Executive Chef, Culinary Director
Resume:
Rachel Aronow
Oakland, CA ***** • ******.*.******@*****.*** • 707-***-**** • LinkedIn Executive Chef / Culinary Director / Chef de Cuisine Exceptionally innovative, award-winning, progressive culinary expert with 10+ years’ contributing to stellar reputations of renowned restaurants, skillfully combining high-level creative menu development and unique food preparation knowledge with expertise on all aspects of running back-of-house culinary operations. History of utilizing seasonal preparations, establishing creative and collaborative work environment, and motivating teams to produce results of highest quality. Solid record leading, training, developing, and fostering dedicated teams focused on quality, presentation, cost containment, and safety.
• Creative Menu Development
• Specialty Cuisine & Presentation
• Culinary Skills / Event Planning
• Purchasing & Inventory Control
• Leadership & Team Building
• Cost Containment & Reduction
• Food & Kitchen Safety
• Food & Beverage (F&B)
• Strategic Planning & Analysis
• Culinary Sustainability
• Community Outreach
• Project Management
HONORS & AWARDS
Martha Stewart Living – Cayson Designs Rachel Aronow Collection (2020) Finalist – Rising Star Chef, James Beard Foundation (2018) Finalist – Rising Star Chef, Golden Gate Restaurant Association (2018) 10 Under the Radar Chefs to Know in SF – Zagat (2018) Guys Grocery Games – Season 11, Episode 4, Food Network (2016) The San Francisco Oyster Happy Hours Guide You Desperately Need #1 SOMA – Thrillist.com (2016) 27 Most Poplar Restaurants (According to Instagram) #18 – Jumper Media, San Francisco (2016) Letter of Commendation for Culinary Excellence in North Pacific Coast Guard Forum SF – Admiral Bob Papp, Commandant USCG (2013)
Letter of Commendation for Standard of Culinary Excellence – Admiral Bob Papp, Commandant (2013) Michelin Guide: Bay Area and Wine Country – Bib Gourmand (2013, 2012) PROFESSIONAL EXPERIENCE
Lazy Bear – San Francisco, CA
Chef de Partie, 7/2021 – Present
Amaze patrons of a two Michelin Star establishment offering a unique tasting menu, offsite event, cooking classes, cocktail and spirits classes, and wine tastings according to Chef David Barzalay’s mission and values.. Prepare menus in collaboration with colleagues, ensuring adequacy of supplies at cooking stations. Identify ways to optimize the cooking process with attention to speed and quality and provide input into new ways of presentation. Coordinate, execute, and maintain assigned station and menu items.
Dedicated ambassador to junior and perspective staff through P2P mentorship of Lazy Bear’s unique approach.
Planned and executed family-style meal for 50 employees with excellence. Pacific Union Club – San Francisco, CA
Executive Sous Chef, 7/2018 – 6/2021
Collaborated with executive chef to ensure dining establishment operated at maximum efficiency for most elite social club on West Coast, planning menus based on food inventory, staff capabilities, and customer feedback. Governed research, development, and implementation of a la carte menu with daily specials for all sittings and private dining, including large format catering banquets. Standardized back of house SOPs, covering staffing, training, P a g e 2 3
mentorship, and process accountability while maintaining high standards of health code management and setting quarterly and yearly management and Union 2 goals.
Integral to development of training programs for all back of house personnel based on skill level and interest.
Spearheaded development of opportunities during pandemic for membership by designing weekly live cooking shows with coordinated meal kits.
Directed event with Joyce Goldstein for Chef’s Showcase Dinner – 5 courses and 75 guests.
Designed menus for Salmon Billecart Winemaker’s Dinner (7 courses, 100 guests) and Wine Society Dinners (7- 10 courses, 100-150 guests).
Introduced measures to gain high standards of health code management: “A” passing in 2018, 2019, 2020.
Contributed to HACCP certification process throughout all project phases. Alembic – San Francisco, CA
Executive Chef, 4/2017 – 4/2018
Reimagined culinary operations for industry leading craft cocktail restaurant and bar by introducing measures to increase revenue, enhance productivity, limit costs, and create a positive company culture. Directed and oversaw operations of kitchen, including menu development, inventory and purchasing of supplies, cost control, and sanitation. Created and updated menus to maximize profits and minimize loss.
Increased kitchen revenue by 10% by instituting separate bar menu and adding brunch service.
Maintained labor cost of 26% by revamping schedules of chefs and diversifying workload based on skill level.
Enforced food cost of 28% while lowering establishment waste from 9% to 3% by implementing onsite chefs garden.
3rd Cousin – San Francisco, CA
Executive Sous Chef, 10/2016 – 4/2017
Promoted brand recognition in Eater.com by leading strong social media outreach through Instagram and Facebook. Supported Executive Chef in daily operations of kitchen, including menu development, inventory and purchasing of supplies, and cost control. Oversaw activities of kitchen staff and monitored food production and presentation. Performed administrative work including P&L reports and QuickBooks accounting and weekly reports to stakeholders.
Developed SOP systems by creating shared Google drive containing employee handbooks, recipes, dish development work sheets, and order guides.
B Restaurant & Bar – San Francisco, CA
Chef de Cuisine (Contract), 10/2016 – 4/2017, 2/2015 – 11/2015 Received 1st place of 30 restaurants for best oyster happy hour by sourcing and negotiating favorable arrangements with local farmers to expand selection and limit price for outdoor rooftop terrace overlooking Yerba Buena gardens. Directed all aspects of kitchen such as menu plans, operations, recipes, financial responsibility, portion and inventory control, food quality, and employee supervision for multi-unit operation focusing on leadership training and hands-on management of kitchen staff. Oversaw execution of food in main kitchen, drove menu design and kitchen creativity, and grew and developed product and profitability of food program. Achieved revenue targets and managed costs, ensuring all staff demonstrating guest-centric attitude and culture.
Developed catering contracts with DreamForce Conference, and Oracle conference to secure 20% revenue increase during off-season.
630 Park – Rohnert Park, CA
Assistant Room Chef (Contract), 2015 – 2016
Oversaw menu planning, food preparation, back of house management, and cost management for Graton Resort Casino’s classic American Steakhouse serving tender dry-aged Prime Steaks, Developed and executed menus and coordinated work of chefs, ensuring all food prepared and served in accordance with restaurant’s recipes, portioning, cooking, and serving standards. Trained and managed food and beverage Rachel Aronow • Page 3
P a g e 3 3
department within set standards of Station Casino Management and Union agreement. Managed financial aspects of restaurant, following proper requisition and storage of products, standard recipes, and waste control procedures.
Maintained budgeted labor coat coals of 29-31% and controlled food cost at 27-29%, administering P&L of
$5.5M in annual revenue.
United States Coast Guard Food Service “A” School – Lockheed Martin, Petaluma, CA Executive Chef, Phase III Culinary Instructor, 2012 – 2015 Provided technical assistance, vocational training, mentoring, guidance on food production techniques, menu development, and sanitary training and coordinated work of chefs and other kitchen employees for Coast Guard. Strategized food preparation for 1000 guests daily, ensuring food preparation correct and within budgeted labor costs. Provided comprehensive training in all facets of food preparation, including culinary fundamentals, advanced culinary methods, and techniques for a range of food types. Prepared students for careers in hospitality industry. LUMA – Petaluma, CA, 2009 – 2013
Executive Chef, 2012 – 2013
In collaboration with restaurant owner, planned menus and managed chefs for neighborhood dining restaurant in Petaluma’s Riverfront Warehouse District. Michelin Guide: Bay Area and Wine Country – Bib Gourmand (2013, 2012). Prepared delicious meals for customers by studying recipes, setting up menus, and preparing high quality dishes. Delegated tasks to kitchen staff to ensure meals prepared in timely manner. Planned and created new menu items with attention to controlling food costs by negotiating terms for food and restaurant inventory items.
Maintained labor cost goals of 29% and food cost goals of 28%. EDUCATION AND CERTIFICATION
Bachelor of Science, Political Science & International Relations California State University, Chico – Chico, CA Advanced Culinary Education – H Complex – Fort Lee, VA Charcuterie – Culinary Institute of America – Greystone, St. Helena, CA Farm Internship – Shone Farm, Santa Rosa Junior College, Santa Rosa, CA Stage – Suhring, Bangkok, Thailand • Stage – GAA, Bangkok, Thailand Certified Hospitality Manager – American Hotel & Lodging Educational Institute Certified ServSafe Manager
INDUSTRY / COMMUNITY OUTREACH
Cayson Design, CA Wild Fire Apron – Fundraising / Chef Designer (2017 – Present) Music Tastes Good – Chef Participant (2018) • Musica Marin – Fundraising / Chef Participant (2018) Meals on Wheels – Fundraising / Chef Participant (2017) • No Kid Hungry – Fundraising / Chef Participant (2017) Cuesa – Fundraising / Chef Participant (2017) • Dress for Success – Fundraising / Chef Participant (2017) COTS Shelter – Resource Volunteer (2013 – 2015) • Rivertown Revival – Coordinator / Chef Participant (2010)
Contact this candidate