Dylan Lindner
SPANAWAY
Summary
I enjoy taking on new challenges related to the culinary field improving my field of expertise. Hard work is what sucked me into the kitchen. Being a kid with a lot of energy with the ability focus on things I was interested in. I started my first restaurant job at 16 as a prep cook at a local pizza place. After high school I went on to work in any place that was willing to teach me anything. Ending up working under some of the states best chefs, who quickly helped me advance. Looking back though the years, being a culinary-obsessed kid watching late night cooking shows to becoming a Chef and role model I always looked up to. Teaching my passion and inspiring new ideas into anyone willing to listen.
Overview
12
12
years of professional experience
Work History
Line Cook
Charlies Restaurant
Puyallup, WA
12.2024 - 11.2025
- Prepared ingredients and maintained cleanliness in kitchen to ensure efficient service.
- Assisted in menu preparation, adhering to recipes and presentation standards.
- Basic Line cooking
- Set up and prepared cooking supplies and workstations during opening and closing.
Sous Chef
Pacific Lutheran College
Parkland Washington
12.2021 - 02.2023
- Supervised daily kitchen operations, ensuring food safety and quality standards were consistently met.
- Coordinated menu planning with head chef, incorporating seasonal ingredients and local produce.
- Trained and mentored junior kitchen staff, enhancing team performance and culinary skills.
- Developed and implemented efficient food preparation techniques to streamline service during peak hours.
- Assisted in inventory management, reducing waste through effective stock rotation practices.
- Researched and introduced new recipes, elevating overall dining experience for students and faculty.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
Head Chef/Kitchen Manager
Gayle Orth Catering
Tacoma, WA
08.2017 - 05.2020
- Led culinary team in preparation and execution of diverse catering menus.
- Managed inventory, ensuring quality control and minimizing food waste.
- Implemented streamlined processes for food preparation and service delivery.
- Up-scale catering, weddings, parties, events, private clients.
- Set up, drop off, and pick-up of events with some requiring serving and cooking in front of guests
- Maintained high standards of kitchen cleanliness, consistently passing inspections with exemplary ratings.
- Adapted quickly to industry trends and dietary innovations, ensuring menu remained relevant and appealing.
Chef/Kitchen Manager
The Hub
Puyallup, WA
12.2014 - 05.2017
- Prepared and presented high-quality dishes in fast-paced environment.
- Supervised kitchen staff, ensuring adherence to safety and sanitation standards.
- Developed seasonal menus that enhanced customer satisfaction and dining experience.
- Implemented inventory control measures to minimize waste and reduce costs.
- Trained new chefs on cooking techniques and kitchen operations for improved efficiency.
- Led culinary events that showcased restaurant's offerings, increasing community engagement.
- Placed orders to restock items before supplies ran out.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Sous Chef
Neighborhood Grills
Maple Valley, WA
11.2013 - 06.2014
- Collaborated with front-of-house staff to ensure seamless service and guest satisfaction.
- Monitored kitchen equipment maintenance schedules, ensuring operational efficiency and compliance with safety regulations.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
Education
High School Diploma -
Kodiak High School
Kodiak, AK05-2011
Skills
- Time management
- Attention to detail
- Highly motivated
- Cleaning and organization
- Kitchen organization
Timeline
Line Cook
Charlies Restaurant
12.2024 - 11.2025
Sous Chef
Pacific Lutheran College
12.2021 - 02.2023
Head Chef/Kitchen Manager
Gayle Orth Catering
08.2017 - 05.2020
Chef/Kitchen Manager
The Hub
12.2014 - 05.2017
Sous Chef
Neighborhood Grills
11.2013 - 06.2014
High School Diploma -
Kodiak High School