Kyle Hunter

Executive Chef and Floor Manager at The Porch
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Contact Information
us****@****om
(386) 825-5501
Location
Seattle, Washington, United States, US
Skills

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Bio

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Experience

  • The Porch
    • United States
    • Restaurants
    • 1 - 100 Employee
    • Executive Chef and Floor Manager
      • Jun 2019 - Present

      Overview of the restaurant and its entirety Hiring & Termination of FOH and BOH employees Employee training and labor management for a staff of 23 Initiated a new POS system to improve restaurant efficiency Maintained and regulated guidelines for food safety Executive decision in all food and beverage operations Selected and developed relationships with vendors Increased gross revenue of restaurant from 1.2 to 1.8 million Created food and beverage specials Developed catering on and off-site for events serving 50-300 people Added and modified FOH and BOH equipment to improve efficiency Implemented food safety/sanitation compliance for restaurant Show less

  • Whitstran Steaks and Sprits
    • Washington, United States
    • Executive Chef
      • Dec 2017 - Nov 2019

      Menu development for daily lunch, dinner, and weekend brunch menu's Managed facility and design in restaurant construction Controlled menu costs, monthly inventory and ordering for kitchen and bar Developed daily line checks for quality control, waste, and temperature logging Menu development for daily lunch, dinner, and weekend brunch menu's Managed facility and design in restaurant construction Controlled menu costs, monthly inventory and ordering for kitchen and bar Developed daily line checks for quality control, waste, and temperature logging

  • Nordstrom
    • United States
    • Retail
    • 700 & Above Employee
    • Assistant Kitchen Manager
      • Jun 2015 - Jul 2018

  • Country Line Tasting Room
    • Washington, United States
    • Executive Chef
      • Jan 2015 - Dec 2017

      Designed small kitchen in winery for lunch and dinner Bi-Weekly meetings with owners to coordinate special events Food and wine pairings for seasonal menus Expediting the kitchen line, ensured food went out with quality, consistency, and proper presentation Designed small kitchen in winery for lunch and dinner Bi-Weekly meetings with owners to coordinate special events Food and wine pairings for seasonal menus Expediting the kitchen line, ensured food went out with quality, consistency, and proper presentation

  • Tom Douglas Restaurants
    • Restaurants
    • 100 - 200 Employee
    • line cook
      • Mar 2011 - Aug 2013

Education

  • Art Institute of Seattle
    Associate of Arts (A.A.), Baking and Pastry Arts/Baker/Pastry Chef
    2014 - 2015
  • Art Institute of Seattle
    Bachelor of Applied Science (BASc), Restaurant, Culinary, and Catering Management/Manager
    2011 - 2015

Community

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