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Click here or scroll down to respond to this candidateCandidate's Name
Street Address Strawberry Hill Dr Apt CCharlotte, North Carolina Street Address
Mobile: PHONE NUMBER AVAILABLEEmail: EMAIL AVAILABLEPROFESSIONAL EXPERIENCE:08/2022 07/ 2023 The Boathouse at Breach Inlet Isle of Palm, SCExecutive ChefAnnual Sales Volume: $4.5 MillionResponsible for all Back-Of-House operations including scheduling, inventory management, labor cost, training, ordering and P&L reporting for 23 Back-Of-House team members.Reduce and maintain food costs within budget guidelines by monitoring sales mix and cost of menu items, portion control, recipe adherence and waste elimination. From 36% to 32%Utilize local purveyors to provide only the freshest products direct from the daily market.Increase sales Year-Over-Year by working hands-on with Back-Of-House and Front-OF-House teams to consistently deliver high quality food and guest service; update recipes and retrain all team members.Reduce and maintain labor cost within budget targets while maintaining highest kitchen sanitation and cleanliness procedures required for seafood restaurants.(Reason for leaving: resign with notice; Relocating due to fianc promotion. Trained new Executive Chef on new policies and presagers I created)07/2021 - 08/2022 Sullivans Steakhouse Anchorage, AKExecutive ChefAnnual Sales Volume: $7.5 MillionHired in as Executive Chef by previous employer for short-term contract to stabilize struggling Back-Of-House team in major destination restaurant.Responsible for all daily Back-Of-House operations including hiring, scheduling, and training of 20+ team members, Managers and Chefs; oversee production, orders, inventory, budgets, P&L reporting.Met and exceed monthly sales and food cost projections; implement new food cost procedures including regular inventories, improved ordering, recipe and standards execution, waste elimination.Reduce and maintain labor cost within budget targets through cross-training, scheduling, productivity improvements, and overtime reduction.Reduce and maintain food cost at 33% within budget guidelines by implementing regular inventories, ordering, monitor sales mix, portion control, recipe adherence and waste elimination.Hire, train, and develop completely new Back-Of-House team.Hire, train, develop, and promote new Sous Chef to take over as Executive Chef upon departure.Train and develop both Back-Of-House and Front-Of-House teams on all menu items, table sides, menu and wine pairings, upsell strategies.(Reason for leaving: after training and developing new Back-Of-House team including promoting Sous Chef to replace me and who is still there, resign with notice; recruited for new Executive Chef opportunity by The Boathouse in Breach Inlet.)07/2019 07/2021 The Grand Marlin Restaurant Panama City, FLExecutive ChefAnnual Sales Volume: $10.0 MillionHired in as Executive Chef to revamp broken Back-Of-House system.Responsible for all daily Back-Of-House operations including hiring, scheduling, and training of 30+ team members, Managers and 3 Sous Chefs; oversee production, orders, inventory, budgets, P&L reporting.Oversee all kitchen operations including updating all food specs, ordering guides and pre-shift line checks.Add new Back-Of-House structure, company values, cleanliness back to the kitchen, rebuild and develop entire Back-Of-House team.Met and exceed monthly sales and food cost projections; implement new food cost procedures including regular inventories, improved ordering, recipe and standards execution, waste elimination.Reduce and maintain labor cost within budget targets through cross-training, scheduling, productivity improvements, and overtime reduction.Reduce and maintain food cost within budget guidelines by implementing regular inventories, ordering, monitor sales mix, portion control, recipe adherence and waste elimination.Achieve lowest turnover in 5 years and highest performance ratings of any kitchen team since restaurant opening.(Reason for leaving: recruited by previous employer Sullivans Steakhouse to rebuild Back-Of-House team in location that I had been asked to be on original opening team, resign with notice)01/2007 03/2013 Chart House Restaurant Genesee, COExecutive ChefAnnual Sales Volume: $6.0 Million - $7.5 MillionHired in as Opening Executive Sous Chef for Chart House Aquarium Restaurant in Houston.Promoted to Opening Executive Chef for new Chart House Restaurant in Genesee, CO.Opening Team Leader for 2 new restaurant openings.Responsible for all daily Back-Of-House operations including hiring, scheduling, and training of 25-40 team members, Managers and Chefs; oversee production, orders, inventory, budgets, P&L reporting.Increase sales Year-Over-Year by working hands-on with both Back-Of-House and Front-Of-House teams to consistently maintain high quality food, staff, and guest service standards.Receive National Bonus award for highest meat sales for all stores nationally.Reduce and maintain labor cost within budget targets through cross-training, scheduling, productivity improvements, and overtime reduction.Reduce and maintain food cost within budget guidelines by implementing regular inventories, ordering, monitor sales mix, portion control, recipe adherence and waste elimination.Create and implement seasonal menu changes, new holiday and special menus.Train and develop both Back-Of-House and Front-Of-House teams on all menu items, table sides, menu and wine pairings, upsell strategies.Execute Front-Of-House Manager duties as necessary for all dining room operations, table visits, Front-Of-House pre-shift and closing responsibilities.(Reason for leaving: resign with notice to care for terminally ill wife and parent growing children; purchase local business which enabled attending to family needs)Additional Experience:2013 2019 Stone Creek Blueberry Farm and Four-Seasons Landscaping Loranger, LAOwner / Managing Partner (Annual Sales Volume: $1.0+ Million)2002 2007 Ruths Chris Steakhouse Houston, TXSous Chef (Annual Sales Volume: $7.0 Million)1997 2002 Sullivans Steakhouse Baton Rouge, LA / King of Prussia, PASous Chef (Opening Annual Sales Volume: $7.0 Million)EDUCATION:Christian Life Academy Baton Rouge, LA Graduate / DegreeCulinary Institute of Louisiana - Baton Rouge, LA Associates - Culinary Arts |
