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Sous Chef

Sterling, VA
November 28, 2018

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Colin Woody

*** **** *****

Sterling, VA *****

Cell: 571-***-****


Professional Experience:

*/****-****** ****


Annual sales Volume:$5-6 Million Ashburn, VA

Hired on as a Sous Chef

Worked with 2 lead hourly employees to get promoted to Sous chefs

Trained for 2 months only to be moved to a new restaurant opening in One Loudoun for more training

Helped to create prep sheets, order guides and weekly cleaning projects for the new restaurant

Input waste into Compeat to track very accurate food cost

Created daily soups and weekly specials

Oversee 40 employees

Major focus on keeping great reviews and a 4 star rating on Yelp

Meet weekly goals of labor cost of 15%

Meet monthly food cost of 25%

8/2012 – 8/2015 PF Chang’s Dulles, VA

Annual Sales Volume: $3.1 Million

Hired on as Chef (Kitchen Manager)

Met Food Costs 25%, met budget expectations monthly

Met weekly goals for Labor Costs of 11.5%

Oversee 20 employees, ensuring clear understanding kitchen procedures & policies

Mentor team to improve errors, and retrain if needed

Improved organization of inventory

Maintained Sanitation Procedures to maintain Scores 95-100

Reason for leaving: No room for growth

9/2011-8/2012 Cheesecake Factory Arlington, VA

Kitchen Manager

Annual Sales Volume: $8-10 Million

Hired on as Kitchen Manager

Maintain Food Costs of 28-30%

Maintain Labor Costs of 15-16%

Oversaw 40+ employees

Accountable for raising food quality standards, hiring, sanitation, training, scheduling, profit and loss

Worked as part of management team for unit to become Number 2 in the region from Number 6 for serving food in a prompt fashion with SMG scores

Lowered waste from $5,000 to $1,600 in three months by focus high costs items loss i.e., avocado

Proven ability to effectively handle multi task levels of responsibility with minimal direction from supervisor while supervising personnel, providing team leadership, motivation and development

Reason for Leaving: Told a political joke

04/2007 – 8/2011 Vapiano Arlington, VA

FOH-BOH Manager

Annual Sales Volume: $2.3 Million; dubbed one of 2008’s ‘Hot Concepts!’ by Nation’s Restaurant News

Hired as line cook, Promoted to Kitchen Manager in 7/2007

Promoted to Front of House in 2/2008, while still work as Kitchen Manager

Reduced food cost 21% to 17% by establishing portioning controls, revising pars on inventory and prep lists

Established a bi-monthly inventory system to ensure time and cost-effective purchasing of all goods

Oversee 30 employees

Familiar with all aspects of restaurant business and operations to include P&L

Part of New Store opening team geared to raise brand awareness

Retrained and developed staff while revitalizing sales in poor performing stores and assisted new managers to pin-point food cost increase and cash control issues

Responsible for all MIT, Crew & BOH training for the Chinatown new opening in addition to the Arlington location

Reduced shrinkage by streamlining truck / inventory organization and accountability to specific key staff members, waste audits and multiple on line product weigh in’s

Reason for Leaving: No Room for growth


1.Jim Drost Area Director of Kitchen Operations 240-***-****

2.Jim Front of House Manager 970-***-****

3.Felipe Munoz Executive Kitchen Manager 214-***-****

4.Stephen Lyons. Chef of Clyde’s 808-***-****

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