Executive Chef

Qualifications Profile

Seasoned, challenge-driven, and goal-oriented chef, offering expertise in supervising all aspects of kitchen operations for multi-unit and catering services in restaurant, entertainment, and sports venues. Adept at reviewing and modifying menus based on guest feedback, corporate standards, and competitor and industry trends; as well as sourcing new products and vendors to achieve a greater profit margin. Recognized for leadership skills in developing, training, and overseeing cross-functional teams to boost productivity, enhance operational efficiency, and attain set-forth objectives. Equipped with solid interpersonal and communication aptitudes in establishing positive working rapport with individuals of diverse backgrounds.

Areas of Expertise

Menu Development and Costing Food and Labor Cost Control Ordering and Inventory Management Vendor Relations

Price Negotiation Customer Service Health and Sanitation Standard Compliance Rapid Conflict Resolution

Professional Experience

Texas A&M with Levy Restaurants, College Station, TX

Executive Sous Chef May 2019–Present

Provide supervision to all aspects of culinary operations for all sports and catering events at Texas A&M University

Exemplify leadership skills in overseeing a staff of 1 chef, 4 culinary supervisors, 15 culinary employees, and 12 stewarding team members to ensure alignment of cleanliness and sanitation programs with Levy core standards

Preside over the training of staff and all concessions cooks to achieve quality and consistency

Take charge of updating all recipes and cost cards to new corporate standard, and mentor fellow chefs on how to encode information and understand all relevant excel formulas

Customize VIP menus for clients looking for special items and menus as certain price points

Render assistance in monitoring sales reports to reduce excessive labor cost

Create new menu for catering to generate revenue and deliver value to customers

Career Highlights:

Lessened overtime and optimized production standard operating procedures which decreased labor cost by $125K

Played an integral role in boosting revenue by 5% in catering by planning new chef’s tables and action stations for the catering to allow guests to watch and learn from the chef as they cooked for them

Made notable contribution in removing chef’s table service and developing a more upscale dinner service in large event type settings by introducing family-style dinners for catering

Served as driving force in minimizing food cost by 3% in year one by adjusting menu prices and sourcing new products and vendors to attain a greater profit margin

Received multiple Outstanding Manager awards in 2019 for demonstrating outstanding performance

Rendered effectual support to the following to execute key initiatives:

−Oklahoma City NBA Thunder (2019): Supported with All-inclusive club and catering production; and

−Oklahoma University NCAA SEC Sooners Football (2019 and 2020): Aided with all-inclusive club and suites production

Delaware North Sportservice, Baltimore, MD (2012–2019)

Executive Sous Chef Mar 2016–May 2019

Oversaw all facets of food production and service for $20.7M in annual food sales with 26.7% food cost

Assessed and modified menus based on guest feedback, corporate standards, and competitor and industry trends

Managed a team of 3 direct reporting sous chefs, 10 supervisors, and more than 100 culinary staff

Guaranteed compliance of the entire culinary team with corporate policies and procedures, food safety standards, customer service criteria, and house benchmarks

Facilitated training to sous chefs to ensure their success in collaboration with supervisors

Displayed competency in representing the company to media and all local news channels to showcase new food offerings at the stadium, including CBS WJZ, ABC WMAR, NBC WBAL, FOX WBFF, and MASN

Career Highlights:

Steered efforts in reducing cost of goods (COG) by 5% in first year by negotiating vendor pricing and administering yield and waste, as well as in driving record-breaking sales growth by 0.6% above budget.

Expertly guided four of nine departments to contribute half of the total profit margin plan by surpassing sales plan and lessening costs

Conceptualized and executed Kaizen program in three departments during the last four months of six-month season, thereby slashing labor cost by 10% and food cost by 2% in second year

Provided hands-on assistance to the following places:

−Buffalo Bills Stadium (2012): Helped in suites production;

−Nashville Bridgestone Arena NHL Predators (2015 and 2016): Opened and managed new six multimillion-dollar concession stands, including grilled cheese, Asian, pizza, Burger, BBQ with state of art smoker, and taco for three weeks and during all-star game. Created recipes, cost cards, production sheets, order guides, and timelines. Organized new stands, tested new equipment, and trained all staff;

−Harrisburg Minor League Baseball Senators (2015; 2016; and 2017): Supported with VIP ownership plated catered event and served as substitute executive chef for a few games;

−Little Caesars Arena Detroit NBA Pistons & NHL Red Wings (2017): Opened brand new arena and managed suites for a month. Administered the entire operations, involving staff training scheduling, menu cost cards, order guides, and inventory. Facilitated new sous vide program, as well as new suites action carts, including BBQ carver with brisket and turkey; and

−TD Garden Boston NBA Celtics NHL Bruins (2018): Functioned as substitute chef, in charge of overseeing the high0end a la carte restaurant in the arena. Developed a special menu and performed cooking in weekly basis in adherence to owners special dietary guidelines. Took part in two of their largest events both held out on the main floor of the arena, encompassing a thanksgiving dinner with 1,000 local homeless guests and a hall of fame event with several stations

Suites Sous Chef Nov 2014–Mar 2016

Held accountability in planning menus and managing ordering and inventory for Suites and Boogs Kitchen departments

Observed strict adherence of kitchen to state and local health department regulations

Effectively directed a team of 4 supervisors and 50 union culinary staff

Career Highlights:

Rendered hands-on assistance to executive chef and executive sous chef in overseeing and coordinating kitchen operations for numerous clubs, 72 suites, 5 premium concession stands, and non-game events; thereby producing $5.8M in revenue during 81-game, six-month season

Drove efforts in enhancing beef, pork, and turkey yields from less than 60% to more than 90% with peak yields of over 98%; thus saving 10% on food costs

Dempsey’s Restaurant Sous Chef Apr 2012–Nov 2014

Administered all kitchen operations for restaurant with $2.5M in annual sales to ensure alignment of production with food and labor cost budget

Developed and executed cost-effective menus and managed food product inventory, ordering, and receiving operations

Managed a unionized team of 25 culinary staff and 3 supervisors, while coaching culinary supervisors on basic computer operations and online training requirements to improve their leadership skills.

Career Highlights:

Played a vital role in opening a new kitchen to attain 35% on food cost in first year of operation, which entailed monitoring inventory, sales, and waste to justify cost; utilizing data to inform second-year staffing; and creating product selection decisions

Exhibited industry expertise in developing a nationally recognized menu item, The Walk-Off, as well as weekly specials and catering menus for special events and VIP parties

Earned recognition for establishing bench strength by hiring multiple culinary students as interns and externs and promoting three culinary staff to rank of cook 3

Dover Downs Hotel & Casino, Dover, DE

Buffet Sous Chef, Michele’s Aug 2010–Apr 2012

Led daily restaurant operations including meal-time line setup, special menu and event planning, inventory control, staff training, and customer service

Assumed responsibility in monitoring and transferring more than $50K in monthly food cost to ensure correct allocations and within budget buffet operations

Fulfilled human resources tasks such as hiring, forming, training, and supervising a team of 35 full-time staff

Worked closely with fellow leadership team members in regulating food quality and production in buffet

Ensured staff complied with sanitation, safety, food handling, and cooking technique standards.

Delivered effectual support on green initiatives after completing training with third-party facilitator

Career Highlight:

Provided significant contribution in developing menu at 40% fixed food cost

Earlier Career

Harrah’s Philadelphia Casino & Racetrack, Chester, PA

Restaurant Sous Chef

Education and Credentials

Bachelor of Science in Culinary Arts Johnson & Wales University, Providence, RI

Certified Executive Chef® (Valid Until: 2025) American Culinary Federation

Professional Development

Certification:

●Serve Safe Certification

Training:

●Management Class

●Nutrition Class

●Agri-beef Ranch to Table

●Delaware North Big Show

●Modernist Plating and Technique and BBQ Science and Technique – CMC Rich Rosendale

Activities

Speaker, Culinary Industry and Career Outlook at Local High Schools, Colleges, Universities, and Culinary Schools

Volunteer, St. Francis Neighborhood Center (24-hours of Community Service), Baltimore, MD

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