Taylor Grimes

• Driver for the Northwest's largest independent distributor of fresh, organic produce. Safely transported and delivered goods between our different customer locations including organic farms, grocers and distribution hubs. Provided customer service and promoted our company's values and vision. Class B CDL license and forklift certified.

Farm hand field crew and delivery truck driver. Responsible for fresh produce harvest, wash and pack out as well as seeding and propagation related greenhouse tasks, transplanting, weeding and irrigation. Successful in selling product off the truck to restaurants, food cooperatives and universities. Trusted as on-site manager when owners are off site.

Consulting chef between three restaurant concepts: the upscale Italian concept of Ava Genes, a Middle Eastern inspired concept of Tusk, and their pizzeria Cicoria. Managed and ensured for daily production for all three concepts. Assisted chefs with ideation and product development of new menu items, ordering and inventory.

Sous chef with primary focus on working with and managing cooks for breakfast, lunch, dinner and prep kitchen. Assisted in concept change: menu development, costing, hiring and training. Responsible for produce, meat and seafood ordering. Efficient with excel for prep lists, ordering guides and recipe costing.

Promoted to Sous Chef after 6 months. Responsible for daily prep for all stations and quality control during service. Assisted chef in creating and executing new menu items.

Part of the opening team as Sous Chef/Kitchen Manager. Assisted Executive Chef in menu development, recipe testing and hiring prior to opening. Responsible for overseeing proper execution of food on all stations (hot line, grade manger, raw bar and pastry). Responsible for developing daily specials, amuse bouche and seasonal menu changes.

Sous chef under Chef Ron Siegel. Assisted with menu development based completely off Marin County, California farms. Worked all stations: protein, entremetier, garde manger, and pastry. Assisted in off site events and pop up dinners.

Worked all stations: canape, garde manger, hot appetizers, entremetier, fish, meat). Promoted to butcher, exposed to various fish, shellfish and meat butchery techniques. Promoted to Sous Chef under chef Ron Siegel. Responsible for managing line cooks, prep cooks and stewards. Experienced three concept changes within four and a half years. Went to the farmers market weekly for daily menu changes. Responsible for placing food orders (produce, dry goods, and proteins).