Executive Sous Cef

BARRY HOWARD FRIEDMAN

**** *. **** ***** ***. *

Chicago, IL 60608

847-***-**** - **************@*****.***

Objective

To utilize my vast culinary knowledge and experience by providing my guests with unparalleled cuisine paired with attractive presentation and impeccable service to create a memorable dining experience. Education

California Culinary Academy San Francisco - Associates Degree Occupational Studies of Culinary Arts 1993 Experience

Shirley Ryan Ability Lab, Chicago, IL- Catering Chef- February 2025 - Present Responsible for facilitating all catering needs. This includes prep, delivery, pickups and execution of BEO’s. Art Institute of Chicago, Chicago, IL- Executive Sous Chef -October 2024 - January 2025 Lead staff follow through with catering events. Performed both expediting and prep. Made sure sanitation guidelines were met and inventory control.

Eurest, Chicago, IL- Chef Manager - October 2022 - September 2024 Responsible for the prep and execution of all catering BEOs. Performed ordering and inventory for FOH and BOH products. Administrative duties included BOH invoice collections, labor and budget forecasts. Developed new menu ideas, pricing and specials. Programmed the POS systems. Millennium Hall, Chicago, IL- Opening Production Chef - March 2022 – October 2022 In charge of all food production for the entire property. Performed all prep for sauces, pastas, dressings, deserts and proteins.

Sweet Pea Catering, Los Angeles, CA - Chef - May 2020 – February 2022 Planned production and executed food at offsite private parties for a boutique catering company. Nordstrom Café, Michigan Ave. Chicago, IL- Chef - May 2019 – April 2020 Responsible for all BOH administrative duties including P and L, labor and food cost reviews, Ordering, Inventory and scheduling to budget, upheld company standards and procedures, created and cost out 4 monthly specials, as well took a leadership role mentoring of all BOH staff. Premier Catering, Chicago, IL - Executive Chef - June 2017 – April 2019 Responsible for research and development of menus, cost and all recipes, prepped and over saw all production on a daily basis & managed a kitchen staff of ten employees. Feast Catering, Los Angeles, CA - Chef de Cuisine - January 2014 – May 2017 Created menus and prepared meals specific to clients’ dietary needs, planned and executed small private events, assisted in menu planning, preparation and execution of Feast catered events Levy Restaurants, Chicago, IL & Los Angeles, CA - Executive Sous Chef - April 2012 - December 2013 Wrigley Field April 2012 – May 2013, Dodgers Stadium May 2013 – Dec 2013 Responsible for all food production for Premium suites and clubs, created menus for a range of palates, purchasing, Inventory, lead a staff of up to 35 kitchen employees. Supported seasonal properties & at special events in Premium Food Service (i.e. major sporting events and venues including the NLCS at Nationals Park, The America’s Cup, The Ryder Cup, The Grammys, NASCAR & the opening of Mammoth Mountain.)

312 Chicago, Chicago, IL - Sous Chef - March 2010 –March 2012 Management of 20+ employees, created daily specials, kept food and labor costs within allocated budgets

& food quality management.

Bottega Louie, Los Angeles, CA - Opening Executive Sous Chef - June 2008 – Feb. 2010 Scouted prior to opening to assist in research and recipe development, instrumental in hiring, development, training and mentoring 50+kitchen employees, responsible for the daily production of a 60 item Italian menu and over 70 market items, managed labor and food costs within allocated budgets, generated revenue of over 200k weekly.