Executive Chef Supply Chain

ODELL BOONE

**** ******** **, ******** *******, OH 44125

Phone: 216-***-**** Email: **********@**********.*** Dynamic and innovative Executive Chef with over 10 years of experience in high-end dining environments. Seeking to leverage extensive culinary expertise, leadership skills, and operational management experience to contribute to the success of

[Restaurant/Hospitality Group Name]. Committed to creating unique and memorable dining experiences, exceeding guest expectations, and driving profitability while fostering team development and operational excellence.

Professional Experience

Sodexo — Cleveland, OH

Executive Chef 2021 – 2024

• Oversaw daily back-of-house operations for a high-volume foodservice operation, producing 800 to 1,200 meals per day.

• Managed a team of chefs, cooks, and kitchen staff, ensuring efficient production and delivery of meals within tight timelines.

• Developed and maintained weekly menus, ensuring all dishes met quality standards and dietary requirements.

• Collaborated with supply chain management to ensure the kitchen was stocked with the necessary products and tools for operation.

• Managed a $1.2 million annual budget, optimizing costs through careful menu planning and inventory management.

• Ensured compliance with all food safety regulations, including safe food handling practices, sanitation, and allergen management.

Hyatt Hotel — Cleveland, OH

Sous Chef 2020 – 2021

• Assisted in managing kitchen operations for large events and weddings, including menu planning, food tastings, and production oversight.

• Worked closely with the Senior Executive Chef to ensure that all events ran smoothly, from food preparation to presentation.

• Scheduled staff for events and coordinated with the front-of-house teams to ensure seamless service.

• Managed inventory and procurement, ensuring adequate food supplies for all scheduled events while maintaining food cost control.

• Conducted food tastings and collaborated with event planners to customize menus to client preferences, ensuring high guest satisfaction. Bon Appétit Management Company — Oberlin College, Oberlin, OH Executive Chef 2016 – 2019

• Led kitchen operations for a large-scale dining service that served 1,000+ students daily, managing a team of 14 cooks.

• Developed and executed menus that met a variety of dietary needs and preferences, including vegetarian, vegan, gluten-free, and allergy-sensitive options.

• Trained kitchen staff in food safety protocols and kitchen operations, ensuring safe food handling and consistency in product quality.

• Coordinated with the front-of-house staff to ensure a smooth dining experience for students, faculty, and staff.

• Managed the production and distribution of meals to ensure timely delivery and high quality.

• Conducted weekly meetings with the front-of-house staff to plan for upcoming weeks, addressing menu changes and dietary restrictions. Education

Benton Harbor High School — Benton Harbor, MI

High School Diploma

Culinary Certifications & Training

• ServSafe Food Protection Manager Certification

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