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Executive chef

North Attleborough, Massachusetts, United States
70,000 to 80,000
October 24, 2018

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Michael Lombardi Executive Chef 508-***-**** North Attleboro, MA

Dedicated, top-performing Executive Chef credited with combining business management and culinary expertise in order to increase customer base and profits. Excels at cost reduction and menu creation while serving as a strong leader and team builder. Expert ability to lower ticket times. Passionate about all things food-related. Highly accomplished at building and maintaining lasting business relationships. Adjusts work priorities and goes with the flow when unexpected changes occur. Strong ability to multi-task in complex and creative environments.

Areas of expertise include:

Restaurant Operations

Supervisory Management

Workplace Safety

Menu Creation

Customer Service

Vendor Relations

Cost Analysis

Business Administration

Process Improvements

Professional Experience

Galliford’s Restaurant and Tavern Mendon, MA 2017 to 2018

Executive Chef & Culinary Director

Resolved managerial problems with proactive and positions communications techniques. Facilitated the exchange of knowledge and experience in order for all involved parties to achieve common goals. Successfully managed all aspects of food service including ordering, budgets, menu development, and staff management. Oversaw food preparations in three different venues. Specialized in New England Comfort Food and American Far. Served over 700 covers daily with revenues of over $3M annually. Created popular seasonal menus and daily specials.

Key Accomplishments:

Redesigned the line, and as a result, lowered average ticket time from 45 minutes to 18 minutes.

Cut costs by converting into a “scratch” kitchen; improved productivity by reducing waste.

Lowered food costs 4% and labor costs 3.5%.

Increased revenue 5% through food cost control, standardizing recipes, and seasonal menu planning.

Cap’n Jack’s Restaurant & Salt Marsh Lounge Wakefield, RI 2016 to 2017

Executive Chef

With a keen sense of taste and smell, explored bold new flavor combinations and made them work. Consistently wrote, planned, and developed innovative new recipes. Brought all elements of meals together quickly and in an organized fashion. Served over 1200 covers daily with over $3.5M in annual revenues. Additionally managed banquets, bus tours, buffets and take-out.

Key Accomplishments:

Consistently controlled waste and costs.

Increased safety of kitchen; lowered slip incidents by having a new floor put in.

Shortened ticket time by changing the menu.

Lowered food costs 6% and labor costs 5.5%; increased revenue 6%.

Increased catering operations revenues 7.5% for private events hosting between 100 and 700 guests.

Incontro Restaurant & Lounge Franklin, MA 2013 to 2016

Executive Chef

Employed expertise in cost analysis at this high dollar Italian Restaurant. Controlled food costs in order to achieve optimum profits of daily operations as well as party work and private meetings. Streamlined processes of purchasing, inventory, and cost accountability. Excelled at ensuring compliance with all local, state, and federal regulatory guidelines. Utilized natural talent and passion fore planning and ahead and working in fast paced environments.

Key Accomplishment:

Upheld high customer service ratings while serving 175 to 350 covers daily and reaching revenues of over $2.5M annually.

Radisson Hotel/ Johnson & Wales University Warwick, RI 2008 to 2013

Executive Chef

Developed and implemented SOPs that continuously contributed to positive problem solving and overall organizational success. Effectively managed all F&B outlets in full service hotel that hosted around 500 guests daily. Hired, trained, mentored, and motivated talented staff members. Managed 1 to 3 weddings per weekend, and taught 260 culinary students per year.

Key Accomplishments:

Increased restaurant revenues 6.5%, and catering revenues by 12%.

Boosted hotel ranking from 127 to number 5 in the entire country, and number 7 across the globe.

Additional Experience: Executive Chef for The Little Inn, The Coachmen’s Lodge, and the New England Patriots

Education & Credentials

Associate of Arts in Culinary Arts


Manager’s Level Certification for Food Service Sanitation

HACCP Certified

Food Allergen Certified

Train the Trainer Certified

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