Relocation-Ready Corporate Executive Chef
Resume:
Guy Lankford
Indianapolis, IN *****
*************@*****.***
Willing to relocate: Anywhere
Authorized to work in the US for any employer
Work Experience
Campus Executive Chef
Chartwells-Indianapolis, IN
March 2025 to Present
• 14 million dollar account. 2 million dollar growth within my time
• Oversight of all culinary needs for national brands, Internal brands, catering, cafe operations, markets and concessions.
• Financial overview and maintenance across campus
• 10 reporting chefs, approx. 135 employees.
• Complete restructuring of catering from inventory to menu
• Successful openings, menu creation and boh design for new internal concepts.
• Fine dining including large plated events planned and executed
• Hiring,.training and performance reviews of New culinarians
• KPI adherence, meeting company standards
• Over sight of Columbus Indiana campus and culinary operations.
• Recently helped obtain Purdue of Indiana campus, resulting in a second, financially mirrored campus which will begin operations in fall of 2027.
Corporate Executive Chef
Aramark-Princeton, IN
July 2023 to March 2025
• Oversight of 2 cafes consisting of two shifts. catering department, shared oversight of 8 micro markets and vending. Monday through Friday service including occasional weekend service.
• Oversight of 65 hourly and salary employees.
• Control of ordering, inventory, p&l, staffing, scheduling, menu creation and executive events.
• Campus consists of approximately 10000 manufacturing employees.
• Yearly revenue of 8.5 million In total sales.
• Collaborated in overall increase in sales from 7 million to 8.5 million in projected sales.
• Implementation of record keeping, logs, waste reduction, sanitation/haacp procedures.
• Continuous increasing health inspection and steritech scores
• Revamp of ordering and inventory through organization, par control and waste control.
• Menu revamp through means of recipe creation within Aramark system.
• Increased profitability leading to an un-subsidized account.
• Mentorship of chefs at other locations within district.
• Menu creation for other units.
• Successfully rolled out and piloted the startwell program for all of Aramark, a healthy eating initiative.
• Executed client driven catering fairs, raising sells in catering.
• Multiple wins of chef table, a monthly, themed marketing incentive and competition between chefs of Aramark. Creative dishes judged on presentation and sales.
• Collaboration on future chef tables with CDM/CFPP presented to all Aramark chefs. Executive Chef 1 - Catering
Sodexo/ Gulfstream aerospace-Savannah, GA
July 2022 to July 2023
• Completion of all caterings from boxed lunches to fine dining executive meals for high end clientele
• Ordering and inventory within scope of catering
• Renovation of current high end menu for plated meals
• Oversight of food cost and raw materials for catering
• Oversight of campus catering and employees
• Assistance with cafe operations including ordering, inventory, employee training and interviewing Sous Chef
Bohemian Hotel Savannah Riverfront-Savannah, GA
July 2022 to December 2022
• Over-sight of multiple services including breakfast, weekend brunch, roof top, in room dining, special events including paired dinners and evening service
• Aided in re-creating all new menus for each service
• Ordering, p&L, inventory management and new feature creation
• Managing multiple staffs and service simultaneously
• Creation of station, service, ordering and prep guides
• Recipe creation, in-house butchery and baking
• Training of staff for service, production, culinary skills including food cost and pricing, recipe creation and cooking methods
Executive Chef
Cummins Hospitality-Columbus, IN
September 2020 to June 2022
• Oversights of chef's/ kitchen managers hiring, guidance and discipline
• Adaption of recipes used across campus
• Over-sight of cafe staff including scheduling, training, disciplinary actions, and guidance.
• Control over inventory, ordering, labor, portion and waste control, food cost and sales.
• Established a structured system to ensure production and service are met with the highest standards, i.e. various temp. logs, inventories, cleaning lists and open/close guides.
• Proficient in Excel, POS, aloha, margin edge, kds, and several other digital dining platforms.
• Successfully assisted in opening six cafe locations.
• Efficiently ordering from multiple vendors, maintaining correct pars in process.
• Knowledgeable in p&l, pmixes, cogs, year to year forecasting, sales reports, etc.
• Well trained in many different cuisines, cooking methods, techniques, recipe development, menu cost- outs, and upsales including featured item incorporations. Executive Sous Chef
Upland Columbus Pumphouse-Columbus, IN
December 2018 to September 2020
• Monitoring quality and production of kitchen and preparation staff.
• Ensuring all recipe guidelines are kept consistent.
• Ordering from various vendors including over 20 local proprietors.
• Completing monthly inventory and variance reports.
• Assisting in recipe development, menu planning, menu cost outs, featured items and various pairings to upsell ale and spirits.
• Insight and monitoring of all reports,. Ie. Labor, p&l, sales, forecasting, and variances.
• Aiding in training, scheduling, hitting and disciplinary actions. Kitchen Manager
SILVER OAKS HEALTH CAMPUS-Columbus, IN
January 2015 to December 2018
• Hands on, preparing daily meals while over seeing service and staff.
• Training, hiring and disciplinary directives.
• Menu editing, inventory, budgeting
• Ordering and stocking
Education
High school diploma
North Knox High School-Bicknell, IN
August 2004 to May 2008
Skills
• Restaurant Experience
• Merchandising
• Human resources management
• Pastry experience
• Advanced knife skills
• Butchery
• Manufacturing
• OSHA
• Kitchen Management Experience
• Sales
• Profit & loss
• Budgeting
• Microsoft Excel
• Hotel experience
• Food Service
• Nutrition
• Manufacturing facility
• POS
• Interviewing
• Continuous improvement
• Project management
• Financial acumen
• Italian cuisine
• Sustainable sourcing
• Commercial cleaning
• Profit & Loss
• Busser
• Serving Experience
• Dietary department experience
• Spirits experience
• Research & development
• Employment & labor law
• Microsoft Outlook
• Culinary Experience
• Bartending
• Host/Hostess
• Food Production
• Kitchen Experience
• Forecasting
• Purchasing
• Negotiation
• Leadership
• Mentoring
• Meat Cutting
• Managing hospitality teams
• Store management
• Technology management
• Grilling
• Program management
• Door-to-door
• Inventory Control
• Customer relationship management
• Labor Cost Analysis
• Food Preparation Experience
• Retail management
• Fine dining experience
• Cost control
• Customer service
• Serving
• Cleaning
• Organizational skills
• Hospital experience
• Microsoft Word
• Team development
• Human resources
• Time Management
• Writing skills
• Catering
• Hospitality management
• Upselling
• Restaurant Management
• Managing teams as a chef - Largest team managed as a chef (More than 50 team members)
• Food Safety
• Casual dining experience
• Cooking
• Accounting
• Communication skills
• Senior leadership
• Restaurant experience
• Public speaking
• Windows
• Microsoft Office
• Outside sales
• Food handling
• Pricing
• Cash register
• Supervising experience
• Banquet Experience
• Computer skills
• Staff training
• HACCP
• Chef
• Microsoft Powerpoint
• Succession planning
• Quality control
• Packaging
• Food Preparation
• Meal Preparation
Languages
• English
Certifications and Licenses
Food Handler Certification
ServSafe
Driver's License
December 2020 to April 2027
Food Safety Manager Certification
Non-CDL Class C
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