- I enjoy cooking for friends and family gatherings
- Learning new cooking techniques and expanding my culinary skills
- Baking
- I like trying new recipes and food trends
- Enjoying the art of baking and pastry-making, experimenting with recipes
- Enjoy hobbies that combine physical activity with outdoor exploration
- Hiking, and walking on the beach
Nathan Zell
Spring Valley,CA
Summary
A seasoned Sous Chef with a proven track record at Evans Hotels / The Lodge at Torrey Pines, I excel in kitchen leadership and menu development. Known for mentoring staff and driving culinary excellence, I've contributed to signature dishes and ensured top sanitation standards, showcasing ingredient knowledge and team leadership skills.
Overview
22
22
years of professional experience
Work History
Sous Chef
Evans Hotels / The Lodge at Torrey Pines
03.2018 - 10.2024
- Coordinate all administration, production and service of culinary functions.
- Convey favorable image of the organization by projecting a positive, professional appearance and demeanor to guest and associates.
- Attended all Food and Beverage Department meetings.
- Participated in menu planning meetings, offering creative input that led to multiple signature dishes.
- Trained staff to ensure the highest level of quality on a consistent basis.
- Ensured the kitchens were maintained at the highest level of sanitation as prescribed by the San Diego Health Department and the hotel standards.
- Managed all culinary operations in the absence of the Executive Chef.
Sous Chef
Town Country Resort
03.2016 - 03.2018
- Insured all prep work was completed.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Oversee daily operations of two full service restaurants.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Contributed to menu design, incorporating innovative culinary techniques that attracted wider clientele.
Lead Line Cook/Banquet Lead
Viejas Casino Resort
01.2013 - 03.2016
- 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.
- Planned, prepared, and executed banquet functions according to banquet event orders.
- Prepared special meals for dietary restrictions
AM Banquet Supervisor / PM Banquets
Evans Hotels / The Lodge at Torrey Pines
03.2003 - 10.2013
- Insured all prep work was completed and banquets were properly organized and expedited.
- Worked all stations on fine dining side.
- Serviced patrons at butchery station, consisting of primary cuts, poultry, duck, beef, game, and seafood
- Assisted bakery by making desserts, pasties, and ice cream preparations.
Line Cook / Lead Banquet Cook
L'Abuerge Del Mar
03.2009 - 12.2012
- Prepared all prep work for soups, salads, sauces and entrees.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Interacted with patrons when considering special requests.
- Serve food in appropriate portions onto suitable receptacle.
Education
GED -
Manatee Southeast High School
Bradenton, FLSkills
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
- Safe food handling
- Menu planning
- Food presentation
- Food preparation
- Kitchen organization
- Cooking techniques
- Supervising food prep
- Ingredient knowledge
- Mentoring and coaching
- Menu development
- Butchery skills
- Portion control
- Ordering and requisitions
- Vendor relationship management
- Equipment usage
- Sanitation procedures
- Order delivery practices
- Special diets
- Catering background
- Recipe creation
- Culinary trends monitoring
Accomplishments
- Created complete French, Italian, Asian, Asian Fusion, Mediterranean, restaurant menu alongside executive chef.
- Supervised team of fifteen staff members.
- Used Microsoft Excel to develop inventory tracking spreadsheets.
Interests
Timeline
Sous Chef
Evans Hotels / The Lodge at Torrey Pines
03.2018 - 10.2024
Sous Chef
Town Country Resort
03.2016 - 03.2018
Lead Line Cook/Banquet Lead
Viejas Casino Resort
01.2013 - 03.2016
Line Cook / Lead Banquet Cook
L'Abuerge Del Mar
03.2009 - 12.2012
AM Banquet Supervisor / PM Banquets
Evans Hotels / The Lodge at Torrey Pines
03.2003 - 10.2013
GED -
Manatee Southeast High School
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