Regional Executive Chef

404-***-**** ***********@*****.***

INTRODUCTION: Culinary and management professional with more than 23 years’ experience focused on strategic partnerships within the hospitality sector

● Experience within a multitude of roles including but not limited to: Executive chef, general manager, caterer / event planner, sous chef, procurement specialist, human resource management, private / guest chef for VIP and celebrities, guest chef for White House, executive chef for elite charity events and fundraisers, finance and budget officer, food and beverage consultant, television personality and guest

● Mentored with nationally renowned chefs including James Beard Winners and candidates

● Exemplary creative skills for creating menus for unique genres of food

● Ability to manage high volume, fine dining, gourmet, organic, specialized dietary, farm-to-table meals

● Proven track record of capturing 6-figure cost savings and overseeing 7-10 million in annual revenue

● Solid ability to influence through excellent written and verbal skills at all levels within an organization

● Proven leadership skills in high profile and challenging situations

● Extensive knowledge and experience opening new restaurants from 50 – 400 seat

● Expertise with writing, developing and implementing processes and policies for new and established restaurants

● Knowledge of compliance, ServSafe, HAACP, OSHA, fire, health department and other regulatory agencies in relation to hospitality industry in 48 states

● Demonstrated analytical and metric-driven skills

● Ability to work in fast paced environment while multi-tasking and paying close attention to detail

● Positive rapport building with staff with track record of managing 75+ employees

● Ability to direct, delegate and lead a team while supporting organization’s mission, vision and values

CUISINE SPECIALTIES: Asian & Asian Fusion ● Vegan ● Vegetarian ● Paleo ● Southern ● Continental Fine Dining ● American ● Mediterranean ● Latin ● BBQ Pitmaster ● Sauce & Rub Creator

COMPETENCIES: Menu creation for an array of cuisines, a la carte, banquet and dietary restrictions focusing on food quality ● Concurrent professional experience working in multiple capacities including consulting for fine dining restaurants, executive chef, concession operations manager overseeing multiple venues, and private events ● Develops food purchase specifications and recipes ● Food procurement, cost analysis, budget preparation and capital expenditures ● Proficient in Microsoft Office with an emphasis in utilizing metrics-based tools for overhead and labor cost management ● Project management for various food and beverage endeavors ● P&L statement interpretation ● Beer, wine, and spirit pairing ● Human resource management: Talent acquisition and retention, training, performance management, employee relations and engagement, succession planning, payroll ● Change management ● Policy and procedure development and implementation ● Proven track record with POS systems, implementation, financial cost / controls and revenue tracking

EXPERIENCE:

Executive Chef (2/2023 – 1/2025) The Sycmamore

Opened and established a upscale restaurant featuring local quality ingredients. Annual Revenue = $1.4 million ● Designed the full kitchen layout from inception ● Developed unique recipes and menu to keep up with current and growing trends in the industry ● Maintained a 4.6 star rating on google and OpenTable platforms ● Responsible for proper cash procedures and documentation for stakeholders ● Implemented operating budgets to ensure monthly goals were met

Director of Food & Beverage / Executive Chef (12/2018 – 01/2023) 1880 Union Hotel/Restaurant Executive Chef for over 50 weddings and events annually ● Responsible for all-inclusive fine dining wedding packages from purchasing and tastings to wedding day event ● Manages entire catering and hotel staff for four to five day wedding events ● Responsible for annual budget and managing all financials pertaining to hotel and restaurant ● Executive Chef and Operations manager for restaurant on property (open 11AM-12PM daily excluding Tuesdays) ● Oversees sensitive and confidential clientele such as celebrities and high profile individuals ● Manages all overhead and oversees procurement and purchasing

Regional Executive Chef / General Manager (05/2016 – 12/2018) Brother Jimmy’s/Public House Oversight of several restaurants for Table 95/Public house Investments In National Harbor ● Manages collected revenue of 14 million in sales ● Oversight of all operations for the restaurants including; budgetary/financial, day-to-day operations, procurement of food liquor and supplies, human resources, Monthly /quarterly/annual metrics and statistics ● Menu development, implementation, and training ● Influence on multi-unit changes in menu processes and cost efficiency

Regional Concession Operations Manager (9/2009 – 05/2016) Zac Brown Band – Baby Goo LLC

Plans, staffs, oversees all operations for concessions during festival events which include more than $25,000 in profit daily ● Develops menus, manages procurement of food and cost, trains employees and handles all financial aspects pertaining to day-to-day operations ● Liaison between Live Nation, Legends, and Southern Ground Social Club restaurant for Charlotte concession kiosk ● Responsible for compliance with health, fire and safety regulations as it pertains to food and codes for 48 states

Executive Chef de Cuisine (9/2009 – 05/2016) Zac Brown Band - Baby Goo LLC Collaborates, plans, and executes all gourmet and organic meals (150 – 300 plates) for signature Eat-N-Greet dinner before each concert. Food is prepared utilizing organic, local farm produce. Meals are for VIP individuals. Completed 150 events during 2015 in 48 states. Each event requires a new menu based on location ● Manages a team of chefs, prep cooks, guest chefs, and front of house staff ranging from 7-50 team members. Delegates responsibilities to staff as appropriate ● Supervises and coordinates all purchasing and manages food supply, vendors and sponsors in 48 states, Canada and Mexico ● In addition to VIP meals and catering, prepares 80% of meals for traveling crew and employees ● Responsible for maintenance of all equipment and procurement of food and supplies ● Develops and manages total operating budget of $2.4 million and allocates monies for each department’s revenue outlets. Monitors and takes corrective action as necessary ● Develops, writes and implements protocols and processes for all kitchen related entities and staff responsibilities ● Manages food and beverage aspects for media-related and fundraiser / charity events ● Formulates recipe quantities for sponsorships’ mass publications. Instrumental in research and development of new products for purchase ● Maintained and procured sponsorships and vendor relationships, i.e. Sysco, Creekstone Farms, Bai, Landshark, Honest Tea, and Green Egg

Private & Celebrity Chef (9/2009 – 05-2016) Zac Brown Band - Baby Goo LLC

Invited chef to various fundraisers and private clientele event ● Prepares food for home and events upon request by various celebrities (list can be provided). Obliged to dietary requests including gluten free, vegan, organic, allergen, Crohn’s disease, paleo, raw, and kosher ● Creates daily, monthly, and weekly meal plans within budget and high-quality standards

SKILLS & KNOWLEDGE: ADP ● Microsoft Office ● Aloha POS ● Micros POS ● Quicken/QuickBooks ● GroupWise ● Social Media ● Mail Chimp ● Outlook ● PC and Mac Proficient ● Intuit Payroll ● People Soft ● HR Smart ● Position Manager 10.0

CERTIFICATIONS: ServSafe Manager Certified ● C.E.C. certification

EDUCATION: Bachelor of Arts – Degree Granted Georgia State University Concentration: Philosophy ● Internship/Mentorship with Joshua Butler who was the Executive Chef for Florida’s Government Mansion

REFERENCES & DOCUMENTS: Please see reference letters and VIP clientele list

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