Kris Summerlin

As executive chef, I was responsible for cooking high-level, fine dining food for a Private Member Hunting Lodge.

• Developed and implemented cost-effective strategies to optimize food purchasing, reducing expenses by 20% while maintaining high quality standards
• Oversaw kitchen operations, including food preparation, cooking techniques, and plating presentations to consistently deliver exceptional dining experiences
• Managed inventory levels and controlled costs through effective portion control measures and waste reduction initiatives
• Created and standardized recipes for consistent quality across multiple locations
• Maintained a clean and organized kitchen environment according to sanitation guidelines to ensure compliance with health department regulations

• Responsible for menu development, creating recipes for brunch and dinner.
• Training cooks on proper cooking methods and sanitation procedures.
• Report directly to executive chef with ideas on making the restaurant better in all aspects.

• As sous chef I am responsible for ordering all necessary food items and paper goods.
• I create dishes and write menus weekly.
• I am responsible for 5 employees, as I oversee that they are carrying out their duties and responsibilities as instructed.
• I was responsible for the brunch shift where I created the entire menu and ran the service.
• Helped with monthly inventory and food cost improvement.

• As Executive chef I oversaw the entire kitchen operation, from large catering events, parties, private dinners, and lunch service.
• I was responsible for a monthly inventory of all food products as well as paper goods.
• I was responsible for all food and paper good orders needed.
• Catered large parties up to 300 guests.
• Oversaw golf course restaurant ensuring excellent food quality and sanitation.