KEVIN C. MILLER

Executive Chef, Innovation & Culinary Excellence

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

Monroe, NY 10950

845-***-****

845-***-****

acdx5j@r.postjobfree.com

EXECUTIVE CHEF / DIRECTOR / RESEARCH & DEVELOPMENT / BRAND MANAGEMENT / CULINARY OPERATIONS

Joint Ventures / Start-Ups / P&L / Turnarounds / Business & Product Development / Consulting / / Project Management / Marketing / Strategic Planning / Profit Improvement / CRM

Award-winning entrepreneur with extensive experience in menu development & directing retail food preparation operations, managing million-dollar budgets. Creates innovative sales/marketing methods for generating revenue within difficult markets. Expertise in In-Flight/Rail menu ideation and implementation, restaurants (fine dining & QSR) and state-of-the-art food preparation technologies including healthy alternative menus. Demonstrated success in start-ups and joint ventures of retail food business operations. Depth performing studies on food trends, foodservice company distribution programs, inventory controls, purchasing practices, product usage and rebate programs.

*Won Conde Nast Award 3 years - Hawaiian Airlines

*Achieved 99.5% score for Menu Design and Passenger Praise 3 consecutive years - Virgin Atlantic

*Won 105 Million Dollar contract with less than 9 days preparation

*Key Member of Panera startup group

*Established Restaurant Management Group to develop Restaurant Concepts

*Turned around culinary operation tripling annual sales from $650K to $2M.

*Implemented Kosher catering channels growing business 400%.

*Developed new sandwich food line that appealed to women, increasing lunch business 460%.

SELECTED ACCOMPLISHMENTS

Designed Conde Nast award winning menus in two different cuisines consistently posting at the top of all categories. Menus were designed on a “Fit to Fly/Serve” reducing FQR’s turning negatives into praise.

Developed five new restaurant concepts for newly formed restaurant management group. Including menu development, recipes, interior and exterior design, marketing, advertising, and complete F.O.H. and B.O.H. guidelines.

Located seven thousand square foot Victorian on major thruway with failed restaurant tenant. Examined market place with commercial comps and determined that building could be acquired for well below market. The building also provided the style and elegance for a fine dining restaurant. Developed and constructed “The Glenwood Restaurant”.

Turned around joint venture bagel / deli business tripling annual sales from $650K to $2M. New business struggled to survive and suffered from poor management and improper baking technology. Improved bagel production process and recipe yielding an award-winning product. Added new bakery line. Converted a bagel/bakery into a gourmet deli/bakery with a complete upscale catering department.

Implemented Kosher catering channels, growing Yom Kippur orders 400%. Religious customer base was large but represented small portion of business. Implemented regional advertising campaign six weeks prior to Yom Kippur that provided sector market penetration. Exposure generated new business away from five local caterers resulting in implementation of profitable Kosher catering line that led to three new temple contracts.

Developed new sandwich food line that appealed to women, increasing lunch business 460%. Morning volume was 380%. Created marketing and menu conception targeting female consumer base by offering trend setting, light cuisine, leading to increased sales and off premise catering. In 1994 introduced popular west coast sandwich wrap concept, unheard of on east coast. Sixty-four varieties marketed & developed. This created carry-over sales for additional consumables.

Created "sweetheart deal" for business purchase that kept prices low and enhanced competitiveness. Review of business lease revealed that square foot cost was below market rate. Convinced owners to sell undervalued building to business. Developed Ramsey Gourmet Market in new space gaining advantage over competitors by keeping prices low. Money saved on transaction built equity that was later used for business expansion.

WORK HISTORY

EXECUTIVE CHEF, CORP. MENU DEVELOPMENT, Gate Gourmet 2006 to Present

Research & Development Chef creating menus for In-Flight, Rail and retail (over 70 International Customers with varied Cuisines, Alitalia, British Airways, Virgin Atlantic, Cathay Pacific, Korean etc). Leader in all menu ideation sectors with strong track record for menu performance. Excellent spec writing abilities with focus on DTC and known as a closer, allowing menu to be replicated correctly in mass production. Caliper rated in 99 percentile for Corporate Chef/Menu Development Executive Chef. Won 105 million dollar catering account with innovative menu design built in less than 9 days and was won on food alone. Written over 10,000 recipes. Culinary Leader for 36 Domestic kitchens, 12 International.

AGM / REGIONAL VIA COORDINATOR, Panera Bread, 2005 to 2006

Established Regional Catering program in NY focusing on Westchester, Rockland, Putnam & Orange County. Key Member of startup group..

PRESIDENT, Glenwood Restaurant Group Inc. 2004 to Sold Oct 1, 2005

Developed fine dining restaurant concept. Manage all day to day operations. Maintains and controls several hundred thousand dollar budget. Recruitment of employees including international & national searches. Responsible for all marketing, advertising and promotion campaigns. Developed award winning Restaurant with Spectator Wine program.

EXECUTIVE CHEF / CATERING CONSULTANT / PRINCIPAL, Ramsey Gourmet Market, 1996 to 2004.

Managed all operations for $2M, 27-employee upscale catering and food service business. Researched new food trends and created new menus and recipes. Forecasted markets on commodities reducing impact on food costs. Implemented all sales and marketing initiatives including the creation of all marketing materials. Managed and negotiated maintenance and service contracts. Directed all day-to-day operations.

EXECUTIVE CHEF, Bagel Boys, 1993 to 1996.

Managed the production and sale of all food products including bakery, bagels, sandwiches, salads, prepared food items, frozen entrees/sauces/soups. Computerized the buying and stocking of all consumables. Created and directed training program and manuals.

GENERAL MANAGER / BAKER/ SOUS CHEF, Hot Bagels Inc. 1991 to 1993.

Developed National relationships with dry goods and consumables representatives reducing costs.. Created new products in bakery, sandwich and salad lines. Key member in Franchise team, created template for Interior FOH/BOH operations and product lines. Provided technical support for franchisees. Managed budget of $1.3M and staff of 35.

Prior positions included

GRAPHIC SALES REPRESENTATIVE, Arkin Medo;

SALES REPRSENTATIVE, VGC Inc.;

OWNER - OPERATOR / SILK SCREEN SPECIALIST, Artkives, Inc.

Education:

BA, Newark School of Fine & Industrial Arts.

Certification: Peter Kumps School, Culinary Arts

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