Executive Chef Food Safety
Resume:
Nathan Thomas
******.******.**@*****.***
Professional Summary
A results-oriented Manager in the culinary industry with 20+ years of experience developing staff, ensuring food safety and a proven track record of increasing revenue through analysis of products, compliance, and labor costs.
Education
New England Culinary Institute; Burlington, VT (2002-2004)
Associates of Occupational Studies
Competed in the 2003 Grand Marnier Culinary Competition in New York City
Employment
Executive Commissary Chef for Villagio Hospitality in Manassas, VA
(March 2025 to August 2025)
Responsible for on-and-off-site catering.
Managed large batch production and butchery items for all company associated restaurants.
Maintained inventory and transaction logs of all items created and shipped to other restaurants under the company umbrella.
Worked with new and established vendors to establish cost control.
Managed and oversaw a team of over 40 employees.
Executive Chef for Wegmans in Washington, D.C.
(November 2023 to February 2025)
Responsible for the Total Restaurant Foods (TRF) department.
Managed a staff of over 70 people while growing sales and business by 17%.
Assisted with staff training and development.
Maintained proper recipe and food safety compliance.
Responsible for managing inventory, ordering, distribution and staff schedules.
Created menus and catering for monthly staff events.
Freelance Restaurant Consultant
(May 2023 to November 2023)
Assisted with menu development, food cost analysis and staff training for multiple restaurants in Miami, FL.
Managed restaurant concept changes and menu development in Lake Tahoe, CA.
Developed recipes and order guides as well as assisted with menu development and staff training in Abu Dhabi, UAE.
Executive Chef for Chef Geoff in Washington, D.C.
(June 2019 to May 2023)
Managed food service for a residence hall on a university campus.
Assisted with companywide menu development and recipe guides.
Responsible for Chef Geoff’s pastry and pasta creation, inventory, and distribution.
Created order guides and inventory spreadsheets to help multiple restaurants.
Managed the catering for off-site events to include event management and/or delivery.
Assisted with weekly heat and eat meals as well as specialty holiday meal boxes.
Executive Sous Chef for Chef Geoff in Tysons, VA
(August 2014 to June 2019)
Costed recipes to assist for financial review.
Responsible for managing labor and food cost.
Assisted with recipe creation and development.
Executive Chef for Thompson Hospitality in Clarendon, VA
(March 2013 – July 2014)
Scheduled and assisted with overseeing the kitchen staff.
Assisted with menu development for several properties and concepts.
Responsible for managing labor and food costs.
Assisted with recipe creation.
Sous Chef for Clyde’s Restaurant Group in Ashburn & Alexandria, VA
(June 2007- Jan 2013)
Scheduled and assisted with staff management.
Assisted in daily menu development, created menus for special events, expedited the kitchen for a 300-600 seat restaurant.
Acted as farm liaison, created relationships with local farmers to use local and fresh products, responsible for daily inventory and food ordering and maintained the quality and freshness of various products.
Sous Chef for Barona Casino in Lakeside, CA
(Jan 2005- May 2007)
Facilitated a food and beverage wide change from frozen to fresh and local products.
Managed daily kitchen responsibilities for both the 1000 seat buffet and the fine dining restaurant on site.
Sous Chef for The Tavern Inn in Essex Junction, VT
(Sept 2004- Dec 2004)
Reduced the in-house labor and food cost by 15% through menu and staff restructuring.
Participated in menu development.
Intern for Ritz Carlton at Grande Lakes in Orlando, FL
(Mar 2004-Sept 2004)
Worked in the banquet hall, ala carte and poolside restaurants.
Certifications
Serve Safe Certified
Canning and Preservation of Food Certification through the FDA
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