KayJona Rogers
ROCHESTER
Summary
Results-driven culinary professional experienced in optimizing kitchen operations and training teams on best practices. Committed to enhancing customer satisfaction through innovative menu development and effective inventory management.
Overview
1
1
Certification
7
7
years of professional experience
Work History
Chef Instructor
New York Kitchen
06.2026 - Current
- Developed and delivered engaging culinary curriculum for diverse student groups.
- Facilitated hands-on cooking demonstrations to enhance practical skills and creativity.
- Mentored aspiring chefs in kitchen safety protocols and food handling techniques.
- Evaluated student performance through assessments and provided constructive feedback.
- Coached junior chefs on cooking techniques and performance strategies.
Owner/Operator
Taste of Kay
01.2020 - Current
- Developed and implemented efficient operational processes to enhance customer service experience.
- Managed inventory control, ensuring optimal stock levels and minimizing waste.
- Trained and mentored team members on food safety standards and best practices.
- Streamlined ordering system, improving turnaround time for customer requests.
- Presented food and beverages on buffet tables and drink stations in line with formality and specifications of each event.
Executive Chef
Studio Lunge
02.2025 - 07.2026
- Developed innovative seasonal menus to enhance customer experience and drive restaurant traffic.
- Managed kitchen staff, ensuring efficient workflow and adherence to food safety standards.
- Oversaw inventory management, optimizing supply ordering processes to reduce waste.
- Trained new team members on culinary techniques and kitchen protocols for operational excellence.
- Collaborated with front-of-house staff to synchronize service timing and improve guest satisfaction.
- Coordinated special events and catering services, tailoring menus to client specifications and preferences.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
New York State Cook Apprentice
FoodLink
12.2020 - 10.2021
- Assisted in food preparation, ensuring adherence to safety and hygiene standards.
- Collaborated with chefs to execute menu items efficiently during peak hours.
- Maintained cleanliness of kitchen equipment and workstations, promoting a safe environment.
- Participated in inventory management, tracking and organizing stock levels effectively.
- Lead lunch preparation using available market ingredients for 10-15 people each week
Prep Cook, Foodlink Career Fellowship
FoodLink
09.2020 - 12.2020
- Demonstrated food safety & sanitation focus in a commercial kitchen
- Practiced knife skills and portioning under guidance of kitchen staff
- Prepared ingredients for daily meal service, ensuring freshness and quality.
- Managed food storage processes, adhering to safety and hygiene standards.
Education
Professional Culinary Foundations ROUXBE Level 1&2 - Culinary
Rouxbe Cooking School
Bachelor of Science - Mental Health
University At Buffalo
Buffalo, NY05.2019
Skills
- Knife skills
- Cooking methods
- Safe food handling
- Team contribution
- Menu planning
Accomplishments
While an Executive Chef, kitchen revenue increased by 200%
Certification
- Professional Culinary Foundations ROUXBE Levels 1&2
- ServSafe Food Handler 2023
- ServSafe Protection Manager 2026
- AllerTrain Allergen Training 2026
- CPR, First Aid, AED 2022
Timeline
Chef Instructor
New York Kitchen
06.2026 - Current
Executive Chef
Studio Lunge
02.2025 - 07.2026
New York State Cook Apprentice
FoodLink
12.2020 - 10.2021
Prep Cook, Foodlink Career Fellowship
FoodLink
09.2020 - 12.2020
Owner/Operator
Taste of Kay
01.2020 - Current
Professional Culinary Foundations ROUXBE Level 1&2 - Culinary
Rouxbe Cooking School
Bachelor of Science - Mental Health
University At Buffalo