Summary
Overview
Work History
Education
Skills
Certification
Accomplishments
Timeline
Generic

Glenn Toalson

East Greenwich

Summary

Creative and passionate chef with experience in leading kitchen operations, menu development, and team management. Skilled in crafting innovative dishes that cater to diverse palates while ensuring high standards of food safety and quality. Demonstrated ability to improve kitchen efficiency and enhance dining experiences through effective leadership and culinary skills. Successfully elevated guest satisfaction by consistently delivering exceptional meals and fostering a positive working environment for the culinary team.

Overview

15
15
years of professional experience
1
1
Certification

Work History

Sous Chef

Conanicut Yacht Club
Jamestown
04.2020 - Current
  • Responsible for developing and executing all weekly menus, specials, and private events.
  • Monitored all par levels and proper rotation of product.
  • Liaised closely with kitchen and front-of-house personnel.
  • Maximized member satisfaction and team operations by executing command-based structure and staff performance oversight.
  • Worked closely with club committees planning wine tastings, epicurean dinners, and seasonal events.

Executive Chef

Carriage Inn
North Kingstown
01.2015 - 02.2020
  • Responsible for all menu development, cost control and purchasing.
  • Provided effective orientation and training to each new associate and developed ongoing training programs.
  • Determined schedules and staff requirements necessary to prepare and plate food.
  • Worked closely with owner on marketing strategies and brand development.
  • Designed entire kitchen to maximize safety, efficiency, and productivity.

Executive Chef

Ribs and Company
Johnston
11.2009 - 01.2013
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
  • Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Conducted regular staff meetings to discuss menu changes, special events, promotions.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.

Education

Bachelor of Arts - Culinary Arts/Food Service Management

Johnson And Wales University
Providence, RI
06-1991

Skills

  • Over thirty years of exceptional work history
  • Superior organizational and communicative skills
  • Thrives in competitive and challenging environments
  • Consistently demonstrates ability to manage multiple priorities, situations, and deadlines
  • Adaptive, creative, consistently providing strong work ethic and initiative

Certification

  • Rhode Island Certified Food Service Manager

Accomplishments

  • Member of American Culinary Federation
  • Deans List Johnson and Wales University
  • Selected for Johnson and Wales Co-Op program

Timeline

Sous Chef

Conanicut Yacht Club
04.2020 - Current

Executive Chef

Carriage Inn
01.2015 - 02.2020

Executive Chef

Ribs and Company
11.2009 - 01.2013

Bachelor of Arts - Culinary Arts/Food Service Management

Johnson And Wales University

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Glenn Toalson