Christopher R. Barron

**** *. ******* #*

Chicago, Il 60647

Cell 773-***-****

E-mail: adwa41@r.postjobfree.com

Tao

April 2022-present

Sous Chef working all shifts (open, close, mid) to provide Chef support, update recipes and work with staff to crease consistency. Also responsible for inventory, specials, expo, parties and special events in high-volume venue.

Lettuce Entertain You Enterprises

April 2021–April 2022

Sous Chef traveling between three restaurants for rebuild support after Covid lockdown: Mon Ami Gabi Chicago and Oak Brook (classic French), Cafe Ba-Ba-Reeba (Spanish tapas) Chicago. Duties included ordering, line work, specials, inventory, chef support, expo, prep support, and party facilitation.

Tao

July 2018-October 2020

Sous Chef running dinner service for busy upscale Asian concept with high volume: expediting, specials, banquet and party production as well as facilitation of parties, opening and closing chef. Let go due to pandemic-related closings.

Harry Caray’s Italian Steakhouse

June 2017-July 2018

Sous Chef responsible for all aspects of the kitchen: ordering, scheduling, specials, inventory, expediting, catering, and cost control

Do & Co

February 2016-May 2017

Worker at multi-national gourmet catering company, using HACCP principles in airline and special events catering.

County BBQ

January- September 2015

Short-term position while company transitioned to corporate structure.

Southport & Irving / SIP

November 2013-2014

Brought on board to restructure all facets of back of house menus and systems.

Achieved food cost and labor costing goals.

Francesca's

June 2011-2013

Hired as brunch guru, developed menu, and instituted all operations regarding breakfast rollout. Promoted to Executive Chef of Francesca Forno June 2012.

Staxx Café

June 2010- 2011

Executive chef at 80-seat breakfast restaurant,

Market On Randolph

May 2009-June 2010

Sous Chef for 200 seat American menu sport themed restaurant.

Jerry Kleiner KDK Restaurant Group

1996-2007 Worked in numerous capacities from line cook to Executive Chef:

Park 52, Room 21, Opera, and Red Light

Hotel Experience

1989-1996

Ritz Carlton Group

References and Salary History available on request.

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