Rhonda Benoit
Weathersfield,VT
Summary
To be a well rounded Culinarian that has balance between a professional and a personal life. In order to maintain a positive outlook while furthering my career and pushing the limitations this world can bestow upon us.
Encouraging manager and analytical problem-solver with talents for team building, leading and motivating, as well as excellent customer relations aptitude and relationship-building skills. Proficient in using independent decision-making skills and sound judgment to positively impact company success. Dedicated to applying training, monitoring and morale-building abilities to enhance employee engagement and boost performance.
Overview
22
22
years of professional experience
1
1
Certification
Work History
GM/Chef De Cuisine
Taverne On The Square
08.2025 - Current
- Managed a diverse team, fostering a positive work environment and high employee satisfaction.
- Developed and implemented strategies to increase sales and profitability.
- Managed budget implementations, employee evaluations, and contract details.
- Increased overall company efficiency by streamlining operations and implementing managerial strategies.
- Maximized efficiency by coaching and mentoring employees on industry practices, company procedures, and restaurant systems.
- Developed menus and recipes standards
Factory worker
Blake Hill Preserves
09.2024 - 02.2025
- I manufactured jam and preservatives on a grand scale, helped convert recipe amounts, did the science testing, capped jars, used heavy equipment, and cleaned.
- Used equipment properly to avoid workplace hazards or injuries.
- Performed quality checks on finished products to identify and address discrepancies.
Head Cook
Farm and Wilderness Camps
01.2024 - 01.2025
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
- Created a balanced menu offerings, to cater to both traditional tastes and contemporary dietary trends
- Efficiently handled high-volume service periods without sacrificing quality or consistency in food preparation.
- Mentored junior cooks, providing guidance on culinary techniques and fostering professional growth within the team.
Sous Chef
Common Man
12.2023 - 06.2024
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Fostered positive working environment, encouraging teamwork and open communication among staff.
Executive Chef
Crown Point Country Club
01.2021 - 01.2023
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Designed seasonal menus showcasing fresh local ingredients
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Crafted unique dishes that significantly increased restaurant reputation and customer base.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Temp Chef
The Barnard Inn
01.2012 - 01.2021
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
Director of Food and Nutrition
Killington Mountain School
01.2010 - 01.2021
- Introduced new ingredients and international flavors to broaden students'' culinary horizons and inspire creative diets.
- Coordinated workshops focused on mindful eating practices, fostering positive attitudes towards food among students and staff.
- Collaborated with school administrators to develop menus based on seasonal ingredients, maximizing flavor and nutritional value.
- Managed inventory levels effectively, conducting routine checks and ordering supplies as needed to maintain optimal stock levels.
- Enhanced kitchen efficiency with proper food storage techniques, reducing waste and saving resources.
- Maintained a clean and sanitary work environment, ensuring compliance with health regulations and promoting food safety.
- Continuously evaluated menu offerings and gathered feedback from students and staff, making improvements as needed to enhance satisfaction with the dining experience.
- Improved student nutrition by planning and preparing well-balanced meals, adhering to dietary guidelines and allergy requirements.
- Coordinated efforts with other kitchen staff members to ensure seamless operation from meal preparation through cleanup.
- Prepared special meals for school events and functions, contributing to memorable experiences for students and staff alike.
- Trained new staff members on kitchen procedures, fostering a positive team atmosphere for efficient workflow.
- Consistently met deadlines for meal preparation despite fluctuating demands or unexpected challenges in the kitchen environment.
- Implemented creative solutions for utilizing leftover ingredients or surplus items in innovative ways that minimized waste without sacrificing quality.
- Demonstrated effective communication skills when interacting with faculty, staff, students, parents, and vendors as part of daily responsibilities.
Sous Chef +
Birch Ridge Inn
01.2004 - 01.2021
- I worked at the Inn off and on for 17 years working all aspects of the restaurant and inn.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Cultivated warm relationships with regular customers.
- Bussed and reset tables to keep dining room and work areas clean.
- Demonstrated excellent multitasking abilities by managing multiple tables simultaneously without sacrificing quality of service.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Contributed to menu design, incorporating innovative culinary techniques that attracted wider clientele.
- Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.
- Coordinated with front-of-house staff to ensure cohesive dining experience, addressing any customer concerns with prompt and effective solutions.
Executive Chef
Stone Hearth Inn and Tavern
01.2008 - 01.2010
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Collaborated with front of house to ensure cohesive and superior guest experience.
- Enhanced presentation techniques, contributing to visually appealing menu that attracted wider audience.
- Participated in food tastings and taste tests.
- Menu development and planning.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
Sous Chef/Line Cook
Coast Guard House
01.2006 - 01.2008
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- 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.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Fostered culture of excellence within culinary team, leading by example in maintaining high standards.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
Event Caterer
Black Stone Caterers
01.2004 - 01.2006
- Adapted quickly to last-minute changes in guest counts or dietary restrictions, ensuring smooth execution of events despite challenges.
- Enhanced client satisfaction by providing exceptional catering services for various events.
- Maintained strict hygiene standards throughout the entire event catering process.
- Managed a team of catering staff, ensuring quality service and professionalism at all times.
- Streamlined food preparation processes to ensure timely delivery and setup at events.
- Implemented creative presentation techniques to elevate the visual appeal of food displays at events.
- Collaborated with event planners to create seamless experiences for clients and guests.
- Cleaned and organized kitchen stations to promote team efficiency.
- Replenished banquet stations and verified food temperatures and cleanliness of service areas.
- Monitored food production to verify quality and consistency.
- Implemented food cost and waste reduction initiatives to save money.
Education
General Education Degree -
Green Mountain Union High School
01.2000
Bachelors Program - Food and Beverage Management
Southern New Hampshire University
01.2004
Associates Degree - Culinary Arts
Southern New Hampshire University
01.2002
Culinary Arts Certificate - Culinary Arts
River Valley Technical Center
Springfield, VT01.2000
Skills
- Team building
- Quality management
- Verbal and written communication
- Labor cost controls
- Team training and development
- Organizational development
- Staff management
- Administrative skills
- Time management
- Customer relationship management
- Inventory control
- Supply chain management
- Problem resolution
- Efficient multi-tasker
- Interpersonal skills
- Recruitment
- Goal setting
Certification
ServSafe Certified
ServSafe Allergen Certified
Timeline
GM/Chef De Cuisine
Taverne On The Square
08.2025 - Current
Factory worker
Blake Hill Preserves
09.2024 - 02.2025
Head Cook
Farm and Wilderness Camps
01.2024 - 01.2025
Sous Chef
Common Man
12.2023 - 06.2024
Executive Chef
Crown Point Country Club
01.2021 - 01.2023
Temp Chef
The Barnard Inn
01.2012 - 01.2021
Director of Food and Nutrition
Killington Mountain School
01.2010 - 01.2021
Executive Chef
Stone Hearth Inn and Tavern
01.2008 - 01.2010
Sous Chef/Line Cook
Coast Guard House
01.2006 - 01.2008
Sous Chef +
Birch Ridge Inn
01.2004 - 01.2021
Event Caterer
Black Stone Caterers
01.2004 - 01.2006
Associates Degree - Culinary Arts
Southern New Hampshire University
General Education Degree -
Green Mountain Union High School
Bachelors Program - Food and Beverage Management
Southern New Hampshire University
Culinary Arts Certificate - Culinary Arts
River Valley Technical Center