Tim Smith has 10 years of experience in various culinary roles including line cook, sous chef, and banquet cook. He has expertise in many cuisines and cooking methods. His most recent role was as a sales representative for a construction company from 2013 to present. Prior to that, he worked as a sous chef at a senior living facility in Denver from 2007 to 2012.

1. TIM SMITH
Austell, GA
720-334-4641
Smitty737.ts@gmail.com
CULINARY SPECIALIST
Culinary specialist with 10 years of kitchen experience across Sous Chef, banquet, and all line cook stations in diverse
culinary styles. Adaptable and flexible with strong focus in fast-paced, high-pressure environments. A fast learner
with the ability to quickly master and apply new techniques. Skilled in building and maintaining professional
relationships and resolving conflicts in leadership, collaborative teamwork, and customer service settings. Known for
friendly and helpful demeanor, dependable work ethic, and goal-oriented approach to all tasks.
AREAS OF EXPERTISE
Kitchen Management
Traditional French Cuisine
Asian/Indian/Korean Dishes
Southwestern/Spanish Cuisines
Breakfast/Egg/Omelet Dishes
Sandwich/Salad/Pizza Preparation
Desserts and Fruit Preparation
Grill, Sauté, and Line Experience
Garde Manger
Strong Knife Skills
Expediting Duties
Menu Management
Protein Fabrication
Sauce and Dressing Preparation
Sales and Customer Service
Team Leadership/Management
Food Costing/Inventory Control
HACCP Procedures
State/Tri-County Regulations
Food Safety and Sanitation
Creative Problem Solving
PROFESSIONAL EXPERIENCE
SALES—PEACH TREE COMPANY, TYRONE, GA 2013—PRESENT
• Generate and follow up on leads for construction projects with a track record of negotiating and closing sales.
• Meet with potential customers in their homes to understand needs and give sales presentations.
• Perform home inspections to assess damages, meet with insurance adjusters, and calculate financing options.
SOUS CHEF—SUNRISE SENIOR LIVING, DENVER, CO 2007—2012
• Supervised, trained, and managed kitchen staff in menu item preparation and safety/sanitation procedures in
an assisted living community.
• Created menu to provide interesting, appealing dishes in alignment with Sunrise quality standards.
• Managed inventory and ordering, food costing, product utilization, and kitchen budget.
• Modified recipes to meet special dietary needs and texture modifications.
BANQUET COOK—ROARING FORK CLUB, BASALT, CO 2007
• Managed grill, saute, and pantry stations in a high-end, club-style restaurant.
• Cooked plated banquet events for up to 200 guests
• Prepared sauces and fabricated pork, lamb and trout
LINE COOK—BONEFISH GRILL, BONITA SPRINGS, FL 2004—2007
• Starting as pantry chef/garde manger, progressed through fry, sauce, sauté, and grill stations in a high-volume
restaurant focusing on market-fresh fish and signature sauces.
• Cooked dishes on both lunch and dinner shifts and prepared advanced desserts.
LINE COOK—ARBOR TRACE, NAPLES, FL 2003—2004
• Prepared fruits, salads, and salad dressings from scratch in an independent senior living community.
• Served as expeditor to ensure that menu items were made to order in a timely, aesthetic manner.
CUSTOMER SERVICE EXPERIENCE
Cashier—Albertson’s 2002—2003
Customer Service Associate—Blockbuster Video 2000—2002
EDUCATION
Associate of Applied Science in Culinary Arts
International Culinary School at the Art Institute of Colorado—Denver, CO