Kevin Malone

Cook

Location 15h@2xSanta Barbara, California Area

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Summary

To create cuisine with focus and integrity, working toward exceeding perfection in an innovative atmosphere, and to love it.

To create cuisine with focus and integrity, working toward exceeding perfection in an innovative atmosphere, and to love it.

Work Experience
  • Cook

    Four Seasons Hotels and Resorts
    Feb. 2016 to Present (1 year and 3 months)
  • Tournant/Garde manager

    Four Season Biltmore, Santa Barbara
    Feb. 2016 to Present (1 year and 3 months)

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    Role & Tasks:

    Responsible in assisting all line cooks in their daily duties as well as plating and working the pass all while managing who needs what where, in a fine dining seafood driven restaurant at a world class resort

  • Chef De partie/Sous Chef/ Executive Sous chef

    Matties Tavern, Los olivos
    Jun. 2015 to Feb. 2016 (8 months)

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    Role & Tasks:

    Menu creation, butchering whole animals and fish, vacuum sealing and immersion circulating
    Costing and inventory as well as training managing and scheduling in a chef driven, 100 percent from scratch modern American farm to table restaurant. Working with local purveyors and farms on a daily basis to sources out the best local ingredients all while maintaining food costs without sacrificing food quality.

  • Line cook/Lead line cook/Sous Chef

    Jeanine's Gourmet Food, Westlake Village
    Oct. 2014 to Jun. 2015 (8 months)

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    Role & Tasks:

    Managing a staff of over twenty employees, overseeing daily operations and ordering for a very large restaurant with a open line and a large back kitchen, as well as creating weekly specials and seasonal menu changes, coordinating with FOH and management in an always changing and evolving one of a kind restaurant.

  • Sous Chef/ Lead line cook

    Ollies Duck and Dive
    Feb. 2014 to Oct. 2014 (8 months)

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    Role & Tasks:

    Creating, costing out and ordering daily specials as well as daily ordering and inventory. Working all stations of the line including grill, sauté and expo in an extremely busy Malibu "gastro pub" with regular celebrity clientele.

  • Sous Chef

    Underground Lounge
    Dec. 2013 to Oct. 2014 (10 months)

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    Role & Tasks:

    Operating nightly service and running the line, as well as creating ordering and costing out nightly specials in an upscale French bistro style restaurant

  • Kitchen Manager

    Le Pain Quotidian
    Jul. 2011 to Apr. 2012 (9 months)

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    Role & Tasks:

    Managing the entire BOH staff,
    placing daily orders, bi weekly inventory and coordinating with FOH staff to make sure daily operations run smoothly

  • Lead Line cook/ Jr. Sous

    Hyde LoungeLos Angeles, CA, US
    Dec. 2009 to Jan. 2011 (1 year and 1 month)

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    Role & Tasks:

    Running the line and working expo from Sauté and grill stations in a busy fine dining restaurant as well as working with the sous and exec. Chef to create specials

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