Skyler Grenrood
Denver
Overview
2026
2026
years of professional experience
Work History
Sous Chef
Prime
Crested Butte
05.2025 - 08.2025
- Set up workstations with needed ingredients, utensils and cooking equipment.
Sous Chef
Denver Nuggets
Denver
01.2025 - 06.2025
Lead Hot side Cook/Sushi Helper
Bamboo Sushi
Denver
01.2024 - 04.2025
- Assisted with grand opening preparations to ensure smooth operations.
- Prepared sushi rolls
- Addressed inquiries regarding hot food offerings to enhance guest experience.
- Created comprehensive prep list for prep crew to streamline workflow.
- Verified accuracy of prep team’s work and organized items by designated stations.
Sauté Chef De Partie
801 Fish
Denver
01.2024 - 11.2024
- Demonstrated advanced knowledge of fine dining and seasonal cooking techniques.
- Managed fish cooking processes to consistently deliver high-quality seafood dishes.
- Prepared diverse seafood using sophisticated sauté techniques for optimal flavor.
- Conducted quality checks on all mise en place at sauté station to ensure excellence.
- Ensured workstation cleanliness and sterility to uphold health standards.
- Trained junior staff on proper cooking methods and kitchen protocols for operational efficiency.
- Showcased expertise in various fish species and their best cooking methods.
Sous Chef
Salt
Boulder
03.2023 - 12.2023
- Processed 250 covers nightly while ensuring quality standards across all proteins.
- Butchered salmon, halibut, chicken, pork, sirloin, New York strip, and hanger to precise weights.
- Restocked and prepared all items on each station prior to line cooks' shifts.
- Maintained live fire grill and oven for optimal cooking conditions.
- Assisted at any station experiencing delays to ensure efficient service.
- Collaborated with chef on daily ordering and inventory management for streamlined operations.
Ramen
Rama Mama
Portland
01.2023 - 03.2023
Egg Cook
First Watch
01.2023 - 03.2023
- Prepared all egg varieties to order for over 200 covers daily.
- Led brunch kitchen operations, ensuring timely and efficient service.
Portland Catering Company
Portland Catering Company
Portland
08.2022 - 12.2022
- Organized approximately 22 catering events weekly for groups ranging from 30 to 250.
- Prepared and maintained standards in a large-scale operation.
- Created recipes based on special requests or circumstances.
- Scaled recipes from various CCG restaurants for larger events, typically eight to fifteen times normal size.
Line Cook/ Egg Cook
Bullard Tavern
Portland
08.2022 - 12.2022
- Assisted chef as needed during high-demand periods, particularly on nights with 150+ covers.
- Demonstrated comprehensive knowledge of all back-of-house tasks to ensure smooth operations.
- Adapted quickly to fill in various roles as required, maintaining service quality under pressure.
Sous Chef
Bistro Nautile
Fort Collins
03.2021 - 04.2022
- Assumed head chef responsibilities during absence, ensuring compliance with all standards.
- Ensured strict adherence to health code regulations and COVID-19 safety protocols.
- Trained staff to elevate culinary skills and uphold exceptional service quality.
- Ordered meat and seafood in alignment with demand forecasts for optimal inventory management.
- Maintained extensive knowledge of recipes and fostered strong supplier relationships with farms.
- Coordinated logistics and menu execution for offsite catering events, ensuring seamless operations.
- Exercised full creative control over sausage and charcuterie offerings to enhance menu variety.
Line Cook
Sushi Miyabi
Seattle
03.2021 - 08.2021
- Conducted introduction to Japanese cooking, covering sauces and techniques.
- Provided foundational understanding of Japanese cuisine and preparation methods.
Float
How To Cook A WolfS
Seattle
03.2021 - 07.2021
- Ensured adherence to JBF standards in all operational aspects.
- Covered shifts as necessary to support Chef and maintain kitchen efficiency.
Line Cook
NoMad Hotel
New York
05.2020 - 08.2020
- Executed high-quality meal preparation for restaurant and hotel operations.
- Functioned as sister restaurant to Eleven Madison, maintaining brand standards.
- Prepared and cooked diverse dishes in a fast-paced kitchen environment.
Line Cook
Ox
Portland
06.2019 - 05.2020
- Organized and prepared station for efficient service during 210 cover nights.
- Achieved ticket times below seven minutes consistently.
- Facilitated seamless communication between cooks, leads, and chefs for optimal operations.
- Maintained live fire at ideal temperatures throughout service.
- Applied expertise primal cut butchery to ensure accurate cooking temperatures.
Bagel Maker
French Town Bagel
New York
2020 - 2020
- Trained on proper dough preparation techniques.
- Prepared bagels with traditional recipes and premium ingredients.
- Operated baking equipment to maintain consistent cooking temperatures.
Paley's Place and others
Paley's Place and others
Portland
03.2014 - 2020
- Received JBF Award, recognized by NYT and Food and Wine for excellence.
- Achieved Wall Street Awards for outstanding service in restaurant industry.
- Executed daily operational tasks with accuracy and efficiency.
- Resolved customer issues promptly, ensuring satisfaction through knowledgeable service.
Lead Line Cook
Kachka
Portland
08.2017 - 06.2019
- James beard
- Demonstrated in-depth knowledge of Soviet and Nordic cooking standards.
- Utilized Konro/Mangal grilling techniques for meats, sausages, vegetables, and bread preparation.
- Maintained optimal charcoal temperatures to ensure consistent cooking results.
- Developed efficient A.M. prep and commissary lists to streamline daily operations.
- Expedited organization of 'hot side' during service to facilitate timely meal delivery.
Lead Line Cook
Blue Hour
Portland
08.2016 - 08.2017
- Enhanced flavor profiles by utilizing fresh local ingredients in dishes.
- Maintained expertise in both classic and modern culinary techniques.
- Adapted daily menu based on farm supplies, contributing innovative dish ideas.
- Solidified skills in fermentation, pickling, and curing processes.
- Developed new recipes daily and submitted them to Chef for menu approval.
- Assisted fellow line cooks in creating recipes and mise en place as per Chef's vision.
Pasta Cook
Merriweathers
Portland
04.2015 - 08.2015
- Prepared sauces, sides, and garnishes for all pasta dishes to enhance presentation.
- Assisted in timely pasta preparation to meet service deadlines.
- Created innovative pasta specials that utilized leftover ingredients effectively.
Garde Manger
Aviary
Portland
04.2014 - 07.2014
Line Cook
Clyde Commons
Portland
12.2013 - 05.2014
- Achieved JBF Award recognition for exceptional service and culinary excellence.
- Executed cold fish preparation to ensure freshness and presentation standards.
- Conducted oyster shucking, maintaining quality and efficiency during high-demand hours.
- Managed happy hour kitchen operations, overseeing orders while transitioning to dinner service.
- Prepared dishes for floating brunch events, delivering a memorable dining experience on weekends.
Fish Mangler
Fish
Fort Collins
07.2010 - 07.2013
- Managed nightly fish orders ensuring freshness for daily service.
- Executed precise butchering and portioning of seafood per customer specifications.
- Demonstrated expertise in diverse fish types, oysters, and culinary techniques.
- Utilized varied cutting styles to achieve optimal seafood presentation.
- Delivered attentive customer service both in-person and over phone.
Education
High School -
Centennial High School
Fort Collins, Colorado05.2011
Associate's of Culinary Arts -
Le Cordon Bleu
Portland, ORSkills
- Culinary techniques
- Inventory management
- Food safety standards
- Menu planning
- Equipment operation
- Quality control
- Fine dining
- French cuisine
- Fish preparation
- Sausage and pâté production
Timeline
Sous Chef
Prime
05.2025 - 08.2025
Sous Chef
Denver Nuggets
01.2025 - 06.2025
Lead Hot side Cook/Sushi Helper
Bamboo Sushi
01.2024 - 04.2025
Sauté Chef De Partie
801 Fish
01.2024 - 11.2024
Sous Chef
Salt
03.2023 - 12.2023
Ramen
Rama Mama
01.2023 - 03.2023
Egg Cook
First Watch
01.2023 - 03.2023
Portland Catering Company
Portland Catering Company
08.2022 - 12.2022
Line Cook/ Egg Cook
Bullard Tavern
08.2022 - 12.2022
Line Cook
Sushi Miyabi
03.2021 - 08.2021
Float
How To Cook A WolfS
03.2021 - 07.2021
Sous Chef
Bistro Nautile
03.2021 - 04.2022
Line Cook
NoMad Hotel
05.2020 - 08.2020
Line Cook
Ox
06.2019 - 05.2020
Lead Line Cook
Kachka
08.2017 - 06.2019
Lead Line Cook
Blue Hour
08.2016 - 08.2017
Pasta Cook
Merriweathers
04.2015 - 08.2015
Garde Manger
Aviary
04.2014 - 07.2014
Paley's Place and others
Paley's Place and others
03.2014 - 2020
Line Cook
Clyde Commons
12.2013 - 05.2014
Fish Mangler
Fish
07.2010 - 07.2013
Bagel Maker
French Town Bagel
2020 - 2020
High School -
Centennial High School
Associate's of Culinary Arts -
Le Cordon Bleu