Liam Dunn
Dillon
Summary
Dynamic Kitchen Manager with extensive experience, excelling in food safety ,compliance and staff training. Proven track record in menu development and event execution, fostering team collaboration to enhance customer satisfaction. Adept at maintaining high-quality standards while optimizing kitchen operations for efficiency and consistency.
Overview
12
12
years of professional experience
Work History
Kitchen Manager /Lead Line Cook
Creekside Cellars
04.2025 - 10.2025
- Managed daily kitchen operations, ensuring adherence to food safety and sanitation standards.
- Trained staff on proper cooking techniques and equipment usage, enhancing team performance.
- Collaborated with front-of-house staff to streamline service flow and enhance customer satisfaction.
- Monitored food preparation quality, ensuring consistency in taste and presentation across menu items.
- Bi-weekly food orders from three different vendors.
- Daily specials: salads, sandwiches, soups, flatbread pizza - Italian Cuisine
Lead Line Cook
Cactus Jacks Saloon and Grill
10.2022 - 03.2025
- Oversaw daily kitchen operations, ensuring compliance with health and safety regulations.
- Weekly specials
- Private events
- Developed and implemented new menu items, enhancing customer satisfaction and dining experience.
- Collaborated with front-of-house staff to ensure timely service during peak hours.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Conducted regular quality checks on food items.
Kitchen Manager
Backcountry Gourmet
05.2020 - 09.2022
- Led kitchen operations, ensuring high standards of food safety and hygiene compliance.
- Trained and mentored kitchen staff on proper techniques and best practices for food prep.
- Fast paced environment.
- Gourmet sliders. Everything prepped in house: soups, dressings, sauces, etc.
- Private events, located 1/4 mile from Purgatory Ski Resort.
- Fostered a collaborative team environment, encouraging communication to improve service quality and efficiency.
- Managed vendor relationships, negotiating contracts to secure quality ingredients at competitive prices.
Sous Chef
Purgatory Ski Resort
06.2013 - 02.2020
- Supervised kitchen operations, ensuring efficient food preparation and presentation.
- Developed seasonal menus to enhance guest dining experiences and align with resort themes.
- Started off as prep cook/line cook. Over the years I worked my way up to Sous Chef for the last 3 years (6 seasons).
- Trained and mentored junior kitchen staff in culinary techniques and safety protocols. Teaching J1's how a kitchen properly operates.
- Private Corporate Events, misc banquets, rehearsal dinners, weddings
- Collaborated with management to optimize inventory control and reduce food waste.
- Implemented quality control measures to maintain consistency in food preparation standards.
Education
Associate of Arts - Business Administration
Fort Lewis College
Durango, CO05-2013
Skills
- Kitchen operations management
- Food safety compliance
- Staff training and development
- Menu development
- Quality control measures
- Event planning and execution
- Team collaboration techniques
- Cleanliness, Communication, and Consistency
- Private event catering
- Food safety
- Kitchen management
Timeline
Kitchen Manager /Lead Line Cook
Creekside Cellars
04.2025 - 10.2025
Lead Line Cook
Cactus Jacks Saloon and Grill
10.2022 - 03.2025
Kitchen Manager
Backcountry Gourmet
05.2020 - 09.2022
Sous Chef
Purgatory Ski Resort
06.2013 - 02.2020
Associate of Arts - Business Administration
Fort Lewis College