George Towne
Knoxville,TN
Summary
Dynamic culinary leader with extensive expertess specializing in catering operations and team development. Proven track record of enhancing client satisfaction and increasing sales by 30%. Skilled in food safety protocols and effective team leadership, ensuring high-quality dining experiences in fast-paced environments.
Professional culinary specialist with proven track record in high-pressure kitchen environments. Adept at team collaboration and flexible with changing needs, ensuring smooth and efficient operations. Possesses strong skills in menu planning, food preparation, and quality control. Known for achieving high standards and delivering results that exceed expectations.
Overview
19
19
years of professional experience
Work History
Sous Chef
Morrison Healthcare Food Services
Powell, TN
11.2015 - 12.2025
- Supervised kitchen staff to ensure compliance with food safety standards and regulations.
- Developed and refined recipes to enhance menu offerings and improve customer satisfaction.
- Raised breakfast sales from $400 to $650
- Worked with management to plan and execute catering events, optimizing food presentation and service efficiency.
- Rolled out Fall Menu with new options 10=10-2025
- Planned and directed high-volume food preparation in fast-paced environment serving 2 meals a day for 125 to180 patients
- Helped with Micro Stations for all 4 Tennova locations before Promoted to Chef at La Follett location.
Chef
Raintree Senior Living
Knoxville, TN
03.2013 - 11.2015
- Developed and executed seasonal menus focusing on nutritional needs of seniors.
- Trained kitchen staff on food safety standards and best practices.
- Visited new and established residents to ask about food preferences, diet changes, and likes and dislikes
- Managed inventory, ensuring timely ordering of fresh ingredients.
Kitchen Manager
UT Medical Center
Knoxville, TN
02.2012 - 03.2013
- Oversaw daily kitchen operations, ensuring compliance with health and safety regulations.
- Managed inventory levels, minimizing waste through efficient supply chain practices.
- Trained and mentored kitchen staff, enhancing culinary skills and teamwork.
- Cash handling procedure's for 6 registers and deposits
General Manager
Penn Station Subs
Knoxville, TN
02.2011 - 03.2012
- Led team of 22 people at high paced location on UT campus
- Marketing location by going door to door dropping of menus while delivering
- Oversaw inventory management processes, ensuring optimal stock levels and reducing waste.
- Implemented cost control measures, resulting in increased profitability without compromising quality.
- Increased catering by 20 present through contacts that I made at UT
Director of Catering
ARAMARK, Higher Education University of Tennessee
Knoxville, TN
08.2006 - 02.2011
- Led catering operations to ensure seamless execution of events and client satisfaction by raising the bar ( Treating every person as a V.I.P. )
- Developed student staff of 34 to work in the suites and sky boxes reducing labor 10 percent
- Obtained The Campagne for University of Tennessee an event for 2500 guests that had donated 1 million or more. 4 satellite kitchens, 6 bars, and 4 roaming appetizer action stations with tables we designed
- Raised catering sales by 30 percent by keeping clients and making new ones through word of mouth and networking
Education
Associate of Arts - Culinary Arts
Johnson & Wales University
Charleston, SC06-2013
Skills
- Effective team leadership
- Culinary team leadership
- Food safety protocols
- Inventory control
- Catering expertise
- Knowledge of upscale dining etiquette
- Fine dining expertise
Timeline
Sous Chef
Morrison Healthcare Food Services
11.2015 - 12.2025
Chef
Raintree Senior Living
03.2013 - 11.2015
Kitchen Manager
UT Medical Center
02.2012 - 03.2013
General Manager
Penn Station Subs
02.2011 - 03.2012
Director of Catering
ARAMARK, Higher Education University of Tennessee
08.2006 - 02.2011
Associate of Arts - Culinary Arts
Johnson & Wales University