Taylor Israelsen
Temecula,CA
Summary
Passionate Executive Chef skilled in menu creation, kitchen staff management and culinary direction. Creative and artistic professional recognized for upholding highest standards and developing compelling seasonal menus. Expert professional experienced at overseeing and handling several of kitchen staff. Skilled at managing and guiding multiple simultaneous meal prep tasks. Diversely knowledgeable on all aspects of commercial kitchen operations. Innovative Executive Chef known for high productivity and efficient task completion. Possess specialized skills in menu development, kitchen team management, and food safety protocols. Excel in time management, creative problem-solving, and leadership, ensuring smooth kitchen operations and exceptional dining experiences.
Overview
10
10
years of professional experience
Work History
Executive Chef
Avensole Winery
Temecula, CA
06.2022 - Current
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Created daily specials based on seasonal ingredients and customer feedback.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Controlled labor costs through effective use of staff scheduling techniques.
- Maintained excellent relationships with local farmers to secure fresh produce for menu items.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Analyzed customer feedback data to improve existing recipes or create new ones.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Provided guidance and support for Sous Chefs during peak service hours.
- Tracked sales figures for each dish served in order to identify popular items.
- Designed innovative dishes that incorporated global flavors into traditional cuisine.
- Assisted in developing marketing strategies designed to increase restaurant revenue.
- Coordinated with front-of-house staff regarding reservations and table management.
- Participated in industry conferences and culinary competitions as a representative of the restaurant.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
Chef de Cuisine
Avensole Winery
Temecula, CA
10.2021 - Current
- Manage daily kitchen operations with a staff of 12 or more while ensuring food safety standards are adhered to
- Manage all ordering and inventory while considering fluctuation of business
- Budget, payroll, inventory, and maintenance costs
- Oversee food preparation and production throughout lunch and dinner service
- Interview, hire, and train staff of all positions
- Produce creative and innovative dishes that have been featured in periodicals such as Wine Enthusiast, Eater, and The LA Times
- Delegate tasks employees to ensure the most efficient way to run service but also to grow and mentor staff
- Experience in menu writing and costing, then staff training to ensure consistency in all new dishes
- Expedited team during service and ensure all dishes our held to the highest standard before going out to the customer
- Command any station that may need help, such as grill, sauté, prep, and dish, to support the overall functioning of the kitchen
- Work close with front of the house supervisors to ensure flow of restaurant seating is smooth and service staff is knowledgeable to describe the menu properly to customers
- Compare year-over-year numbers to create pars and improvements on food cost
- Manage relationships with vendors, negotiate prices and create new vendor relationships
- Complete disciplinary actions of team members to create a strong team
- Discuss and execute ways to elevate customers dining experience in food, drink, and service.
Sous Chef
Avensole Winery
Temecula, CA
04.2017 - 01.2021
- Manage daily kitchen operations with a staff of 12 or more while ensuring food safety standards are adhered to
- Manage all ordering and inventory while considering fluctuation of business
- Oversee food preparation and production throughout lunch and dinner service
- Delegate tasks to employees to ensure the most efficient way to run service, while mentoring staff
- Develop creative menus with cost and execution in mind
- Expedite the team during service to ensure all dishes are held to the highest standard before going out to the customer
- Command any station that may need help, such as grill, sauté, prep, and dish, to support the overall functioning of the kitchen
- Work close with the front of the house supervisors to ensure flow of restaurant seating is smooth and service staff is knowledgeable to describe the menu properly
- Manage relationships with vendors, negotiate prices and create new vendor relationships
- Complete disciplinary actions of team members to create a strong team.
Sous Chef
Shamrock Irish Pub
Murrieta, CA
04.2017 - 06.2015
- Manage daily kitchen operations of 8 or more
- Oversee all food production and ensure all food safety protocols are adhered to
- Manage ordering and inventory
- Create creative and interesting dishes while staying true to traditional Irish cuisine as requested by owners
- Develop youthful staff in all food preparation
- Work on grill, sauté, expedition, cold line, and pastry
- Interview and training of new staff in all positions
- Work in banquets, city events, and charity events to support community and business
- Delegate tasks to staff to ensure maximum efficiency in the kitchen
- Follow through with disciplinary actions to staff when needed.
Cook, Intern
Walt Disney World
Orlando, FL
06.2014 - 11.2014
- Work grill, sauté, and grade manger during high volume service of 1,000+ customers
- Expedite all orders during busy lunch and dinner service
- Prep and set up stations for service
- Continue culinary education by presenting menus and small tastings to chefs to receive constructive feedback.
Education
Associate Degree Culinary Arts -
Riverside Community College
Skills
- Exceptional food management skills
- Creative menu writing
- Excellent organizational skills
- Capable of managing teams of a wide variety of experience and skill levels
- Extensive hands-on experience in running lunch and dinner service up to 400 plus covers
- Able to supervise and delegate tasks to the team while motivating them to work to the best of their abilities in a high stress, fast-paced work environment
- Seasonal menu writing and costing, focus on utilizing the best local ingredients while appealing to a wide customer preference
- Ability to create new, creative, and exciting specials weekly while being cost-effective and utilize would be waste
- Vast experience in grill, sauté, sauce making, butchery, pastry, knife work, line work, and recipe creation
- Team Leadership
- Budgeting and cost control
- Menu Planning
- Order Management
- Hiring, Training, and Development
- Kitchen Operations Oversight
- BOH Operations
Awards
- Pinnacle Award 2nd place Chefs Open 2020
- People's Choice 1st place Chefs Open 2019
- Pinnacle Award 2nd place Chef Open 2018
- Pinnacle Award 2nd place Chef Open 2016
Timeline
Executive Chef
Avensole Winery
06.2022 - Current
Chef de Cuisine
Avensole Winery
10.2021 - Current
Sous Chef
Avensole Winery
04.2017 - 01.2021
Sous Chef
Shamrock Irish Pub
04.2017 - 06.2015
Cook, Intern
Walt Disney World
06.2014 - 11.2014
Associate Degree Culinary Arts -
Riverside Community College
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