Neal Redd
Montrose,CO
Summary
Dedicated Sous Chef with 15+ years of progressive culinary experience in both high-volume and casual-upscale environments. Renowned for team leadership, efficient kitchen operations, and creative menu development. Adept at balancing flavor profiles, plating with precision, and maintaining strict health and safety standards.
Overview
15
15
years of professional experience
Work History
Sous Chef
Toasty All Day Eatery
09.2024 - Current
- Oversee all kitchen operations, including directing prep, managing inventory, and monitoring quality control.
- Collaborate with the Head Chef/Owner to design rotating specials and reduce food waste through precise ordering and menu planning.
- Train and mentor a team of five cooks on safety protocols, flavor balancing, and consistent plating standards.
- Maintain a rigorous cleaning schedule, ensuring health and sanitation requirements are consistently exceeded.
Head Line Cook
Camp Robber
05.2022 - 09.2024
- Executed daily prep lists based on par levels, forecasting, and seasonal demand, ensuring smooth, timely service.
- Spearheaded the development of creative weekly specials, providing clear, detailed recipes and guidance to ensure seamless execution by the entire kitchen team.
- Maintained organized stations and stock levels throughout service, minimizing downtime and ensuring quality control.
- Recognized by supervisors for a positive attitude and reliability, contributing to a strong team culture in a fast-paced environment.
Sous Chef
Exile Kitchen/Sassafras
08.2017 - 02.2022
- Managed daily ordering from multiple vendors, guided menu decisions, and trained new hires on brand standards and safety protocols.
- Decreased food costs by implementing strategic inventory rotation and reducing waste, consistently achieving high health inspection scores.
- Oversaw back-of-house scheduling, delegating tasks to maintain smooth production flow during peak periods.
Line Cook / Prep Cook
Various Restaurants
06.2010 - 04.2022
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Gained cross-functional experience in grilling, frying, sautéing, and specialized sauce-making at restaurants such as The Cheesecake Factory, Crú Food & Wine Bar and Just Be Kitchen.
- Collaborated with team members to maintain a high standard of cleanliness and organization, ensuring consistent execution of dishes under pressure.
- Assisted in developing daily/weekly specials and new menu items, balancing flavor profiles and plating presentations.
Skills
- Culinary Leadership & Team Management
- Menu Development & Seasonal Specials
- Inventory & Cost Control
- Vendor Relations & Ordering
- High-Volume & Scratch Cooking
- Fine Dining Presentation Techniques
- Food Safety (ServSafe Certified)
- Staff Training & Development
Timeline
Sous Chef
Toasty All Day Eatery
09.2024 - Current
Head Line Cook
Camp Robber
05.2022 - 09.2024
Sous Chef
Exile Kitchen/Sassafras
08.2017 - 02.2022
Line Cook / Prep Cook
Various Restaurants
06.2010 - 04.2022
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