Todd Cathell
Church Hill,MD
Summary
Professional culinary expert with strong focus on team collaboration and delivering exceptional results. Demonstrates expertise in menu development, kitchen management, and high-quality food preparation. Reliable and adaptable, ensuring consistent excellence in fast-paced, changing environments. Known for leadership, creativity, and maintaining high standards in all culinary operations.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Sous Chef
Elliott's Tavern
05.2025 - 11.2025
- Assisted in daily kitchen operations, ensuring timely food preparation and presentation.
- Collaborated with head chef to develop seasonal menu items, enhancing guest experience.
- Trained junior kitchen staff on food safety standards and cooking techniques.
- Monitored inventory levels to maintain stock of fresh ingredients and minimize waste.
- Managed kitchen workflow during peak hours, optimizing efficiency and service speed.
- Developed recipes that aligned with restaurant themes while catering to customer preferences.
Dietary Director
John B. Parsons
09.2024 - 04.2025
- Oversaw meal planning to ensure compliance with health standards and dietary preferences.
- Led nutritional program development aligned with dietary guidelines and resident needs.
- Managed food service operations, ensuring quality control and efficient service delivery.
- Conducted staff training sessions to enhance food safety practices and customer service skills.
- Collaborated with healthcare professionals to create specialized dietary plans for residents.
- Analyzed feedback to refine menu offerings and improve overall dining experience.
- Developed strong relationships with vendors to secure quality ingredients at competitive prices, reducing overall food costs without compromising on taste or nutrition.
Executive Chef
Sherwood Inn
06.2023 - 08.2024
- Developed innovative menu items to enhance guest experience and drive customer satisfaction.
- Supervised kitchen staff, fostering teamwork and enhancing productivity in high-pressure environments.
- Streamlined food preparation processes, reducing waste and improving efficiency across all kitchen operations.
- Ensured compliance with health and safety regulations, maintaining high standards of cleanliness and organization.
- Trained and mentored junior chefs, promoting skill development and career advancement within the culinary team.
- Collaborated with suppliers to source quality ingredients, negotiating favorable terms to optimize food cost management.
- Implemented inventory control systems, minimizing shortages and ensuring consistent availability of key ingredients.
- Implemented strict food safety standards to maintain impeccable cleanliness and reduce risk of contamination.
- Enhanced guest satisfaction by consistently delivering high-quality, innovative dishes.
Sous Chef
Stonebridge Grille
12.2016 - 06.2023
- Implemented quality control measures to ensure consistency in food taste and presentation.
- Participated in cost control initiatives, contributing to overall profitability of kitchen operations.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
Education
High School Diploma -
Snow Hill High School
Snow Hill, MD06.1992
Skills
- Culinary Experience
- Kitchen Management Experience
- Cooking
- Food Safety
- Food Preparation
- Supervising Experience
- Banquet Experience
- Restaurant Experience
- Kitchen Experience
- Time Management
- Management
- POS
- Leadership
- Food Production
- Meat Cutting
- Menu Planning
- Food Service Management
- Catering
- Dietary department experience
- Budgeting
Certification
- ServSafe
- Food Handler Certification
Timeline
Sous Chef
Elliott's Tavern
05.2025 - 11.2025
Dietary Director
John B. Parsons
09.2024 - 04.2025
Executive Chef
Sherwood Inn
06.2023 - 08.2024
Sous Chef
Stonebridge Grille
12.2016 - 06.2023
High School Diploma -
Snow Hill High School