Hailey Palmer
Stevensville
Summary
Dynamic Executive Sous Chef with expertise in kitchen management, menu development, and sanitation standards. Proven track record in mentoring staff and streamlining operations to enhance culinary quality and customer satisfaction. Current Certified Executive Chef through the ACF with bronze and silver medals from ACF competitions. NACUFS member and Servsafe instructor and proctor.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Executive Sous Chef
University of Montana Campus Dining
Missoula
09.2017 - Current
- Led culinary team in preparation of diverse menus, ensuring quality and presentation standards for the Galloping Griz Food Truck, the UC Food Court, and The Iron Griz Bistro.
- Developed seasonal recipes that adhered to dietary restrictions and sustainability practices.
- Mentored junior chefs, student employees, and interns fostering skills in techniques and time management.
- Streamlined kitchen operations through effective inventory management and resource allocation.
- Collaborated with nutritionists to enhance menu offerings aligned with student health initiatives.
- Implemented safety protocols, maintaining compliance with health regulations and best practices. Maintain Servsafe certification as well as Servsafe instructor and proctor certification.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
- Mentored junior chefs and provided constructive feedback for professional growth.
- Developed and implemented staff training programs to elevate culinary skills and knowledge.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Sous Chef
Hilton Garden Inn Hotel
Great Falls, MT
08.2016 - 09.2017
- Led kitchen operations to ensure high-quality food preparation and presentation.
- HGI Food and Beverage Champion trained.
- Streamlined inventory management processes, reducing waste and optimizing ingredient usage.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
Lead Cook
Western Kentucky University Catering
Bowling Green, KY
01.2013 - 08.2016
- Supervised kitchen staff to ensure efficient meal preparation and service.
- Developed and implemented new menu items based on seasonal ingredients and customer preferences.
- Trained new cooks on food safety standards and proper cooking techniques.
- Managed inventory levels, ensuring timely ordering and minimizing waste.
- Coordinated with event planners to meet specific catering requirements for large functions.
- Maintained high standards of cleanliness and organization in kitchen environment.
Line Cook
Brickyard Cafe
Bowling Green, KY
08.2012 - 01.2013
- Prepared high-quality dishes according to menu specifications and customer preferences.
- Maintained cleanliness and organization of kitchen workspace, adhering to health and safety standards.
- Collaborated with team members to ensure efficient food preparation and timely service delivery.
- Assisted in inventory management by tracking supplies and minimizing waste during food preparation.
Line Cook Intern
The Looking Glass Restaurant And Gourmet Bakery
Clarksville, TN
05.2011 - 08.2012
- Prepared high-quality ingredients for menu items, ensuring freshness and consistency.
- Assisted in daily food preparation and cooking tasks, adhering to safety standards.
- Maintained cleanliness and organization of kitchen stations, promoting efficiency during service.
- Collaborated with chefs to execute daily specials, enhancing customer satisfaction.
Education
Associate of Science - Culinary
Austin Peay State University
Clarksville, TN12-2011
Skills
- Kitchen management
- Menu development
- Sanitation standards
- Food presentation
- Allergy awareness
- Cost control
- Recipe creation
- Food pairing
- Menu pricing
- Culinary techniques
- Inventory management
- Kitchen staff management
Accomplishments
- Certified Executive Chef through the ACF.
- ACF bronze medal for NACUFS culinary challenge March 2022.
- ACF silver medal for NACUFS culinary challenge March 2024.
- Servesafe instructor and proctor.
Affiliations
- ACF
- NACUFS
- Servsafe
Certification
- Certified Executive Chef, ACF - April 2026
Bronze and Silver medals in ACF culinary challenges.
Awarded a bronze medal in an ACF culinary challenge using the required ingredient of turkey breast. Produced a Za'atar spiced turkey roulade with saffron rice and charred eggplant salad.
Awarded a silver medal in and ACF culinary challenge using the required ingredients of whole branzino, shrimp, and bulgur wheat. Produced a bulgur crusted branzino filet, bulgur con gandules, and chimichurri shrimp.
Languages
English
Native or Bilingual
Timeline
Executive Sous Chef
University of Montana Campus Dining
09.2017 - Current
Sous Chef
Hilton Garden Inn Hotel
08.2016 - 09.2017
Lead Cook
Western Kentucky University Catering
01.2013 - 08.2016
Line Cook
Brickyard Cafe
08.2012 - 01.2013
Line Cook Intern
The Looking Glass Restaurant And Gourmet Bakery
05.2011 - 08.2012
Associate of Science - Culinary
Austin Peay State University