Executive Chef and Banquet Operations Leader

Carl R. Gadberry

*** ******** ** **, **********, DC 20011 202-***-**** ️ *******@*****.***

Professional Summary

Results-driven Executive Chef and Culinary Leader with over 25 years of experience driving high-volume kitchen operations, banquet execution, and culinary innovation. Proven track record of managing multimillion-dollar revenue growth, optimizing food and labor costs, and leading large, unionized culinary teams. Adept at elevating guest satisfaction (GSS) and employee engagement (ESS) in luxury convention hotels and prestigious private clubs.

Core Competencies

High-Volume Banquet Execution (Up to 4,000 Guests)

Financial Acumen (Food & Labor Cost Optimization)

Menu Engineering & Concept Development

Union Labor Relations & Team Building

Cross-Functional Event Collaboration

Professional Experience

Executive Chef College Park Marriott Hotel & Conference Center 02/2025 – Present

Direct daily kitchen operations to enforce strict culinary quality standards.

Control monthly labor and food cost budgets within strict guidelines.

Coach sous chefs and line cooks to maximize production efficiency.

Partner with sales and event teams to design trendy menus.

Maintain top-tier GSS and ESS scores for food quality.

Senior Banquet Chef Marriott Marquis, Washington, DC 01/2017 – 02/2025

Spearheaded ordering, preparation, and plating for large-scale banquet galas.

Modernized banquet and M Club menus to capture culinary trends.

Recruited, trained, and evaluated 30 unionized cooks and sous chefs.

Senior Banquet Chef Marriott Wardman Park, Washington, DC 04/2004 – 12/2016

Earned promotion from Sous Chef within six months of hire.

Managed culinary logistics for mega-events catering up to 4,000 guests.

Maintained an exceptional 16% food cost average across operations.

Ranked in top 10 for food quality among convention hotels.

Directed hiring, scheduling, and training for unionized kitchen staff.

Senior Sous Chef City Club of Washington, DC 09/2001 – 04/2004

Earned promotion to Senior Sous Chef after 18 months.

Doubled annual club food sales from $1.5M to $3M.

Designed contemporary à la carte menus and private event offerings.

Managed onboarding, training, and development for cooks and dishwashers.

Chef de Cuisine Christopher Mark Restaurant, Washington, DC 09/1999 – 09/2001

Advanced from Line Cook to Chef de Cuisine during restructuring.

Managed daily inventory, ordering, and vendor supply chain logistics.

Created rotating daily specials and updated à la carte menus.

Conducted live cooking demonstrations at department stores to market brand.

Head Cook / Saucier Metropolitan Club of Washington, DC 12/1993 – 09/1999

Promoted from Grill Cook to Head Cook/Saucier after two years.

Prepared hot line items for à la carte service while maintaining quality and consistency.

Wrote and prepped daily specials, stocks, soups, and banquet functions.

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