Executive Sous Chef Kitchen Leadership

MN

OBJECTIVE

Passionate and dependable

culinary leader with extensive

experience in fast-paced

breakfast service and full

kitchen operations. Seeking a

Executive Chef or Kitchen

Leadership position to leverage

expertise in team management,

menu execution, cost control,

and delivering consistent high-

quality food in a dynamic

restaurant environment.

SKILLS

• Kitchen Leadership & Team

Management

• Menu Development &

Recipe Costing

• Profit & Loss (P&L)

Management

• Food Cost Control &

Inventory Optimization

• High-Volume Operations &

Banquet Execution

MORTON NEWMAN SR.

2559 BAIRD BLVD, NJ 08105

**************@*****.***

EXPERIENCE

EXECUTIVE SOUS CHEF • TOPGOLF • JANUARY 2020 – MAY 2026

• Directed daily kitchen operations for a $16 million high-volume restaurant, overseeing a team of 20+ to deliver consistent food quality and outstanding guest experiences.

• Created and priced innovative menus across multiple cooking styles, balancing creativity with profitability.

• Achieved 15% reduction in food waste by optimizing inventory systems, strengthening vendor negotiations, and tightening portion control.

• Controlled full Profit & Loss statements, budgeting, and financial reporting to maximize resource efficiency and drive bottom-line results.

• Maintained 100% health inspection compliance through rigorous enforcement of food safety and sanitation protocols.

• Supported multiple restaurant locations by training staff, sharing best practices, and standardizing kitchen procedures. LEAD LINE COOK • SEASON 52 • JANUARY 2020 – MAY 2022

• Served as Lead Line Cook, overseeing daily line operations and directing cooks during high-pressure service periods to ensure consistent food quality and timely ticket execution.

• Performed comprehensive daily prep work across multiple stations, including chopping, marinating, sauce preparation, and inventory organization to support seamless service.

MN MORTON NEWMAN SR.

2559 BAIRD BLVD, NJ 08105

**************@*****.***

• Food Safety & Sanitation

(HACCP)

• Staff Training, Mentoring &

Development

• Vendor Negotiation &

Procurement

• Culinary Innovation &

Seasonal Menu Planning

• Quality Control &

Consistency Standards

• Budgeting & Financial

Reporting

• Multi-Station Line

Leadership (Breakfast, Brunch

& À La Carte)

• Waste Reduction &

Operational Efficiency

• Cross-Functional Team

Collaboration

• Successfully managed banquet and private event production for groups of 100–300 guests, coordinating plating, timing, and quality control under tight deadlines.

• Enforced food safety and sanitation standards on the line, resulting in zero critical violations during shifts and events.

• Mentored and trained new line cooks on station setup, cooking techniques, and plating standards, improving overall team speed and consistency.

• WORKED CLOSELY WITH EXECUTIVE CHEFS TO IMPLEMENT DAILY SPECIALS AND SEASONAL MENU ITEMS WHILE OPTIMIZING INGREDIENT USAGE AND REDUCING WASTE.

LEAD LINE COOK • FIRST WATCH • JANUARY 2019 – MAY 2022

• Led line operations in a fast-paced breakfast restaurant, coordinating a team of cooks during high-volume morning and brunch rushes while ensuring consistent quality and timely execution of all menu items.

• Managed full station prep for breakfast specialties including egg cookery, pancake batters, fresh produce, sauces, and mise en place, maintaining high standards of freshness and presentation during peak service.

• Executed high-volume orders with precision across multiple stations (grill, sauté, and expo), delivering exceptional plate quality and meeting strict ticket times in a high-turnover environment.

• Trained and mentored new line cooks on First Watch recipes, cooking techniques, food safety protocols, and efficient station setup, contributing to smoother service and stronger team performance. MN MORTON NEWMAN SR.

2559 BAIRD BLVD, NJ 08105

**************@*****.***

• UPHELD RIGOROUS FOOD SAFETY, SANITATION, AND QUALITY STANDARDS WHILE MINIMIZING WASTE OF FRESH INGREDIENTS, SUPPORTING CONSISTENT 100% HEALTH INSPECTION COMPLIANCE AND OPERATIONAL EFFICIENCY.

LEAD LINE COOK • MAGGIANOS • JANUARY 2017 – MAY 202

• Led line operations in a high-volume Italian restaurant, coordinating multiple stations (pasta, sauté, grill, and expo) during peak dinner service while ensuring consistent execution of Maggiano’s signature recipes and high-quality plating standards.

• Managed station prep, ingredient par levels, and fresh sauce preparation for pasta, proteins, and appetizers, maintaining recipe integrity and supporting seamless family-style and à la carte service for large parties.

• Trained and mentored junior cooks on Italian cooking techniques, portion control, food safety protocols, and efficient ticket management, contributing to improved kitchen speed, consistency, and team performance in a fast-paced environment.

EDUCATION

BEN FRANKLIN HIGH SCHOOL • 1995

3.8 GPA

CULINARY SCHOOL • 1998 • NEW YORK

• Graduated from [Culinary School Name] in Upstate New York, completing comprehensive training in classical and modern culinary techniques, kitchen operations, and food service management. MN MORTON NEWMAN SR.

2559 BAIRD BLVD, NJ 08105

**************@*****.***

• Mastered fundamental cooking methods, knife skills, station organization, and plating techniques across breakfast, lunch, dinner, and international cuisines.

• Gained hands-on experience in high-volume kitchen production, including preparation for banquets, à la carte service, and daily menu execution under strict time and quality standards.

• Developed strong knowledge of food safety, sanitation, cost control, inventory management, and sustainable kitchen practices through both classroom and practical lab training.

• Collaborated on team-based projects including menu development, recipe costing, and full-scale event execution, enhancing leadership, creativity, and problem-solving skills in a professional kitchen environment.

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