Crosby, ND email@example.com 701-***-**** www.linkedin.com/in/troy-hufnus-031a2541 Executive Chef
Accomplished, innovative culinary expert with 20+ years of success contributing to top-rated fine- and casual-dining restaurants and cafés. Demonstrated expertise in all facets of restaurant management, including menu and recipe development, operations, sales, customer service, and food safety and sanitation. Highly skilled and knowledgeable in inventive cooking techniques, diverse cuisines, flavor profiles, and food quality. Proven achievements in increasing sales and encouraging repeat business. Solid record of leading, training, and developing dedicated team with focus on quality, presentation, and cost control. Fluent in Spanish. Proven expertise in:
Menu & Recipe Development
Restaurant Operations & Sales
Staff Training & Development
Purchasing & Inventory Control
P&L & Budgets
Catering & Banquets
Food Safety & Sanitation
POS Systems & Technologies
Hospitality & Client Retention
Bypass Restaurant – Crosby, ND
Executive Chef, 2014 to Present
Develop and plan menus and determine daily, weekly, and monthly specials.
Manage monthly budget, monitor food and labor costs and expenditures.
Implement new catering service in both restaurant and offsite.
Create and maintain weekly schedules.
The Café at Virginia College (dba Education Corporation of America), Jacksonville, FL Executive Chef/General Manager, 2010 to 2014
Managed, trained, and developed culinary staff of 15 for café with $3 million in annual sales.
Successfully designed and executed specialized operations, including managing food preparation, menu planning, supplies and inventory, and equipment.
Directed staff training as well as safety and sanitation processes.
Applied farm-to-table concept with fresh produce, seafood, and artisan baked goods, and deli meats.
Executed daily menu template around four proteins, two vegetables, and two starches. Possibilities Grill, Bradenton, FL
Proprietor/Chef, 2008 to 2010
Successfully conceptualized and launched new restaurant, eventually growing business to $1.5 million in annual sales.
Increased sales by 15% by designing and executing persuasive advertising and promotional campaigns, including a 10% discount card that also helped build stable clientele.
Launched profitable catering program—contributing to 60% of total sales—as well as monthly wine tasting and cooking class.
Hired, trained, and managed staff, and approved and purchased equipment. Troy Hufnus Page 2
Possibilities Grill, cont’d.
Carefully sourced food and supplies, improving menu items by buying from local farmers’ market.
Enhanced private-dining experience by creating five-course food and wine menu to highlight talents. Blue Pepper Gourmet Grocery & Café, Fort Myers, FL Executive Chef & Catering Manager, 2005 to 2008
Effectively directed kitchen operations and oversaw all catering design, planning, and menus for café with $4 million in annual sales.
Promoted farm-to-table menu and monthly cheese and wine tasting, resulting in 15% increase in sales over three years.
Managed and trained 15 culinary and kitchen staff; supervised food preparation and sanitation.
Oversaw monthly budgets, controlling costs to maintain consistent 35% food and 18% labor costs.
Applied culinary expertise and creativity to present food most appealingly, including designing decorative food displays in hot and cold food cases.
Implemented cooking classes and private dinners for customers.
Prepared special menus daily using gourmet foods such as fresh seafood, beef, pork, and chicken. Spectator Sports Café, Fort Myers, FL
Corporate Chef & General Manager, 1996 to 2005
Achieved optimal productivity and profitability for restaurant chain, establishing budget, tracking, and cost-control infrastructure to attain annual sales of $3 million.
Increased sales by promoting off-site catering and implementing 15% VIP discount card.
Maintained high standards of quality, which led to café being voted Best Sports Bar in Fort Myers three years in a row, as well as winning first place in Taste of Lehigh food competition.
Effectively managed daily operations for six locations, including programming point-of-sale (POS) systems, designing menus, and optimizing use of space in kitchen and front of house.
Organized opening of six new sports bars, including training all staff in best practices, ensuring compliance with hazard analysis and critical control points (HACCP) guidelines.
Ensured cost control of 35% food and 18% labor by monitoring monthly budgets/P&L statements.
Supervised 100+ employees and managed all scheduling, compensation, and conflict resolution.
Created all recipes and internal procedures for café. EDUCATION
Associate of Arts, Florida Culinary Institute (1991) ACF Accredited Culinary Arts Program, Hotel and Restaurant Management Activities and Societies: American Chef Federation Courses: Menu Development; Food Cost Control; A la Cart Cuisine; Restaurant Development; International Cuisine; Hotel and Restaurant Management; International Baking & Pastries CERTIFICATIONS
Safe Staff Certification (current)
Serv-Safe Certification, Florida Restaurant and Lodging Association (2009–2014)