Kris summerlin
Rembert
Summary
Forward-thinking professional offering more than 15 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven culinary skills.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Executive Chef
Prisma Health
02.2025 - Current
- Follows standardized recipes, portioning and presentation standards
- Completes and utilizes daily production worksheets and waste log sheets
- Tastes completed meals to ensure quality
- Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards
- Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas
- Ensures that kitchen staff follows and completes schedules as assigned
- Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed
- Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products
- Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits
Executive Chef
Duck Bottom Plantation
10.2021 - 09.2024
- As executive chef, I was responsible for cooking high-level, fine dining food for a Private Member Hunting Lodge.
- Created rotating weekly menus as well as 5 course tasting menus for private dinners.
- Oversaw kitchen operations, including food preparation, cooking techniques, and plating presentations to consistently deliver exceptional dining experiences
- Maintained a clean and organized kitchen environment according to sanitation guidelines
Chef De Cuisine
Retreat at Ridgeway
05.2021 - 10.2021
- Responsible for menu development, creating recipes for brunch and dinner.
- Training cooks on proper cooking methods and sanitation procedures.
- Report directly to executive chef with ideas on making the restaurant better in all aspects.
Executive Sous Chef
Hamptons Restaurant
06.2016 - 04.2021
- As sous chef I am responsible for ordering all necessary food items and paper goods.
- I create dishes and write menus weekly.
- I am responsible for 5 employees, as I oversee that they are carrying out their duties and responsibilities as instructed.
- I was responsible for the brunch shift where I created the entire menu and ran the service.
- Helped with monthly inventory and food cost improvement.
Executive Chef
Sunset Country Club
05.2015 - 05.2016
- As Executive chef I oversaw the entire kitchen operation, from large catering events, parties, private dinners, and lunch service.
- I was responsible for a monthly inventory of all food products as well as paper goods.
- Catered large parties up to 300 guests.
- Oversaw golf course restaurant ensuring excellent food quality and sanitation.
Education
Associate of Science -
Associate of Science - Culinary Arts
Le Cordon Bleu College of Culinary Arts
Los Angeles, CA12-2009
Skills
- Sanitation coordination
- Signature dish creation
- Recipes and menu planning
Certification
Manager Servsafe
Timeline
Executive Chef
Prisma Health
02.2025 - Current
Executive Chef
Duck Bottom Plantation
10.2021 - 09.2024
Chef De Cuisine
Retreat at Ridgeway
05.2021 - 10.2021
Executive Sous Chef
Hamptons Restaurant
06.2016 - 04.2021
Executive Chef
Sunset Country Club
05.2015 - 05.2016
Associate of Science -
Associate of Science - Culinary Arts
Le Cordon Bleu College of Culinary Arts