Timothy Kidwell
Delaware,OH
Summary
Detail-oriented Culinary Manager with 32 years of experience in the kitchen. Successful at managing a high-demand setting with up to 60 employees while acting as a head chef. Adept at cost-effective reorganizations with extensive knowledge of food vendors.
Overview
26
26
years of professional experience
Work History
Director of Culinary Services
Willow Brook Restaurant
Delaware, OH
02.2008 - Current
- Developed menus for special events and holidays, ensuring that items met dietary requirements.
- Created a budget and ordered food supplies to meet the needs of the facility.
- Managed staffing levels, trained new employees, and conducted performance evaluations.
- Coordinated with vendors on deliveries, pricing, and quality assurance measures.
- Ensured compliance with health codes and safety regulations in kitchen areas.
- Initiated changes in cooking methods or ingredients based on customer feedback.
- Directed daily operations of culinary staff members in all kitchens.
Executive Chef
Elks Lodge
Delaware, OH
01.2007 - 02.2008
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Created daily specials based on seasonal ingredients and customer feedback.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
Sous Chef
Wyndham Hotel
Dublin, Ohio
10.1997 - 12.2006
- Created a budget and ordered food supplies to meet the needs of the facility.
- Managed staffing levels, trained new employees, and conducted performance evaluations.
- Ensured compliance with health codes and safety regulations in kitchen areas.
- Planned and coordinated catering services for large groups or special occasions.
- Directed daily operations of culinary staff members in all kitchens.
- Supervised preparation of meals according to established standards and recipes.
Education
Associate of Arts - Culinary
Pennsylvania Institute of Culinary Arts
Pittsburg PA10.1997
Skills
- ServSafe Manager
- Sanitation Expertise
- Recipe Development
- Event Coordination
- Staff Supervision
- Quality Control
- Portion Control
- Managing Deliveries
- Employee Performance Evaluations
- POS Terminal Operation
- Scheduling Staff
References
References available upon request.
Timeline
Director of Culinary Services
Willow Brook Restaurant
02.2008 - Current
Executive Chef
Elks Lodge
01.2007 - 02.2008
Sous Chef
Wyndham Hotel
10.1997 - 12.2006
Associate of Arts - Culinary
Pennsylvania Institute of Culinary Arts
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