Caitlin Gilliam
Plainfield
Summary
Experienced culinary professional with 10+ years in high-volume kitchens, higher education foodservice, senior living operations, and private clubs. Proven track record of advancing into leadership roles, overseeing full-service catering programs, optimizing kitchen workflows, and maintaining strict food-quality and sanitation standards. Adept at menu development, staff training, and cost-control systems. Dedicated to creating memorable dining and catering experiences through consistent execution and strong team development.
Overview
14
14
years of professional experience
Work History
Director of Catering
Quest Food Management Services
09.2025 - Current
- Lead all catering operations across a higher education campus dining program.
- Manage full-service event planning, staffing, production, and execution for university clients and VIP events.
- Oversee catering budgets, cost controls, and forecasting to meet financial and operational targets.
- Develop customized event menus and collaborate with culinary leadership on seasonal offerings.
- Train and supervise catering, culinary, and service staff to uphold quality and safety standards.
Executive Sous Chef & Catering Chef
Quest Food Management Services
04.2025 - Current
- Directed daily back-of-house operations and production planning for university dining.
- Oversaw catering production, batch cooking, event prep, and campus-wide culinary support.
- Implemented workflow systems, production sheets, and sanitation protocols.
Sous Chef
Quest Food Management Services
08.2024 - Current
- Assisted with establishing BOH systems for the university account.
- Supported menu rollouts, station coverage, and staff development in a high-volume collegiate environment.
Catering & Small Business Owner
01.2019 - Current
- Founded and operated a personal catering business, managing menus, client communication, scheduling, and cost analysis.
Sous Chef
White River Yacht Club
07.2023 - 10.2023
- Oversaw daily kitchen operations including prep, production, and plating.
- Assisted in menu development and maintained sanitation compliance.
- Trained staff on safe food handling and equipment usage.
Lead Line Cook
BJ’s Brewhouse
08.2014 - 08.2022
- Ensured consistency and accuracy during high-volume service.
- Trained new cooks and upheld corporate food-safety standards.
Lead Cook
Park Square Manor
03.2019 - 03.2020
- Prepared daily meals for 150+ residents with specialized dietary needs.
- Managed production schedules and resident/vendor relationships.
Line Cook
Greek Islands Restaurant
05.2012 - 03.2016
- Executed large-batch and à-la-carte production in a high-volume environment.
- Maintained strong organization and speed during peak periods.
Cook
Altenheim Senior Living
09.2013 - 08.2014
- Produced three meals daily for residents, including therapeutic menus.
- Supported dietary compliance and sanitation requirements.
Education
Associate of Science - Culinary Arts
The Chef's Academy
05.2016
Skills
- Catering Program Management
- Kitchen & Staff Leadership
- Menu & Event Planning
- High-Volume Production
- Cost Control & Inventory Systems
- Food Safety & Sanitation Compliance
- Training & Team Development
- Vendor & Client Relations
- Higher Education Dining Operations
References
Taylor Hignite - Executive Chef, Quest Food Management Services
(317) 227-9134
Timeline
Director of Catering
Quest Food Management Services
09.2025 - Current
Executive Sous Chef & Catering Chef
Quest Food Management Services
04.2025 - Current
Sous Chef
Quest Food Management Services
08.2024 - Current
Sous Chef
White River Yacht Club
07.2023 - 10.2023
Lead Cook
Park Square Manor
03.2019 - 03.2020
Catering & Small Business Owner
01.2019 - Current
Lead Line Cook
BJ’s Brewhouse
08.2014 - 08.2022
Cook
Altenheim Senior Living
09.2013 - 08.2014
Line Cook
Greek Islands Restaurant
05.2012 - 03.2016
Associate of Science - Culinary Arts
The Chef's Academy