Executive Chef

Katherine MacKay

*** ****** **** ** *****: 843-***-****

Bluffton, SC 29910 E-mail: ********@*****.***

SUMMARY

**ServSafe Certified through 2024**

Highly motivated, energetic individual with serious passion for the culinary field. My excellent education has supplied the necessary skill level to apply my talents to the highest levels within the industry. My experience and expertise in a variety of culinary settings has enabled me to use my education to become a well-rounded, creative, and innovative chef. My proven success has provided exemplary paths of promotions

EXPERIENCE

BOHEMIAN HOTEL, A KESLER AUTOGRAPH COLLECTION MARRIOTT PROPERTY –

National leading hotel and restaurant corporation Savannah, GA

Executive Chef responsible for: June 2022 – Present

Overall kitchen supervision for multiple restaurants

Create annual purchasing and labor costs budgets with monthly monitoring of spending and invoice coding

Control of hiring and firing processes for kitchen staff which includes the interviewing process, disciplinary actions and proper corporate documentation for firing process

Create seasonal menus, holiday menus, and special menus for multiple dining venues

Oversee special catering and special events banquets and work with Sales Department to create memorable meals

Involved in selection of local purveyors and monitor pricing and invoices against budgets

Establish and maintain working relationship with local trade schools to promote Marriott properties for future employment

Represent restaurant and hotel property in local events

Delegate, manage and mentor Executive Sous Chef and Sous Chefs and provide guidance in managing kitchen staff

Constantly meeting and exceeding corporate values for excellent customer experience during time on property

Recognition

Appear multiple times on local NBC and CBS television stations for morning and afternoon segments

In 2022, nominated as “Best New Chef” in Savannah area

In 2023, nominated as “Powerful Woman” candidate for Kesler Hotel Groups’ prestigious award

BOHEMIAN HOTEL, A KESLER AUTOGRAPH COLLECTION MARRIOTT PROPERTY –

National leading hotel and restaurant corporation Savannah, GA

Executive Sous Chef responsible for: Jan 2022 – June 2022

Develop daily and weekly special menus that highlight farm to table entrees

Create weekly budgeted schedule for 30+ employees

Conduct inventory control duties to consistently maintain food costs

Maintain relationships with multiple vendors to ensure quality food items and review vendor pricing for bests value

Create and implement par-sheets and opening/closing procedures for each station

Coordinate recruiting endeavors to locate quality employment applicants

HUDSONS BY THE DOCKS – Local iconic restaurant specializing in fresh products Hilton Head, SC

Executive Sous Chef responsible for: March 2019 – Jan 2022

Overall kitchen supervision for multi-million-dollar restaurant, serving over 1,300 meals daily

Develop seasonal and catering menus highlighting farm to table entrees

Maintain relationships with multiple vendors to ensure quality food items and review vendor pricing for best value

Create weekly budgeted schedule for 60+ employees

Maintain procedure to authorize and code invoices; conduct inventory control duties to consistently maintain food costs

Participate in interview/hiring process and develop/implement training procedures for new staff

Recognition

Invited and participated in NETFLEX new series “Fresh, Fried and Crispy” filmed in July 2020 and aired April 2021

FISHCAMP ON BROAD CREEK - Fine dining Seafood restaurant Hilton Head, SC

Executive Sous Chef responsible for: July 2017 – January 2019

Develop seasonal and catering menus

Acting Executive Chef for extended periods of times during peak seasons

Develop a comprehensive training program for new kitchen staff, with same program used to train staff for new location

Conduct weekly inventory control duties to consistently maintain food costs

Create weekly budgeted schedules which provided adequate coverage flexibility

FISHCAMP ON BROAD CREEK - Fine dining Seafood restaurant Hilton Head, SC

Sous Chef responsible for: April 2017 – July 2017

Implement seasonal menu changes and create daily lunch and dinner specials

Implement proper kitchen cleaning schedule to maintain a standard of cleanliness in restaurant

Create and implement par-sheets, opening/closing procedures and recipe book for each station

POMODORI – Fine dining Italian restaurant Hilton Head, SC

Sous Chef responsible for: June 2015 – April 2017

Menu development which includes seasonal menus and daily specials while maintaining profitable food costs

Creation and implementation of inventory control system, proper kitchen cleaning schedule and par sheets for stations

Recognitions

Improved restaurant rating on Trip Advisor from mid-thirties to top 10 restaurant on Hilton Head

Won 2016 Foodie Award as best Italian restaurant in the Savannah, Bluffton, Hilton Head and Beaufort areas

BELFAIR – Private country club Bluffton, SC

Sautee and Rounds Chef responsible for: August 2013 – June 2015

Creation of weekly specials and assist in execution of weekly menu changes

Assist and/or administrate banquets held on property.

Recognitions

Assisted management team to achieve coveted Platinum rating from Club Leaders Forum organization

Assisted management team to achieve coveted Emerald rating from Boardroom magazine

SEA PINES RESORT- Harbor Town Grill and The Inn at Harbor Town Hilton Head, SC

Sous Chef responsible for: November 2010 - August 2013

Supervising and training of all kitchen staff, including international interns

Create daily surf and turf specials for The Inn at Harbor Town --- a 4-Star/4-Diamond Resort

Assist Executive Banquet Chef with inventory control and ordering

EDUCATION

Johnson and Wales University Norfolk, VA

Graduated Cum Laude Bachelor of Science Degree Food Service Management May 2006

A.A.S. in Culinary Arts May 2004

REFERENCES

Professional references available upon request

Contact this candidate