Summary
Overview
Work History
Skills
Certification
Timeline
Generic

Kimberly Richardsonlemons

Portland,OR

Summary

Experienced culinary professional with a diverse background in various environments, including dude ranches, private railcars, and liveaboard dive boats across North America and the Caribbean. Proven ability to adapt to unique culinary challenges in remote locations, including Russian icebreakers in extreme conditions. Skilled in freelance catering, delivering high-quality dining experiences in restaurants and resorts from California to Washington state. Strong track record of enhancing guest satisfaction through innovative menu design and exceptional service.

Overview

26
26
years of professional experience
1
1
Certification

Work History

Food Service Manager/Caterer

Camp Namanu/Camp Fire Columbia
07.2021 - 09.2025
  • Developed seasonal menus to accommodate diverse dietary needs and preferences.
  • Coordinated meal preparation for large groups, ensuring efficient service delivery.
  • Implemented inventory management procedures to track food supplies effectively.
  • Collaborated with camp leadership to enhance dining experiences for participants.
  • Supervised kitchen staff operations, ensuring compliance with health and safety regulations.
  • Hired, trained, and evaluated team members to maximize productivity levels.
  • Ordered supplies regularly to meet operational demands while adhering to budget guidelines.
  • Fostered a positive work environment, promoting teamwork and engagement among staff.
  • Managed daily food service operations for summer camp activities.
  • Trained and supervised staff in food safety and sanitation practices.
  • Coordinated meal planning to meet dietary restrictions for campers.
  • Oversaw inventory management and supply ordering for kitchen needs.
  • Implemented efficient workflows to enhance kitchen productivity during peak times.
  • Developed staff schedules to ensure adequate coverage during meal times.
  • Facilitated communication between kitchen staff and camp management teams.
  • Conducted regular inspections to maintain cleanliness and organization in food areas.
  • Supervised daily operations of the kitchen staff to ensure compliance with health and safety regulations.
  • Adhered to company food, safety, quality and sanitation policies.
  • Hired, trained, motivated and evaluated team members in order to maximize productivity levels.
  • Provided ongoing training for new employees on safe food handling practices.
  • Maintained records of food inventory, supplies, and equipment.
  • Coordinated catering services for special events within the facility.
  • Reviewed daily task list with employees and assigned tasks for completion.

Chef and General Manager

Picnic PDX and Picnic House
Portland, USA
06.2018 - 03.2020
  • Created innovative menus reflecting seasonal ingredients and local flavors.
  • Supervised kitchen staff to ensure efficient food preparation and presentation.
  • Maintained high standards of food safety and sanitation practices in the kitchen.
  • Collaborated with front-of-house teams to enhance customer dining experiences.
  • Planned menus, ordered supplies and managed kitchen staff.

Chef Solo

Bitterroot Dude Ranch
Dubois, Wyoming
01.2015 - 01.2016
  • Developed seasonal menus using local ingredients to enhance guest dining experiences.
  • Managed inventory, ordering supplies while minimizing waste and ensuring quality control.
  • Collaborated with management on budget planning and cost control for kitchen operations.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Prepared diverse meals using local ingredients for guests at a rustic ranch.
  • Managed kitchen operations ensuring cleanliness and adherence to food safety standards.
  • Coordinated special dietary requests to accommodate guest preferences and needs.
  • Maintained a clean work environment by adhering to sanitation policies and procedures.

Chef Solo

LIVEABOARD DIVE BOATS
01.2008 - 01.2014
  • Prepared diverse meals for guests on liveaboard dive boats.
  • Managed inventory and ordered supplies to ensure kitchen efficiency.
  • Developed seasonal menus catering to varied dietary preferences.
  • Maintained cleanliness and organization of the kitchen area.
  • Implemented food storage procedures to minimize waste and spoilage.
  • Maintained a clean work environment by adhering to sanitation policies and procedures.
  • Checked quality of raw materials before use.
  • Kept up to date with current culinary trends, as well as health and safety regulations.
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.

Executive Chef

RUSSIAN ICE BREAKERS
01.2003 - 01.2008
  • Company Overview: Russian crewed research and expedition vessels touring the Arctic and Antarctic regions.
  • Guest and international crew members
  • Russian crewed research and expedition vessels touring the Arctic and Antarctic regions.

Private chef

PRIVATE RAILCAR
01.2000 - 01.2003
  • Luxury railcar touring the US and Canada

Skills

  • Supply sourcing and procurement
  • Menu planning and recipes
  • Customized location menus
  • Kitchen management and training
  • Diverse cooking styles
  • Cleanliness and organization
  • Efficiency in operations
  • Positive demeanor

Certification

ServSafe Food Protection Manager, #23077258, 01/04/28

Timeline

Food Service Manager/Caterer

Camp Namanu/Camp Fire Columbia
07.2021 - 09.2025

Chef and General Manager

Picnic PDX and Picnic House
06.2018 - 03.2020

Chef Solo

Bitterroot Dude Ranch
01.2015 - 01.2016

Chef Solo

LIVEABOARD DIVE BOATS
01.2008 - 01.2014

Executive Chef

RUSSIAN ICE BREAKERS
01.2003 - 01.2008

Private chef

PRIVATE RAILCAR
01.2000 - 01.2003

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Kimberly Richardsonlemons