Executive Chef Food Safety
Resume:
*************@*****.*** 602-***-****
RS
OBJECTIVE
Utilize my experience as an
Executive Chef to lead the
culinary teams in food safety,
purchasing, vendor relations
and restaurant standards.
Dedicated, Integrity driven
skilled executive looking to
contribute my many talents
and experience to develop
team members. When it
comes to food “If it isn’t Right
It’s Wrong”
SKILLS
High energy, creative multi-
unit chef creating WOW food
balancing operational
standards with innovative
cuisines. Fundamentally
sound. Strong background in
the creation of menus and
integrity of recipes. Adept at
P&L and reporting tools,
keeping food and labor costs
in line. Constantly focused on
RUSSELL C. SKALL
CORPORATE EXECUTIVE CHEF
LOCATION: PHOENIX, ARIZONA
EXPERIENCE
EXECUTIVE CHEF CANOPY HOTEL- DOWNTOWN TEMPE
10/2024-PRESENT
• Control 2 food outlets on main floor and 14th roof top restaurant
& Bar plus banquet events
• Located near the ASU campus, we experience high-volume walk-in business from the arts & local events.
• Responsible for training HOH Chefs on food and kitchen procedures
• Development of seasonal and LTO menus
• Monthly Themed dinners
• Managing Cost Controls & Inventory levels to meet 29% COS.
• Manage Purchases w/ declining budgets.
• Hands on working chef.
CORPORATE EXECUTIVE CHEF• ARROWHEAD GRILL & PRESTON’S STEAKHOUSES•1/2022– 9/2023
• Responsible for training HOH Chefs on food and kitchen procedures
• Development of seasonal and LTO menus
• Managing Cost Controls & Inventory levels
• Manage Purchases w/ declining budgets.
• Working on streamlining the menu and getting consistency on the food
• Planning on opening future locations
RESTAURANT & CULINARY CONSULTING •RCS CONSULTING•8/2020 - PRESENT
• Restaurant/Foodservice
• Recipe development, Project management,
*************@*****.*** 602-***-****
current food trends to move
the business forward.
• Food & labor cost analysis
• Guidance & training for Chefs and associates
• Food safety compliance certification
• Operating Procedures & Systems
• Relationship building
• Customer service focused.
• Leadership & Management skills
• Customize culinary standards to fit your operation.
• Project driven.
• Work on Team activities
• Kitchen & Bar design
DIRECTOR OF CULINARY• LAKE PARK DINER•8/2020 – 7/2021
• Redeveloping the menu and kitchen design
• Responsible for training HOH Chefs on food and kitchen procedures
• Development of seasonal and LTO menus
• Interviewing of Restaurant Chef Partners
• Development of training materials to improve execution and improve costs.
• Preparing to rollout the concept in 2021
DIRECTOR OF CULINARY• PAUL MARTIN’S AMRICAN GRILL• 2/2017
–8/2020
• Paul Martin’s American Grill, responsible for 11 locations
• Lake Park Diner Naples FL., 1 location, assisted in redeveloping the menu and kitchen design.
• Responsible for training HOH Chefs on food and kitchen procedures
• Development of seasonal and LTO menus
• Currently R&D consultant for 2 concepts
• Interviewing of Restaurant Chef Partners
• Development of training materials to improve execution and improve costs.
• HOH Labor 11%, F/C 27%
CORPORATE EXECUTIVE CHEF• FLEMING’S STEAHOUSE• 4/2000 – 2/2017
• Responsible for 69 domestic & 1 International location
• Opened all locations/Responsible for training FOH & HOH associates.
• All opening duties for all new restaurants
• Review of all new floor plans and remodels
• Currently R&D consultant for concept
• Interviewing of Restaurant Chef Partners
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• Development of training materials to improve execution and improve costs.
• HOH Labor 11%, F/C 29%
• Develop and Oversee 3 Direct Reports with the Regional Executive Chef Program
CORPORATE EXECUTIVE CHEF & GENERAL MANAGER• SULLIVAN’S STEAHOUSE• 1996 – 2000
• Opened 15 locations while operating flagship locations in Austin.
• Transitioned to GM for Rancho Mirage & Tucson locations.
• All opening duties for all new restaurants
• Review of all new floor plans and remodels
• R&D responsibilities
• Labor 13% Food cost 30%
• Interviewing of Restaurant Chef Partners
• Creation of training and development processes, and materials, to ensure perfect execution and improve cost. EXCUTIVE CHEF• RUTH’S CHRIS STEAKHOUSE• 1993 – 1996 SCOTTSDALE AZ.
• Responsible for daily HOH operations
• Labor 11% Food cost 32%
• Transitioned to FOH manager for 8 months 1996.
CHEF•PRINCESS RESORT • 1990– 1993
• Responsible for daily HOH operations
• Las Ventana’s all day restaurant/Room Service, Pool
• Hiring of associates
• F/C 30%
CHEF•RITZ CARLETON RESORT • 1987– 1990
• Responsible for 24-hour restaurant, room service
• Banquet Sous Chef
• Hiring of associates
EDUCATION
• SADDLEBACK COMMUNITY COLLEGE
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• USMC- SERGEANT
• FOX VALLEY TECHNICAL INSTITUTE
• PROFICIENT IN MICROSOFT WORD/EXCEL
REFERENCES UPON REQUEST
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