Maxwell Carlisle
Chef
Birmingham,AL
Summary
Dynamic Chef with a strong focus on menu development, food cost management, and quality control. Proven ability to streamline kitchen processes, enhance food presentation, and mentor staff.
Overview
12
12
years of professional experience
2
2
Certifications
Work History
Chef de Partie
Armour House
Birmingham, AL
06.2025 - Current
- Collaborated to develop seasonal menu items and specials.
- Assisted in inventory management and optimizing the most efficient practices.
- Trained new kitchen staff, as if they had never worked in the environment.
- Streamlined kitchen processes to shorten the ticket times. Making muscle memory fluent.
- Respected recipes and determine menu prices based on cost of food, labor and overhead.
Sous Chef
Acre
Auburn, AL
07.2017 - 02.2025
- Hired a line cook and dishwasher under Chef David Bancroft and CDC Jeffrey Compton.
- I quickly went through the different positions and earned respect from the staff.
- Promoted from line cook to chef de partie in under six months.
- Supported and influenced Chef Bancroft to become a semi-finalist James Beard nominee in 2017, 2018, 2019, and 2025. Along with other awards.
- Determined schedules and staff requirements necessary to prepare for the week with young, junior chefs. Along with seasoned veterans of the industry.
- Promoted Sous Chef in 2020.
- Trained staff on cooking techniques and safety protocols.
- Helped a striving business with the hiring of staff and maintained it for 5 years.
- Created a positive work environment by encouraging staff members. You will understand when we meet.
- Prepared high-quality dishes according to established recipes and specials that were curated by me and the chefs.
Line Cook
Houlihan's Restaurant
Springfield, Missouri
11.2014 - 05.2017
- Prepared high-quality dishes following standardized recipes and presentation guidelines.
- Assisted chefs with cooking tasks and monitored food quality during preparation.
- Organized storage areas for easy access to supplies and ingredients.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
Wok/Sushi Chef
Mijuri
Springfield, Missouri
01.2014 - 11.2014
- Prepared sushi using traditional techniques and fresh ingredients daily.
- Properly harvest fresh ingredients(fish, local vegetables)
- Asian techniques(wok, sushi) etc
Education
Associate of Science - Cognitive Science
CACC
Alexander City, AL05-2013
Skills
- Menu development and food cost
- Staff scheduling and team management
- Quality control and flexibility
- Fishmonger
- Food presentation and plating standards
- Farm-to-table understanding
- Butcher
- Culinary creativity
Certification
CFPM
References
References available upon request.
Affiliations
Volunteer Cook
Timeline
Chef de Partie
Armour House
06.2025 - Current
Sous Chef
Acre
07.2017 - 02.2025
Line Cook
Houlihan's Restaurant
11.2014 - 05.2017
Wok/Sushi Chef
Mijuri
01.2014 - 11.2014
Associate of Science - Cognitive Science
CACC