Williston Park, New York, United States
A competent and seasoned professional Executive Chef with a strong record of achievement in providing the management, technical skills and personnel motivation to ensure streamlined operations, customer satisfaction, and increased profitability. Excellent interpersonal communication skills, coupled with the ability to establish and maintain rapport with all levels of personnel, management and clients. Strong leadership, team building, planning, organizing and problem solving skills, all which realize a significant contribution to bottom line results.
*Created and maintained food/liquor inventory. Monitored and controlled food and labor costs. *Insured daily operations of all food production, presentation, and delivery are held to highest standards of the chef and guest expectations. *Extensive experience implementing cost saving strategies in all areas of the operation. *Maintained highest levels of facility maintenance, financial expectations, chef development, and staff education. *Effective at creating a work culture that fosters open communication and feedback *Well-versed at developing and mentoring culinary team members through effective leadership *Use of creative menu direction and seasonal specials to maximize flow through and take advantage of seasonal buying opportunities. *Experience executing restaurant dining service as well as social and corporate events *Proven success running professional kitchen, as an independent owner/operator. *Responsible for all aspects of purchasing, produce, meats, beer, wine, liquor, dry goods. *Sales in excess of $750,000.
*Organized and help develop essential systems to ensure a successful opening. *Daily operational oversight of restaurant operations. *Recruited, hired, and trained 15 cooks and 1 sous chef. *Monitored and controlled food and labor costs. *Responsible for purchasing all perishable foods. *A la carte sales in excess of 3 million dollars. *Earned a four star review by Phil Vettel of the Chicago Tribune
*Responsible for overseeing the purchasing department by maintaining contact with suppliers to insure accurate pricing and availability of product. *Insured that the standards established by the executive chef, food and beverage director, and corporate leadership are enforced. *Wrote schedule for 15 non unionized employees including one sous chef. *Ensured the entire operation including banquets operated smoothly in the absence of the executive chef.. *Responsible for all banquet operations with sales in excess of 5 million dollars.
Responsible for day to day operations of a 150 seat fine dining restaurant. Kitchen staff of 10 cooks.