Executive Chef Manager
Resume:
Bradley W. Isaak
Millstadt, IL. 62260
Summary of Qualifications
Results-orientated, highly motivated, detailed professional with comprehensive culinary and catering experience. Background includes consistent promotions to positions of increased responsibility. Skilled in menu development, contract negotiation, corporate and private sales, managing venue space, food cost control, inventory controls, kitchen operations, customer experience, training and development of hourly and salaried managers while exhibiting dynamic leadership qualities. I have 20+ years of experience in the culinary industry and 10+ years of management experience.
Professional Experience
Brio Tuscan Grill Frontenac, Missouri
October 2014-Present Title: Sous Chef
Responsibilities include weekly inventory, looking over the P&L with Executive Chef, developing daily features, hiring and training of new staff members, ordering and overseeing the kitchen when the Executive Chef is not present.
Busches Grove/Lester’s Sports Bar and Grill
Ladue, Chesterfield and Central West End, Missouri
November 2006-October 2014 Title: Corporate Executive Chef
Hired in 2006 to develop restaurant concept and menus.
Responsibilities include oversight of all three restaurant locations, menu profitability, menu development, vendor contract and pricing negotiation, catering, ordering, inventory controls, supervise 60+ employees, oversee all kitchen operations, quality of food, sanitation practices, assist with training of all staff to ensure menu consistency, menu knowledge and customer experience, managing labor costs, budgets and profit & loss statements.
The Legends Country Club
Eureka, Missouri
January 2003-November 2006 Title: Executive Chef
Responsibilities included hiring, training, of the staff, monthly inventory, writing new menus for Dining room banquets and the pool house.
Wolfgang Puck Catering and Events
St. Louis, Missouri
May 2003-January 2003 Title: Banquet Chef
Responsibilities included organizing, prepping and plating up for all banquet events. In addition, I assisted the Executive Chef with the overall management of daily kitchen operations.
Premiere Appraisal Service, LLC.
St. Louis, Missouri
June 2003 – January 2003 Title: Owner/Partner
Self Employed Home Appraiser.
Bradley W. Isaak
3295 Veranda Ct.
Millstadt, IL. 62260
Super Smokers
St. Louis, Missouri
November 2002-July 2003 Title: General Manager
Responsibilities included hiring, training, ordering, monthly and weekly inventory, specialty menu development, overall day to day operations, menu consistency and customer satisfaction.
Savvis Center - Keil Center Partners
St. Louis, Missouri
December 2001-November 2002 Title: Restaurant Chef
Responsibilities included ordering, receiving, hiring staff, monthly inventory and overseeing daily operations. In addition, I assist with designing and developing new menus.
Sodex ho, Monsanto,
Creve Coeur Campus, Missouri
September 2001-December 2001 Title: Working Chef
Responsibilities included ordering, monthly and weekly inventory, ensure that the 24 point monthly Safety/Sanitation Check List is up to Missouri State Code. In addition, I was responsible for the overall food production of the culinary staff.
Forest Hills Country Club
Chesterfield, Missouri
November 1999-October 2001 Title: Sous Chef
April 1995-July 1996 Tile: Sauté & Banquet Cook
Responsibilities included managing food cost, ordering, inventory, and assisting with the scheduling and training of culinary staff, designing and developing new menus and recipes with the Executive Chef. I assisted with organizing, prepping and plating up for all banquet events, and the a la Carte Line. In addition, I assisted the Executive Chef with the overall management of daily kitchen operations.
Education
The National Center for Hospitality Studies at Sullivan College
Louisville, Kentucky
September1992-March 1994
Associate of Science in Culinary Arts Management
Dean’s List in 1992-1994
Certified in Sanitation
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