Kyle Taylor
Billings,NY
Summary
Proven culinary professional with extensive experience in high-volume kitchens, notably at Walkers, where I spearheaded menu innovation and staff training, significantly enhancing guest satisfaction. Expert in food safety and inventory management, I excel in fostering team leadership and kitchen efficiency. Achieved near-perfect customer satisfaction scores through meticulous attention to food presentation and mentorship.
Overview
16
16
years of professional experience
Work History
Sous Chef
Walkers
01.2021 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Developed close relationships with suppliers to source best ingredients.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Prep Cook
Rib And Chop House
06.2020 - 01.2021
- Demonstrated strong multitasking abilities, managing multiple food stations simultaneously without compromising quality or speed.
Line Cook
Rios Sabinas
11.2019 - 03.2020
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
Sous Chef
Local Kitchen And Bar
02.2018 - 11.2019
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
Line Cook
Enzos Bistro
09.2018 - 04.2019
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Plated and presented all dishes to match established restaurant standards.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Grilled meats and seafood to customer specifications.
Lead Line Cook
Local Kitchen And Bar
08.2017 - 09.2018
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Continuously practiced self-evaluation and sought feedback from supervisors to identify areas for improvement, ultimately enhancing overall performance as a lead line cook.
Lead Line Cook
Walkers
04.2016 - 08.2017
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Grilled meats and seafood to customer specifications.
- Handled portion control activities according to specified instructions provided by chef.
Lead Line Cook
Stacked
04.2015 - 02.2016
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Kitchen Supervisor
Hooligans Sports Bar
05.2014 - 04.2015
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Trained new team members on kitchen procedures, safety protocols, and company standards.
- Controlled food costs and managed inventory.
- Maintained high sanitation standards through routine cleaning protocols and adherence to health regulations.
- Reviewed employee performance regularly, providing constructive feedback for improvement opportunities.
- Monitored daily food production levels to maintain appropriate stock levels while avoiding overproduction or shortages.
Overnight Stocker
Sams Club
08.2011 - 07.2013
- Maintained proper storage of overstock items, keeping backroom areas organized and accessible for future use.
- Removed all boxes and related trash from sales floor and processed through compactors.
- Enhanced store appearance for better customer experience through meticulous shelf stocking and arrangement.
- Used dollies and pallet jacks to unload and organize merchandise from delivery trucks.
- Ensured timely completion of nightly stocking tasks, optimizing store readiness for the following day''s operation.
- Assisted customers by finding items quickly to boost store satisfaction rates.
- Maintained neat, organized stockroom free of hazards.
- Maintained a safe working environment by adhering to company safety procedures and promptly addressing potential hazards.
Host, Busser, Dish, Prep, and Line Cook
Dos Machos
06.2008 - 08.2011
- Handled high-pressure situations with composure, effectively managing large parties or unexpected events during busy shifts.
- Answered customer questions about hours, seating, and menu information.
- Took reservations and to-go orders by phone, answered customer questions, and informed of accurate wait times.
- Enhanced customer satisfaction by promptly greeting and seating guests upon arrival.
- Implemented table rotation system for optimal server workload distribution, resulting in improved service quality.
- Consistently upheld company standards and policies, contributing to a positive reputation for the establishment among guests and peers.
- Greeted customers warmly upon arrival and provided friendly and warm presence throughout dining experience.
- Completed daily side work and opening and closing duties without fail.
Education
High School Diploma -
Senior High
Billings06.2010
Skills
Team Leadership
Kitchen leadership
Food Safety
Inventory Management
Food presentation
Menu Planning
Mentoring and Coaching
Butchery skills
Portion Control
Ordering and Requisitions
Vendor Relationship Management
Recipes and menu planning
References
- Marlo Hix-Spreng- Former Chef at walkers (303)717-2714
- John Baldwin- Chef at Walkers (406)290-4373
- Adam Stewart- chef at Local (406)694-6874
- Chance Baird- Former Sous chef at Walkers and Chef at Local (406)794-5389
- Jeanne Vogele-Kitchen Manager at Montana Brew Pub(406)794-5389
Timeline
Sous Chef
Walkers
01.2021 - Current
Prep Cook
Rib And Chop House
06.2020 - 01.2021
Line Cook
Rios Sabinas
11.2019 - 03.2020
Line Cook
Enzos Bistro
09.2018 - 04.2019
Sous Chef
Local Kitchen And Bar
02.2018 - 11.2019
Lead Line Cook
Local Kitchen And Bar
08.2017 - 09.2018
Lead Line Cook
Walkers
04.2016 - 08.2017
Lead Line Cook
Stacked
04.2015 - 02.2016
Kitchen Supervisor
Hooligans Sports Bar
05.2014 - 04.2015
Overnight Stocker
Sams Club
08.2011 - 07.2013
Host, Busser, Dish, Prep, and Line Cook
Dos Machos
06.2008 - 08.2011
High School Diploma -
Senior High
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