Executive Chef Sous
Resume:
Charles Lowney
CHEF
Decatur, GA
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PERSONAL STATEMENT
Cuisine is my art form, my expression of self My true passion for cuisine is to use it as a unifier. Food is a rare thing that brings people together!
EDUCATION —
EXPERIENCE
Florida Keys Community College
AA Degree, Culinary Arts
ServSafe Manager Certificate
KEY SKILLS
Menu Creation
Cost Control
Quality Control
Sourcing & Purchasing
Organization & Logistics
Productivity Analysis
Staff Leadership
CUISINE EXP
New American
Southern
Mediterranean
French
Continental
Waldorf Astoria Hotels & Resorts, Atlanta, GA (Jan 2022 to present)
Chef de Cuisine – Brassica
Helped to rebrand / relaunch the overall restaurant concept
Run the day-to-day operations of the restaurant Brassica
Oversee 3 services a day through three different outlets
Keep the menus seasonal and source as much local and regional product as possible
Implemented systems to streamline prep, inventory and waste control
Oversee two Sous Chefs and team of Line Cooks
Wisteria, Atlanta, GA (Oct 2020 to Jan 2022) Executive Chef
Created menus and specials
Rotated through seasonal changes and changes in availability.
Responsible for ordering, costing, inventory, scheduling, training and execution of the restaurant’s day to day operations
Worked closely with the FOH to educate them on our techniques and products
Worked closely with local farmers to source the best and freshest product available
Oversaw Sous Chef and Line Cooks
Empire State South, Atlanta, GA (Jul 2018 to Oct 2020)
Sous Chef
Responsible for running the dinner service and expo and plating stations
Assisted the Executive Chef in menu creation and R&D of the menu items
Headed up the Charcuterie program and was heavily involved in the Fermentation program
Oversaw team of Line Cooks
Assisted the Chef in ordering, inventory, as well as private & offsite events
Atlas Buckhead, Atlanta, GA (Mar 2017 to Jun 2018) Cook II
Worked on the line with focused on prep, service and organization
Ensured very high standards were met
Observed and learned everything that I could
One Eared Stag. Atlanta, GA (Aug 2015 to Jun 2017)
Sous Chef
Responsible for running dinner and brunch services
Oversaw and trained all Line Cooks
Assisted the Chef/Owner with ordering, inventory and the creation of special menu items
EatWell Vegetarian Cuisine, Fort Mill, SC (Jan 2014 to Jul 2015)
Executive Chef
Developed and created an all vegetarian and vegan menu including breakfast, lunch and pastries to a coffee, juice and smoothie bar.
Other Experience
Chef roles at Myers Park Country Club in Charlotte, NC and Regent Park Golf in Ft. Mill, SC
LEADERSHIP
My leadership style is more akin to teaching and mentoring. I want to give my team the best information possible coupled with hands-on training and coaching to get them to peak performance.
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