GREGORY T. TOURNILLON

Cottleville, MO ***** 314-***-**** adt1dn@r.postjobfree.com

Culinary Operations Expert ~ Corporate Executive Chef ̴ Multi-Unit Manager

Operational Excellence Concept Development Entrepreneurial Management Process Improvement

Career Highlights

Graduate of the Culinary Institute of America

Trained at (French, Italian & Swiss) top 3 global restaurants

Kitchen Design & Optimization

Developed nutritional database for ingredients Sales Management

Onset and Continuous Product Testing and Quality Improvement

Study food trends through Legion of Professional Groups (RCA, ACF, CIA ALUMNI, IFT, and NRA)

Budgeting & Finance Improvement

Team Building & Performance Management

Developed HACCP Program; hired Safety Coordinator

Developed, tested, and marketed prepared foods

PROFESSIONAL EXPERIENCE

Avalon Park Independent Living – Cottleville, MO 2021 – 2022

Executive Chef & Director of Food Service

Avalon Park is a new independent living neighborhood for active adults aged 62 and over.

Developed culinary program marketed for a high-end dining

Purchased equipment and established vendor contracts

Hired and trained staff of 20

Designed eight-week revolving menus with no repetition on a budget of $5.75/ppm

Attracted new residents with food presentations during open house events

Mentored Sous-Chef and Lead Cook for further management responsibilities, resulting in promotions for both

AUI Fine Foods, Inc. – St. Louis, MO 2019 - 2020

Territory Manager – Missouri, Kansas & Nebraska

AUI is a gourmet food company, offering over 1,400 products from around the world. Within my territory, I supplied leading hotels, restaurants, casinos, country clubs and manufacturers with innovative, high quality products and custom solutions to their culinary challenges.

Uncovered and added 12 new customers to my portfolio exceeding quarterly goal.

Organized territory and developed strategic priorities through our Customer Relationship Manager (CRM) software

Developed customer relationships who were previously overlooked resulting in added sales

Furloughed in April 2020 due to Covid-19

Sodexo Corporate Services - Energizer, St. Louis, MO 2015 – 2019

Executive ChefPark is

Sodexo develops, manages, and delivers a unique array of on-site services. A 12-year partnership at the Energizer Corporate location that includes one corporate cafe serving an office population of 550 and catering operations for Schneider Electric and American Airlines Admirals Club.

Provided culinary leadership, budgetary oversight, management, and training for team of 8

Planned menus weekly for café, Board of Director meetings, special events, and off-site clients collaborating with internal and external clients to ensure satisfaction

Managed food & and physical safety program HAACP compliance

Maintained inventory levels while managing budgeted food saving 5% in cost of goods

GREG TOURNILLON (page 2-314-***-****

Ripka’s Bridgeport Market & Bistro, Bridgeport, CT 2013 – 2015

Executive Chef & Operations Director

First downtown full-service market in Bridgeport, CT in over 50 years. Reported directly to owners.

Oversaw and managed operations for new store opening; hired entire staff of 108, including General Manager, 2 Sous-Chefs, 3 Front-end Managers and Department Heads for a fresh, high-end, full-service, urban market consisting of 8 departments and standalone bistro/bar

Prepared opening store pro forma and developed all individual department budgets

Established product mix and retail pricing for 1500 SKU’s

Engineered food and beverage cost matrix and prepared menus; set pricing, and executed training

Restructured preselected vendors and negotiated all new purchasing contracts and terms

Foodies Marketplace & Deli, Chesterfield, MO 2005 – 2012

President/Owner

Founder of Foodies Marketplace & Deli, a subsidiary of Food Adventures, LLC. Gourmet storefront caterer, restaurant and New York style deli promoting my passion for remarkable food, gourmet provisions and wines. Provided full-service catering and event-planning services to the greater metropolitan St. Louis area.

Conceptualized, designed, financed & developed Foodies’ model managing facility design, construction, equipment acquisition, staffing, POS programming and procurement of perishables

Directed sales, marketing, advertising, promotion, public relations and community affairs, generating over $440,000 within first 9 months of opening

Developed contracts for on-site, unsubsidized, corporate food services and catering, contributing more than $300,000 annually, increasing company revenue by 68%

Built a reliable catering brand serving over 250 corporate clients and 60+ private individuals

Developed Continuous Improvement Programs resulting in gross profit exceeding 71% while maintaining labor expenditures under 21%

Negotiated vendor contracts, leveraging significant volume of key commodities reducing expenses 2.5%

Schnuck Markets, Inc., St. Louis, MO 1997 – 2004

Manager, Prepared Foods and Corporate Executive Chef

Privately held, full-service supermarket chain operating 109 stores, serving 6 Mid-western states with revenues exceeding $2.3 billion annually. Chef’s Express department is a stand-alone specialty foodservice segment operating in 13 stores, generating annual sales in excess of $32 million.

Prepared fiscal budgets, maintained full P&L responsibility, and exceeded operating goals by 30% annually

Achieved department gross profit exceeding 2 % of budget or $60,000

Surpassed YTD sales goals by more than 10% through merchandise restructuring, retail space management, shrink analysis and on-site manager training

Oversaw the manufacturing and quality assurance of more than 300 products in 6 separate kitchens that support 5 perishable, retail departments: Chef’s Express, Deli, Seafood, Food Bar and Meat

Designed and implemented Hazard Analysis & Critical Control Points (HACCP) plan in compliance with the USDA

EDUCATION

Associates Degree in Occupational Studies - Culinary Arts

Culinary Institute of America, Hyde Park, NY

Bachelor of Science in Hotel and Restaurant Management

Florida International University, Miami, FL

Exchange Studies in Marketing

Oxford Polytechnic, Oxford, England

HACCP Certification Program

Michigan State University, East Lansing, MI

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