TYAWNNE WRIGHT
The Tavern
Raeford,NC
Work Preference
Work Type
Full TimeGig Work
Location Preference
On-SiteRemoteHybrid
Location:
Raeford, NC
Open to relocation:
No
Minimum Desired Compensation
$80000/hr
Important To Me
Career advancementWork-life balanceCompany CultureFlexible work hoursHealthcare benefitsPaid time off
4
Years of experience
Culinary Professional experienced in high-volume kitchen environments and plant-based culinary arts. Delivered exceptional guest experiences through disciplined teamwork, thoughtful flavor development, and efficient ingredient preparation. Committed to contributing to a resort dining team focused on seasonal ingredients and quality hospitality.
Work History
Line Cook
4 Years 2 Months- Operated grills, fryers, and ovens to produce consistent, timely food orders.
- Prepared menu items following recipe specifications and presentation standards.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Grilled meats and seafood to customer specifications.
- Grilled various meats and seafood to meet customer preferences. to customer specifications.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Maintained clean, sanitized workstations in compliance with food safety procedures.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Adapted quickly to changing tickets, special requests, and kitchen workflow needs.
- Coordinated with kitchen staff to prioritize orders during high-volume shifts.
- Monitored ingredient levels and restocked stations to support uninterrupted service.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted recipes for special dietary needs, enhancing dining experience for guests with restrictions.
Active Duty
6 Years- Established discipline, accountability, teamwork, and adaptability while following procedures in mission-focused environment.
- Applied service-oriented mindset and maintained composure under pressure in fast-paced kitchen operations.
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
Education
Diploma - Plant-Based Culinary Arts
Awarded September 2025
Associate of Occupational Studies - Culinary Arts
Awarded July 2023
Diploma - Culinary Arts and Operations
- Awarded December 2022
- Cumulative GPA: 3.62
- Graduated September 30, 2025
Skills
Kitchen organization
Menu adaptation
Plant-based menu development
Flavor development
Recipe execution
Team communication
Waste reduction
Knife skills
Sanitation
Seasonal
ingredient-driven cooking
Safe food handling
Food plating and presentation
Culinary creativity
Multitasking and organization
Food presentation techniques
Plating techniques
Recipe innovation
Timeline
Line Cook
The Tavern
09.2022 - CurrentRead More
Active Duty
United States Air Force
12.2008 - 12.2014Read More
Auguste Escoffier School of Culinary Arts
Diploma from Culinary Arts and Operations
Read More
Auguste Escoffier School of Culinary Arts
Diploma from Plant-Based Culinary Arts
Read More
Auguste Escoffier School of Culinary Arts
Associate of Occupational Studies from Culinary Arts
Read More