Team Members Executive Chef

Sean Conner

Belleville, Illinois ***** 618-***-****) *************@*****.***

Objective

To obtain a Professional Chef Career that will allow me to utilize me knowledge, skills and abilities to achieve company goals.

Profile

Accounting & Budgeting

Proficient with POS systems

Excellent interpersonal and communication skills

Fostering and Culture Building

Financial literacy

Dedicated

Hunger to Grow

High Integrity

Poised under pressure

Experienced in most restaurant positions

Fun and energetic

Leadership Vision

Exceptionally reliable

Desire to Win

Unwavering Support

Education

East saint louis Senior high School September 2000 – May 2004 east st. louis, Illinois

Southern Western Illinois college April 2005-February 2006 Belleville, Illinois

Work Experience

Executive chef LANDRY’s seafood house January 2023 – September 2024

Direct report of a staff including two Sous Chefs and 45 team members in BOH and FOH with all daily operations,

Upheld all standards and SIPs (Safety in Place) protocols monthly. Responsible for logging and documenting any findings.

Responsible for daily facility walkthroughs and maintaining that all equipment or properly functioning and documenting any findings. Leading with the (No Deferred Maintenance) rule.

Monthly adjustments or as needed with PAR levels (Periodic Automatic Replacement) which is a system that allows me to better control food shelf-life, avoids 86’s items and reduces food waste. This system captures a more maintained way to operate more efficiently.

Responsible for all administrative duties of operations, Fluent with multiple Microsoft programs also a few Onboarding software's as well. In charge of all BOH orders for entire restaurant operations. Evaluated weekly BOH team members and recorded one (Mise En Place) audit on team members daily. Ensured all recipes are being followed correctly and food quality standards upheld to its state.

Executive chef Ruth's Chris steakhouse August 2019 - January 2023

Maintain a 29% food costs or below accomplishing base reduction to 2.4% On a continually monthly trend.

Direct report of a staff including one Sous Chef and 55 team members in BOH and FOH with all daily operations.

Trained and mentored a Sous Chef and Pastry Chef on all food safety standards also in administration duties, too fundamental understanding on how to identify opportunities in reading a P&L report.

Mastered on how to identify top 20% items, on actual +/− theoretical data. Coming with head on solutions on capturing those lost profits.

SOUS CHEF RUTH’S CHRIS STEAKHOUSE May 2017- August 2019

Created a labor budget system from Excels program to schedule what is needed. This was a tool we used to fight daily and weekly opportunities, that help with accomplishing those labor goals.

Fostered a culture of staff ready team members resulting in achieving 99% Food Safety Audits. Leading the company in #2 overall in our region.

Grow with inventory analysis weekly with locating Top 10 usage by drilling down on the systems that are in place better results.

RESTAURANT KITCHEN MANAGER OUTBACK STEAKHOUSE APRIL 2002-2017

Manage and coach over 30 over team members of BOH operations. Cost of Goods focus & Food safety driven and upholding all standards in accordance with the principle and beliefs guidelines

Maintained a high food safety score of 99% or better with a stringent companying such as Ecolab Food & Safety division also known as Eco Sure that specializes in a Brand Protection Strategy.

Constantly exceeded monthly sales goals by a minimum of 10% By using a training system with front of house staff on upselling techniques, also by creating a feature food option that aligns with the monthly beverage promos.

Responsible for inventory counts bi-weekly and weekly counts of protein only which allowed me to capture meaning opportunities in reducing cost, resulting in a 2% to 5% decrease in food waste and higher net profits.

References: Upon Request

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