Summary
Overview
Work History
Education
Skills
Accomplishments
Timeline
Generic

Drew Burnett

Clarksville

Summary

Dynamic culinary professional with a strong background as a Sous Chef at Shelby's Trio, excelling in recipe development and vendor management. Proven ability to enhance food quality while reducing costs, alongside mentoring staff to elevate kitchen performance. Skilled in systems creation and food safety, driving successful catering events and diverse menu offerings.

Overview

2026
2026
years of professional experience

Work History

Sous Chef

Shelby's Trio
01.2025 - Current
  • Served as an integral part of creating systems for the restaurant which included building schematics, recipe cards, plating guides, inventory, proper zoning, etc.
  • Executed recipe research and development in order to create multiple new menus for the restaurant
  • Reduced food cost and increased quality of dishes by working closely with our food sales representative
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Managed labor cost by effectively scheduling and cutting appropriately
  • Managed food cost through cross utilization, price negotiations, effective ordering, etc.
  • Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
  • Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
  • Contributed to an increase in sales through training employees, menu development, and effective costing and pricing

Line Cook

Square One Restaurant Management Co
08.2024 - 01.2025
  • Prepared ingredients and meals following established recipes and standards.
  • Maintained cleanliness and organization of kitchen work areas and tools.
  • Assisted in inventory management, ensuring stock levels met operational needs.
  • Collaborated with team members to optimize workflow during peak service hours.
  • Monitored food quality to ensure freshness and presentation standards were met.
  • Adapted quickly to changing menu items and special dietary requests from customers.
  • Utilized kitchen equipment safely while adhering to food safety regulations.
  • Supported head chef in training new staff on kitchen procedures and best practices.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.

Sous Chef

Sodexo
2023 - 2024
  • Assisted in food preparation and cooking techniques under supervision of head chef.
  • Maintained cleanliness and organization of kitchen workspace and equipment.
  • Learned food safety standards and adhered to hygiene regulations consistently.
  • Supported menu planning by preparing ingredients and assisting with recipe execution.
  • Participated in inventory management, ensuring proper stock levels of ingredients.
  • Collaborated with event planners to create seamless dining experiences for various occasions.
  • Implemented seasonal menu changes, incorporating local ingredients to elevate culinary offerings.
  • Cooked for large groups of people and managing various types of food for large events. (200-1500 guests)
  • Created catering menu based upon client specifications, event type, dietary needs, and budget.
  • Trained and mentored junior chefs, elevating their culinary skills and performance levels.

Education

GED -

Hopkinsville Community College
Hopkinsville, KY
07-2010

Skills

  • Recipe & Menu Development
  • Food Safety
  • Performance Improvement
  • Cooking Techniques
  • Kitchen Organization
  • Mentoring and Coaching
  • Portion & Cost control
  • Vendor Relationship Management
  • Catering Background
  • Menu Pricing
  • Food Handler Certification
  • Systems Creation, Implementation, & Maintenance

Accomplishments

  • Developed tasting menus for ticketed events.
  • Increased productivity by revamping workflow and restructuring line.
  • Managed 15 kitchen staff in restaurant with 500+-seat capacity.
  • Supervised team of 30+ staff members.
  • Resolved product issue through consumer testing.
  • Promoted to sous chef in 6 months
  • Documented and resolved food cost issues which led to a reduction in one-off items, greater cross utilization, and change in cooking techniques, recipes, and dishes offered.
  • Reduced costs by negotiating favorable contracts.
  • Created complete American (lunch & dinner), Italian, American-Pub restaurant menus alongside VP of Hospitality.

Timeline

Sous Chef

Shelby's Trio
01.2025 - Current

Line Cook

Square One Restaurant Management Co
08.2024 - 01.2025

Sous Chef

Sodexo
2023 - 2024

GED -

Hopkinsville Community College

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Drew Burnett