Travis Burnor
605 Fresh
Westminster
1
Certification
19
years of professional experience
Professional culinary expert with strong skills in high-pressure kitchen environments. Proven ability to prepare diverse dishes while maintaining high standards of quality and presentation. Solid track record of collaborating effectively with team members and adapting to changing needs. Known for reliability, culinary creativity, and a strong focus on achieving outstanding results.
Work History
Line Cook
2 Years- Prepared high-quality ingredients to ensure menu item consistency and freshness.
- Collaborated with team members to execute timely meal service during peak hours.
- Operated kitchen equipment safely and efficiently, maintaining cleanliness standards.
- Assisted in menu planning by providing feedback on seasonal ingredient availability.
Chef/Owner
6 Years 2 Months- In charge of all shopping, food prep, service, staff, sanitation, menu design.
- Established South Dakota's first "Farm to Truck," partnering with provincial farmers to bolster the local economy.
- Oversaw procurement of ingredients from local suppliers, food prep, service, staff, sanitation, menu design.
- Served as Guest Chef and panel speaker at multiple farm to table events, sharing expertise and promoting local cuisine.
Sous Chef
2 Years 7 Months- Developed and executed seasonal menu items, enhancing customer satisfaction through innovative culinary creations.
- Supervised kitchen operations, ensuring adherence to quality standards and food safety regulations.
- Trained and mentored junior kitchen staff, fostering skill development and teamwork in high-pressure environments.
- Streamlined inventory management processes, reducing waste and optimizing ingredient usage across all kitchen stations.
Sous Chef in training
3 Months- Assisted head chef in food preparation during initial training period.
- Supervised kitchen staff, ensuring adherence to food safety and sanitation standards.
- Developed and implemented new menu items based on seasonal ingredients and customer feedback.
- Collaborated with Head Chef to streamline food preparation processes, enhancing overall kitchen efficiency.
Lead Line Cook, Server
6 Months- Responsibilities that included Menu design, Processed weekly inventory orders to ensure adequate stock levels, and Conducted daily protein inventory counts to track usage and minimize waste..
- Oversaw all prep, ensuring timely completion of tasks and readiness for service.
- Cross-trained in front of house, serving part time to enhance customer experience and support team.
Cutting Room Coordinator
1 Year 11 Months- Coordinated customer orders by breaking down or dry aging sub-primals and customizing portion cut specifications.
- Completed HACCP training to facilitate communication with Federal and State inspections daily.
- Gained versatile skills through cross-training in sales, shipping, and customer service.
Construction/Painter
1 Year 8 Months- This time frame is when I moved from Colorado and started working odd jobs for my wife's family in South Dakota.
- Executed surface preparation techniques for optimal paint adhesion and finish quality.
- Applied various painting techniques, including brush, roller, and spray methods, on diverse surfaces.
- Collaborated with project managers to ensure timely completion of painting projects within budget constraints.
Caterer
6 Months- Prepared, cooked, and plated unique dishes, enhancing customer dining experiences
- Trained clients on beer, wine, and cocktail pairing to elevate event satisfaction.
- Provided catering services at private residences.
Line Cook
4 Years- Gained extensive culinary knowledge through training under talented chefs.
- Focused on grilling, sautéing, and garde manger techniques in a fast-paced kitchen environment.
- Prepared high-quality ingredients for menu items, ensuring freshness and flavor consistency.
- Operated kitchen equipment efficiently, maintaining safety and cleanliness standards.
- Collaborated with chefs to execute daily specials, enhancing menu offerings and customer satisfaction.
Line Cook
3 Years 7 Months- Trained new staff on cooking techniques, safety procedures, and kitchen workflow efficiency.
- Supervised kitchen staff during service, ensuring adherence to recipes and presentation standards.
- Streamlined food preparation processes, reducing prep time without compromising quality.
- Implemented food safety protocols to minimize waste and enhance kitchen hygiene practices.
Education
Diploma
Skills
Attention to Detail
Cleaning and organization
Ability to Multitask
Food safety management
Ability to Work in a Team
Critical thinking
Food safety protocols
Certification
- Servsafe Certified
- HACCP Certified
Timeline
Line Cook
Grafton Inn
08.2024 - CurrentRead More
Sous Chef
Vermont Country Deli
01.2022 - 08.2024Read More
Chef/Owner
605 Fresh
06.2020 - CurrentRead More
Sous Chef in training
Tallys Silver Spoon
03.2020 - 06.2020Read More
Lead Line Cook, Server
Stonewalls Kitchen
09.2019 - 03.2020Read More
Cutting Room Coordinator
Prairie Harvest Specialty Foods
10.2017 - 09.2019Read More
Construction/Painter
Bridger Construction
02.2016 - 10.2017Read More
Caterer
Krasic Cuisine
08.2015 - 02.2016Read More
Line Cook
New Sheridan Chop House
07.2011 - 07.2015Read More
Line Cook
Telluride Ski & Golf
11.2007 - 06.2011Read More
Quaboag Regional High School
Diploma
Read More