Customer Service Executive Chef

Ethan E. Eberhard

**** ** ****** ** *****, WA ***07 360-***-**** *************@*****.***

Le Cordon Bleu Trained Chef with 16+ years of professional culinary experience

SKILLS

Staff Leadership/Development

Profit & Loss Assessment/Recovery

Menu Development/Costing

Project Management

Extensive Knowledge of HACCP

ServSafe Certified

Excellent Interpersonal Skills

Special Events Catering and Planning

Inventory Control/Cost Reduction

Purchasing and Supply Management Excellent Customer Service

Experienced Media Presence

PROFESSIONAL EXPERIENCE

Executive Chef

Yard House, Darden Restaurants - Portland, OR 2013 - 2018

High-end sports-bar chain with a huge menu of New American fare & an extensive list of draft beers

Responsible for all financials for the kitchen

Recruit, hire, train and provide leadership to a restaurant staff of 80

Consistently deliver great food and evaluating new products for usefulness and suitability for our guests

Review, develop and maintain kitchen procedures /operational opportunities to determine ways to improve performance and productivity

Streamlined flow of the line, recipes and plating procedures to obtain optimum results, while maintaining corporate guidelines

Plan and implement new menu items and procedures

Managed kitchen for restaurants that averaged between $110,000 and $300,000 in weekly sales; up to $11.2M annual

Co-manage front of house operations

Accomplishments: #2 out of 68 locations for shopper satisfaction reports; top 5 for guest satisfaction surveys; top 10 for year-over-year sales growth; #1 for large party execution

Executive Chef

Stanford’s / Newport Seafood Grill, Restaurants Unlimited Incorporated (RUI) - Portland, OR 2012 - 2013

Classy but comfortable neighborhood restaurant and bar offering a variety of foods including steaks, pastas and seafood

Full control of food inventory, food cost (28%) and labor cost (10.7%)

Recruit, hire, train and provide leadership to kitchen staff of 25

Review, develop and maintained kitchen procedures /operational opportunities to determine ways to improve performance, productivity and cost savings

Streamlined flow of the line, recipes and plating procedures to obtain optimum results, while maintaining corporate guidelines

Plan and develop recipes and menus, taking into account seasonal availability and number of customers that day

Create specialty dishes and develop recipes that are varied, nutritionally balanced and appetizing while taking advantage of the foods in season and local availability as well as developing menus for up to 300 guests

Managed kitchen for restaurant that averaged $70,000 in weekly sales; $3.6 M annual

Accomplishments: consistently below company average on food costs and labor

Chef de Cuisine / Sous Chef / Line Cook

Applewood Restaurant & Bar - Vancouver, WA 2003 - 2007, 2010 - 2012

Fine dining featuring Northwest cuisine serving lunch, dinner, Sunday brunch and catering owned by Chef Peter Leigh Gallin

Recruit, hire, train and provide leadership to kitchen staff of 15

Consistently deliver great food and evaluating new products for usefulness and suitability for our guests

Review kitchen work procedures /operational problems to determine ways to improve performance

Create specialty dishes and develop recipes that are varied, nutritionally balanced and appetizing while taking advantage of the foods in season and local availability

Determine how food will be presented, and create decorative food displays for brunches and events

Set-up & preparation and instruction for demonstration cooking

Assisted in developing dinner specials & menu planning and catering for up to 1,200 guests

Sous Chef / Kitchen Manager

Bones Steak & Chop House – Battle Ground, WA 2009 - 2010

Fine Dining restaurant serving lunch, dinner, Sunday brunch and catering (Start-up)

Assisted in creating menus for new restaurant, ordering/receiving, inventory and cost control

Forecast kitchen staff, equipment, and supplies needed based on a master dinner menu

Trained staff in food preparation, service, execution of dishes, sanitation, and health/safety procedures

Executive Chef

Andy’s Restaurants – Little Rock, AR 2008 - 2009 (Limited Term Contract)

Recruited from Pacific NW for one year to create new culinary dishes and cook specialty daily entrees for their 9 restaurants from a new central commercial kitchen location. Fulfilled contract, company sold

Fully responsible for all aspects of this start-up central commercial kitchen operation

Created, prepared and cooked daily culinary entrée specials for 9 restaurants that operated 7 days a week

Purchased, budget management, staff training, menu development, culinary design and presentation, catering, loss control, maintaining food consistency for all 9 locations

Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs

Served as on-air personality/talent for the company

Accomplishments: increased company value by $1.76M

Executive Chef

Dine by Design – Vancouver, WA 2006 - 2008

Working Chef / Owner of catering business offering full service corporate and customer catering

Catering for small & large (400+) private and company events, special functions, and taught cooking classes

Hands-on in all operations of the business including pricing, negotiating, contracts, menu planning/creation, purchasing, food preparation, serving/presentation, customer service, marketing, and event organization

Plan event menus/food utilization based on anticipated number of guests attending, nutritional value, palatability, popularity, and costs

EDUCATION

Le Cordon Bleu Culinary Arts, GPA 3.7

Western Culinary Institute - Portland, OR

Associate of Occupational Studies, 2005

Business Administration, 2003

Northwest Arkansas Community College

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