Hayden Sheppard
Clyde,NC
Summary
Sous Chef with 4+ years of kitchen experience in restaurant, lodge, and brewpub settings. Skilled in seasonal menu planning, inventory control, and food safety. Proven ability to train staff, manage ordering and requisitions, and keep service organized across multiple shifts.
Overview
8
8
years of professional experience
Work History
Sous Chef
Cataloochee Ranch
Maggie Valley, North Carolina
02.2023 - Current
- Supervised kitchen line service for Cataloochee Ranch lodge dining.
- Coordinated daily food prep across breakfast, lunch, and dinner shifts.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Prepared seasonal menus using ranch ingredients and guest preferences.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Instructed cooks on effective cooking techniques on plating standards and safe food handling.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Trained kitchen workers on culinary techniques.
- Assisted with interviewing, hiring and training kitchen personnel.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Managed inventory, ordering, and storage for kitchen supplies.
- Monitored kitchen sanitation and compliance with health regulations.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
Line Cook
Boojum Brewing
Waynesville, North Carolina
04.2021 - 02.2023
- Prepared line stations for Boojum Brewing brewpub service and daily menu execution.
- Sautéed ingredients for soups, sauces, and signature brewpub dishes.
- Prepared dishes in a fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Following food safety, sanitation, and temperature procedures throughout service.
- Assembled plates and coordinated ticket flow with kitchen and front-of-house staff.
- Addressed customer complaints and concerns promptly to enhance dining experiences.
- Trained new team members on meat and vegetable preparation techniques, fostering skill development and consistency.
Fish Processor
Sunburst Trout
Waynesville, North Carolina
03.2019 - 04.2021
- Processed trout for Sunburst Trout operations, ensuring adherence to quality standards.
- Trimmed fish portions to meet quality standards.
- Sorted incoming trout by size and condition.
- Cleaned work areas and sanitized processing equipment.
- Sanitized workstations to ensure a hygienic processing environment. and sanitized processing equipment.
- Packaged finished products in accordance with customer requirements.
- Provided guidance and instruction to new employees regarding job duties and safety procedures.
- Executed sanitary waste management operations to prevent contamination.
- Maintained cleanliness of work area and equipment in compliance with health regulations.
Education
High School Diploma -
Pisgah High School
Canton, NC06-2015
Skills
- Menu planning
- Menu development
- Culinary technique
- Recipe creation
- Food safety
- Safe handling
- Inventory management
- Ordering and requisitions
- Food prep oversight
- Meat preparation
- Fish filleting
- Plating techniques
- Kitchen leadership
- Attention to detail
- Fish filleting
Timeline
Sous Chef
Cataloochee Ranch
02.2023 - Current
Line Cook
Boojum Brewing
04.2021 - 02.2023
Fish Processor
Sunburst Trout
03.2019 - 04.2021
High School Diploma -
Pisgah High School