Sous Chef Executive

Robert D. Ross

202-***-****

Capitol Heights, MD

*************@*****.***

Chef with dynamic and results-driven culinary professional with over 15 years of experience in high volume, upscale restaurants and hotels. Proven track record of success in opening new restaurants, managing large teams, and contributing to multimillion-dollar revenues. Excels in fast-paced environments while maintaining the highest standards of food quality and guest satisfaction.

Professional Experience

Executive Sous Chef 1799 Prime Steakhouse and Seafood, Alexandria, VA 06/2023 - Present

• Oversee daily kitchen operations for an upscale steakhouse with annual sales of approximately $3 million

• Manage a staff of 22, including training, scheduling, and performance evaluation • Collaborate with the Executive Chef to develop and implement new menu items and seasonal specials

• Ensure compliance with food safety regulations and maintain a spotless kitchen environment

Executive Sous Chef Hank's Oyster Bar, Washington, D.C. 02/2021 - 06/2023

• Oversaw kitchen operations for a high-volume seafood restaurant generating $7 million in annual sales

• Managed a team of 25 employees, fostering a positive and efficient work environment

• Maintained food cost controls and optimized inventory management to minimize waste

• Played a key role in maintaining the restaurant's success and reputation for exceptional seafood

Sous Chef Succotash (Knead Hospitality and Design), Oxon Hill, MD 08/2018- -01/2021

• Assisted the Executive Chef in managing daily kitchen operations for a busy restaurant

• Supervised and trained a team of line cooks and prep cooks to ensure consistent quality and efficiency

• Contributed to menu development and implementation of new dishes

Additional Experience

Sous Chef, The Walrus Oyster and Ale House, National Harbor, MD March 2018 - July 2019

Opening Sous Chef, MGM National Harbor, Oxon Hill, MD September 2016 - January 2018

Sous Chef, Entertainment Cruises, Washington, D.C. June 2012 - July 2016

Sauté Cook/Assistant Kitchen Manager, Pentagon Dining Room, D.C. October 2012 - March 2014

Line Cook, George Washington University Hospital, D.C. June 2009 - May 2012

Hospitality Manager, FedEx Field, Landover, MD July 2009 - December 2011

Expo and Line Cook, Ruby Tuesday, Fruitland, MD October 2007 - May 2009

Education

Bachelor of Arts in Hotel/Restaurant Management, Culinary Arts University of Maryland Eastern Shore, Princess Anne, MD

Certifications

Serve Safe

TIPS

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