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Click here or scroll down to respond to this candidateCandidate's Name
Philadelphia, PAEMAIL AVAILABLEPHONE NUMBER AVAILABLEGoal: To secure a challenging and growth-oriented position in a high quality establishment or corporation and contribute to the bottom line profitability of the team using my extensive experience.Willing to relocate: AnywhereWork ExperienceExecutive ChefHarpers Garden-Philadelphia, PA December 2023 to presentLocated in the Rittenhouse square district of Philadelphia this is a from scratch high volume restaurant serving lunch, dinner and brunch. In charge of all aspects of kitchen operation. Established new conceptual changes in day to night menus as well as catering. Operated 5 unique dining spaces including a large outdoor patio enclosure. A 3.5 million dollar a year restaurant has a fresh seasonal approachable menu that uses a variety of styles and techniques.Executive ChefHollis Hills Farm - Fitchburg, MA June 2020 to November 2023Year-round Executive Chef position of a seasonal restaurant located on a fully functioning farm. Responsible for creating a large farm-to-table casual outdoor dining experience, including menu and staff development. Farm raises its own animals, fruits and vegetables for use in both its restaurant and store. What isnt raised or grown on the farm is sourced locally. The outdoor venue produces up to 2000 covers per day. Performed various marketing and sales functions on off days/off-season. Farm is one of the largest producers of maple syrup in Massachusetts.Chef De CuisineThe Smoke Shop BBQ - Boston, MA November 2018 to June 2020Responsible for the operation, training & development, purchasing, culinary execution of multiple, 3 million dollar a year unit. Headed by Pit Master Andy Husbands, these award-winning Americana BBQ units included all meats smoked on site, scratch made products and globally market products. Worked to problem solve HR and operations issues, as well as coach staff and cooks.Executive ChefTuscan Kitchen - Salem, NH June 2017 to April 2018Oversaw the day-to-day operations of this 7 million dollar a year traditional upscale casual Italian restaurant. A from scratch, high volume concept included multiple large function rooms, 2 outdoor patios and two a la carte kitchens. Fresh ravioli & string pasta centric menu, including wood fired grill and pizza.Corporate Executive ChefSquare One Concepts - Scottsdale, AZ December 2015 to February 2017Charged with opening new concepts, including a casual fish shop, a high-end boutique steakhouse, and a food truck. Oversaw the day to day operations of these multi-concept units. Developed owners vision on menu, style, and execution. Negotiated new corporate vendor contracts. Ran & organized offsite & special events.Executive ChefThe Bull Run - Shirley, MA December 2011 to October 2015Recruited by owners to do a "total makeover" of a traditional New England roadhouse to a "boots-off gourmet" restaurant with a locally grown farm connection. In addition to the regular restaurant, The Bull Run has a large entertainment program that serves a focused menu to as many as 300 customers per show. Redesigned entire kitchen operation and established new vendor relationships, revised menu, and was featured in new marketing effort.Chef De CuisineMet Back Bay - Boston, MA February 2011 to December 2011Responsible for all aspects of BOH. This 8 million dollar, 365+ seat restaurant is located in the high end shopping district of Back Bay Boston. Serves breakfast, lunch & dinner in 6 different dining rooms. Menu blends new American cooking with contemporary continental cuisine.Executive Chef and ConsultantTodd English Enterprises - New York, NY 2005 to December 2010Las Vegas, NVIn New York:Worked with corporate chef to help establish new restaurants in the New York city and Las Vegas areas. Developed health and sanitation procedures, menu & staff development. Including Todd English Food Hall at the Plaza Hotel, Ca Va, and Olives.English is Italian. Opening Chef for 200 seat restaurant, includes a 40+ seat bar. Food is a non-traditional take on English pub faire. The menu included whole roasted meats carved to order, raw bar, extensive slider, and burger selections. Produced commercial line of pickled vegetables, sauces and ketchup. Open for lunch and dinner with one menu all day.In Las Vegas:Olives. Located in the 5 star/5 diamond Bellagio Hotel, this 200+ seat unit grosses $17 million a year. The lunch and dinner menu features a variety of Mediterranean influenced dishes. Responsible for all aspects of the operation including menu development, specials, sanitation, managing and training 40+ union kitchen staff. Oversaw a $1.5 million growth in sales over a two-year period and kept a 19% NOI during the economic downturn.Beso. As opening chef worked directly with celebrity owner Eva Longoria developing her vision. Restaurant has 180 seats plus a 40-seat lounge. Very high-profile position with appearances on national television including Extra and Fox. The menu is centered around traditional steakhouse themes with Latin influences. 15-million-dollar nightclub upstairs from dining room.The English P.U.B. This Todd English/Jeffery Chodorow concept is an Italian family style restaurant. With no set menu, was responsible for a daily menu, inventory, staffing, ordering, menu costing. All items are made from scratch on site. Developed a 3-tier banquet menu that changed seasonally. Managed 30+ kitchen staff.Sous ChefMetropolitan Museum of Art - New York, NY February 2004 to February 2005This Restaurant Associates property is an 8 unit property. Units included a public cafeteria, employee cafeteria, 2 stand-alone restaurants and 4 satellite properties. Was responsible for overseeing 60+ person union staff. Duties included menu development for properties, costing as well as managing staff in all the locations.Executive Sous Chef, Chef De Cuisine, Sous ChefTodd English Enterprises - Boston, MA February 1999 to February 2004Filed several leadership positions for TEK. The Kingfish Hall menu features a large variety of seafood and cuisine styles. Personally responsible for all aspects of the operation, including menu development. Proficient skills using Aspect in costing, invoices, and inventory. Managed a 40+ person kitchen staff.Rustic Kitchen. Handled all operations of another 150 seat, moderate to high-volume downtown restaurant in tourist center, Quincy Market. This rustic Mediterranean Italian establishment provided lunch and dinner menu as well as a diverse brunch menu. Managed a kitchen staff of 20 people.Chef Todd English's signature restaurant, Olives, is regularly rated in the Top 10 in Boston. It is a high volume establishment that demands high attention to detail. Nothing but the best ingredients are used and nearly everything is made from scratch. The enormous menu included nightly and weekly specials. Was responsible for all aspects of production, dealing with vendors, staffing and daily specials.EducationAssociate Degree of Culinary Arts in Culinary ArtsCulinary Institute of AmericaJuly 1997 to March 2000Bachelors in EnglishTemple UniversityJune 1994 to June 1997, 2004Skills Culinary Experience Food Preparation Kitchen Experience Supervising Experience Kitchen Management Experience Catering Banquet Experience Food Safety Cooking Time Management Labor Cost Analysis Restaurant Experience Food Production |
