Ken Hess
Longmont
Summary
I'm a lifelong 28 year veteran workhorse of the Culinary Industry. I have worked hard to continually learn and educate myself and others over many years. I can comfortably work in any situation or scenario from high end fine dining to the most satisfying comfort food and from grand dining halls to cafes and diners. I've worked for luminaries like Jean-Georges Vongerichten and in historic and noted kitchens like the Ahwahnee Hotel, The Stanley Hotel and Chataqua Dining Hall.
Overview
17
17
years of professional experience
Work History
Executive Chef
A Spice of Life Catering and Events
Longmont, CO, United States
12.2018 - 01.2026
- I managed a corporate cafe Monday-Friday feeding upwards of 300 people breakfast and lunch.
- I also helped the main catering kitchen doing offsite events as a chef and coordinator.
- Managed sales that out paced projections by 300+% after initial opening.
- Streamlined inventory management processes, reducing waste and optimizing resource utilization.
Executive Chef
Wedgewood Weddings
Thorton, CO, United States
04.2015 - 11.2018
- Led kitchen operations, ensuring high-quality food preparation and presentation standards.
- Implemented cost-control measures to enhance profitability without compromising quality.
- Oversaw food safety compliance, ensuring adherence to health regulations and best practices.
Executive Chef
Morrison Community Living
Greeley, CO, United States
05.2012 - 03.2015
- I managed and directed the kitchen and staff in the preparation and service of meals including restricted and special diets for over 300 residents of a large nursing home.
- Trained and mentored culinary staff, fostering a collaborative team environment.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
Executive Chef
Conor O'Neill's
Boulder, CO, United States
04.2009 - 04.2012
- I supervised the kitchen of a busy Irish Pub including all of the ordering, prepping and working the line during service.
- Developed innovative menus to enhance client satisfaction and event success.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
Education
Associate's Degree - Occupational Studies
The Culinary Institute of America
Hyde Park, NY01-2003
Skills
- Kitchen
- Leadership
- Kitchen Management
- Food Preparation
- Teacher/Motivator/Trainer
- Culinary Skills
- ServSafe Certified
Personal Information
- Title: Executive Chef
- Date of Birth: 1974-03-11
Timeline
Executive Chef
A Spice of Life Catering and Events
12.2018 - 01.2026
Executive Chef
Wedgewood Weddings
04.2015 - 11.2018
Executive Chef
Morrison Community Living
05.2012 - 03.2015
Executive Chef
Conor O'Neill's
04.2009 - 04.2012
Associate's Degree - Occupational Studies
The Culinary Institute of America