Kaleigh Engjell


Location 15h@2xYountville, CA

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Work Experience
  • Owner
    When In RomeBigfork, MT, US
    Mar. 2010 to May. 2016 (6 years and 2 months)

    See Details

    Role & Tasks:

    My wife and I opened a Mediterranean restaurant in 2010 in Bigfork, Montana. In addition to the responsibilities associated with ownership, I worked daily in the kitchen, from prep to saute to dishwashing. We opened as second, smaller location in 2013. We typically employed between 10 and 25 people, depending on the season.
    Daily tasks include ordering, inventory and cost control, prep, and employee scheduling.
    I typically worked between 60 and 85 hours per week between the two restaurants.

    International Pizza Competition in Las Vegas- 2nd Place Western Division Non-Traditional 2012
  • Culinary Arts
    May. 2007 to May. 2009

    See Details

    Associate of Occupational Studies Degree • GPA: n/a


    Coursework included baking/pastries, meat fabrication, cost analysis, international cuisine, fine dining/table service, garde manger, etc. Degree included 2, 700 hour externships. One which I concluded at Manresa in Los Gatos and the second one at the Capital Grille in Chicago, Illinois.

    I received the award for Professional Culinary Student of the Year in my graduating class of 2009.

Advanced Knife Handling

Molecular gastronomy

Ordering / Purchasing

Ordering / Receiving

Dough Making / Portioning

Pasta Cooking

Pasta making

Pizza Cooking

Equipment Maintenance


Sauce Development




General knife handling

Up to 100 covers a night


Kitchen Cleaning/Sanitation

Vegetable cookery

Meat Cookery

Menu development

Wood Fire Cooking

Pastry Plating

Pastry Production

Petit Fours/Mignardises

Time Management

Ice Cream/Sorbet

Menu / Recipe Development

Ability To Lift 40+ Lbs

Regional Expertise - Italy

Classic Wine Service Knowledge

Classic Food / Wine Service

Classic Wine Service Knowledge

Menu development

Customer service

POS Systems

Experience in a Fine Dining Establishment

Staff Management of 20

Staff education / motivation

Staffing / scheduling

Food Preparation Knowledge

Food Safety Knowledge



Profit And Loss

Purchasing / ordering

Customer Service

Social Media

Web Maintenance

Mediterranean Food and Wine, Fruit Carving, Sous Vide , Molecular Gastronomy, Pasta making
Albanian Fluent
Italian Fluent
Spanish Intermediate
English Fluent
Greek Basic
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