Keron Corley
Lynn
Summary
Results-driven culinary professional with a strong background in managing kitchen operations and elevating menu offerings to meet diverse customer preferences. Expertise in leading high-performing culinary teams while upholding exceptional standards for food quality and presentation. Proven track record of optimizing kitchen processes to enhance efficiency and productivity while cultivating a collaborative and innovative work environment. Committed to delivering outstanding dining experiences through creativity and operational excellence.
Overview
5
5
years of professional experience
1
1
Certification
Work History
Executive Sous Chef (Task Force Chef)
The Newbury, Boston
2025.02 - Current
- Assisted in managing a team of 8 cooks and 8 prep cooks. Supported ordering and production planning for various events. Contributed to successful execution of banquets.
- Supervised kitchen operations, ensuring adherence to food safety and sanitation standards.
- Collaborated with executive chef to develop seasonal menus, enhancing culinary offerings and guest satisfaction.
- Trained and mentored junior kitchen staff on cooking techniques and presentation skills, fostering team development.
- Streamlined inventory management processes, reducing waste and optimizing ingredient usage for cost efficiency.
Sous Chef
Aka Hotel, Back Bay
2024.07 - 2025.02
- Managed a team of 16 employees including Banquet staff, Stewards and Food Runners
- Ordering and receiving
- Focus on the Restaurant outlet production, prep list, organizational charts for cooks plus banquets production.
Executive Sous Chef
DoubleTree by Hilton, Cambridge
2022.05 - 2024.07
- Managed a team of 25 employees including Banquet Staff, Stewards, Line cooks and Cafeteria.
- Ordering, Scheduling, meeting monthly budget goals, attending B.E.O., Labor or Operations meeting to name a few
- Managed multiple outlets within the Hotel: Over The Charles the Seasonal rooftop Fine dining Restaurant and function room. The Boathouse Breakfast/Brunch service. Scullers Jazz Club seasonal live entertain 2 or 3 shows a night Thursday, Friday and Saturday.
- MadeMarket and Staff Cafe
Sous Chef
Ellis Social Club
2021.01 - 2022.01
- Small 75 seat restaurant
Education
Associate of Arts - Business Administration And Management
Connecticut Culinary Institute
Hartford, CTSkills
- Seasoned professional with over 25 years of culinary service as an Executive Chef and Sous Chef
- Worked in kitchens with various dynamics including but not limited to High Volume, Fine dining, Banquets, Stand-alone Restaurants, CruiseShips, Hotels/Unions and Resorts
- Tasks include: P&L (food costing), Inventories (Monthly or Weekly), Scheduling and Labor reports Menu design and costing
- Special event catering
- Inventory management
- Purchasing management
- Food stock and supply management
- Operations management
- Staff scheduling
- ServSafe certification
Accomplishments
- Sous Chef Durgin Park,Boston,MA-Sous Chef The Landing, Marblehead,MA-Sous Chef,Phillips Old Colony House, Boston,MA-Executive Sous Chef, Premier Yachts/Odyssey Cruises-Sous Chef, Top of the Hub, Boston,MA
- Executive Chef,KA-Carlos(a Cape Verdean Restaurant) Boston, Ma
- Sous Chef, Foxwoods Resort and Casino
Certification
- Serv Safe Training for managers
- Choke and CPR
Timeline
Executive Sous Chef (Task Force Chef)
The Newbury, Boston
2025.02 - Current
Sous Chef
Aka Hotel, Back Bay
2024.07 - 2025.02
Executive Sous Chef
DoubleTree by Hilton, Cambridge
2022.05 - 2024.07
Sous Chef
Ellis Social Club
2021.01 - 2022.01
Associate of Arts - Business Administration And Management
Connecticut Culinary Institute
Other Positions Held
- Lola 42 Boston,Ma, Sushi/Sous Chef 2019-2021
- The Village Tavern, Salem, Ma, Executive Chef 2016-2019
- Restaurant located in the heart of Salem exceeding 2 Mil. in food sales alone in the month of October
- Beer Works, Boston/Fenway/Canal st./The Garden 2015-2016
- Managed up 20 cooks, prep and dish around Boston locations all event driven Fenway, the Garden, Hingham and Salem
- The Kinsale/Asgard (Classic Restaurant Group) Boston, Ma, Executive Chef 2010-2015
- Worked between two restaurants creating daily specials, seasonal dishes,desserts and soups