Executive Chef with 25+ Years Culinary Leadership

Tab *

ANDREW HOLLINGWORTH

Executive Chef

774-***-**** *********@*****.***

Zebulon, NC 27597

SUMMARY

Executive Chef with 25+ years of culinary experience and 20 years of kitchen management expertise in fast-paced, high-pressure environments. A proven leader skilled at innovative menu design, staying ahead of culinary trends, and driving profitability through budget management, cost control, and waste reduction. Excellent with staff leadership, creating a positive and productive work culture, as well as optimizing kitchen workflows. I am confident that my ability to balance creativity with operational efficiency can, and will, fit in with your establishment and help contribute to its success!

EXPERTISE

● Innovative Menu Design & Culinary Creativity

● Kitchen Budgeting, Food Cost Control & Waste Reduction

● Staff Training, Retention & Team Culture Development

● Food Safety Compliance (ServSafe, HACCP Principles)

● Vendor Negotiation & High-Quality Ingredient Sourcing

● Inventory Management & Efficient Workflow Optimization

● Cross-Department Collaboration & FOH/BOH Communication

● Large-Scale Event & Banquet Execution (500+ Guests) EXPERIENCE

Chef De Cuisine Vidrio LM RESTAURANTS

October 2025 - Present

● Led and motivated kitchen team, fostering a positive work environment and optimizing workflows

● Oversaw inventory and vendor relationships, negotiating with suppliers to secure high-quality ingredients

● Oversee all kitchen operations, ensuring execution of made-from-scratch dishes, made to exact specifications, ensuring consistency, presentation, and quality

● Execute and maintain world-class systems and processes for recipe, prep lists, inventory control, quality assurance, and sanitation

● Recruit, train, and develop a high-performing culinary team with a focus on mentorship, cross-training, and retention

● Follow and implement our structured training programs and SOPs for all BOH positions

● Manage kitchen scheduling, labor costs, food costs and hit target goals

● Conduct regular line checks, tastings, and pre-meal staff meetings to uphold culinary standards and open communication

● Ensure full compliance with health, safety, and sanitation regulations at all times Executive Chef Broth & Odd By Worcester

November 2024 - November 2025

● Developed innovative, seasonal menus featuring asian fusion aligned with culinary trends

● Opened and maintain two restaurants and ensuring consistency across operations

● Responsible for hiring, training, and scheduling all restaurant staff

● Oversaw menu planning, costing, quality control, inventory management, ordering, and equipment maintenance

● Manage the FOH to optimize workflow, improve customer satisfaction, and drive profitability

General Manager Ziggy Bombs

November 2021 - November 2024

● Opened and maintain two restaurants and a food truck, ensuring consistency across operations

● Responsible for hiring, training, and scheduling all restaurant staff

● Oversaw menu planning, costing, quality control, inventory management, ordering, and equipment maintenance

● Collaborated with FOH to optimize workflow, improve customer satisfaction, and drive profitability

Executive Chef Russo’s Italian Restaurant

Dec 2020 – Jan 2022

● Developed innovative, seasonal menus featuring regional Italian specialties aligned with culinary trends

● Created and managed kitchen budgets, tracked food cost percentages, and implemented waste reduction initiatives that improved profitability

● Led and motivated kitchen team, fostering a positive work environment and optimizing workflows

● Oversaw inventory and vendor relationships, negotiating with suppliers to secure high-quality ingredients

● Ensured compliance with food safety regulations, maintaining ServSafe standards and strong health inspection results

● Collaborated with FOH management to deliver seamless dining experiences, including exclusive concept dinners with curated beverage pairings Pit Master BT’s Smokehouse

Feb 2019 – Dec 2020

● Helped open a second location, maintaining consistent food quality and operational standards

● Handled menu planning, costing, quality control, inventory, ordering, and scheduling

● Trained and led staff to execute high-volume service efficiently while minimizing waste Executive Chef One Eleven Chop House

Jul 2017 – Feb 2019

● Directed and trained a team of 10 line cooks and 10 dishwashers, fostering teamwork and efficiency

● Managed menu development, costing, inventory, and vendor negotiations to control expenses

● Maintained all food stations five days per week and executed farm-to-table seasonal dishes

● Successfully executed multiple concept dinners and special events, collaborating with FOH to ensure seamless guest experiences

Executive Chef The Fire Place Room, The International Jul 2015 – Jul 2017

● Led 18 line cooks and 8 dishwashers, creating a positive kitchen culture with low turnover

● Fully executed banquets and large-scale events (500+ attendees), optimizing kitchen workflow for efficiency

● Managed food costs, waste reduction, inventory, and vendor sourcing Executive Chef Ceres Bistro, The Beechwood Hotel Feb 2011 – Jul 2015

● Maintained the only 4-Diamond Hotel/Restaurant in Central Massachusetts

● Managed menu planning, costing, inventory, and vendor negotiations to ensure high-quality offerings

● Directed a team of 12 line cooks and 8 dishwashers while fostering a collaborative work environment

● Executed weddings and business conferences for 500+ guests with exceptional quality and consistency

● Gained experience with OpenTable and Hotel Expert systems to improve FOH coordination

Education & Certifications

● ServSafe Certification

● Certificate in Crowd Control Management & Allergy Awareness

● Trained by William Nemeroff, Executive Chef & Chef Owner, Central Massachusetts

(Worcester’s Best Chef, 2016 & 2018)

● Chokesafe Certificate

Contact this candidate