Michael M. McNutt

Bear, DE

302-***-****

ad1afs@r.postjobfree.com

DIRECTOR OF CULINARY OPERATIONS

Highly effective culinary professional with more than 20 years of experience leading high volume multi-unit operations maximizing profits while providing exceptional culinary experiences.

SELECTED ACCOMPLISHMENTS

• Four 2023 Best of Delaware Awards in food and beverage category across 3 operational units.

• Menu development, staffing, and organization of highly successful Thanksgiving buffet and á la carte take-out options.

• Create all menu offerings for corporate and wedding packages for new event center on Wilmington Riverfront.

• Manage operational budget for 6 units averaging over $500,000 in monthly sales.

• Leverage strengths to remain agile and profitable during Covid shutdown.

• Maintain low staff turnover rates.

• Participate in annual ProStart dinner to provide guidance to high school students interested in culinary arts careers.

SELECTED PROFESSIONAL SKILLS

Meat/Fish Fabrication

Custom Portion Control

Catering Event Management

Custom/Themed Menus

Accurate Plate Costing

Detail-Oriented

Food Safety/Sanitation

Smallware Budgeting/Ordering Guidelines

Teamwork

Declining Budget Management

Creativity/Adaptability

P&L Review/Breakdown

Vendor Bid Sheet Comparison

Sales Forecasting

Invoice Review/Entry

Inventory Analysis

Cost Containment

HACCP Plan Creation

Michael M. McNutt

2

Bear, DE

302-***-****

ad1afs@r.postjobfree.com

PROFESSIONAL EXPERIENCE

Big Fish Restaurant Group

Director of Culinary Operations, Northern Region 2014-2023 Executive Chef 2009-2014

• Lead and support teams of culinary professionals across 6 operational units and large event center to provide guidance, mentorship, and professional development.

• Oversee staffing plan including selection, training, schedule and performance management.

• Menu development, selection, sourcing, and implementation based on concept of each unit.

• Food and labor cost control.

• Quality and food safety management across units and event center. Rare Hospitality

Regional Culinary Director/Executive Chef, Mid-Atlantic Division 2001-2009 Assistant Culinary Director/Executive Chef, New England Division 1996-2001 Executive Chef 1992-1996

• Opened 14 high volume, casual theme and upscale steakhouses in 7 different states.

• Responsible for hiring and training kitchen management for all new locations.

• Ensure proper staff requirements met for all new locations.

• Test and implement new menu items and recipes following all cost guidelines.

• Responsible for maintaining and overseeing company test kitchen.

• Ensure proper food cost met based on theoretical vs. actual costs.

• Oversee all kitchen operations by assisting kitchen management. Michael M. McNutt

Bear, DE

3

302-***-****

ad1afs@r.postjobfree.com

COMPUTER SOFTWARE

Ctuit

Menu Link

Digital Dining

Sysco Shop

Toast POS Management

Restaurant 365

Ctuit Restaurant Management

Microsoft Office

AWARDS

Phelps Grace Restaurant Group - Outstanding Service Award Hotel DuPont - Q.U.E.S.T. for Excellence Award

Rare Hospitality - The Chairman’s Club Award

EDUCATION

Johnson and Wales University, Providence, RI

Associate of Science Culinary Arts

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