Chef

Kevin Chojnowski

347-***-**** ******@*****.***

Professional Experience

Corporate Chef AvroKO Hospitality Group September 2019 – April 2020

Manhattan, NY

Charged with menu development for 3 concepts scheduled to open in the 2nd half of 2020 in Auckland, New Zealand, while overseeing the operation of AvroKO’s three NYC outlets, combining for $9 million in F&B sales.

Through menu engineering and staff trainings, food cost was reduced by 3.5%, while also increasing the average spend per head by $8. Additionally, after reworking holiday offerings for Christmas, NYE & Valentine’s Day, sales for those 3 holidays increased by 11% year-over-year which were the most profitable holidays in Saxon + Parole’s 9 years of operation.

Opening Chef de Cuisine The Edition, Times Square November 2018 – September 2019

Manhattan, NY

Oversaw the conception of and day-to-day operations of 7 kitchens within The Edition Hotel generating $24 million in F&B sales, while overseeing a roster of 75 employees.

Responsible for leading eight culinary managers and 15 key hourly employees in an extensive menu development and tasting process with chef John Fraser to create the opening menus for all outlets within the hotel.

Responsible for building out a shared drive with the menu books for all outlets, which contain standardized recipes, costings, FOH menu descriptions, prep and order sheets.

Responsible for the initial certification of “A” letter grades for 3 separate DOH operating licenses for the property.

Executive Chef The Standard, High Line November 2016 – November 2018

Manhattan, NY

·Recruited to oversee all day-to-day culinary operations of a design driven, multi-outlet hotel operation with annual F&B sales of $45 million. The operation consists of 6 a la carte outlets, in house events department, employee cafeteria and room service servicing over 400 rooms.

·During my first full calendar year, labor was reduced by 4% and food cost by 1.5% to budget while increasing overall food sales property wide by 2%.

·Responsible for maintaining “A” letter grades for 2 separate DOH operating licenses for the property.

·Oversaw a roster of 14 BOH managers, 95 full-time hourly staff members, as well as an additional15 employees for seasonal activations.

Executive Chef The McCarren Hotel April 2015 – October 2016

Brooklyn, NY

·Recruited to oversee all back of house aspects to the re-launch of a multi outlet boutique hotel operation overseeing a roster of 22, with F&B sales of $5 million.

·Created and evolved the opening menus for a 68-seat American restaurant, 125 seat outdoor seasonal pool, raw bar-inspired rooftop bar, room service and in-house special events.

·Increased annual F&B sales consecutively by 11% and 18%, while maintaining an average food cost of 26%.

Executive Chef Willow Road June 2014 – November 2014

Manhattan, NY

·Recruited to convert Willow Road into a greenmarket driven American restaurant, serving lunch and dinner services.

·Worked closely with managing chef partners Ken Oringer and Jamie Bissonnette to revamp dinner, brunch and special events menus, reducing the food cost by 6% in the process.

Chef de Cuisine PUBLIC Restaurant *One Michelin Star October 2011 – May 2014

Manhattan, NY

·Oversaw all day-to-day BOH operations of AvroKO’s 115 seat flagship, Michelin-Starred restaurant responsible for $9 million in F&B sales. Additionally organizing and executing AvroKO’s nationwide high-profile off-site events, in house wine dinners, full and partial buyouts, weddings and special events hosted in PUBLIC restaurant.

·Reduced the initial food cost by 2.5%, then maintaining an average of 24%, while operating with 12% back of house labor.

Chef de Cuisine 2008 - 2011 Todd English’s OLiVES October 2004 – October 2011

Executive Sous Chef 2006 - 2008 Manhattan, NY

Sous Chef 2004 - 2006

·Responsible for the day-to-day operation of James Beard award winning chef Todd English’s 120 seat flagship restaurant, within the W Hotel, Union Square. Additionally, oversaw a room service department servicing 200 rooms, employee cafeteria and an events department responsible for $5 million in annual F&B event sales. Total F&B operations for the property totaled $15 million annually.

·Responsible for maintaining “A” letter grades for 2 separate DOH operating licenses for the property.

Chef de Cuisine The Riverdale Garden January 2004 – October 2004

Riverdale, NY

·Responsible for converting the Riverdale Garden from a casual wine bar & cafe, into a full-service 100 seat restaurant, serving lunch, brunch & dinner.

·Oversaw a staff of 6 BOH employees for the greenmarket driven menu.

Education

AOS in Culinary Arts New England Culinary Institute Graduated September 2003

Burlington, VT

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