Senior Kitchen Manager and Chef

EDWARD PORTER

*********@***.*** 571-***-**** Dumfries, VA 22025

SUMMARY

Results-driven Chef and Senior Kitchen Manager with over a decade of high-volume culinary operations experience. Expertise in executing high-quality dishes, leading kitchen staff, optimizing inventory, managing operational budgets, and ensuring strict food safety compliance. Dedicated to driving culinary excellence, boosting efficiency, and delivering exceptional dining experiences.

SKILLS

• Kitchen Operations • Inventory Management • Culinary Creativity

• Staff Training & Leadership • Cost Control & Ordering • Menu Planning

• Food Safety Compliance • Cooking Techniques • Event Catering & Logistics EXPERIENCE

Senior Kitchen Manager BJ's Restaurant & Brewhouse – Gainesville, VA 01/2024 – Current Direct daily back-of-house operations in a high-volume restaurant, ensuring food quality, recipe adherence, and fast ticket execution.

Manage kitchen labor and food costs by overseeing daily prep production, managing weekly inventory, and executing precise purchasing to optimize margins.

Recruit, train, and mentor line cooks and culinary staff, enhancing performance, maintaining high retention, and building strong team synergy.

Enforce strict health, safety, and sanitation protocols, maintaining total compliance with corporate and local health standards.

Utilize KDS tracking systems to streamline kitchen workflow, balance line capacity, and align back-of-house service with front-of-house leadership.

Chef / Culinary Specialist District Small Bites – Gainesville, VA 02/2023 – 12/2023 Oversaw daily operations of food truck and catering services for corporate events and private festivals. Monitored food preparation methods and portion sizes to ensure strict quality and presentation standards. Maintained organized, clean work areas while rigorously adhering to health and safety protocols. Managed menu execution, inventory levels, and mobile logistics for high-demand event venues. Chef / Culinary Manager Romano's Macaroni Grill – Springfield, VA 06/2003 – 11/2014 Planned menus, ordered culinary supplies, and managed kitchen staff efficiently across daily shifts. Developed innovative concepts and specials for food-related events, promotions, and seasonal offerings. Monitored food preparation methods to guarantee adherence to recipes and quality standards. Implemented aggressive food cost controls and managed ongoing inventory to maximize profitability. Sous Chef Hyatt Regency Hotel – Arlington, VA 09/2000 – 08/2003 Ensured all food preparation and presentation adhered to elite culinary and sanitation standards. Trained and supervised line cooks, accelerating skill development and elevating kitchen performance. Prepared workstations with essential prep work and tools to optimize line speed and operational efficiency. Collaborated seamlessly across food and beverage departments, including full-scale banquet operations. EDUCATION AND TRAINING

ServSafe-Certified

Stratford University – Woodbridge, VA 07/2013

Bachelor of Arts: Hospitality Management

•

•

•

•

•

•

•

•

•

•

•

•

•

•

•

•

•

Contact this candidate