Summary
Overview
Work History
Education
Skills
Timeline
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NICK KULP

Zephyrhills,FL

Summary

Searching for the opportunity to share my great passion and development in the culinary arts. High standard work ethic, positive energy in the workplace, consistent skillful delivery of delicious and visually attractive food. Under the guidance of exceptional chef mentors, I have matured into the chef I am today. Resourceful Supervisor trained in resolution of critical issues within time-sensitive environment with successful track record of building and maintaining talented teams. Highly organized, energetic and versatile leader committed to continuous improvements. Proven history of motivating staff to work together to achieve targets.

Overview

17
17
years of professional experience

Work History

Supervisor: Matt Zoul, Executive Kitchen Manager

Cooper’s Hawk
Wesley Chapel, FL
11.2023 - Current
  • Successfully opened a new restaurant as a seasoned grill cook.
  • Gained proficiency in sautéing, frying, and prepping.
  • Acquired certification as a trainer.
  • Assumed responsibility for ensuring the prompt execution of tasks.

Supervisor: Jeff Dean, Managing Partner

Bubba’s 33
Tampa, FL
10.2019 - 10.2023
  • Kitchen Manager of all aspects of staffing, training, inventory, scheduling and food quality control to ensure smooth day-to-day operations.
  • Gained valuable experience in managing new store launches as an aspiring regional product coach
  • Conducted new store openings in three different locations: Evansville, Avon, IN, and Canton. OH.
  • Relocated to FL and successfully opened a new store in Buford, GA.

Supervisor: Matt Harakal, Chef

21 North
Martinsville, IN
05.2017 - 09.2019
  • Managed kitchen operations as Sous Chef.
  • Managed day-to-day operations, developed daily specials, conducted training, and facilitated ordering.
  • Led monthly wine and craft beer tastings featuring a 5-course meal.
  • Collaborated with Executive Chef to create innovative dishes for special events.

Supervisor: Tim McIntosh, Chef & Rob Temple, Chef

ClusterTruck, Mesh, and The Exchange Pub + Kitchen
IN &, KY
09.2011 - 04.2017
  • Led the successful launch of two new restaurants in the role of Executive Sous Chef.
  • Assisted in developing menu and creating recipes as well as building recipe build cards.
  • Assisted in planning and developing kitchen, walk-in, and station configurations
  • Managed all aspects of staffing, training, inventory, food quality control, and daily operations.
  • Main point of contact overseeing tasks such as checking in orders, coordinating specials and managing plating and garnishing.

Supervisor: Ramon Forcelledo, Chef

Bristol Bar and Grille
Louisville, KY
06.2007 - 08.2011
  • Increased responsibilities by being promoted to Sous Chef from the position of grill cook.
  • Opened and established Jeffersonville, IN location; subsequently promoted to Louisville, KY.
  • Led catering events, accommodating 200 plated dishes and buffets, for over 600 guests.
  • Managed creation of soup of the day and daily food preparation, ordering, scheduling, and quality control procedures.

Education

High School Diploma -

Floyd Central High School
Floyd Knobs, IN
05-2008

Skills

  • Banquets and catering
  • Operations Management
  • Purchasing
  • Portion and cost control
  • Recipe Development
  • Kitchen Operations
  • Budgeting and cost control
  • Food safety and sanitation
  • Effective Communications
  • Food presentation
  • Kitchen Management
  • Staff Coordination
  • Dish preparation
  • Culinary journey began 2002

Timeline

Supervisor: Matt Zoul, Executive Kitchen Manager

Cooper’s Hawk
11.2023 - Current

Supervisor: Jeff Dean, Managing Partner

Bubba’s 33
10.2019 - 10.2023

Supervisor: Matt Harakal, Chef

21 North
05.2017 - 09.2019

Supervisor: Tim McIntosh, Chef & Rob Temple, Chef

ClusterTruck, Mesh, and The Exchange Pub + Kitchen
09.2011 - 04.2017

Supervisor: Ramon Forcelledo, Chef

Bristol Bar and Grille
06.2007 - 08.2011

High School Diploma -

Floyd Central High School

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NICK KULP