DYLAN KLINKER
Jacksonville,FL
Summary
High-performing Chef offering 15 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
9
9
years of professional experience
Work History
Executive Chef
III Forks Steakhouse
03.2022 - Current
- Supervised kitchen food preparation in demanding, high-volume environments to $5M
- 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 restaurant.
- 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.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
Executive Sous Chef
Cowford Chophouse
03.2017 - 06.2021
- Trained kitchen workers on culinary techniques
- Mastered wood fired grill station
- Supervised kitchen food preparation in demanding, high-volume environments to $13.5M
- Ran PDR with $7-8K per day private parties
- Assessed inventory levels and placed orders to replenish goods before supplies depleted
- Instituted controls to reduce waste and food cost to 25%
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor resulting in 15% labor cost
- Conducted frequent line checks to keep food at proper temperatures in holding zones
- Streamlined kitchen processes to shorten wait times and serve additional guests reducing ticket times to under 15 minutes
- Managed shift of 27 cooks, bakers, and prep cooks
- Established systems for inventory, pars and ordering to streamline processes
- Exposed to P&L, staff accountant handled all financials
- Started as entry level line cook promotion to Executive Sous Chef in 2 years.
Lead Line Cook
No Frill Bar & Grill
10.2015 - 10.2018
- Kept stations stocked and ready for use to maximize productivity
- Operated fryers and grills according to instructions to maintain safety and food quality
- Sanitized food preparation areas, grills and equipment to avoid cross contamination from raw items
- Grilled and deep-fried various foods from meats to potatoes
- Assisted in preparation of menu items ranging from burgers to sandwiches
- Prepped garnishes to reduce wait times during lunch and dinner rush
- Cooked multiple orders simultaneously during busy periods.
Education
High School Diploma -
Gates County Senior High School
Gatesville, NC06.2011
Skills
- Food Safety
- Menu Planning
- Cost Control
- Menu development
- Strong Work Ethic
- ServSafe Certification
- Attention to Detail
Timeline
Executive Chef
III Forks Steakhouse
03.2022 - Current
Executive Sous Chef
Cowford Chophouse
03.2017 - 06.2021
Lead Line Cook
No Frill Bar & Grill
10.2015 - 10.2018
High School Diploma -
Gates County Senior High School
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