Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Devin Bunch

Temperance

Summary

Kitchen Manager enthusiastic about working with high-performance teams. Personable, responsible and hardworking professional. Dedicated to innovative dishes, effective budgeting and top-of-the-line customer service.

Overview

12
12
years of professional experience
1
1
Certification

Work History

Kitchen Manager

Old Bag Of Nails Pub
04.2025 - Current
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
  • Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.

Kitchen Manager

Coopers Hawk Winery
09.2023 - 04.2025
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Checked and tested foods to verify quality and temperature.
  • Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.

Line Cook

Coopers Hawk Winery
01.2022 - 09.2023
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.

Kitchen Manager

Maumee bay brewing company
10.2021 - 01.2022
  • Check the quality of raw or cooked food products to ensure that standards are met.
  • Monitor sanitation practices to ensure that employees follow standards and regulations.
  • Check the quantity and quality of received products.
  • Order or requisition food or other supplies needed to ensure efficient operation.
  • Supervise or coordinate activities of cooks or workers engaged in food preparation.
  • Inspect supplies, equipment, or work areas to ensure conformance to established standards.
  • Determine how food should be presented and create decorative food displays.
  • Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
  • Estimate amounts and costs of required supplies, such as food and ingredients.
  • Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
  • Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
  • Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
  • Recruit and hire staff, such as cooks and other kitchen workers.
  • Demonstrate new cooking techniques or equipment to staff.
  • Meet with sales representatives to negotiate prices or order supplies.
  • Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.

Line Cook

Maumee bay brewing company
03.2021 - 10.2021
  • Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
  • Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
  • Turn or stir foods to ensure even cooking.
  • Season and cook food according to recipes or personal judgment and experience.
  • Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
  • Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
  • Portion, arrange, and garnish food, and serve food to waiters or patrons.
  • Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
  • Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
  • Substitute for or assist other cooks during emergencies or rush periods.
  • Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.

Sous Chef

Mason jar tap and grill
02.2014 - 02.2021
  • Check the quality of raw or cooked food products to ensure that standards are met.
  • Monitor sanitation practices to ensure that employees follow standards and regulations.
  • Check the quantity and quality of received products.
  • Order or requisition food or other supplies needed to ensure efficient operation.
  • Supervise or coordinate activities of cooks or workers engaged in food preparation.
  • Determine how food should be presented and create decorative food displays.
  • Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.

Education

High School Diploma -

Bedford Public High School
Temperance, MI
06.2012

Skills

  • Menu development
  • Purchasing
  • Employee monitoring
  • Scheduling
  • Kitchen staff coordination
  • Recruitment
  • Equipment maintenance
  • Order accuracy
  • BOH operations

Certification

Servsafe

Timeline

Kitchen Manager

Old Bag Of Nails Pub
04.2025 - Current

Kitchen Manager

Coopers Hawk Winery
09.2023 - 04.2025

Line Cook

Coopers Hawk Winery
01.2022 - 09.2023

Kitchen Manager

Maumee bay brewing company
10.2021 - 01.2022

Line Cook

Maumee bay brewing company
03.2021 - 10.2021

Sous Chef

Mason jar tap and grill
02.2014 - 02.2021

High School Diploma -

Bedford Public High School

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