Tye Wallace
Myrtle Beach,SC
Summary
Dynamic culinary professional with more than two decades of diverse kitchen experience across full-service restaurants, high-volume dining, and nearly a decade in assisted living and skilled nursing. Strong background in breakfast production, grill and sauté work, healthcare dietary standards, sanitation, and independent shift leadership.
Overview
22
22
years of professional experience
1
1
Certification
Work History
Lead Breakfast Cook / Line Cook
Brightwater Senior Living
Myrtle Beach, SC
01.2015 - 01.2024
- Prepared breakfast service for assisted living and skilled nursing residents, ensuring dietary compliance and enhancing resident satisfaction.
- Maintained DHEC-compliant sanitation and food safety standards throughout food preparation.
- Coordinated with nursing and dietary teams to accommodate modified diets, addressing resident-specific needs effectively.
- Received deliveries, verified invoices, and rotated stock utilizing FIFO method.
- Supported lunch service by performing prep work, producing ingredients, and setting up stations.
- Operated grill, sauté, and prep stations to deliver quality resident dining experiences.
- Trained new kitchen staff on breakfast preparation techniques and safety protocols, fostering adherence to high service standards.
Line Cook / Prep Cook
Liberty Tap Room & Brewery
Myrtle Beach, SC
01.2014 - 01.2015
- Managed grill, sauté, and fry stations during peak service hours, ensuring timely delivery of high-quality meals.
- Executed menu item preparations according to recipes and portion standards, maintaining high presentation quality.
- Maintained cleanliness and organization of workstation, adhering to sanitation standards to support food safety compliance.
AKM / Line Cook
The Tilted Kilt
Myrtle Beach, SC
01.2011 - 01.2014
- Oversaw food preparation and workflow for back-of-house operations, ensuring hygiene standards.
- Supervised 10-15 staff members to maintain consistent production quality.
- Managed inventory, ordering, and vendor relations to optimize supply chain efficiency.
- Operated all kitchen stations, including grill, sauté, fry, and expo roles.
- Collaborated with front-of-house leaders to uphold guest satisfaction standards.
Line Cook
Chuck & Ducks Sports Grill
Myrtle Beach, SC
01.2011 - 01.2012
- Played key role in foundational team that successfully launched restaurant.
- Streamlined workflows and organized kitchen stations to enhance operational efficiency.
- Executed grill, sauté, and fry tasks in fast-paced sports bar to ensure timely service.
Line Cook
Ted's Montana Grill
Arlington, VA
01.2010 - 01.2011
- Managed high-demand grill and sauté stations, enhancing service speed.
- Monitored portion accuracy and upheld food safety standards, contributing to customer satisfaction.
Line Cook
B. Smith's
Washington, DC
01.2008 - 01.2011
- Prepared menu items to order, ensuring freshness and quality standards. Maintained clean and organized workstations to promote safety and efficiency.
Line Cook
McCormick & Schmick's Seafood & Steaks
Washington, DC
01.2007 - 01.2008
- Oversaw grill, sauté, and fry stations in high-volume seafood restaurant, ensuring timely and quality food preparation.
Head Line Cook
Senators Grille - Holiday Inn on the Hill
Washington, DC
01.2002 - 01.2006
- Managed full line operations, optimizing grill, sauté, stocks, soups, and saucier stations for peak performance.
- Supervised kitchen staff to uphold consistent food quality across all stations.
- Executed sauces and proteins on grill and sauté stations, ensuring quality and consistency across all dishes.
- Selected high-quality ingredients while enforcing strict portion control.
- Maintained compliance with health department regulations to ensure safety standards.
- Maintained equipment readiness and cleanliness, supporting a safe and efficient kitchen environment.
Education
Culinary Arts -
Stratford University
Falls Church, VASkills
- Line cooking and high-volume meal production
- Healthcare dietary standards and texture-modified diets
- Recipe adherence and portion control
- Food safety and sanitation
- Inventory management and FIFO rotation
- Ordering support and delivery receiving
- Station setup and breakdown
- Daily prep and kitchen organization
- Workflow management and cleanliness
- Staff support and training assistance
- Effective communication skills
- Diet compliance strategies
- Reliable performance under low supervision
Certification
ServSafe Certified
Timeline
Lead Breakfast Cook / Line Cook
Brightwater Senior Living
01.2015 - 01.2024
Line Cook / Prep Cook
Liberty Tap Room & Brewery
01.2014 - 01.2015
AKM / Line Cook
The Tilted Kilt
01.2011 - 01.2014
Line Cook
Chuck & Ducks Sports Grill
01.2011 - 01.2012
Line Cook
Ted's Montana Grill
01.2010 - 01.2011
Line Cook
B. Smith's
01.2008 - 01.2011
Line Cook
McCormick & Schmick's Seafood & Steaks
01.2007 - 01.2008
Head Line Cook
Senators Grille - Holiday Inn on the Hill
01.2002 - 01.2006
Culinary Arts -
Stratford University