Kyle Tidball
Denver,CO
Summary
Dynamic culinary professional with extensive experience at The 49th, excelling in team leadership and innovative menu development. Proven track record in inventory management and food safety, enhancing operational efficiency and customer satisfaction. Adept at training staff and implementing advanced cooking techniques to create memorable dining experiences.
Overview
16
16
years of professional experience
Work History
Sous Chef
Compass Group Management
06.2025 - 12.2025
- Assisted in food preparation and cooking techniques to maintain high culinary standards.
- Collaborated with kitchen staff to ensure efficient service during peak hours.
- Maintained cleanliness and organization of kitchen equipment and workstations.
- Supported menu planning and ingredient sourcing for daily specials.
- Adhered to food safety regulations and hygiene practices consistently.
- Contributed to training new team members on proper cooking methods and protocols.
- Planned and directed high-volume food preparation in fast-paced environment.
Head Chef
The 49th
09.2018 - 06.2025
- Led culinary team in creating innovative seasonal menus, enhancing customer satisfaction and dining experience.
- Streamlined kitchen operations, improving efficiency and reducing food waste through effective inventory management.
- Trained and mentored junior chefs, fostering skill development and maintaining high culinary standards.
- Developed and implemented new cooking techniques, resulting in unique dishes that attracted positive reviews.
- Hired, managed, and trained kitchen staff.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Lead Cook
The Inventing Room
11.2017 - 08.2018
- Supervised daily kitchen operations to ensure timely meal preparation and quality standards.
- Trained and mentored junior cooks on cooking techniques and safety protocols.
- Developed innovative menu items, enhancing customer experience and satisfaction.
- Streamlined inventory management processes to reduce waste and optimize ingredient usage.
Cook
The Westin DIA
08.2015 - 11.2017
- Prepared and cooked a variety of dishes, ensuring quality and consistency.
- Maintained cleanliness and organization of kitchen workspace, adhering to health regulations.
- Collaborated with team members to create daily specials, enhancing menu offerings.
- Trained junior cooks on food preparation techniques and safety protocols.
Cook
Wing Shack
10.2013 - 07.2015
- Streamlined food preparation processes, reducing service times during peak hours.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
Clerk
King Soopers
08.2009 - 10.2013
- Processed customer transactions efficiently using point-of-sale systems.
- Maintained accurate inventory levels through regular stock checks and replenishment.
- Assisted customers with product inquiries, enhancing overall shopping experience.
- Collaborated with team members to optimize store layout for improved accessibility.
Education
High School Diploma -
Ponderosa HS
Parker, COCulinary Degree, Sous Chef Certification -
Emily Griffith Technical College
Denver, COSkills
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
- Safe food handling
- Food preparation
- Kitchen organization
- Cooking techniques
- Knife skills
Timeline
Sous Chef
Compass Group Management
06.2025 - 12.2025
Head Chef
The 49th
09.2018 - 06.2025
Lead Cook
The Inventing Room
11.2017 - 08.2018
Cook
The Westin DIA
08.2015 - 11.2017
Cook
Wing Shack
10.2013 - 07.2015
Clerk
King Soopers
08.2009 - 10.2013
High School Diploma -
Ponderosa HS
Culinary Degree, Sous Chef Certification -
Emily Griffith Technical College