Nathan Huntington
Nooksack,WA
Summary
Professional culinary leader with robust background in upscale dining and kitchen management. Demonstrates strong leadership in team collaboration, ensuring consistent culinary excellence and high standard of service. Skilled in menu development, inventory management, and maintaining kitchen efficiency. Known for adaptability and reliability in fast-paced environments, driving results and enhancing dining experiences.
Overview
19
19
years of professional experience
Work History
Executive Sous Chef
Silver Reef Casino
05.2024 - 02.2026
- Supervised kitchen operations of five outlets, ensuring adherence to health and safety standards.
- Developed innovative menu offerings, enhancing guest satisfaction through culinary creativity.
- Collaborated with management on inventory control, optimizing supply chain for cost-effective operations.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
Executive Chef
Bellingham Golf and Country Club
10.2017 - 10.2023
- Led culinary team in menu development and execution, ensuring high-quality dining experiences.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Managed food inventory and supplies, optimizing cost efficiency while maintaining quality standards.
- Streamlined food preparation processes, reducing service times and increasing guest satisfaction.
- Developed seasonal menus aligned with local sourcing practices, promoting sustainability initiatives.
- Collaborated with event coordinators to create tailored catering options for special occasions.
Consultant
Hundred North
04.2016 - 02.2017
- Built a local fine dining concept utilizing hyper local product, with menu changes daily
- Developed strategic recommendations to enhance operational efficiency across multiple client projects.
- Led cross-functional teams to implement process improvements, resulting in streamlined workflows.
- Enhanced communication among team members to foster collaborative and supportive work environment.
Executive Chef
Enduro
04.2013 - 04.2014
- Implemented training programs for kitchen staff to enhance skills and improve operational efficiency.
- Established food safety protocols, ensuring compliance with health regulations and industry standards.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
Executive Chef
Argent
07.2012 - 04.2013
- Led kitchen operations, ensuring seamless service during high-volume periods.
- Elevated dining experience and customer satisfaction by introducing innovative seasonal menus.
- Led culinary team in menu development and execution, ensuring high-quality dining experiences.
Corporate Chef
BLT Restaurant Group
01.2011 - 01.2012
- Developed innovative menus to enhance culinary offerings and align with brand standards.
- Conducted regular performance evaluations for kitchen staff, identifying areas for improvement and opportunities for growth within the company.
- Mentored junior chefs in the development of culinary skills, resulting in increased productivity and enhanced teamwork.
- Trained employees in various cooking techniques, food safety regulations and corporate policies.
- Trained and mentored culinary staff to improve skills and maintain high service quality.
- Introduced modern cooking techniques into traditional recipes to create innovative dishes while preserving cultural authenticity.
Chef de Cuisine
L20 Three Michelin Stars
06.2008 - 01.2011
- Led kitchen operations, ensuring high standards of food quality and safety compliance.
- Collaborated with front-of-house team to enhance guest experience through curated dining events.
- Conducted regular training sessions on advanced cooking techniques and presentation skills for culinary staff.
- Evaluated supplier performance, negotiating contracts to secure high-quality produce at competitive prices.
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Participated in community events as a representative of the restaurant, enhancing brand reputation through cooking demonstrations and charity dinners.
Sous Chef
Tru
06.2007 - 06.2008
- Four Stars, Chicago Tribune
Education
Associate's degree -
Western Culinary Institute
01.2003
Skills
- Kitchen management
- Menu development
- Sanitation standards
- Allergy awareness
- Waste reduction
- Special event catering
- Nutrition
- Decision-making
- Verbal and written communication
- Exemplary work ethic
- Productivity optimization
- Recipes and menu planning
Interests
Nutrition, Cycling, Automotive
Timeline
Executive Sous Chef
Silver Reef Casino
05.2024 - 02.2026
Executive Chef
Bellingham Golf and Country Club
10.2017 - 10.2023
Consultant
Hundred North
04.2016 - 02.2017
Executive Chef
Enduro
04.2013 - 04.2014
Executive Chef
Argent
07.2012 - 04.2013
Corporate Chef
BLT Restaurant Group
01.2011 - 01.2012
Chef de Cuisine
L20 Three Michelin Stars
06.2008 - 01.2011
Sous Chef
Tru
06.2007 - 06.2008
Associate's degree -
Western Culinary Institute