Summary
Overview
Work History
Education
Timeline

Eli Cobb

Burlington,WA

Summary

Accomplished culinary professional with deep expertise in menu development, kitchen operations, and team leadership. Known for combining creative flair with strong organizational skills to consistently deliver exceptional food quality. Proven ability to lead high-performing teams, streamline kitchen workflows, and adapt quickly in fast-paced, high-pressure environments.

Overview

12
12
years of professional experience

Work History

Executive Chef

The Majestic Inn & Spa
Anacortes , WA
07.2023 - Current
  • Oversaw all culinary operations for a full-service hotel, including breakfast and dinner service in the Fifth Street Bistro, a rooftop summer restaurant, in-room dining, Enduro Coffee and large-scale events such as weddings and corporate functions.
  • Designed and executed innovative, seasonal menus for multiple outlets, including a rooftop restaurant and a high-volume cafe
  • Managed food ordering, inventory, and vendor relationships to ensure quality, consistency, and cost control across all outlets.
  • Maintained strict budgetary oversight, optimizing food and labor costs while upholding high standards for food quality and guest satisfaction.
  • Developed staff schedules and provided hands-on training to cultivate a skilled and motivated culinary team.

Sous Chef

Sleeping Lady Mountain Resort
01.2023 - 07.2023
  • Supported the Executive Chef in daily kitchen operations, with a focus on consistent execution of seasonal menus and maintaining high food quality standards.
  • Led line operations during service, ensuring proper technique, presentation, and timing across all stations.
  • Trained and mentored kitchen staff, fostering a collaborative and efficient work environment.
  • Played a key role in planning and executing large-scale events, including weddings, retreats, and corporate gatherings.

Executive Chef

Mozarts
11.2021 - 11.2022
  • Developed weekly specials and updated menus to reflect seasonal ingredients and trends.
  • Managed all aspects of inventory control, ensuring consistent product quality and minimizing waste.
  • Oversaw quality assurance for all dishes served, maintaining presentation and flavor standards.
  • Responsible for hiring, training, and scheduling of kitchen staff, fostering a well-coordinated and skilled culinary team.

Kitchen Manager

North Cascades Lodge
03.2021 - 11.2021
  • Managed all kitchen operations in a remote lodge setting, ensuring consistent, high-quality food service for guests and staff in a logistically challenging environment.
  • Coordinated all food ordering, inventory management, and supply logistics to maintain stock levels and minimize waste, despite limited delivery schedules.
  • Adapted to changing guest counts, weather, and remote challenges by staying organized, resourceful, and solutions-oriented.

Kitchen Manager

Press & Plow
02.2019 - 01.2021
  • Created recipes for seasonal dishes, nightly specials, and prix fixe menus. Trusted with the preparation of specialty items and customer requests.

Line Cook

Boundary Bay Brewery
04.2017 - 02.2019
  • Oversaw food handling and preparation throughout the kitchen. Stocked and maintained all food stations.

Brunch Cook

Radar
05.2013 - 08.2016
  • Worked high volume shifts at one of Portland's premier restaurants. Responsible for brunch prep. Cured and smoked all meats in-house.

Education

Associate in Culinary Arts -

French Culinary Institute, New York, NY
01.2004

Timeline

Executive Chef - The Majestic Inn & Spa
07.2023 - Current
Sous Chef - Sleeping Lady Mountain Resort
01.2023 - 07.2023
Executive Chef - Mozarts
11.2021 - 11.2022
Kitchen Manager - North Cascades Lodge
03.2021 - 11.2021
Kitchen Manager - Press & Plow
02.2019 - 01.2021
Line Cook - Boundary Bay Brewery
04.2017 - 02.2019
Brunch Cook - Radar
05.2013 - 08.2016
French Culinary Institute - Associate in Culinary Arts,

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Eli Cobb