Executive Chef - Kitchen & Cost Control Leader
Resume:
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YANCEY
VOGES
EXECUTIVE CHEF
CONTACT
***********@*****.***
San Antonio, TX 78258
SKILLS
• Food Preparation & Execution
• Culinary Techniques
• Menu Planning & Development
• Recipe Design & Creation
• Flavor Pairing & Pallet Matching
• Banquet Preparation
• Large Scale & Private Events
• Knowledge of Culinary Trends
• Kitchen & Team Management
• Communication & Coordination
• Time Management
• Staff Development Training
• Problem Solving & Decision Making
• Leadership
• Teamwork and Collaboration
• Cleaning & Sanitation Procedures
• Food Safety
• Inventory & Supply Management
• Budgeting & Cost Control
• Labor Cost & Monitoring
• Adaptability & Resilience
• Vendor Relations
• Customer Service
PROFESSIONAL SUMMARY
Talented professional with extensive experience in the hospitality industry, bringing extensive knowledge in culinary techniques and efficient kitchen management. Proven record of success in managing and leading large teams. Adept at cultivating and maintaining strong relationships with business partners and customers. Skilled in cost control, inventory management, and customer service. Proven track record of driving innovation and excellence in high-pressure kitchen environments. Adept at inspiring teams, optimizing operational efficiency, and delivering exceptional dining experiences through articulate communication and a proactive approach. EXPERIENCE
January 2025 – Current
Sous Chef
Club Charles, Kerrville, TX
• Delivered exceptional fine dining service to high-net-worth club members and VIP guests in an exclusive private club environment.
• Executed personalized private dining experiences with meticulous attention to detail, discretion, and confidentiality.
• Coordinated and served exclusive chef-curated tasting menus, seasonal menu programs, and specialty dining events.
• Presented and served multi-course wine dinners, ensuring proper wine service, pairings, and etiquette throughout each course.
• Collaborated with chefs, sommeliers, and management to deliver seamless, high-end private onsite and offsite catering experiences.
• Anticipated member preferences and accommodated special dietary requests while maintaining exceptional standards.
• Set and maintained elegant table presentations in accordance with luxury hospitality and fine dining standards.
January 2023 – January 2025
Banquet Chef/Sous Chef
Hotel Contessa, San Antonio, TX
• Organized and managed catered events, ensuring quality food and service standards were met.
• Ordered and analyzed food costs associated with each dish served at banquets to remain within budget constraints.
• Created detailed prep lists for upcoming events to ensure efficient production times.
• Developed and implemented innovative menus for high-end catering events, including weddings, parties, and banquets.
• Utilized fresh ingredients to create memorable culinary experiences, while inspected finished plates before they were sent out from the kitchen.
• Trained and supervised food preparation staff on providing guidance and proper techniques before and during banquet events.
• Provided leadership and direction in the kitchen while working collaboratively with other chefs, servers and managers.
• Organized catering equipment efficiently to maximize space utilization.
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• Creative Thinking • Coordinated team efforts between multiple departments throughout the duration of an event.
• Assisted with ordering supplies necessary for successful event execution.
• Implemented strategies that increased efficiency in the kitchen without sacrificing quality or taste of food served.
• Coordinated kitchen workflows, fostering swift service and high-quality food preparation.
July 2022 - January 2023
Director of Culinary Services
Discovery Village at the Dominion, San Antonio, TX
• Maintained detailed records of daily operations including sales figures, labor costs, supplier invoices.
• Monitored employee performance regularly by conducting inspections of work areas and evaluating job tasks.
• Identified opportunities for process improvement through analysis of production data reports.
• Developed comprehensive training programs for staff members which included topics such as knife skills, sanitation protocols.
• Managed a team of chefs, sous chefs, cooks, stewards and other kitchen staff, providing guidance and mentorship to maximize performance.
• Enforced strict adherence to dietary requirements when preparing meals for customers with allergies or special diets.
• Implemented safety protocols to ensure compliance with health regulations in accordance with HACCP standards.
• Reviewed financial statements on a monthly basis to analyze profitability trends and adjust spending accordingly.
• Scheduled and received deliveries and verified goods received against paperwork.
• Scheduled staff hours and allocated resources to maximize team member performance.
• Estimated food and beverage consumption to determine purchasing requirements.
• Monitored budgets and payroll records to verify authorization of expenditures.
July 2019 - July 2021
Executive Chef
Ruth's Chris Steakhouse Grand Hyatt, San Antonio, TX
• Renovated and restructured the kitchen lay out to fulfill its maximum potential.
• Established and maintained proficient relationships with GRAND HYATT management and clientele.
• Created and implemented menu items that increased restaurant revenue by 20%.
• Reduced food costs by expertly estimating purchasing needs and buying through approved suppliers.
• Developed efficient systems for ordering supplies, tracking inventory, and scheduling staff shifts.
• Prepared weekly work schedules for kitchen personnel in accordance with staffing guidelines and forecasted labor costs.
• Collaborated with front-of-house staff to coordinate events, menu items, and meal pacing.
• Assisted in developing marketing campaigns designed to promote restaurant specials.
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• Assessed staffing levels to meet guest service, operational needs, and financial objectives.
• Streamlined ordering processes to reduce wait times for customers and improve overall efficiency in the kitchen.
June 2018 - July 2019
Executive Sous Chef/Executive Manager
Culinaire/Tobin Center, San Antonio, TX
• Trained new employees on safety protocols, recipes, techniques and equipment use.
• Managed food cost and labor costs within budget parameters while maintaining high quality of food production.
• Conducted regular performance evaluations for sous chefs, line cooks and other kitchen staff members.
• Assisted Executive Chef in leading team meetings focused on identifying areas of improvement within the kitchen environment.
• Maintained quality control standards for all prepared dishes to ensure customer satisfaction.
• Coordinated with suppliers for delivery of specialty ingredients required for specific dishes or events.
• Prepared daily reports on food cost, labor costs, sales volume and other operational metrics.
• Supervised culinary staff during shift changes, ensuring proper handoff of tasks and responsibilities.
• Developed training materials used by new hires during onboarding process.
• Monitored dish presentation prior to serving customers to ensure highest standard of quality.
• Collaborated with front-of-house staff to develop new ideas for pairing dishes with wines, cocktails, and beers.
October 2013 - June 2018
Chef De Cuisine/Entrepreneur
Blue Ribbon Hospitality, San Antonio, TX
• Utilized advanced culinary techniques for preparation of unique dishes that enhanced the dining experience.
• Monitored inventory levels to ensure an adequate supply of food items were available for daily operations.
• Created innovative menus while ensuring adherence to corporate policies and procedures.
• Developed and maintained high standards of food production, presentation, quality and hygiene.
• Initiated creative promotions to increase guest satisfaction in order to boost sales revenues.
• Analyzed financial data related to restaurant performance in order to make informed decisions regarding operational changes.
• Maintained excellent customer relations through prompt service, courteous attitude and professional appearance.
• Enforced health codes by monitoring cleanliness throughout the kitchen area including floors, walls and equipment surfaces.
• Worked with vendors to negotiate favorable supply pricing and coordinate delivery timelines.
February 2010 - October 2013
Sous Chef/ Garde Manger
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The Argyle, San Antonio, TX
• Created daily and weekly dinner and lunch specials specializing in haute cuisine including, but not limited to molecular gastronomy, charcuterie, modernist cooking, and Garde Manager.
• Established direct contact with private club members, purveyors, and local farmers to drive sales revenue the restaurant and offsite catering events.
• Created menus for Sunday Brunch concept which generated 150% increase of revenue in Sunday morning sales.
• Directed and assisted staff in small volume events (up to 50 people) and large volume events (up to 1000 people).
• Created and executed private dining events for the members at the club, including off site events at their offsite locations.
• Assisted Executive Chef with creating menus and executing chef's table dinners for members.
• Ensured proper equipment operation and maintenance to ensure proper safety & sanitation in kitchen.
• Maintained high quality standards for food production and presentation ensuring customer satisfaction.
• Prepared and cooked foods of all types for special guests or functions.
• Utilized advanced culinary techniques such as braising, curing, smoking and pickling to create unique dishes.
April 2007 - February 2010
Executive Chef/Executive Manager
Aramark at Boeing, San Antonio, TX
• Developed weekly menus and daily closing/opening lists while effectively executing daily lunch and dinner specials for casual and fine dining rooms.
• Demonstrated expertise in menu planning, food preparation, and presentation standards.
• Completed high-level cost analysis on all menu items.
• Developed customized standards for food presentation and display while ensuring adherence to food sanitation standards.
• Maintained accurate records for tracking costs associated with labor, supplies and equipment expenses.
• Displayed proficiency in cost control procedures, ordering practices, and inventory systems.
• Ensured effective utilization of kitchen staff by utilizing proper scheduling techniques.
• Evaluated staff performance on regular basis providing feedback necessary for improvement or recognition purposes.
EDUCATION
St. Phillips Colleges, San Antonio, TX
Associate in Arts (A.A.) in Culinary Studies
GPA 3.85
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CERTIFICATIONS
Food Safety
ServSafe
National Restaurant Association
Culinary
Chef de Cuisine
American Culinary Federation
REFERENCES
. References available upon request
Contact this candidate