.
- Supported collaborative culture through active promotion of open communication and teamwork among staff.
- Led kitchen team during high-volume service periods, ensuring seamless operations and guest satisfaction.
- Redesigned kitchen layout and repositioned equipment to streamline preparation workflow and significantly reduce preparation times.
- Managed scheduling, inventory management, and supply ordering to maintain fully stocked kitchen readiness.
- Managed staffing and process adjustments during guest volume changes to ensure efficient workflow and timely service.
Prep Chef
1 Year 5 Months- Prepared ingredients for daily service by executing consistent knife cuts, portioning ingredients, and ensuring recipe components were ready for use.
- Scheduled and coordinated preparation tasks with line cooks to ensure timely execution of kitchen operations during peak periods.
- Tracked ingredient freshness across rotating stock and maintained accurate labeling and storage practices to reduce waste.
- Ensured prep station cleanliness and organized layout according to food safety and sanitation standards.
- Provided hands-on knife safety and kitchen procedure training for new prep staff during station setup.
- Restocked refrigerated and dry storage areas, ensuring essential ingredients remained available for daily service.
- Prepared sauces, garnishes, and mise en place according to standardized recipes to ensure uniformity in production.
- Reviewed prep work during each shift to identify quality issues, corrected errors before service, and ensured efficient kitchen operations.
- Facilitated effective communication and strong teamwork practices to sustain a positive working environment.
- Assessed task urgency and allocated time effectively during high-pressure scenarios to maintain productivity.
- Ensured food quality and presentation consistency through regular compliance with recipe requirements and plating guidelines.
- Verified compliance with all health department requirements to enable consistently successful inspection results.
- Tracked inventory levels, supported supply ordering, and maintained stock availability for daily operations while limiting waste and spoilage cost exposure.
- Maintained up-to-date culinary methods by pursuing ongoing training opportunities focused on industry trends and best practices.
- Developed storage and inventory management processes to improve food freshness and reduce waste.
- Collaborated with Head Chef to develop innovative menu items and strengthen customer satisfaction, contributing to repeat business.
- Coordinated with vendors to align ingredient sourcing requirements, maintain taste and freshness standards, and secure competitive pricing for ongoing daily dish preparation.
- Partnered with team members to coordinate meal-order workflow and maintain timely order completion during peak service periods.
- Collaborated with head chef on seasonal menu development, contributing creative ideas for new dish creation.
- Applied established allergen and dietary restriction guidelines to support safe meal preparation, accommodating individual requirements accordingly without exceptions or deviations.
- Signed for deliveries, cross-checked delivered items against receiving requirements, updated inventory entries, and organized stocked goods by designated storage locations.
- Structured and maintained mise en place organization to ensure consistent, reliable work across service.
- Coordinated ordering of new ingredients and supplies based on forecasted requirements.
- Tracked inventory levels for food stock and dry goods, then reordered to sustain availability.
- Delivered hands-on training covering food preparation techniques and safety procedures for newly hired staff members.
Executive Chef
3 Years 11 Months- Developed seasonal menus and recipe specs supporting consistent quality and culinary creativity.
- Directed kitchen operations, aligning prep, service, and plating standards with brand expectations.
- Trained kitchen staff on execution, food safety, and station readiness.
- Managed inventory, ordering, and vendor coordination to maintain product availability.
- Standardized recipes and portion controls to support cost efficiency and consistent output.
- Monitored line performance during service, resolving issues and maintaining pace.
- Collaborated with leadership on specials, menu updates, and operational improvements.
- Enforced sanitation and safety procedures to maintain compliant, organized kitchen environments.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for a restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property's unique offerings.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
- Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Conducted market research to keep menu fresh and aligned with current culinary trends.
- Led kitchen operations, ensuring seamless service during high-volume periods.
- Coordinated with marketing team to promote special events, resulting in increased bookings and revenue.
- Achieved significant cost reductions by negotiating with suppliers and optimizing inventory management.
- Managed budgeting and financial planning to ensure profitability and sustainable growth.
- Enhanced presentation techniques, contributing to a visually appealing menu that attracted a wider audience.
Sous Chef
10 Years 1 Month- Prepared daily specials, banquet items, and high-volume meals with accurate recipe execution.
- Supervised line cooks and prep tasks to maintain consistent plate quality and presentation.
- Coordinated inventory checks, ingredient rotation, and storage standards to reduce waste.
- Supported meal prep, service timing, and kitchen organization for ranch dining operations.
- Maintained sanitation, food safety, and temperature control throughout kitchen shifts.
- Assisted executive chef with menu planning, ordering, and production scheduling.
- Trained new kitchen staff on prep procedures, station setup, and service expectations.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in a fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain a stellar business reputation.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill-set compatibility with existing team dynamics.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
- Improved efficiency in the kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
- Enhanced team performance with regular skill-development workshops and hands-on training.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
- Contributed to menu design, incorporating innovative culinary techniques that attracted wider clientele.
- Assisted with menu development and planning.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Oversaw scheduling, inventory management, and supply ordering to maintain a fully stocked kitchen.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Utilized culinary techniques to create visually appealing dishes.
- Evaluated food products to verify freshness and quality.
- Implemented food cost and waste reduction initiatives to save money.
Education
Associate of Arts - Film And Video Production
GED
Skills
Culinary leadership
Menu planning
Food preparation
Food safety
Safe food handling
Allergen awareness
Culinary techniques
Kitchen management
Inventory management
Cost control
Kitchen organization
Team leadership
Mentoring and coaching
Attention to detail
Menu development
Timeline
Sous Chef
C Lazy U Guest Ranch
2024.12 - CurrentRead More
Prep Chef
Mr Oso/ Culinary Creative
2023.07 - 2024.12Read More
Executive Chef
Tap and Burger/ Culinary Creative
2019.08 - 2023.07Read More
Sous Chef
Steubens Food Service
2009.05 - 2019.06Read More
The Art Institute of Denver Colorado
Associate of Arts from Film And Video Production
Read More
Emily Griffith Technical College
GED
Read More
Mr. Oso/ Michelin Bib Gourmand
Was a very integral part of Mr. Oso receiving the Bib gourmand, Coordinated with executive chef to set recipes and standards that still carry in operation today.