Katherine Kibbe
Lexington,KY
Summary
Hardworking 20-year old with strong leadership qualities. A very fast learner who is self motivated and great with time management. Recently completed three years of the Culinary Arts Career and Technical Program at Coventry High School and Southside Technical Center, earning a ServSafe Manager certification, and Workplace Choice Award, while also taking on a leadership role and acting as the right hand to the Chef. Has passion and love for cooking and the kitchen environment, a wonderful addition to any team.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Cook
Jacked Nutrition
Lexington, KY, USA
12.2025 - Current
- Currently working as a cook here, our focus is on healthy, easily accessible and delicious meals.
- This job is amazing and has taught me so much about healthy eating without restricting and given me an interest in the nutrition side of food as well.
- Focus is on healthy, easily accessible and delicious meals. We reach that goal by having a nutrient focused outlook on the food that we prepare.
Kitchen Manager/ Personal Chef/Cooking Class Director
La Bonne Vie
Lexington, KY, USA
02.2025 - 11.2025
- Was promoted to Kitchen Manager/Class Director within 6 months of working with this company.
- This job has many attributes, including tailoring to a large variety of dietary restrictions, executing many recipes in an extremely time efficient manner, managing the kitchen, inventory management and procurement, and teaching both adult and children's cooking classes.
- One of the other services we offer features hosting fine dining meals where the chefs cook for a group and serve them table side, along with describing the process and answering any questions the guests have, I am responsible for planning all of these and executing most of them.
- We also do private meals off-site, in-flight catering, large/small batch catering, and a variety of other services.
- This job was wonderful for building my skills with management, menu planning, time management, organization and dietary restrictions in a wide variety of ways.
- I also was entrusted with a large array of responsibilities such as managing our show kitchen, inventory, full creative and logistical control over the cooking classes, planning menus, instructing class, creating recipes, scheduling classes and chefs tables, and a variety of other responsibilities.
Line Cook/Shift Lead Training
Granddam
Lexington, KY, USA
03.2024 - 03.2025
- Was hired as a sauté cook, within a month promotional opportunities were discussed and training began.
- Learned the other stations such as the wood fired grill, flat top and fryer, and pantry.
- The largest responsibility aside from the main position as a sauté cook was filling in the Chefs shoes when they needed to step out of the kitchen for any number of reasons, which happened quite frequently.
- That responsibility entailed remaining watchful over the line, ensuring the quality of the each dish sent out, answering questions, solving problems brought up by the front of house during service, and learning the plating and presentation of every dish on the menu along with many other things.
- This job was great, and I am incredibly honored to work under such talented chefs as Chef Paula Endara, the Executive Chef, who is a James Beard Award winner and is absurdly talented, and I will forever be thankful for my time that I've spent here and everything I've learned.
Line/Prep Cook
Nic & Norman's
Lexington, KY, USA
03.2023 - 04.2024
- Hired as a line cook originally, after learning all positions became the only employee to do both prep and line, regularly working 50 hours or more a week to accomplish.
- With a diverse menu with interesting ingredients, this restaurant has been an incredible learning experience for me.
- Learning the entire process of how our food is made and executing both sides on a daily basis has given me so much experience and fueled my love for cooking and desire to learn.
- The management team I've had the pleasure to work with have often taken me under their wing to teach me skills that supersede my title such as truck orders, scheduling, delegation and other managerial tasks along with trusting me to maintain and enforce good practices within the kitchen.
- With almost a year of experience here, I learned just about everything I could and I will always be grateful for everything I learned in my time here.
Cook
Blue Stallion/Salt & Vinegar
Lexington, KY, USA
08.2023 - 10.2023
- Managed hundreds of orders in a small, home style kitchen.
- Fast paced and hot environment with high demand and strict order of operations.
- This was an amazing learning experience, it allowed me to really focus on my plating and time management skills, as well as gave us room to experiment and try new things with the menu.
- Multiple items were up to the cooks discretion and with the seasonal menu we were able to have conversations around what we all thought would be best in order to be proud of the food that we made as well as execute in an efficient manner.
- Chef Greg Spaulding had a very high bar of expectations when it came to presentation and quality and those strict expectations formed good habits and skills that I use to this day.
- Specializes in German cuisine with a varied and specialized seasonal menu.
Crew Member
McDonald's
Coventry, RI, USA
05.2020 - 06.2021
- Worked all positions such as cashiering, order taking, food preparation, drink preparation, etc.
- Managed many tasks at a time in an orderly fashion and worked as a team with other crew members to be as efficient as possible.
- Used many skills such as conflict de-escalation, cash handling, working with dangerous machinery, customer service, time management, team work, and many others.
Cashier and Counter Help
Brown & Hopkins Country Store
Chepachet, RI, USA
08.2019 - 12.2019
- Managed the Candy Counter which entailed handling many small transactions and working closely with customers, mostly children, and providing exceptional customer service to provide a welcoming atmosphere.
- Other work involved weighing and packaging candy, stocking, food preparation, customer service, cashiering, and time management.
Education
High school diploma - undefined
Frederick Douglass High School
Lexington, KY05.2023
Skills
Teamwork
Customer service
Kitchen management
Culinary experience
Fine dining experience
Active listening
Ability to follow instructions
Clean workspace maintenance
Menu planning
Cashiering
Hospitality
Team management
Attention to detail
Food Production
Knife skills
Product demos
Food safety sanitizing procedures
Heavy lifting
Time Management
Organizational skills
Certification
- Driver's License
- CPR Certification
- Food Handler Certification
- ServSafe
Personal Information
Driving License: Yes
Timeline
Cook
Jacked Nutrition
12.2025 - Current
Kitchen Manager/ Personal Chef/Cooking Class Director
La Bonne Vie
02.2025 - 11.2025
Line Cook/Shift Lead Training
Granddam
03.2024 - 03.2025
Cook
Blue Stallion/Salt & Vinegar
08.2023 - 10.2023
Line/Prep Cook
Nic & Norman's
03.2023 - 04.2024
Crew Member
McDonald's
05.2020 - 06.2021
Cashier and Counter Help
Brown & Hopkins Country Store
08.2019 - 12.2019
High school diploma - undefined
Frederick Douglass High School