Manager Executive Chef

Franco Maffettone

*A Hewlett Point Ave. East Rockaway, NY 11518 H: 516-***-**** / C: 516-***-**** **********@*******.***

Director of Culinary Operations / Senior Executive Chef

A dynamic Director of Culinary Operations and Senior Executive Chef seeks to bring 20+ years of progressive experience to an industry-leading organization. Strong history of success in high-level executive chef, culinary management, and restaurant oversight roles. Proven record of coaching, mentoring, and developing staff members while coordinating complex inventories, supplies, equipment, and logistics. Diligent and goal-oriented, with the skills, training, and hands-on experience needed to make an immediate positive impact in any fast-paced culinary team.

Daily Restaurant Administration

Detail-Oriented Multi-Tasking

Strategic Planning and Scheduling

Business Operations Oversight

American and International Cuisine

Ensuring Safety and Sanitation

Menu Design/Improvement

Staff Training and Leadership

Budgeting and Cost Reduction

SKILL HIGHLIGHTS

20+ years of experience in high-level executive chef, culinary management, and restaurant oversight roles.

Managing fine restaurants through an innovative approach to customized dining experiences.

Directing up to 379 employees and 56 unit managers across operations with $50M+ in yearly sales.

Coaching, mentoring, and developing talent while coordinating inventories, supplies, equipment, and logistics.

Using a comprehensive knowledge of both contemporary American and International cuisine.

Cultivating excellent, long-term partnerships with hospitality professionals, vendors, and guests.

Coordinating kitchen staff scheduling, assignments, performance reviews, and corrective actions.

Creating, managing, and maintaining all needed business-related contracts, documents, and manuals.

Establishing and upholding the highest standards for restaurant quality, cleanliness, and safety.

Using critical thinking, leadership, and communication skills to solve problems in fast-paced settings.

Successfully controlling all areas of daily business operations (payroll, billing, accounting, and more.).

Researching, creating, and implementing new food menus, wine lists, beer lists, and cocktails.

PROFESSIONAL EXPERIENCE

Adelphi University/Chartwell Higher Education (Compass Group) - Senior Executive Chef 2016-2018

Directed the full range of culinary functions for the campus dining account.

Managed and developed a team of associates and oversaw all safety and sanitation.

Directed cost controlling, created menus, and coordinated purchasing/inventories.

Improved on strict dietary and nutrition menu needs (gluten free and allergen certified).

Taught culinary classes and teaching/coaching Seminars and proctored for student food forums Q&A.

Used expert knowledge of food and catering trends with a focus on quality, production, and presentation.

Vincent’s Clam Bar & Restaurant, Long Island, NY - Franchise Culinary Consultant 2011-present

Collected recipes, improved menus, and thoroughly reinvented brand to make it franchise ready.

Oversaw the operation of the kitchen to ensure the highest food quality standards.

Created, managed, and maintained all contracts, documents, and manuals.

Maintained the balance of labor and good relations with management and employees.

Analyzed monthly costs, inventory, and budgets to control spending and grow profits.

SSP America, Jamaica, NY - Culinary Director of Operations 2008-2011

Directed all facets a 37 unit casual dining, multi-unit operation with $50M+ in yearly sales.

Supervised, managed, and monitored the work of 379 hourly employees and 56 Unit Managers.

Acted as company ServSafe & HACCP Instructor and led all ServSafe company training classes.

Led recruitment, training, development, assessment, and communication with all team members.

Managed risk assessments, coordinated P&L analysis, and implemented loss and prevention procedures/logs.

Used extensive experience as company liaison for health department inspections and court proceedings.

Coordinated staff scheduling, assignment, direction, performance review, and corrective actions.

Delegated tasks to ensure kitchen and restaurant areas were maintained with high cleanliness and quality.

Career Note: Also held the roles of Kitchen Manager for Ruth’s Chris Steakhouse (2003-2008), General Manager for Houston’s Restaurant (2000-2003) and Sous Chef for B.E. Rock Corporation) Rainbow Room, Windows of the World) (1991-1997).

EDUCATION & CREDENTIALS

Bachelor’s Degree, Restaurant Management - New York Restaurant School, New York, NY

Associate’s Degree, Culinary Arts/Baking - New York Restaurant School, New York, NY

Professional Certifications: Culinary Arts and Baking, Restaurant Management, ServSafe Certified Food and Alcohol, New York City Food Handlers License, Certified ServSafe Instructor, Nassau County Food Handlers Permit.

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