KYLE NICHOLAS ODLE
12648 W. Virginia Ave.
Lakewood, Colorado 80228
(303) 594-5489 (Cell)
OBJECTIVE
Find a position that will allow me to work with people that will help me to continue learning the culinary arts field. I would like to be part of a staff that is dedicated to making the best dining experience possible. I am a hard worker and willing to learn about all facets of the culinary experience.
PROFESSIONAL EXPERIENCE
MARYCREST ASSISSTED LIVING November 2014- November 2015
Dietary Director of a 144 bed assisted living facility. Consisting of two separate buildings housing two diverse communities, one a sixty- five and older traditional assisted living facility, the other an Eighteen to sixty- five, year old specialized facility dealing with traumatic brain injuries, mental disabilities, and behavioral problems. Responsible for all aspects of the food program, Menu production, cost and portion control, ordering, receiving, inventory control, creating food safety programs, food production and service, problem and conflict resolution, hiring, training, firing, resident complaints, resident meetings, and in charge of 14 employees.
CAFÉ LA BELLA AT LUTHERAN HOSPITAL February 2012 – January 2014
Cook 1. Responsible for daily prep and production of lunch and dinner service. Menus worked on a five week schedule and include foods from various regions and required multiple different cooking techniques. In addition to the prep and production of the daily menu, duties include ordering for the next week, receiving and stocking of inventory, inventory control, and preparation of a daily salad bar with revolving seasonal products including the creation of fresh composed salads that utilize the products on hand and in need of use. Also worked alongside the chef to discuss menu options and changes as well as the creation of menus for catered events.
MERIDIAN September 2008 – January 2012
Lead line, pastry chef. Responsible for all pastries and desserts. Assist in the ordering and creation of dessert menus. Receive and inventory all kitchen supplies. Assist in the preparation of lunch and dinner as well as all banquet functions. Act as lead line during service and kitchen supervisor when chef is out.
RED ROOM, DENVER April 2008 – September 2008
Restaurant consultant, Kitchen manager. Responsible for renovating former kitchen in preparation for new floor and equipment. Worked with owner to hire suppliers and organize restaurant operations. Created recipes and assisted in the development of the menu. Hired and trained all kitchen employees. Developed restaurant plan and acted as kitchen manager as restaurant began. Inventoried, ordered, received, accounted, and worked day and night line.
ADAMS MARK HOTEL, DENVER May 2007 – March 2008
Trattoria restaurant supervisor. Responsible for the night crew of 4, scheduling, ordering and creating specials. Oversaw the cleanup of the kitchen, devised menu and helped set up for functions. Lead line cook responsible for sauté and expediting, as well as checking taste and presentation.
SOHO, EVERGREEN December 2006 – May 2007
Broiler and sauté cook. Prepared daily items for sauté and broiler which included, breaking down and portioning out the meat and fish, making the sauces and soups and creating specials. Other responsibilities include: making and designing of the desserts, and assisting in the ordering of products.
DENVER ATHLETIC CLUB, DENVER April 2006 –November 2006
Bistro Manager. Responsible for every aspect of the Bistro. Hired and trained new employees, created schedules for employees work, cleaning and preparation, ordered and inventoried stock, met with distributors and formulated pricing for the menu. Created a new menu, and developed new recipe cards. Opened and closed Bistro, prepared all food for the day, worked aside the executive chef in the banquet kitchen, performed carving, sauté, and garde manager for weddings and other special events.
PINEHURST COUNTRY CLUB, DENVER March 2005- April 2006
Assistant pastry chef. Responsibilities included: Daily preparation of dinner rolls, pastries and desserts. Assisted in the setup of club banquet functions. Setup weekly dessert buffet at the club. Assisted when needed in other areas of the kitchen including main entrée’, soup and salad preparation. Assisted in the ordering and receiving of all pastry related foods.
EDUCATION
Associate Degree, Culinary Arts, Johnson and Wales University, May 2006
CERTIFICATIONS
National Restaurant Association SERVSAFE Certified