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Executive chef

Palm Harbor, FL
November 30, 2018

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**** ******* *. *. *****, Normal, Il 61761 • 309-***-**** •

Professional Summary

Ambitious Chef with 20 years of hands-on experience working in the food and hospitality industry. Excellent leadership and communication talents with the ability to manage a team of 50 kitchen staff. Adept at menu creation and execution.


● administrative support, approach, cost control,

Engineer, finance, Inventory, Purchasing,

● Effective trainer

● Courteous, professional demeanor

● Ability to plan menus

● Training and develop new team players

● Wine knowledge

● Strong work ethic

● Committed team player

● Customer service oriented

● Spanish fluency

● Food safety procedures

Work History

Chef De Cuisine, 04 /2018 to Current

Epiphany Farms, Fine Dining – Normal, IL

● Oversaw the preparation of creatively-designed recipes for Epiphany Farms.

● Created menus and designed corresponding recipes for Epiphany Farms

● Ensured meats were properly cut in a timely manner.

● Completed finishing touches such as garnishes on dishes before final delivery.

● Demonstrated genuine hospitality while greeting and establishing rapport with guests. Executive Chef, 02/2016 to 04/2018

Radisson Hotel – Normal, Illinois

● Member of the opening team of the hotel, Engineer and created all the hotel menus.

● Trained and develop all the employees Responsible for the finance of the kitchen.

● Incorporated customer feedback in the experimentation and creation of new signature dishes.

● Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.

● Oversaw and directed kitchen staff of 34 and individual position assignments.

● Inventoried food, ingredient, and supply stock to prepare and plan vendor orders. Bloomington, ill- Food Service Director, 11/2013 to 01/2017 Westminster Village

● Responsible for all food production, Including preparation for all independent living, Skilled Nursing and Assisted living, food purchase, specification and recipes, supervising all kitchen staff

● Purchasing, Inventory, Developing & Cross-Trained new employees, Developed and implemented restaurant style food A Master of ala carte food preparation Hands - on approach to the daily tasks.

● Compass Group/ Morrison Senior Dining Executive Chef/ Food Service Director, 11/2006 to 04/2013 Westminster Place, Evanston, ill

● Develop new account, food cost control, Implemented new menus, Consult all aspects of the culinary industry.

● Responsible for the entire kitchen operation.

● Design all menus, Catering menus, provided administrative support to the region. Executive Sous Chef, 03/2002 to 04/2006

The Capital Grille, Fine Dining Steak House Restaurant – Lombard, IL

● Member of the Opening Team, Create an Exceptionally distinctive guest experience. Education

Associate Degree: June 1991

Washburn Culinary School - Chicago, Il


REFERENCES: Available upon request


Bilingual Fluent in Spanish


● American Culinary Federation (ACF): [Executive Chef

● OSHA certification: Food Handling

● Food Managements Certification

● Mclean Multicultural leadership Program Graduate 2016

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