Isaiah Franck
Columbus,OH
Summary
Dynamic and dedicated culinary professional with a strong foundation in classical training, recognized for building meaningful relationships and fostering high-performing teams. Proven leader committed to delivering exceptional customer service while enhancing the dining experience. Passionate about serving the community through food, with a mission to change lives one plate at a time. Enthusiastic about leveraging culinary expertise to create memorable moments and inspire others in the culinary arts.
Overview
11
11
years of professional experience
Work History
Supervisor
Westerville Senior Homes
Westerville, OH
10.2025 - Current
- Responsible for the daily operations of the front of the house, providing professional leadership and direction to dining room personnel.
- Meet and greets all residents and their guests, continually checking on their experience throughout the meal period
- Making sure inventory levels are updated and everything is cleaned and maintained including all storage areas.
- Ensures passing scores in state, local and 3rd party sanitation audits and inspections.
- Holds F&B staff accountable for following all policies and standards.
- Conducts Pre-shift meetings with the Kitchen Supervisor and educates staff on daily menu items.
- Ensure restaurant opening and closing duties are completed daily and the weekly deep cleaning tasks are completed.
- Overseeing front of the house labor and food presentation
Banquet Chef/Sous Chef
Understory Commons and Lounge
Columbus, OH
08.2025 - 10.2025
- In charge of all banquet execution.
- Oversaw production of banquet menus, maintaining consistency, updating the portion control and quality and presentation
- Developing the recipes for better consistency and inventory control.
- Helped managed the inventory, purchasing and cost controls while fostering a new positive collaborative and professional kitchen culture
- Recommends substitution if necessary, and communicates any changes to the menu items.
- Ensures consistent quality in regard to food and beverages in taste, plating, and presentation.
Sous Chef
United Church Homes
Columbus, OH
02.2025 - 06.2025
- Supervised cooks and other kitchen personnel during meal services.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Monitored inventory levels to ensure adequate supplies on hand.
- Creates and maintains a pleasant, inviting dining experience.
- Recommends substitution if necessary, and communicates any changes to the menu items.
- Ensures consistent quality in regard to food and beverages in taste, plating, and presentation.
- Develops and follows recipes for inventory control.
- Completes inventory responsibilities at least monthly.
- Reviews deliveries to account for all ordered items, and to ensure offered items are present.
Sous Chef/Kitchen Lead
The Kitchen
Columbus, OH
03.2022 - 11.2024
- Helping lead the daily events, whether it was a participatory dining experience or a catered event
- Recipe testing and development to ensure not only to keep the menu fresh and updated but also ensuring quality and taste
- Making sure to have better accommodations for dietary needs
- Training BOH and FOH on food safety, sanitation and how to move within the kitchen space safely
- Support the Executive Chef and help implement the Chef's and companies vision
- Providing warm space for guest to celebrate their events
Cheese Maker/General Manager
Pop-up Poutine/Patisserie
Rockville, MD
04.2021 - 12.2021
- Making sure each batch is cheese curd comes out perfectly
- Created and refined the cheesemaking process to not only increase production levels but also the quality
- Helped with all aspects of the business including helping with the food trucks and events
- As General Manager I oversaw the staff and training protocols
- Checked in and helped with ordering food and keep inventory up to date
- Ensuring the stores and food trucks are setup for success
- Making sure all things are put away correctly
- Recipe testing and development for new products for the new store and to help attract new customers
- Created the production spreadsheets for the week and months
- Making sure all food trucks are operational and clean to standards
Baker
Livin the Pie Life
Arlington, VA
08.2018 - 02.2021
- Work first as the assistant baker
- Making sure all things are made to standard
- From pie making to batch cookie making
- As Baker role was ensure quality with each product
- Making sure to get daily production baked and ready for the day
- Spending the remaining time helping the assistants and managers with the daily production
Chef for Seniors - Chef
Washington, DC
01.2020 - 03.2020
Cheesemonger
Via Umbria
Washington, DC
11.2017 - 05.2018
Kitchen Assistant
Sur La Table
Alexandria, VA
12.2016 - 09.2017
Prep Cook
Meriwether Godsey
Bethesda, MD
10.2016 - 03.2017
Cave Intern
Murray's Cheese
New York, NY
06.2016 - 08.2016
Manager
Figs Mediterranean Cafe
Washington, DC
02.2015 - 06.2015
Education
Culinary Arts
Institute for Culinary Education
New York, NY06.2016
Trade school - undefined
Skills
- Customer service
- Team leadership
- Food handling
- Food safety
- Vegetarian cuisine
- Time management
- Teamwork
- Coaching and mentoring
- Food preparation supervision
- Kitchen management
- ServSafe Food Protection Manager
- Catering services
- Food preparation
- Catering
- Goal oriented
- Employee motivation
- Inventory control
Timeline
Supervisor
Westerville Senior Homes
10.2025 - Current
Banquet Chef/Sous Chef
Understory Commons and Lounge
08.2025 - 10.2025
Sous Chef
United Church Homes
02.2025 - 06.2025
Sous Chef/Kitchen Lead
The Kitchen
03.2022 - 11.2024
Cheese Maker/General Manager
Pop-up Poutine/Patisserie
04.2021 - 12.2021
Chef for Seniors - Chef
01.2020 - 03.2020
Baker
Livin the Pie Life
08.2018 - 02.2021
Cheesemonger
Via Umbria
11.2017 - 05.2018
Kitchen Assistant
Sur La Table
12.2016 - 09.2017
Prep Cook
Meriwether Godsey
10.2016 - 03.2017
Cave Intern
Murray's Cheese
06.2016 - 08.2016
Manager
Figs Mediterranean Cafe
02.2015 - 06.2015
Trade school - undefined
Culinary Arts
Institute for Culinary Education