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Click here or scroll down to respond to this candidateCandidate's Name
Executive ChefEMAIL AVAILABLE PHONE NUMBER AVAILABLELinkedIn Profile Las Vegas, NVSummaryI am an Executive Chef with extensive experience in the hospitality industry, particularly in the Minneapolis-St. Paul area. My expertise includes managing multi-unit kitchen operations effectively, ensuring smooth service from preparation to closing. I have a knack for creating high-quality, innovative dishes and am adept at various aspects of culinary management such as menu development, inventory control, and vendor relations. My experience extends to hiring, training, and scheduling staff across different locations. Now, I'm looking to bring my practical experience and proactive approach to the culinary scene in Las Vegas, aiming to make a significant impact in its diverse and evolving dining environment.Areas of ExpertiseCulinary Leadership & Team Management: Expertise in leading multi-unit kitchen operations, staff training, and team coordination.Menu Development & Innovation: Skilled in crafting high-quality, creative menus tailored to diverse clientele. Proficient in adapting to culinary trends and dietary preferences.Operational Efficiency: Proficient in streamlining kitchen operations, including mise en place, inventory management, and vendor relations.Financial & Resource Management: Experienced in budgeting, cost control, and pricing strategies, ensuring profitable and sustainable operations.Event & Banquet Management: Adept at organizing and executing large-scale events and banquets, ensuring exceptional guest experiences.Health & Safety Compliance: Knowledgeable in maintaining high standards of kitchen hygiene and safety, including adherence to HACCP and NSF regulations.Professional ExperienceOakdale Burrow/Victoria Burrow, Oakdale MN, 2021 2023Executive ChefFlagship Restaurant Launch: Successfully led the opening of the flagship restaurant, a critical and high-profile venture. Managed all aspects of the launch, including kitchen design, staff recruitment, and menu conceptualization.Menu Development: Spearheaded the development of a scratch menu, focusing on regional American cuisine. Innovatively combined traditional flavors with modern techniques to create a unique and appealing dining experience.Culinary Leadership: Played a pivotal role in building and leading a skilled culinary team. Provided mentorship and training to staff, fostering a culture of excellence and collaboration in the kitchen.Operational Management: Oversaw daily kitchen operations, ensuring optimal efficiency. Implemented systems for mise en place, inventory management, and quality control, which became benchmarks for other units.Sales and Growth Contribution: Contributed significantly to the restaurant's financial success, with the first-year revenue reaching $6M. Developed strategies in collaboration with senior management to enhance sales and promote organizational growth.Event and Banquet Coordination: Managed banquets and events for large groups, including events hosting up to 500 guests in a 65,000 square foot space. Oversaw menu planning, staff organization, and execution to ensure high-quality service.Compliance and Standards: Established and maintained high standards of kitchen operations, aligning with sanitation regulations and HACCP principles.OTG Experience, Minneapolis-St. Paul Airport, MN 2019-2021 Executive Chef, multi-unitHi-Volume, Multi-Unit Management Operations of two full-service restaurants in a fast-paced culinary environmentSales of $12.75 million/yearTeam Leadership and Development Led diverse team of 30+ unionized hourly employees, focusing on training, skills, and reducing turnover.Operational Excellence Strategic changes to kitchen operations, resulting in a 15% decrease in hourly labor costs through efficient scheduling and minimized overtimeInventory and Procurement Achieved 20% reduction in purchasing expenses while maintaining quality and supply consistencyHealth and Safety Standard Maintained strict adherence to health and safety regulations, achieving consistent A rating compliance with NSF standards and ensuringall staff were ServSafe certified.Sales Growth Achieved 8% increase in salesBlack Cat Natural Foods, Minneapolis, 2005-2019--Chef/OperatorWholesale Service Provided specialty Natural Foods wholesale sandwiches and deli items to local grocery stores and coffee shops, with daily delivery. Focus on specialty ingredients and special diets.Onsite Catering Full service onsite catering including special menus, weddings, corporate catering and onsite craft services for media productionsFounding Vendor, Mill City Farmers Market Twin Cities premier Organic and Sustainable Farmers Market. Grew popular open-air Brunch menu along with the Farmers Market, incorporating the markets seasonal produce and small-vendor products into a vibrant seasonal menu.Cooks of Crocus Hill, St. Paul, MN, 2015 2016Cooking School CoordinatorAdditional ExperienceCook/FOH Manager, Cara Irish Pubs, Minneapolis MNBanquet Chef, Porter and Frye/Ivy Hotel, Minneapolis, MNLunch and Pastry Cook, Grand Cafe, Minneapolis, MNEducationBachelor of Fine Arts in Creative WritingOberlin College, Oberlin, OHPublishing Internship, Milkweed Editions |
