Dylan McDaniel
Show Low,AZ
Summary
Results-driven culinary professional with a strong focus on kitchen safety and efficient meal preparation. Known for successfully managing inventory and coordinating large-scale meal services, ensuring quality and consistency in food production.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Sr. Sous Chef
Lavish Roots Catering
Seattle, Washington
05.2022 - 04.2026
- Oversee the production and execution of 1,200 meals per day, between breakfast and lunch services.
- Oversee BoH and FoH operations and ensure food quality standards are met along with cleanliness and safety through conducting audits.
- Streamlined kitchen workflows to improve efficiency during high-volume events.
- Monitored food costs on a weekly basis to maintain target profit margins.
- Managed multiple projects simultaneously while ensuring deadlines were met in a timely manner.
- Proficient in ordering products for daily menu rotations.
- Demonstrates knowledge and proficiency in global cuisine.
- Meets with client Chef on a weekly basis to prepare and execute the following week's daily rotating menus to a high standard.
- Conduct a weekly menu meeting with the Sous Chef and Junior Sous Chef to discuss the details of the dishes to meet the client chef's standards.
- Coordinate prep projects days in advance for ease of service.
- Coach and develop the Sous Chef with the daily operations of running their program and ensure competencies are met.
- Mediate any personnel relations, and report to HR.
- Conduct reviews and disciplinary actions.
- Knowledgeable in big batch cooking and methodology.
- Follow up with safety audits, kitchen cleanliness, and delegate tasks as needed, and have a proven tracking record of successful scores of 92% or higher.
Sous Chef
Wildfin American Grill
Issaquah, Washington
03.2017 - 05.2022
- Collaborated with chefs to develop weekly specials and seasonal menus.
- Supported inventory management by monitoring ingredient levels and supplies.
- Executed seasonal rollout menus through ordering products, training staff, and holding educational tastings with FoH on products, allergens, and selling points.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored inventory levels to ensure adequate supplies on hand.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
- Created a positive kitchen culture by encouraging teamwork among staff members.
- Conducted weekly inventory to ensure that food costs were met each period.
Education
Associate of Applied Science - Culinary Arts
Le Cordon Bleu
Tukwila, WA08-2016
Skills
- Corporate catering in big batch cooking of global cuisine
- Positive and professional
- Menu planning
- Kitchen leadership
- Strong communicator
Certification
- ServSafe Manager
- Allergen eStart
- Basic Food Safety eStart
Timeline
Sr. Sous Chef
Lavish Roots Catering
05.2022 - 04.2026
Sous Chef
Wildfin American Grill
03.2017 - 05.2022
Associate of Applied Science - Culinary Arts
Le Cordon Bleu