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Hunter Duncan
Mount Juliet,TN
Summary
Dedicated and experienced culinary professional with a diverse background in both teaching and high-volume kitchen operations. Currently serving as a Culinary Instructor at Metropolitan Nashville Public Schools, where I develop and deliver engaging curricula that emphasize essential cooking techniques, nutrition, and kitchen management. Proven ability to adapt instruction to accommodate various learning styles and experience levels while fostering a safe and organized kitchen environment.
Prior to my teaching role, I held key positions such as Sous Chef at notable establishments like Ole Red and City Winery, where I led culinary teams in executing creative menus for events of up to 5000 guests. Skilled in food cost management, menu development, and compliance with health and safety regulations, I have a strong track record of enhancing operational efficiency and maintaining high standards of food quality and presentation.
With extensive experience in both culinary arts and woodworking, I bring a unique perspective to kitchen management, leveraging my craftsmanship skills for meticulous attention to detail. Committed to continuous professional development, I stay abreast of industry trends and best practices, integrating innovative ideas into both instructional and operational settings. Seeking to utilize my expertise in a dynamic culinary environment that values creativity and collaboration.
Overview
11
11
years of professional experience
2
2
Certification
Work History
Culinary Instructor
Metropolitan Nashville Public Schools
06.2023 - Current
- Curriculum Development: Design and develop lesson plans that align with state standards and educational goals, covering fundamental cooking techniques, nutrition, food safety, and kitchen management
- Instructional Delivery: Conduct engaging and interactive classes that cater to students with varying levels of culinary experience and learning styles
- Practical Demonstrations: Demonstrate cooking techniques, proper knife skills, and food preparation methods to students in a hands-on environment
- Supervision and Guidance: Supervise students during cooking labs and provide individualized feedback to improve their culinary skills and knowledge
- Classroom Management: Maintain a safe and organized kitchen environment, enforcing strict adherence to health and safety guidelines and proper use of kitchen equipment
- Industry Knowledge: Stay updated on current trends and advancements in the culinary field, incorporating industry practices and guest speakers into the curriculum when possible
- Collaboration: Work collaboratively with other faculty members to integrate culinary arts with other subjects such as science, math, and business, enhancing cross-curricular learning opportunities
- Student Assessment: Evaluate student performance through practical assessments, projects, and exams, providing constructive feedback to foster growth and development
- Professional Development: Pursue ongoing professional development opportunities to enhance teaching skills and stay informed about educational best practices in culinary arts instruction.
Cabinet Maker/Installer
Whitson bros llc
10.2021 - 05.2023
- Assemble cabinets according to blueprint
- Assist installation of cabinets and other millwork on job site according to plans
- Upkeep of shop and tools including minor maintenance and cleaning
- Organize incoming materials
- Pull needed materials from racks using forklift
- Operate heavy machinery and general woodworking machinery
- Began learning operation of CNC machine.
Sous Chef
Ole Red
02.2018 - 10.2021
- Lead and manage culinary operations for banquets and special events, overseeing a team of up to 15 kitchen staff members
- Collaborate closely with the Executive Chef to develop menu concepts and ensure consistent execution of dishes
- Plan and coordinate food production schedules to meet event timelines and guest expectations
- Supervise kitchen staff during prep, cooking, and plating to maintain high standards of food presentation and quality
- Train and mentor junior chefs and kitchen staff on culinary techniques, safety procedures, and teamwork
- Monitor food costs and inventory levels, implementing cost-saving measures without compromising quality
- Ensure compliance with health and safety regulations, maintaining a clean and organized kitchen environment
- Adapt menus and recipes to accommodate dietary restrictions and special requests from clients
- Communicate effectively with event planners, service staff, and clients to ensure seamless execution of banquets and events.
Sous Chef
city winery
02.2017 - 03.2018
- Managed culinary operations for banquets, private events, and concerts at a popular music venue accommodating up to 500 guests
- Designed and executed creative and themed menus tailored to diverse client preferences and event themes
- Collaborated closely with event planners and clients to ensure seamless execution and customer satisfaction
- Oversaw kitchen staff, including scheduling, training, and performance management, to maintain high standards of food quality and service
- Implemented cost-effective measures and inventory controls to optimize food and labor costs while ensuring quality standards.
Line Cook
Jim N' Nick's BBQ
09.2016 - 02.2017
- Responsible for maintaining a safe and sanitary work environment
- Knowledge of recipes and recipe database
- Prepare multiple forms of food including side dishes and meat entrées
- Ensure all food is prepared and held at proper and safe temperatures
- Ensure all food is stored and cooled properly according to Tennessee Health Code
- Keep ticket times below 15 minutes
- Ensure catering orders are prepared on time and ready to leave the store in safe containers at proper temperatures
- Work all kitchen positions, including prep, fry, salad, grill, meat preparation, and expeditor.
Line Cook
The Heritage at Brentwood
04.2015 - 09.2016
- Job responsibilities include but are not limited to: Preparing menu items such as pastas, fried foods, vegetables, pasta sauces, baked foods, and other such items
- Maintaining quality and consistency standards by tasting dishes to ensure uniform flavor
- Maintenance and cleaning of stove top, broiler, deep fryers, steamers, hot wells, and ovens
- Portion control of dishes and sides
- Keeping track of pars and on hand status of menu items
- Weekly deep cleaning assignments.
Line Cook
Chef's Market Café & Takeaway
07.2014 - 04.2015
- Deciding featured dishes throughout the week
- Maintaining a safe and sanitary work space
- Preparation of lunch and dinner menus
- Overseeing quality of food prepared by four other cooks
- Helping set up special events and parties
- Managing four cooks and food standards for a 100 seat restaurant
- Ensure no more than 10 minute ticket times during 400 person dinner rushes.
Line Cook
Gibson Café
04.2014 - 08.2014
- Maintain a safe and sanitary workplace
- Preparing food for a 100 seat restaurant
- Keep an average ticket time under 10 minutes during full rush
- Cooking a record day of over $15,000 in sales
- A waste of under 10%
- Less than 5% of dishes were sent back.
General Manager
Nashville Armory Eats Food Truck
08.2013 - 01.2014
- Responsible for managing 4 employees
- Scheduling shifts weekly
- Preparing supplies for an expected 300 people a day
- Maintained a cash drawer without shortages for my entire tenure
- No injuries of any employee
- Interact with customers and ensure a ticket time of under 10 minutes during full rush
- Do weekly inventory of all on-hand supplies and order as needed.
Education
Associates of Arts in Culinary Arts - Culinary Arts
Art Institute of Tennessee
12.2014
Skills
- Cost Control
- Forecasting and planning
- Inventory Management
- Sanitation Standards
- Recipe creation
- Kitchen Management
- Menu development
- Allergy awareness
- Waste Reduction
- Banquets and catering
- Food Prep Planning
- Safe Food Handling
Certification
ServSafe Manager
ServSafe Instructor/Proctor
Software
Inventory Management Software
HotSchedules
Timeline
Culinary Instructor
Metropolitan Nashville Public Schools
06.2023 - Current
Cabinet Maker/Installer
Whitson bros llc
10.2021 - 05.2023
Sous Chef
Ole Red
02.2018 - 10.2021
Sous Chef
city winery
02.2017 - 03.2018
Line Cook
Jim N' Nick's BBQ
09.2016 - 02.2017
Line Cook
The Heritage at Brentwood
04.2015 - 09.2016
Line Cook
Chef's Market Café & Takeaway
07.2014 - 04.2015
Line Cook
Gibson Café
04.2014 - 08.2014
General Manager
Nashville Armory Eats Food Truck
08.2013 - 01.2014
Associates of Arts in Culinary Arts - Culinary Arts
Art Institute of Tennessee
ServSafe Manager
ServSafe Instructor/Proctor
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