Tristan Rhodes
Inkster,MI
Summary
Experienced culinary professional with 10+ years in high-volume kitchens, hotels, casinos, and stadium environments. Proven ability to supervise kitchen staff, train employees, and support efficient kitchen operations in fast-paced settings. Skilled in managing multiple stations, maintaining food quality and safety standards, and leading during peak service. Recognized for reliability, strong work ethic, and advancement into leadership roles including Executive Souse Chef and Executive Chef responsibilities.
Overview
13
13
years of professional experience
Work History
Head Cook
Little Ceasers Arena
Detroit, MI
09.2018 - 03.2025
- Supervised all work stations to enhance customer experience during major events.
- Directed preparation and presentation of suite-level and banquet menu items to uphold high culinary standards.
- Refined food preparation methods to support operational efficiency and improve customer service speed.
- Managed inventory levels and supply orders to ensure optimal kitchen stock availability.
- Developed and launched signature dishes to elevate customer satisfaction and foster loyalty.
- Conducted regular evaluations of employee performance to enhance team effectiveness and individual development.
Executive Sous Chef
Sheraton Hotel-Metro Airport
Romulus, MI
04.2019 - 03.2024
- Directed kitchen activities to maintain high standards of meal quality and efficiency in a dynamic hotel setting.
- Managed buffet and concierge lounge operations to accommodate high guest volume effectively.
- Facilitated efficient food preparation and presentation to enhance dining experience.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and creativity.
- Mentored junior chefs and provided constructive feedback for professional growth.
- Managed inventory control, reducing food waste and optimizing budget allocation.
Executive Chef
Marriott International
Detroit, MI
07.2015 - 04.2019
- Achieved promotion to executive-level role within 9 months, reflecting strong performance and leadership capabilities.
- Facilitated training sessions for staff on company standards and kitchen procedures to ensure compliance and operational excellence.
- Managed a team of 10–15 kitchen staff to streamline operations and enhance productivity.
- Oversaw execution of banquet and room service operations to maintain high standards of service quality.
- Ensured compliance with food preparation sanitation standards to enhance operational efficiency and staff competency.
Executive Sous Chef
MGM Grand Casino
Detroit, MI
08.2012 - 09.2018
- Designed and executed innovative menu offerings to elevate guest satisfaction.
- Partnered with management to uphold budgetary guidelines and enhance kitchen productivity.
- Optimized food preparation processes to minimize waste and enhance service efficiency.
- Executed comprehensive event coordination, overseeing menu planning and execution for large groups.
- Supported executive chef in conducting cost analysis and managing budgets to enhance profitability.
- Directed daily kitchen operations, ensuring exceptional food quality and presentation standards.
- Led training and mentorship programs for culinary staff, enhancing techniques and best practices for operational efficiency.
Education
High School Diploma -
Henry Ford High School
Detroit, MIProfessional Culinary Arts Certificate - Culinary
Schoolcraft College
Livonia, MICAD / CADD Drafting & Design Technology - Engineering Technology / Drafting & Design Technol
ITT Technical Institute
Troy, MISkills
- High-Volume Food Production
- Grill, Sauté, Fry & Expo Stations
- Kitchen Leadership & Staff Training
- Banquet & Buffet Service
- Inventory Management & Ordering
- Food Safety & Sanitation Compliance
- Menu Execution & Development
- Opening & Closing Operations
- Verbal and written communication
- Cleaning and Sanitation
- Knife skills
- Performance improvement
- Kitchen staff management
Timeline
Executive Sous Chef
Sheraton Hotel-Metro Airport
04.2019 - 03.2024
Head Cook
Little Ceasers Arena
09.2018 - 03.2025
Executive Chef
Marriott International
07.2015 - 04.2019
Executive Sous Chef
MGM Grand Casino
08.2012 - 09.2018
High School Diploma -
Henry Ford High School
Professional Culinary Arts Certificate - Culinary
Schoolcraft College
CAD / CADD Drafting & Design Technology - Engineering Technology / Drafting & Design Technol
ITT Technical Institute