Aaron Jr. Kosier
Cincinnati
Summary
Accomplished and dynamic executive chef with extensive experience in leadership, staff development, menu innovation, and operational excellence. Adept in classical, modern, eclectic, and Japanese culinary techniques. A strategic leader skilled in optimizing kitchen performance, reducing waste, and driving revenue growth.
Overview
9
9
years of professional experience
Work History
EXECUTIVE CHEF
The SSA Group
01.2018 - Current
- Company Overview: (COSI, Columbus Zoo, Cincinnati Zoo, Cincinnati Museum Center)
- Developed and implemented SOPs, significantly improving kitchen cleanliness, production efficiency, and waste management
- Led event and banquet food operations, increasing catering sales by 20% 2.7M annually to 3.1M while maintaining high guest satisfaction
- Managed P&L monitoring and financial planning, ensuring profitability
- Oversaw six retail outlets generating $5.4 million in annual gross sales
- Maintained an aggressive 25.6% cost of goods budget through effective inventory management
- Directed menu development and execution for investor-related private events, luncheons, and dinners
- (COSI, Columbus Zoo, Cincinnati Zoo, Cincinnati Museum Center)
CORPORATE EXECUTIVE CHEF
Winegardner & Hammons Hotel Group
01.2018 - 01.2022
- Company Overview: (AC at The Banks, The Lytle Park Hotel, The Phelps)
- Supervised a team of 65+ culinary professionals across three food and beverage outlets, managing $2M+ in annual food sales
- Recruited, trained, and onboarded culinary staff, developing training guidelines and execution manuals
- Aligned culinary operations with expectations set by board members and hotel investors
- Managed inventory levels for food and supplies, assisting in monthly inventory processes
- Ensured food and beverage outlets met BSA standards, achieving an average 94% audit score in 2018
- Spearheaded the development and execution of new menus and culinary concepts across the hotel group
- (AC at The Banks, The Lytle Park Hotel, The Phelps)
EXECUTIVE CHEF / SOUS CHEF
Doraku Sushi & Izakaya - Qing Mu Noodle Company
01.2016 - 01.2018
- Promoted to Executive Chef within four months after exceeding expectations as Sous Chef
- Managed two restaurant concepts, generating over $3 million in food sales
- Transitioned the restaurant from a cycle menu to an à la carte menu, aligning with industry trends
- Launched and promoted Qing Mu Noodle Company, amassing 20,000+ social media followers and surpassing a $1.8 million budget in its first year
- Developed grill/sushi line SOPs and training manuals, now implemented in 15+ restaurant operations
- Led off-site catering at premier events, including The GRAMMY Awards, Dancing with the Stars Live Finale, and Polo in the Pines Atlanta (Winner: Best Brunch Bite 2017)
Education
Bachelor of Science - Environmental Science
University of Cincinnati
Cincinnati, OH01-2021
Skills
- Expertise in Japanese cuisine
- Expertise in Italian cuisine
- Expertise in Southern American cuisine
- Expertise in Midwestern cuisine
- High-volume banquet/restaurant operations
- Catering operations
- Inventory control
- Vendor negotiations
- Food cost management
- Kitchen technology
- Menu engineering
- Retail sales growth
Languages
Telugu
Professional Working
Turkish
Professional Working
Timeline
EXECUTIVE CHEF
The SSA Group
01.2018 - Current
CORPORATE EXECUTIVE CHEF
Winegardner & Hammons Hotel Group
01.2018 - 01.2022
EXECUTIVE CHEF / SOUS CHEF
Doraku Sushi & Izakaya - Qing Mu Noodle Company
01.2016 - 01.2018
Bachelor of Science - Environmental Science
University of Cincinnati
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