Tyler Hayes
Mauston,WI
Summary
Dynamic Sous Chef/Banquet Chef with a proven track record at Mid Pacific Country Club. Excelling in team leadership, menu planning, and kitchen operations. Demonstrated expertise in cost control and inventory management. Skilled in mentoring staff, ensuring safety, and enhancing guest satisfaction through culinary excellence. Diversified in a wide range of culinary cuisine; from higher class Fine Dining, to homestyle comfort food for the family.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Sous Chef / Banquet Chef
Mid Pacific Country Club
09.2022 - 12.2024
- Staff management: Lead and supervise kitchen staff, schedule shifts, hiring and training new employees, and training current employees from within for management roles.
- Innovation: Developed new menu dishes and daily/weekly specials that are appealing to our guests.
- Food preparation: Collaborate with the prep and line cooks to ensure the highest quality food preparation and execution of dishes in a fine-dining environment.
- Inventory control: Order and manage kitchen supplies and ingredients to minimize waste and control food costs.
- Food safety: Ensure that staff always follows proper food safety standards and regulations.
- Banquet/Catering: Analyzed banquet event orders to create Order and Prep Guides. Planned and directly managed Banquet functions with catering staff. Helped create and plan seasonal themed events for guests and club members.
Line Cook
Mid Pacific Country Club
10.2016 - 09.2022
Back of House Manager
Champa Thai Restaurant
04.2014 - 10.2016
- Supervise kitchen staff, schedule shifts, and train new employees.
- Followed operational procedures and enforced product standards, quality and consistency.
- Collaborated with owners of the establishment to create new menu items.
- Ensure food is prepared and served safely, and that staff follow proper hygiene practices
- Create schedules for cooks to follow, and ensure that ingredients are prepared before the restaurant opens.
Meat Department Team Member / Team Trainer
Whole Foods Market Inc
03.2012 - 03.2014
- Counter service, stocking, and sanitation in the meat department.
- Prepared meats to customer specifications and answered questions about specialty products.
- Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
- Implemented onboarding processes to provide new hires with essential skills and knowledge.
Kitchen Manager
Z Pizza
01.2010 - 03.2012
- Supervise kitchen staff, schedule shifts, and train new employees.
- Ensured compliance with all health department regulations.
- Improved customer satisfaction by implementing efficient service strategies.
- Monitored cash handling procedures closely to prevent theft or discrepancies in revenue reporting accurately.
- Conducted employee performance evaluations.
Line Cook
Bachi Bistro Restaurant
01.2009 - 01.2010
Education
Associate of Science - Computer Science
University of Hawaii At Manoa
Honolulu, HI06-2021
Skills
- Team Leadership
- Safety Management
- Hiring / Scheduling
- Cost Control
- Menu Development
- Mentoring and Coaching
Certification
SERVSAFE - Food Protection Manager Certification Examination (Feb. 2025 - Feb. 2030)
Timeline
Sous Chef / Banquet Chef
Mid Pacific Country Club
09.2022 - 12.2024
Line Cook
Mid Pacific Country Club
10.2016 - 09.2022
Back of House Manager
Champa Thai Restaurant
04.2014 - 10.2016
Meat Department Team Member / Team Trainer
Whole Foods Market Inc
03.2012 - 03.2014
Kitchen Manager
Z Pizza
01.2010 - 03.2012
Line Cook
Bachi Bistro Restaurant
01.2009 - 01.2010
SERVSAFE - Food Protection Manager Certification Examination (Feb. 2025 - Feb. 2030)
Associate of Science - Computer Science
University of Hawaii At Manoa
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