Executive Chef operations manager.

Kanton K. Kendrick

Chandler, AZ *****

********@*****.*** 480-***-****

PROFESSIONAL EXPERIENCE

**/****-******* ***** ***** - Factor Goodyear, AZ

Executive Chef/Operations Manager

Annual Sales Volume: $24M

• Oversee the second largest operating kitchen in the United States with 116 direct reports.

• Measured execution of specific plan to ensure 30-hour turnaround of opened proteins and 72,000 meals prepared per 12-hour shift. Accomplished this goal 97% of the time.

• Responsible for the execution of new recipes and improvement of existing recipes; Including training and oversight of kitchen staff to accomplish.

• Develop and implement process controls in a kitchen environment to ensure meeting recipe requirements

• Validate consistency, premium taste and appearance of every meal.

• Train and lead other members of the team throughout the various parts of production including pre-op, cooking, assembly and cooling.

• Leverage knowledge of HACCP, FSMA, SQF, and USDA regulations to meet gold standards of food quality and safety.

• Continuously working to improve product quality and process through direct work with other Corporate Executive and R&D chefs.

• Eliminate product quality issues and address customer complaints arising from problems originating with production of meals.

• Ensures proper staffing for maximum productivity

(Reason for looking: Wants to get back into a traditional restaurant setting) 04/2017-12/2023 Topgolf Gilbert, AZ

Executive Chef

Annual Sales Volume: $17M

• Drove Sales from opening $6M to $17M by creating stability of the kitchen culture, execution of every order presentation to delivery and managing food and ordering effectively.

• Reduced Labor Cost from 14.5% at opening to 9.2% by managing prep labor and releasing them when their work is done rather than carrying through the entire day. Effective cross-training. Wrote effective schedules.

• The Corporate Food Cost standard is 28%-30% dropped 1t to 25.9% by reducing inventory from $18k to $12k by effective ordering, watching orders loosely and vendor negotiations. Ordered and received all inventory. Recruited, hired, and train all team members to adhere to recipe expectations.

• Ensure guest satisfaction by adhering to all substitutions.

(Reason for leaving: Looking for a new challenge)

03/2015-04/2017 Yard House Glendale, AZ

Executive Kitchen Manager

Annual Sales Volume: $15M

• Hired in as Exec Sous. Promoted to Executive KM in 2015.

• Increased Sales $11M to $15M by creating stability of the kitchen culture, execution of every order presentation to delivery and managing food and ordering effectively.

• Reduced Labor Cost from 34.5% to 9.2% by managing prep labor, releasing them when their work is done rather than carrying through the entire day. Effective cross-training, right staff as needed.

• Reduced Food Cost from 32% to 24% by improved ordering and inventory practices, execution and a solid kitchen culture.

• Ordered, received, and maintained FIFO of all products.

(Reason for leaving: Better opportunity)

06/2010-03/2015 Casino Del Sol Tucson, AZ

Sous Chef/FOH Manager

Annual Sales Volume: $4.5M

• Hired in as Sous Chef. Promoted to Sous Chef/FOH Manager in 30 days due to superior table touch and front of house skills that no one else possessed.

• Drove Sales to $4.5M by establishment and the execution of the process effectively, teaching, coaching and training.

• Maintained Labor Cost and 9.1%

• Reduced Food Cost from 40% to 29% by reducing Cisco order from 3 to 2 orders a week

• Awarded the 4 Forbes star award PY Steakhouse

• Served 700+ covers per night.

• Oversaw 26+ employees.

• Ensure guest satisfaction through table touches.

• Team building to ensure proper service and steps of service.

(Reason for leaving: Contract ended)

12/1999 – 12/2009 Harrah’s Casino Reno, NV

Sous Chef/FOH Manager

• Harrah’s sponsored training program in Versailles, France where trained under 2 Michelin-star chefs. One of 42 potential candidates.

• Internship on the Queen Mary II cruise ship through partnership with Harrah’s.

• Perfected skills of reading and managing a P&L

(Reason for leaving: New and Better Opportunity)

EDUCATION

Diploma Hug High School Sparks, NV

I would like to introduce Kanton to any available FOH and BOH positions you have available. Kanton has 27 years of experience working in the restaurant industry. Kanton is currently the Executive Chef at factor in Goodyear AZ. This location is a $24 million operation that Kanton has been at since 2023. He is seeking a company where he can apply his current skillset and grow his talent. Kanton has worked in a variety of environments from Red Lobster to high-end casinos. Kanton is a lifelong service industry professional who has worked in corporate system driven operations in both FOH and BOH his entire career. Kanton is highly proficient at keeping his food costs and labor in line to the budget but also teaches those skills to his Sous Chefs and team. He consistently develops entry- level employees into team leads or managers, cultivates positive work even, and maintains a high level of plating presentation while upholding the highest of standards. Kanton is a working Chef who spends 90% of his time on the line with his team. Kanton has a big presence in the kitchen and is always bursting with positive energy! Kanton comes with stellar letters of recommendation from both current and former employers.

He has a great team, they hit 100% or higher on all their metrics for bonuses in 2023.Kanton is passively looking for a corporate position where he can achieve a healthier work like balance for his family. Kanton’s base pay is $114,450. He’s familiar with all the locations in the Phoenix Metro area and would enjoy speaking to the team! He’s available to interview within 24 hours with notice!

Why hire Kanton:

*Operates high volume restaurants at $17 million

*Ability to work both FOH and BOH efficiently

*Cooked in high-end casinos under Michelin star chefs

Contact this candidate