Food Service Sous Chef

Patrick Drake

Email: *******@****.***

Phone Number: 540-***-****

Core Qualifications

I possess 30 years of culinary experience in the areas of Italian Fine Dining, Banquet, and line experience.

Multiple job titles and participation throughout BOH and minor FOH. Extremely passionate toward my career. Last 3 year been working as a fraternity house chef at Lehigh University.

Extensive experience in culinary arts and in managing the full range of restaurant operations including P&L, inventory management, guest service, regulatory compliance, and employee relations.

Proven success in training, coaching, and directing personnel; consistently promote efficiency, productivity, food safety, quality, freshness, kitchen safety, and team cohesiveness.

Highly regarded for a strong blend of planning, organizational, time management, and decision-making skills.

Able to leverage keen analytical abilities to assess and optimize restaurant's fiscal performance, profitability, cost control, and revenue opportunities.

Creative, energetic, and employ a strong commitment to quality and freshness to devise winning menus.

Work History

Head Chef: Stratosphere Social, Eldersburg, MD: 2020-2021

Helped to build a “start-up” FEC (Bowling, Axe Throwing, Bar, Arcade, VR) busines by:

Ensuring that high standards of sanitation, cleanliness and safety were maintained throughout kitchen.

Creating an extensive menu based on limited size and kitchen equipment.

Directing, supervising, and training of all new kitchen staff.

Approving quality products for high standards.

Communicating with F&B management for efficient food production.

Selecting plating and other kitchen equipment.

Designing the line to be more efficient.

Adjusted and maintained all COVID operations.

Executive Chef: Turfway Entertainment, Baton Rouge, LA & Pensacola FL 2018-2020

Worked as a “Fixer” for a consulting company to respond to dire situations and was sent to several locations to help run kitchen operations and bring the kitchen up to standards.

Filled in until owners would hire permanent staff.

Director of Food and Beverage/Executive Chef: Nexus Services, Verona, VA: 2017-2018

Managed all F&B operations

Designed menus & Systems for higher efficiency.

Assistant General Manager: Sonny’s BBQ, Summerset, KY: 2016-2017

Managed and oversaw both FOH and BOH operations

Managed catering

House Chef (Part-Time): University of Cincinnati, Theta Phi Alpha Sorority, 2007-2015

Single handed made lunch and dinners during the week.

Tuesdays meals for 125 students were prepared

Owner: Bark Busters, 2006-2015

Professional Dog Trainer

In-house training, teach best behavior techniques for every situation

Executive Chef: Jillian's Entertainment Complex - Cincinnati, OH, 1999-2006

Collaboratively increased club member base and food sales by redesigning menu featuring full color

photos of the golf course and other amenities

Strategically redesigned kitchen to optimize use of limited space and downsized staff to improve efficiency and control labor expenses

Negotiated a trade deal to acquire $10K in new equipment for club with no capital outlay.

Aligned and mobilized staff to create and maintain a vegetable and herb garden for reducing food costs and boosting freshness and quality.

Chef: Rock Bottom Brewery & Restaurant - Cincinnati, OH, 1997-1999

Established kitchen from scratch and directed full-scope daily operations including hiring, training, scheduling,

quality assurance, OSHA compliance, and direct leadership of 25 employees.

Employed measurable process improvements which decreased labor expenses by 2% and food costs by 3%.

Kitchen Manager: Barleycorn's - Cincinnati, OH, 1989-1997

Held assignments at several Barleycorn's facilities including an upscale sports bar/yacht club.

Tightened controls and guidelines associated with purchasing to lower food costs by 10% and

generate $5K in savings related to laundry and cleaning supplies.

Trained, mentored, coached, supervised, and directed high-performing employees.

Designed menu and kitchen layout for new venture, Hugg's Inn, and masterminded equipment setup,

staffing, and training in time for grand opening.

Minimized labor expenses by introducing call-in system to correspond with primarily weather-driven sales.

Prior background includes role as Kitchen Manager & Corporate Trainer for O'Charley's, and service

with the Ohio Army National Guard, honorably discharged.

Education

University of Cincinnati - Bachelor of Business

Military Service

Ohio National Guard, 6 years honorable discharge, 1984 - 1989

Rank: E-5

Squad Leader, Nuclear Biological Chemical Team (NBC)

Certifications/Licenses

Master Dog Behavioral Therapist and Trainer – Bark Busters International School

Trained over 3,000 canines with less than of 1% complaints to obtain Master Status.

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