KEVIN MONROE
Phoenix,AZ
Summary
Director of Culinary Services with a strong focus on training and mentoring kitchen staff. Excels in menu development and maintaining high sanitation standards, ensuring compliance and operational excellence. Proven ability to manage costs effectively while delivering exceptional dining experiences.
Overview
11
11
years of professional experience
Work History
Kitchen Manager
Formation Brewing
Phoenix, Arizona
09.2025 - Current
- Trained and mentored kitchen staff on cooking techniques and procedures.
- Led team meetings to communicate goals and address operational challenges.
- Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
- Maintained accurate records of food costs, labor costs, waste management and other related expenses.
- Planned menus, ordered supplies and managed kitchen staff.
- Ensured compliance with health safety regulations while preparing meals and maintaining a sanitary work environment.
Director of Culinary Services
Avenir Behavioral Health Center
Surprise, USA
04.2020 - 09.2024
- Managed staffing levels, trained new employees, and conducted performance evaluations.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Ascertain that food items are properly stored in designated areas, and ensure that food rotation activities are performed in a timely manner.
- Developed menus for special events and holidays, ensuring that items met dietary requirements.
- Coordinated with vendors on deliveries, pricing, and quality assurance measures.
- Directed daily operations of culinary staff members in all kitchens.
- Monitored food costs and waste reduction initiatives within the kitchen environment.
Cook II
Renaissance Hotel
Phoenix, USA
10.2018 - 03.2020
- Adhere to recipe/menu guidelines while accurately preparing fresh ingredients for cooking
- Demonstrated ability to cook food and create high-quality dishes with precision and speed
- Monitored test food preparation and temperature for quality control
- Operate kitchen equipment safely and responsibly.
- Maintained appropriate cleanliness and sanitation standards for surfaces and containers.
- Executed meal preparation by following prescribed recipes and menus while making necessary adaptations to ingredients and cooking durations.
- Prepared a wide range of dishes according to menu specifications and chef instructions.
- Supervised and trained kitchen staff on proper preparation techniques.
Sous Chef
The Bentley Banquet & Convention Center
Wyandotte, USA
01.2018 - 08.2018
- Collaborated with Executive Chef to oversee and develop BOH team training programs
- Assisted in food preparation for events with attendance of up to 450 people
- Performed visual inspections and took food samples for verifying taste and presentation standards
- Planned and directed the kitchen's food preparation activities
- Effectively organized staff schedules to meet daily operational demands
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Created a positive work environment by encouraging teamwork among staff members.
Lead Grill Cook
Chef Table XII
Farmington Hills, USA
01.2017 - 01.2018
- Led and taught employees how to correctly temperature all items on the grill.
- Responsible for prepping, cooking and assembling of all food orders according to restaurant recipes and standards.
- Enhanced preparation and presentation of steak, lamb chops, and seafood dishes.
- Collaborated with the Executive Chef to develop menu items and create visually appealing plating.
- Showcased culinary expertise through the preparation of various entrees.
- Cooked foods to individualized taste of customers.
- Managed production in compliance with management guidelines, leading to enhanced revenues and profits.
- Maintained cleanliness of kitchen equipment including grills and other areas
Jr. Sous Chef
Tre Monti Ristorante
Troy, USA
02.2016 - 01.2017
- Monitored line cooks to ensure adherence to timelines and kitchen sanitation standards
- Assisted executive chef by ensuring high-quality salads, soups, and main entrees
- Managed and instructed novice line cooks on adhering to restaurant standards while preparing menu items
- Conducted daily food preparation by cutting and marinating vegetables, sauces, and meats
- Ensured thorough cleanliness and sanitation of kitchen area before and after every shift.
Education
Culinary Arts -
Dorsey Culinary Academy
Roseville, MI 01-2016
Skills
- Sanitation Standards
- Food presentation
- Menu development
- Cost Control
- Waste Reduction
- Menu Planning
- Kitchen Operations
- Leadership trained
- Culinary expertise
- Recipe creation
- Food Storage
- Culinary techniques
Timeline
Kitchen Manager
Formation Brewing
09.2025 - Current
Director of Culinary Services
Avenir Behavioral Health Center
04.2020 - 09.2024
Cook II
Renaissance Hotel
10.2018 - 03.2020
Sous Chef
The Bentley Banquet & Convention Center
01.2018 - 08.2018
Lead Grill Cook
Chef Table XII
01.2017 - 01.2018
Jr. Sous Chef
Tre Monti Ristorante
02.2016 - 01.2017
Culinary Arts -
Dorsey Culinary Academy