Terry Sanders
Nashville
Summary
Accomplished Culinary Professional with 20 plus years' extensive experience in large scale Southern Cuisine and fine dining. Managed and motivated staff to perform to the best of their ability across all services.
Punctual professional experienced in following menus and recipes to prepare quality food. Polished in setting up and cleaning equipment for daily food preparation and helping manage supplies. Excellent multitasker recognized for supporting successful kitchen operations.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Vegetable Chef
Richland Place
Nashville
08.2024 - 09.2025
Line Cook
Rolling Hills Hospital
Franklin
11.2023 - 08.2024
- Line cook for breakfast lunch and sometimes dinner services
Dietary Manager/Chef/Food Service Director
McKendree Village
Hermitage
03.2023 - 07.2023
- Inventory Control, Menu Planning, Scheduling, Training of new and current employees, Quality Control of Production and Services, Quality and Control of Cleaning of Dining Facilities, Inventory Costs and Control of Menu and Special Functions.
Senior Cook
Vanderbilt University
Nashville
03.2021 - 03.2023
- Prep and prepare menu items designated for each station assigned for that day.
- Daily production logs and end of shift production logs.
- Cleaning schedule assigned and checked after each shift.
Line Chef
The Honeysuckle
Franklin
01.2021 - 07.2021
- Prep menu items, cooking and cooling down prep for service and storage.
- Daily cleaning of restaurant.
- Cooking the a la carte menu items as they are order and plating the items to company standards.
Line Chef/ Kitchen Manager
LESCO LOGISTICS
Symrna
04.2020 - 07.2020
- Opening closing duties, food ordering and production with what going on at the sites.
- Purchasing equipment for the kitchen.
- Keeping Inventory of products delivered to the sites.
- Prep and prepare food for service with recipes on hand.
Line Chef
Brentwood Hilton Suites
Brentwood
02.2019 - 10.2019
- Prepared menu items, in room dining items, banquets prep and preparations.
- Daily menu item prep and cleaning duties.
CHEF DE PARTIE
JW MARRIOTT
Nashville
06.2018 - 07.2019
- Supervise the overnight kitchen staff supporting 24 hour in room dining service for a 500 plus guest room hotel
- Inventory and restock the grab and go morning fresh breakfast market
- Trained and Developed overnight and morning staff with prep and kitchen flow technique
Cook 1
OMNI NASHVILLE HOTEL
Nashville
04.2015 - 05.2018
- Food Preparation and pre-meal set up for morning, afternoon, evening shifts
- Prepared employee and in room dining meals
- Maintained daily inventory rotation and restock
- Created recipes and station set up increasing positive kitchen work flow and safety awareness
Education
High school or equivalent -
FERRIDAY HIGH SCHOOL
Ferriday, LASkills
- Long term care
- Care plans
- Leadership
- Working in the culinary industry
- Culinary experience
- Mentoring
- Quality control
- Microsoft Word
- Cooking
- Culinary
- Supervising experience
- Presentation skills
- Logistics
- HACCP
- Cost control
- Kitchen
- Experienced
- Organizational skills
- Accounting
- Merchandising
- Basic math
- Serving Experience
- Communication skills
- Saute
- American cuisine
- Food safety management
- Management
- Employee Orientation
- Food production
- Microsoft Excel
- Line cook
- Payroll
- Computer skills
- Hotel experience
- Fast casual experience
- Computer literacy
- Kitchen management
- Customer service
- Food service management
- Chef
- POS
- Inventory Control
- Profit & Loss
- Kitchen Management Experience
- Food Production
- Banquet Experience
- Butchery
- Purchasing
- Restaurant Experience
- Courier
- Post-acute care experience
- Menu Planning
- Customer support
- Advanced knife skills
- Managing teams as a chef
- Meal Preparation
- Sanitation
- Interviewing
- Training
- Cleaning Experience
- Dietary department experience
- Fine dining experience
- Medical terminology
- Food Preparation
- Time Management
- Serving
- Kitchen experience
- Food ordering
- Food service
- Team management
- Menu planning
- Restaurant Management
- Food Service Management
- Kitchen Staff
- Nutrition
- Recruiting
- Budgeting
- Baking
- Catering
- Food Safety
- Hospitality
- Microsoft Outlook
- Cash handling
- OSHA
- Supervising Experience
- GPS
- Training & development
- Team Player
- Operations management
- Google Docs
- Head chef experience
- menu planning
- customer service
- inventory control
- food safety
- cooking techniques
- kitchen management
- team collaboration
- food presentation
- supply chain management
- equipment maintenance
- problem solving
- attention to detail
- effective communication
- employee training
- time management
- Inventory management
- Meal preparation
- Menu supervision
- Grilling and deep frying skills
- Temperature control
- Butchery skills
- Food storage
- Menu development
- Sanitation guidelines
- Forecasting and planning
- Ingredient knowledge
- Regional cuisine expertise
- Utensils and equipment
- Food pairing
- Ingredient selection
- Grilling techniques
- Kitchen equipment and tools
- Schedule implementation
- Waste control
- Multitasking and organization
- Knife skills
- Food spoilage prevention
- Resource management
- Banquets and catering
- Stock ordering
- Food inventories
- Culinary expertise
- Portion and cost control
- Process improvements
- Food preparation techniques
- Company safety standards
- Allergen awareness
- Kitchen equipment operations
- Regulatory compliance
- Hospitality service expertise
- Sauce preparation
- Company quality standards
- Food service operations
- Plating techniques
- New hire training
- Food safety oversight
- Food cost analysis
- Recipes and menu planning
- Recipe development
- Budgeting and cost control
- Business management
- Effective communications
- Sanitation practices
- Vendor relations
- Performance assessments
- Kitchen operations management
Certification
- F endorsement, 12/01/20, Present
- M Dot, 11/01/20, Present
- ServSafe, ServSafe Certification, food handler certificate
- Food Handler, Food Handler Certification
- CPR Certification, Class D Driver's License
Additional Information
Proven ability to effectively handle multi-task levels of responsibility while supervising personnel, providing team leadership, motivation, and development., Time Management coordinator for high volume fine dining, Team Building, Menu Design, Meal Preparation, Cost Reduction/Purchasing, Training Analysis, Advanced Knife Handling Technique
Timeline
Vegetable Chef
Richland Place
08.2024 - 09.2025
Line Cook
Rolling Hills Hospital
11.2023 - 08.2024
Dietary Manager/Chef/Food Service Director
McKendree Village
03.2023 - 07.2023
Senior Cook
Vanderbilt University
03.2021 - 03.2023
Line Chef
The Honeysuckle
01.2021 - 07.2021
Line Chef/ Kitchen Manager
LESCO LOGISTICS
04.2020 - 07.2020
Line Chef
Brentwood Hilton Suites
02.2019 - 10.2019
CHEF DE PARTIE
JW MARRIOTT
06.2018 - 07.2019
Cook 1
OMNI NASHVILLE HOTEL
04.2015 - 05.2018
High school or equivalent -
FERRIDAY HIGH SCHOOL