Isaiah Kanyion
Jacksonville,FL
Summary
Dynamic culinary professional with extensive experience at Rue Saint Marc, excelling in sauce preparation and high-intensity kitchen operations. Proven expertise in food safety and sanitation, complemented by strong team collaboration skills. Adept at maintaining ingredient quality and executing an always changing seasonal menu. Ensuring exceptional dining experiences. Passionate about culinary excellence and innovation.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Chef (Rotisseur, Entremetier, Saucier)
Rue Saint Marc
Jacksonville, FL
07.2025 - Current
- As a Saucier, I prepared sauces from scratch using traditional recipes and high-quality ingredients. I also executed during service in the sauté section of the kitchen.
- As a Rotisseur, I was in charge of proteins (lamb, bison, wagyu, halibut, monkfish, etc.). This section of the kitchen is high heat and high intensity during service.
- I operated kitchen equipment safely and efficiently to ensure consistent sauce quality while working as a Saucier.
- I collaborated with team members to maintain cleanliness and organization in the kitchen area.
- I assisted in inventory management by tracking ingredient supplies and freshness. This went into all positions as a chef at Rue.
- Each chef, preps, creates produce order lists, and executes during service for their own station.
Line Cook
True Food Kitchen
Jacksonville, FL
02.2023 - 07.2025
- Prepared ingredients and meals in accordance with menu specifications. As this was a corporate-ran restaurant, menu changes would have to be executed to exact standards set throughout the company.
- Maintained cleanliness and organization of kitchen workstations and equipment.
- Collaborated with team members to ensure timely meal delivery during peak hours. Again, incredibly important with chain restaurants. Standards needed to be kept.
- Assisted in training new kitchen staff on food preparation techniques and safety protocols.
- Prepared ingredients for daily service each morning. Assisted in grill cooking during afternoon shifts.
Prep Chef
Chipotle
Toledo, OH
11.2020 - 01.2023
- Managed ingredient preparation and maintained freshness standards for daily food production.
- Implemented food safety protocols to ensure compliance with hygiene standards.
- Adapted quickly to changing menu items and seasonal ingredients.
- Contributed to team training by sharing best practices for food preparation techniques.
Customer Service Representative
Turner Vault Company
Toledo, OH
08.2015 - 11.2020
- As a Saucier, I prepared sauces from scratch using traditional recipes and high-quality ingredients. I also executed during service in the sauté section of the kitchen.
- As a Rotisseur, I was in charge of proteins (lamb, bison, wagyu, halibut, monkfish, etc.). This section of the kitchen is high heat and high intensity during service.
- I operated kitchen equipment safely and efficiently to ensure consistent sauce quality while working as a Saucier.
- I collaborated with team members to maintain cleanliness and organization in the kitchen area.
- I assisted in inventory management by tracking ingredient supplies and freshness. This went into all positions as a chef at Rue.
- Each chef, preps, creates produce order lists, and executes during service for their own station.
Education
Associate of Science - Culinary Arts And Hospitality Management
Florida State College
Jacksonville, FL08.2026
Skills
- Food safety and sanitation
- Customer service
- Knife skills
- Cooking techniques
- Food quality
- Kitchen management
- Food presentation
- Meal preparation
- Attention to detail
- Kitchen operations
- Team collaboration
- Grilling techniques
- Kitchen equipment operation and maintenance
- Ingredient knowledge
- Frying techniques
- Kitchen equipment operation
- Recipes and menu planning
- Food plating and presentation
- Allergen awareness
- Sauce preparation
- Food pairing
Certification
ServSafe® Food Protection Manager Certification
Languages
Spanish
Professional Working
Timeline
Chef (Rotisseur, Entremetier, Saucier)
Rue Saint Marc
07.2025 - Current
Line Cook
True Food Kitchen
02.2023 - 07.2025
Prep Chef
Chipotle
11.2020 - 01.2023
Customer Service Representative
Turner Vault Company
08.2015 - 11.2020
Associate of Science - Culinary Arts And Hospitality Management
Florida State College