Michael A. Timm
Overland Park,KS
Summary
Culinary leader with deep experience in kitchen operations, food safety, cost control, and staff training. Brings strong banquet support, inventory management, and menu planning skills, with a focus on efficient service, clean work standards, and consistent food quality.
Overview
38
38
years of professional experience
Work History
Chef
Sullivans Steak House
Leawood, Kansas
07.2025 - Current
- Prepared prime steaks and seafood for Sullivan's Steak House fine dining service.
- Managed timing of kitchen operations to ensure efficient meal preparation and seamless delivery with servers and expediters.
- Trained kitchen staff on steak temperatures, plating techniques, and sanitation practices to maintain high food quality and safety standards.
- Assisted with grill, sauté, and plating stations during busy steakhouse dinner service.
- Followed Sullivan's Steak House recipes and presentation standards for every entrée.
- Checked fresh ingredients for quality, freshness, and proper storage.
- Supported banquet and private dining orders to enhance guest experience at Sullivan's Steak House.
- Maintained clean prep areas, equipment, and work surfaces throughout service.
Chef
Tallgrass Senior Living
Overland Park, KS
08.2022 - 07.2025
- Maintained high levels of cleanliness and organization within the kitchen environment.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Developed daily food preparation task lists for kitchen personnel to streamline operations.
- Instructed new staff in proper food preparation, food storage and use of kitchen equipment and utensils.
- Managed kitchen staff in order to ensure food safety standards were met at all times.
- Collaborated with front-of-house staff to provide exceptional customer service experience.
- Planned and prepared menus for a variety of events, utilizing seasonal ingredients and catering to dietary restrictions.
- Ensured compliance with health regulations regarding storage temperatures, labeling and portion control.
- Monitored inventory levels to ensure sufficient supplies were available for daily operations.
- Identified and implemented process improvements to enhance kitchen efficiency.
- Inspected deliveries upon arrival for quality assurance before accepting goods into inventory.
- Resolved conflicts between team members efficiently while ensuring a positive work environment.
- Collaborated with nutritionists to design tailored dietary plans for customers with specific dietary needs.
- Prepared ingredients and cooked meals according to established recipes.
- Enforced sanitation practices to safeguard employees and patrons.
Executive Chef
Paulo & Bill
Shawnee, Kansas
12.2017 - 08.2022
- Managed kitchen staff, ensuring all employees followed health and safety regulations.
- Maintained high standards for quality control and sanitation practices.
- Conducted training sessions for new kitchen staff, facilitating smooth onboarding and adherence to procedures.
- Developed new recipes, enhancing menu diversity and culinary offerings.
- Managed supply orders, ensuring optimal inventory levels to support kitchen operations.
- Developed efficient systems for ordering supplies, tracking inventory, and scheduling staff shifts.
- Scheduled staff shifts to ensure adequate kitchen coverage.
- Reduced food costs by expertly estimating purchasing needs and buying through approved suppliers.
Kitchen Manager
Kc Hopps, LTD - Blue Moose Bar & Grill
Overland Park, Kansas
11.2016 - 12.2017
- Managed all banquet functions for groups ranging from 20 to 50 people.
- Coordinated employee schedules to optimize shift coverage and operational efficiency.
- Placed orders for food and supplies to maintain stock levels and ensure timely service.
- Monitored food costs to support budget adherence and enhance profitability.
- Tracked labor costs to align with budget forecasts and operational needs.
- Conducted training sessions for staff to enhance skills and knowledge in food preparation.
- Trained new staff on kitchen operations and food preparation standards to ensure compliance and quality.
- Maintained accurate inventory of all food items, supplies and equipment to ensure efficient operations.
- Ensured compliance with local health department regulations regarding safe food preparation and storage practices.
- Demonstrated excellent organizational skills in managing the daily operations of a busy kitchen environment.
- Followed sanitation and food safety standards to prevent illnesses.
- Observed safe temperature storage of all food products to prevent spoilage.
- Minimized food waste by regularly ordering accurate amounts of ingredients.
- Responded promptly to issues with customers and food preparation.
Executive Chef
Gordon Biersch Brewery Restaurants
Leawood, KS
06.2015 - 09.2016
- Handled all banquet functions ranging from 20 to 75 guests.
- Supervised cooking and presentation of high-quality dishes to enhance guest experience.
- Managed kitchen staff, ensuring all employees followed health and safety regulations.
- Supervised daily operations including food preparation, inventory management, and staffing levels.
- Maintained high standards for quality control and sanitation practices.
- Monitored sanitation and safety standards and local health regulations.
- Reduced food costs by expertly estimating purchasing needs and buying through approved suppliers.
- Reviewed financial reports to pinpoint opportunities for enhancing sales and profitability.
- Prepared weekly work schedules for kitchen personnel in accordance with staffing guidelines and forecasted labor costs.
- Tracked labor costs to ensure budget compliance.
- Coordinated tasting events for new menu items, gathering feedback to refine offerings before launch.
Executive Chef
Adams Point Convention Center
Blue Springs, MO
03.2015 - 06.2015
- Coordinated banquet functions for 40 to 600 guests, ensuring seamless execution and guest satisfaction.
- Oversaw food cost management to align with budgetary goals.
- Managed ordering processes to maintain inventory levels and menu availability.
- Coordinated schedules for staff shifts to ensure adequate coverage.
Executive Chef
BBRG - Bravo! Cucina Italian
Leawood, KS
01.2004 - 12.2014
- Worked my way up from Sous Chef to Executive Chef.
- Participated in Taste of Leawood, where we won best food in 2013, as well as an award in 2014.
- Competed in annual chef competitions, showcasing culinary skills.
- Maintained high standards for quality control and sanitation practices.
- Managed kitchen staff, ensuring all employees followed health and safety regulations.
- Reduced food costs by expertly estimating purchasing needs and buying through approved suppliers.
- Implemented strategies to reduce waste while maintaining product quality.
- Supervised daily operations including food preparation, inventory management, and staffing levels.
- Created weekly work schedules for kitchen staff based on staffing needs and budget.
- Trained kitchen associates on fundamentals of good cooking and excellent plate presentations.
- Ensured cost-effectiveness through effective utilization of ingredients and labor costs.
- Analyzed financial reports to identify areas for improvement in sales, profitability, and productivity.
- Analyzed customer feedback and implemented changes to improve customer satisfaction.
- Performed regular inspections of kitchen equipment to ensure optimal performance.
- Organized tasting events featuring new menu items prior to the launch date.
- Monitored inventory levels and enforced best practices, reducing waste.
- Prepared ingredients and cooked meals according to established recipes.
- I earned my 1 year, 5 years, and 10-year pin.
Executive Chef
PB&J - Ya Ya's Euro Bistro
Chesterfield, MO
01.1994 - 12.2004
- Worked my way up from Sous Chef to Executive Chef.
- Contributed to successful openings of three restaurants, enhancing brand presence in the market.
- Collaborated on menu development projects to enhance culinary offerings.
- Developed wine pairing menus that elevated dining experience and complemented culinary offerings.
- Maintained high standards for quality control and sanitation practices.
- Cooked or directly supervised cooking of items requiring skillful presentation.
- Reduced food costs by expertly estimating purchasing needs and buying through approved suppliers.
- Implemented waste reduction strategies that preserved product quality and optimized resource usage.
- Developed new recipes to provide a more diverse selection of dishes.
- Supervised daily operations including food preparation, inventory management, and staffing levels.
- Checked kitchen staff worked hours for payroll compilation to submit to accounting.
- Evaluated current trends in cuisine styles while keeping up with industry innovations.
- Ensured cost-effectiveness through effective utilization of ingredients and labor costs.
- Trained kitchen associates on fundamentals of good cooking and excellent plate presentations.
- Organized tasting events featuring new menu items prior to the launch date.
- Monitored sanitation and safety standards and enforced local health regulations.
- Managed kitchen staff, ensuring all employees followed health and safety regulations.
Sous Chef
Fedora's Caf & Bar
Kansas City, MO
01.1989 - 12.1994
- Progressed from chef apprentice to sous chef, gaining skills and expertise in culinary operations.
- Contributed to large-scale food production for banquets, collaborating with team to deliver exceptional dining experiences.
- Assisted in food production tasks, ensuring quality and efficiency in meal preparation.
Education
Culinary Arts Degree -
Johnson County Community College
Skills
- Kitchen management
- Food safety
- Recipe development
- Menu development
- Menu planning
- Food costing
- Cost control
- Inventory control
- Standardized recipes
- Kitchen sanitation
- Operations oversight
- Supplier ordering
- Banquet service
- Staff scheduling
- Team training
- Onboarding training
- Quality assurance
- Time management
- Problem solving
- Customer service
- Team leadership
- Cost control
Personal Information
Title: Chef
Timeline
Chef
Sullivans Steak House
07.2025 - Current
Chef
Tallgrass Senior Living
08.2022 - 07.2025
Executive Chef
Paulo & Bill
12.2017 - 08.2022
Kitchen Manager
Kc Hopps, LTD - Blue Moose Bar & Grill
11.2016 - 12.2017
Executive Chef
Gordon Biersch Brewery Restaurants
06.2015 - 09.2016
Executive Chef
Adams Point Convention Center
03.2015 - 06.2015
Executive Chef
BBRG - Bravo! Cucina Italian
01.2004 - 12.2014
Executive Chef
PB&J - Ya Ya's Euro Bistro
01.1994 - 12.2004
Sous Chef
Fedora's Caf & Bar
01.1989 - 12.1994
Culinary Arts Degree -
Johnson County Community College