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
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
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
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
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
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
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
01.2020 - 03.2020
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
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