Tyler Levesque
Riverbank
Summary
Experienced with managing high-pressure kitchen environments and creating diverse, appealing menus. Utilizes in-depth understanding of culinary techniques and kitchen logistics to streamline operations. Track record of effective team leadership and maintaining consistent quality standards.
Overview
10
10
years of professional experience
Work History
Head Chef
Exit 153 Restaurant @ Amsterdam Inn and Suites.
08.2022 - 07.2024
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Various/Cook
valufoods LLC
07.2019 - 07.2022
- Executed preparation of hot lunch specials alongside deli items for multiple locations.
- Led culinary innovations at Fresh Cut Catering until shutdown due to the pandemic.
- Handled the organization and stocking of produce departments.
- Led kitchen operations and cooking staff in a seasonal role at CK's canteen.
- Large volume 80-100+tickets daily, ranging from 1-15 covers
Cook
Pizza Delight
09.2018 - 07.2019
- Performed weighing, portioning, and preparation activities for ingredients.
- Maintained consistent quality standards for food presentation during weekly buffet
- Supervised closing procedures to ensure regulatory compliance and cleanliness.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
Chef
Fire & Ice Bistro Florenceville
03.2018 - 08.2018
- Joined team at inception stage of F&I operations in Florenceville.
- Developed daily specials, soups, and desserts to enhance menu offerings.
- Created upscale tasting menu for Festival of Flavour 2018.
- Created specialized wine pairing menus to enhance dining experiences.
Culinary Lead
Aramark @ University of Maine Presque Isle
01.2015 - 01.2016
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Education
Associate's Degree - Audio Engineering
New England School of Communication
Bangor, MEAssociate's Degree - Culinary Arts And Hospitality Managment
Le Cordon Bleu
Dover, NHSkills
- Whole animal butchery
- Knife skills
- Large buffet management
- Baking
- International cooking styles
Languages
English
Accomplishments
- Florenceville’s Guest Chef at Festival of Flavour, 09/01/18
- Awarded Multiple Accolades in Bangor Metro and Maine Magazine
- Culinary Features in both Magazine and on Television
- Executive Chef in US for 7 Years
- Garde Manger and Grand Buffet Champion 2x
Timeline
Head Chef
Exit 153 Restaurant @ Amsterdam Inn and Suites.
08.2022 - 07.2024
Various/Cook
valufoods LLC
07.2019 - 07.2022
Cook
Pizza Delight
09.2018 - 07.2019
Chef
Fire & Ice Bistro Florenceville
03.2018 - 08.2018
Culinary Lead
Aramark @ University of Maine Presque Isle
01.2015 - 01.2016
Associate's Degree - Audio Engineering
New England School of Communication
Associate's Degree - Culinary Arts And Hospitality Managment
Le Cordon Bleu
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