Cameron Weaver
Lake Charles
Summary
Dynamic Executive Chef with expertise in kitchen staff training, menu development, and cost control practices. Proven ability to enforce food safety standards and manage inventory efficiently.
Overview
15
15
years of professional experience
Work History
Executive Chef
American Cruise Lines
New Orleans
03.2022 - 06.2026
- Trained and mentored kitchen staff in advanced cooking techniques and presentation skills.
- Collaborated with suppliers to secure high-quality ingredients for menu offerings.
- Implemented cost-effective practices while maintaining culinary excellence.
- Designed themed dining experiences to enhance guest satisfaction onboard.
- Monitored kitchen operations to enforce safety standards and proper food handling.
- Managed inventory, ordering, invoice processing, and equipment maintenance efficiently.
- Oversaw daily protein preparation, ensuring quality across six proteins at each service.
- Conducted weekly culinary demonstrations for guests, showcasing advanced cooking methods.
Sous Chef
The James 710
Lake Charles
06.2019 - 02.2022
- Assisted in menu development and daily specials at The James 710.
- Collaborated with chefs to create seasonal dishes using local ingredients.
- Prepared and plated dishes according to restaurant specifications and standards.
- Assisted in menu development and recipe testing.
- Trained kitchen workers on culinary techniques.
Executive Chef
Paradise Bar And Grill
Lake Charles
09.2016 - 05.2019
- Established kitchen operations from the ground up, leading to efficient service.
- Ordered essential kitchen appliances and utensils to maximize operational efficiency.
- Developed diverse menu and recipes to enhance dining experience.
- Trained all cooks on culinary techniques and quality assurance standards.
- Refined recipes and menu items based on customer feedback for continuous improvement.
- Managed ordering processes while adhering to strict budget constraints.
- Opened two locations, overseeing both to ensure consistent operational success.
Sous Chef
Chart House
Lake Charles
04.2014 - 08.2016
- Prepared and cooked all seafood proteins, including shucked oysters, for daily service.
- Monitored kitchen line to ensure accurate preparation of menu items.
- Ensured kitchen cleanliness at day’s end and organized items for next day’s service.
- Trained new prep cooks and line cooks on efficient food preparation techniques.
Lead Line Cook
Claim Jumper
Lake Charles
01.2011 - 04.2014
- Executed cooking of all eggs to precise temperature standards.
- Operated breakfast line efficiently to meet demand.
- Prepared items for lunch service promptly.
- Managed lunch line effectively, ensuring timely delivery.
- Prepped dinner items in advance for streamlined workflow.
Education
Some College (No Degree) - Culinary
Sowela Technical Community College
Lake Charles, LASkills
- Kitchen staff training
- Cost control practices
- Menu development
- Food safety standards
- Inventory management
- Supply chain collaboration
- Interpersonal communication
Timeline
Executive Chef
American Cruise Lines
03.2022 - 06.2026
Sous Chef
The James 710
06.2019 - 02.2022
Executive Chef
Paradise Bar And Grill
09.2016 - 05.2019
Sous Chef
Chart House
04.2014 - 08.2016
Lead Line Cook
Claim Jumper
01.2011 - 04.2014
Some College (No Degree) - Culinary
Sowela Technical Community College