Summary
Overview
Work History
Education
Skills
References
I'm a Foodie at heart. So when I'm not working im with friends trying out different ethnic cusines
Timeline
Work Availability
Work Preference
Interests
Quote
3d
KEVIN HALL

KEVIN HALL

Cook/Cook Supervisor
Aurora,CO

Summary

Motivated Cook/Cook Supervisor] I’m dedicated to sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team leader passionate about sustainable cuisine. Talented at creating exciting and innovative menus on in-season ingredients. With winning attitude and desire to deliver exceptional dining experience. Focused on setting high expectations and raising service standards. Keen to expand customer base through careful oversight and novel promotional methods. I bring thirty years of cooking knowledge to the table I love train and mentor there is so much that I can teach and still so much that I can learned that what makes cooking so enjoyable you never stop learning

Overview

32
32
years of professional experience

Work History

Cook Supervisor

Department Of Veterans Affairs - United States Government
2014.06 - 2023.10
  • Trained kitchen workers on culinary techniques
  • Liaised closely with kitchen and front-of-house personnel
  • Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted
  • Monitored food quality control and safety standards to ensure compliance with health regulations
  • Conducted frequent line checks to keep food at proper temperatures in holding zones
  • Conducted regular meetings with kitchen staff to discuss menu changes, customer feedback, and operational issues
  • Coordinated the ordering of ingredients, supplies, and equipment needed for daily operations
  • Monitored food products, driving quality, freshness, and integrity
  • Supervised kitchen food preparation in demanding, high-volume environments
  • Oversaw food preparation, production, and presentation according to quality standards
  • Monitored waste levels throughout shift hours to reduce spoilage costs
  • Implemented systems designed to improve efficiency within the kitchen environment
  • Established and maintained a regular maintenance schedule, keeping kitchen tools and equipment in operable condition.

Cook Shift Leader

Roaring Fork
2012.09 - 2014.04
  • Set up work stations prior to opening to minimize prep time
  • Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste
  • Communicated with kitchen employees, answered questions, and offered insight into food preparations
  • Maintained up-to-date knowledge of menu items, ingredients, and recipes
  • Served as lead cook, guiding and assisting in the training of less experienced cooks
  • Checked quality of food products to meet high standards
  • Executed proper techniques when preparing menu item ingredients
  • Taught kitchen staff about proper nutrition, food allergies, and dietary issues
  • Assisted in developing new menu items based on customer feedback
  • Trained new cooks on proper food handling techniques
  • Chopped and diced vegetables and fruits to stock the fridge ahead of busy periods
  • Cut, chopped, and sliced meat and produce to prepare for cooking
  • Received and stored food and supplies
  • Checked the freezer and refrigerator each day to verify proper functioning.

Banquet Cook

Renaissance by Marriott
2010.02 - 2012.08
  • Communicated effectively with banquet staff regarding orders placed by guests during events
  • Assisted in the development of new menu items, as well as modifications to existing dishes
  • Received and stored food and supplies
  • Prepared and maintained the buffet and salad bar by checking temperatures, restocking food, and monitoring potential avenues of contamination
  • Adhered to established time frames for preparing dishes before they are served during banquets or events
  • Prepared food items according to recipes and menus, ensuring proper presentation, portioning, and temperature.

Chef De Partie

The FourSeason Hotel
2008.10 - 2009.12
  • Planned work schedules for staff members based on customer demand and budget constraints
  • Plated completed foods paying special attention to overall presentation and necessary garnishes
  • Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices
  • Created tasty dishes using popular recipes, delighting patrons and generating return business
  • Checked finished plates before they were served to guests, making sure all components met quality standards
  • Worked closely with other chefs to coordinate meal preparation activities during busy shifts
  • Prepared a variety of sauces from scratch according to recipes or customer requests.

Banquet Cook

Hilton Airport Hotel
2005.02 - 2008.10
  • Prepared a variety of sauces from scratch according to recipes
  • Prepared for catering and special events
  • Attended BO meetings
  • Helped in plating up dinner events with up to 800 plates served
  • Did solo catering events when it was just me in charge of the overall cooking and plating
  • Assisted as backup in other areas of the kitchen when the banquet department was slow
  • Assisted the Chef & Sous Chef with inventory and ordering for upcoming events.

Line Cook Cold Station

Houston’s Restaurant
2002.06 - 2005.02
  • Prepared a variety of sauces from scratch according to recipes or customer requests
  • Worked at the grill, Sautee, and pasta stations for restaurant lunch and dinner service
  • Prep and stock each station accordingly to what was required for that station
  • Ensured temps were followed correctly by state and federal law
  • Kept stations clean and made sure sanitation buckets were kept at all stations
  • Plated salads, dessert, and sandwiches.

Dishwasher/Cook

Parkview Hospital
1992.01 - 2001.01
  • Prep cook for mental health cook and served Ladies, Adolescents, and Men’s units
  • Also was a dish room attendee
  • Also did catering events
  • Put up the food orders when they arrive
  • Stocked the patient’s floor with snacks.

Education

No Degree - Culinary Arts

Art Insitute of Atlanta
Atlanta, GA
02.2000

Skills

  • Food Preparation
  • Team Supervision
  • Inventory Oversight
  • Vendor Relationship Management
  • Menu Memorization
  • Garnishing and Plating
  • Culinary Trends Monitoring
  • Sanitation protocols
  • Waste Reduction
  • Kitchen Safety
  • Food Safety Regulations
  • Nutritional knowledge

References

  • Arisa Hampton, Cook Forman VA hospital Aurora CO, (720) 345-4552, Arisahampton@va.gov
  • Broderick Dillon, Cook (Retired) VA Hospital Aurora CO, (720) 275-9987, Broderickdillon22@gmail.com

I'm a Foodie at heart. So when I'm not working im with friends trying out different ethnic cusines

So, on my off time I'm with friends trying out different ethnic dishes and flavors and creating such dishes for my weekend get togethers. I'm a true Foodie at heart.

Timeline

Cook Supervisor

Department Of Veterans Affairs - United States Government
2014.06 - 2023.10

Cook Shift Leader

Roaring Fork
2012.09 - 2014.04

Banquet Cook

Renaissance by Marriott
2010.02 - 2012.08

Chef De Partie

The FourSeason Hotel
2008.10 - 2009.12

Banquet Cook

Hilton Airport Hotel
2005.02 - 2008.10

Line Cook Cold Station

Houston’s Restaurant
2002.06 - 2005.02

Dishwasher/Cook

Parkview Hospital
1992.01 - 2001.01

No Degree - Culinary Arts

Art Insitute of Atlanta

Work Availability

monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Work Preference

Work Type

Full Time

Work Location

On-Site

Important To Me

Career advancementHealthcare benefitsPaid sick leave401k matchPaid time offTeam Building / Company RetreatsPersonal development programs

Interests

Cooking

Quote

My main inspiration is to inspire others to follow their passion and dreams
Kevin Hall
KEVIN HALLCook/Cook Supervisor