Kyle Cox


Aug 2005 - Dec 2006

John Tyler Community College


To obtain a management position in the food, beverage and hospitality field that will challenge and better myself. To work with other professionals in order to share and obtain knowledge to better my career.

Work History

Work History
Jun 2011 - Present

Sous Chef

The Blue Goat

·        In charge of all kitchen operations when the Chef is absent<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p>

·        Manage staff of five cooks and three utility workers<o:p></o:p>

·        Conduct monthly inventory and responsible for ordering of all inventory<o:p></o:p>

·        Created preparation and cleaning lists as well as implementing standard operating procedures.<o:p></o:p>

·        Responsible for monthly food and labor budget and kitchen cleanliness<o:p></o:p>

·        Assisted in training of kitchen staff for successful opening as well as continuing development of culinary skills <o:p></o:p>

·        Assisted in front of house opening menu knowledge as well as continuing education of food and product<o:p></o:p>

·        Enforce all restaurant policies and procedures<o:p></o:p>

·        Developed relationships with local purveyors to maintain 60-70% local product on menu<o:p></o:p>

·        Aided in whole animal butchering to maintain a nose-to-tail concept<o:p></o:p>

·        Created nightly specials using local ingredients<o:p></o:p>

·        Nominated for Best New Restaurant in 2012 Elby Awards<o:p></o:p>

Feb 2009 - Jun 2011

Sous Chef

Country Club of Petersburg
  • In charge of all kitchen operations while the chef was absent.
  • Managed a staff of seven cooks and utility workers
  • Conducted monthly inventory
  • Put several new procedure and preparation lists and guides in place
  • Responsible for keeping food quality and food consistency to a maximum
  • Helped create seasonal and local menus
  • Responsible for the training and enhancement of new and old staff
Sep 2008 - Jan 2009

Sous Chef

Jefferson Hotel ( Lemaire)
  • In charge of all kitchen operations when chef was absent
  • Kept food quality and consistency up to five star/five diamond standards
  • Managed up to 14 cooks and dishwashers
  • Conducted monthly inventory
  • Responsible for training of all kitchen staff
  • Helped create seasonal and nightly wine tasting menus
  • Assisted with daily seafood, produce and all other ordering of inventory
  • Enforced hotel policies for all back of the house staff in Lemaire
Aug 2005 - Sep 2008

Executive Chef/Sous Chef

Brandermill Country Club
  • Oversaw daily kitchen operations and managed a staff of 12
  • Created seasonal menus for upscale dinning restaurant
  • Implemented automated inventory systems to reduce food cost of an average 15%
  • Worked closely with front of the house managers to properly train wait staff in food and menu knowledge
  • Responsible for all ordering and purchasing systems for over 700 inventoried products
  • Created systems of preparation and maintenance to enhance kitchen productivity
  • Responsible for yearly budgeting and monthly P and L reports
  • Developed member theme nights which increased participation by 40%
  • Planed and executed weddings and other banquets for up to 300 people
  • Enforced all club policies for all front and back of the house staff
  • Responsible for all hiring, training and scheduling of all kitchen staff
Aug 2003 - Aug 2005

Sous Chef

Surf Rider Bar and Grill
  • Created nightly specials and menu ideas
  • Trained all kitchen staff
  • In charge of kitchen while chef was out
  • Responsible for ordering produce
  • Responsible for butchering all meats and seafood


Feb 2013

Serv Safe

Sysco Food Group