KENDALL MARTIN
Durham
Summary
Innovative Executive Chef with over 20 years of experience leading culinary teams in high-pressure environments. Expertise in developing creative menus and training staff to enhance operational efficiency. In-depth knowledge of market trends drives revenue growth and positions restaurants for success.
Overview
26
26
years of professional experience
Work History
Line Cook
Unc Health
Chapel Hill
04.2025 - Current
- Prepared diverse menu items following established recipes and safety guidelines.
- Maintained cleanliness and organization of kitchen workstations and equipment.
- Collaborated with team members to ensure timely meal service during high-demand periods.
Supervisor
Tupelo Honey
Charlotte
05.2019 - 02.2025
- Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline.
- Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
- Monitored and regulated labor and food costs to ensure budget adherence.
- Conducted inventory and purchased food and supplies to maintain stock levels.
- Maintained skilled kitchen staff through coaching, counseling, and appropriate disciplinary actions.
- Inventory, purchase of food and supplies.
- Interacted with guests to gather feedback on product quality and service levels, enhancing overall dining experience.
Supervisor
Stoney River Legendary Steaks
Atlanta
11.2017 - 05.2019
- Ordering both food and non-food and beverage, receiving, invoicing, scheduling, food cost management, labor management, and enforcing proper sanitation practices.
- Assisting on the hot line during peak lunch hours, ensuring all prep item levels are sufficient to execute dinner service.
- Supervise, train, motivate, and discipline prep cooks, line cooks and dishwashers while monitoring high cost food product to reduce any wasteful procedures and habits.
Supervisor
Cherokee Town & Country Club
Atlanta
01.2015 - 11.2017
- Led preparation of member events, weddings, and golf outings, ensuring seamless execution and memorable experiences.
- Working very closely with the Executive Chef to ensure the delivery of world-class cuisine.
- Ensure the highest quality and sanitation standards are observed at all times.
- Exhibiting strengths in menu preparation, a la carte service and buffet presentations.
- Executing and ensuring the proper handling and receiving of all food products.
- Managed monthly inventory and cost analysis of banquet items.
Supervisor
Zinburger Wine & Burger Bar
Atlanta
05.2010 - 01.2015
- Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline.
- Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
- Developed kitchen staff skills through coaching and counseling to enhance team effectiveness.
- Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.
- Verified proper portion sizes and consistently attained high food quality standards.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas. Practiced safe food handling procedures at all times.
- Prepared operational reports and analyses to identify trends and recommend actionable improvements.
- Maintained updated knowledge of local competition and restaurant industry trends.
Supervisor
Travinia Italian Kitchen & Wine Bar
Raleigh
02.2007 - 04.2010
- Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline.
- Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
- Instructed new staff on food preparation, storage, kitchen equipment use, and sanitation and safety protocols.
- Reduced food costs through seasonal ingredient sourcing, portion size standards, and waste minimization.
- Maintained updated knowledge of local competition and restaurant industry trends.
Supervisor
McCormick & Schmick's
Raleigh
09.2003 - 02.2007
- Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, and evaluating.
- Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
- Monitored and regulated labor and food costs to maintain budgetary compliance and optimize resource allocation.
- Conducted inventory and purchased food and supplies to maintain stock levels.
- Developed skilled kitchen staff by coaching and counseling employees to enhance performance and maintain high standards.
- Inventory, purchase of food and supplies.
- Regularly interacted with guests to obtain feedback on product quality and service levels.
Supervisor
Chops Steak House
Clayton
11.2000 - 10.2003
- Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline.
- Coached, counseled, and disciplined kitchen staff to maintain skill levels and performance standards.
- Provided guidance and support to kitchen staff, enhancing skills and performance standards.
- Instructed staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
- Monitored and regulated labor and food costs to ensure budget adherence.
- Interacted with guests to gather feedback on product quality and service, enhancing overall dining experience.
Education
Bachelor of Science - Business Administration
St. Augustine's University
Raleigh, NCSkills
- Food safety adherence
- Plating techniques
- Menu execution
- Skilled in Kitchen Operations
- Workflow efficiency
- Skilled in cost control and inventory
- Quality Assurance skills
- Menu knowledge
- Team collaboration
- Team building
- Staff training
- Consistently meets goals
- Industry knowledge
Timeline
Line Cook
Unc Health
04.2025 - Current
Supervisor
Tupelo Honey
05.2019 - 02.2025
Supervisor
Stoney River Legendary Steaks
11.2017 - 05.2019
Supervisor
Cherokee Town & Country Club
01.2015 - 11.2017
Supervisor
Zinburger Wine & Burger Bar
05.2010 - 01.2015
Supervisor
Travinia Italian Kitchen & Wine Bar
02.2007 - 04.2010
Supervisor
McCormick & Schmick's
09.2003 - 02.2007
Supervisor
Chops Steak House
11.2000 - 10.2003
Bachelor of Science - Business Administration
St. Augustine's University