Kimberly Subject
Platte City,MO
Summary
Accomplished executive chef with extensive experience at Hotel Zamora, specializing in menu development and team leadership. Led culinary innovations that increased guest satisfaction by 30%. Expertise in operational efficiency and food safety compliance, ensuring exceptional service and quality. Proven ability to foster collaboration and optimize restaurant performance.
Overview
9
9
years of professional experience
1
1
Certification
Work History
General Manager/Executive Chef
Anton’s Taproom
Kansas City, MO
02.2022 - 08.2022
- Oversaw daily operations of full-service restaurant, ensuring smooth workflow and guest satisfaction
- Developed restaurant menu offerings based on current trends and customer preferences.
- Recruited and trained staff, fostering a skilled team to deliver exceptional service
- Managed a busy catering side of company
- Ensured compliance with safety regulations through regular equipment maintenance and inspections
- Worked hand in hand with the owner regarding new procedures and processes
Executive Chef
1932 Reserve
Osage Beach, MO
07.2019 - 10.2021
- Oversaw daily operations of high-volume full-service restaurant, ensuring seamless service
- Created seasonal menus and optimized recipes to enhance guest experience
- Implemented inventory and scheduling systems, conducted equipment inspections for operational efficiency
SOUS CHEF
CAMDEN ON THE LAKE RESORT
04.2018 - 07.2019
- Collaborated with head chef on menu planning and recipe modifications to enhance culinary offerings
- Coordinated with team to streamline food preparation for daily service
- Prepared and portioned raw ingredients, including meats and vegetables, for efficient meal service
CREW TRAINER
SQAURE ONE HOLDINGS
10.2016 - 04.2018
- Trained staff on policies and procedures to enhance compliance and operational consistency.
- Maintained high customer satisfaction through attentive service, contributing to repeat business.
- Managed inventory and sales to ensure product availability and revenue stability.
Executive Chef
The Hotel Zamora
St. Petersburg, FL
02.2022 - 10.2025
- Directed all day-to-day operations across hotel culinary outlets, ensuring smooth service delivery.
- Redesigned culinary offerings to align with new ownership vision.
- Trained and motivated supervisors and culinary staff to uphold established food preparation standards.
- Managed staffing levels daily for all hotel outlets to maintain operational efficiency.
- Demonstrated leadership by fostering a positive work environment that encouraged teamwork.
Education
ASSOCIATE’S DEGREE OF THE CULINARY ARTS - FOOD SCIENCE
CULINARD OF VIRGINIA COLLEGE
Chattanooga, TN01.2018
ASSOCIATE’S DEGREE IN BUSINESS ADMINISTRATION -
AMERICAN INTERCONTINENTAL UNIVERSITY
Atlanta, GA01.2011
Skills
- Culinary Experience
- Menu Planning
- Menu development
- Recipe creation
- Recipe optimization
- Cooking
- Food Preparation
- Food Production
- Dish preparation
- Plating and garnishing
- Food presentation
- Food Safety
- Food safety compliance
- Labor Cost Analysis
- Cost control
- Profit & Loss
- Cost management
- Inventory Control
- Inventory management
- Purchasing
- Purchasing management
- Operational efficiency
- Operations management
- Operations oversight
- Forecasting and planning
- Restaurant Management
- Kitchen Management Experience
- Restaurant operations
- Supervising Experience
- Leadership
- Team leadership
- Staff training
- Staff development
- Quality assurance
- Performance evaluation
- Process improvement
- Workflow optimization
- Customer satisfaction
- Hospitality service expertise
- Catering
- Catering and events
- Banquet Experience
- Banquets and catering
- Meat Cutting
- Equipment maintenance
- Time management
- Communication skills
- Resource management
- Signature dish creation
- Restaurant Experience
- Communication skills
- Restaurant operations
- Vendor relationship management
- Resource management
- Catering and events
- Inventory control
- Signature dish creation
Certification
ServSafe, 06/01/17 to 06/30/23, Food Protection Manager
Awards
Silver Spoon Award, 07/01/21, Best Fine Dining
Publications
- 1932 Reserve, https://ruralmissouri.org/1932-reserve/, 08/01/21
- Top Chef, https://www.facebook.com/LAKEOZARKSHL/photos/a.3449952061724418/3817977128255241/?type=3, 04/01/21
- Chef Kimberly Subject, https://shoreboatingmag.com/1932-reserve-chef-inspired-lakefront-dining/, 07/01/21
Relocation Status
Relocated looking for a good fit!
Groups
American Culinary Federation, 04/01/16, Present
Timeline
Executive Chef
The Hotel Zamora
02.2022 - 10.2025
General Manager/Executive Chef
Anton’s Taproom
02.2022 - 08.2022
Executive Chef
1932 Reserve
07.2019 - 10.2021
SOUS CHEF
CAMDEN ON THE LAKE RESORT
04.2018 - 07.2019
CREW TRAINER
SQAURE ONE HOLDINGS
10.2016 - 04.2018
ASSOCIATE’S DEGREE OF THE CULINARY ARTS - FOOD SCIENCE
CULINARD OF VIRGINIA COLLEGE
ASSOCIATE’S DEGREE IN BUSINESS ADMINISTRATION -
AMERICAN INTERCONTINENTAL UNIVERSITY