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PHONE NUMBER AVAILABLEEMAIL AVAILABLEEXECUTIVE CHEFSpecializing in Irish, French and Continental Fine-Dining CuisineDynamic, Results-Oriented, and Team-SpiritedOverviewMore than fifteen years of professional cooking and kitchen management experience. Exemplify leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Areas of ExpertiseMenu Creation and implicationExecutive Chef experience with million-dollar, upscale establishmentsTraining and development specialist; teaching instructorMaximizing kitchen productivity and staff performanceProfessional ExperienceHoosier Village Senior Living CommunitySENIOR EXECUTIVE CHEFOversee five outlet restaurants on campus for over 800 residents.Executed all catering and special events on campus.In charge of training new Executive Chefs for other communities.Implemented campus wide digital HACCAP monitoring systems.Indianapolis Marriot Downtown, Indianapolis, INEXECUTIVE CHEFOversee three outlet restaurants in the hotel.Stabilized labor and food cost to align with corporate budgets.Implemented corporate standards to create a more efficient operation.Harry and Izzys, Indianapolis, INEXECUTIVE CHEFPrepared BOH operations for Aloha, Hotschedules rollout.Created a stable kitchen staff with 90% of employees retained for more than two years.Assisted with rollout of weekly specials for upcoming restaurant concepts.Weber Grill Restaurant, Indianapolis, IN2022  Present2018 - 20222014-2018EXECUTIVE CHEFPrepared Weber to be a training store for future openings in a southern market.Decreased BOH labor and food cost to achieve higher profitability.Responsible for the successful implementation and execution of all company standards and systems in the restaurants operations.2012-2014Harry and Izzys, Indianapolis, IN2009-2012EXECUTIVE CHEFExecutive Chef for restaurant serving American upscale cuisine, producing $10.9 million dollars in annual revenues.Hire, train, and direct 34 cooks/chefs.Plan menu, assure quality control, and minimize waste.Claddagh Irish Pubs, Indianapolis, IN2007-2009CORPORATE CHEFSupervised 18 stores.Managed and created back house operationsPerformed purchasing function for this $150 million casual dining corporation specializing in Irish cuisine.2005-2007Education & QualificationsVincennes UniversityGraduate: ASSOCIATE DEGREE IN CULINARY ARTSMartinsville High School: High School DiplomaBloomington High School: Culinary Arts Program CertificateServe Safe CertifiedReferences & Supporting Documentation Furnished Upon Request