Alan Sosa
Chicago,IL
Summary
Experienced in menu development, kitchen management, and staff training. Top-notch professional dedicated to delivering exceptional culinary experiences. Keen eye for detail, creating unique and delicious dishes while effectively managing food and labor costs. Recognizes the value of collaboration, actively seeks feedback from customers and staff to continuously enhance kitchen workflows and exceed expectations.
Overview
9
9
years of professional experience
Work History
General Manager & Executive Chef (seasonal)
Taco Rio Chicago Riverwalk
- Led the creation of new business concepts to drive expansion and diversification in business revenues
- Directed restaurant operations for optimal service and customer satisfaction
- Maintained high levels of team productivity and restaurant quality through effective leadership and performance management strategies
- Evaluated inventory levels regularly and placed orders to replenish goods, optimizing stock levels and minimizing food shortages
- Successfully kept the cost of goods for in-house products under 20%, implementing cost-saving measures without compromising quality
- Managed back-office accounting and financial processes to ensure accuracy and compliance with regulations.
Consultant
Acadia House Provisions Maine
Operations Manager Consultant & Chef
New Business Opening and Reconstructing
01.2020
- Created tailored business plans and growth strategies for clients, integrating market research, competitive analysis, and assessing industry trends
- Collaborated with restaurant management teams to develop and implement marketing initiatives to drive brand awareness and customer loyalty
- Advised on staffing recruitment, training, and performance management to build high-performing teams and foster a positive work culture
- Implemented strategic private dining programs to maximize restaurant profitability by optimizing guest experiences and enhancing revenue streams.
Executive Chef
Seville Chicago & Lago Lake Zurich
01.2023 - Current
- Developed menus for newly opened restaurant, emphasizing culinary innovation and customer satisfaction
- Collaborated on weekly financial planning and cost projections, contributing to the restaurant's fiscal health and profitability
- Managed and supervised a team of over 25 staff members, fostering a positive work environment and ensuring optimal performance
- Controlled all aspects of production and purchasing for in-house products, optimizing quality and minimizing waste.
Executive Chef
Farm Bar Lakeview
01.2021 - 01.2023
- Crafted farm-to-table concepts to align with the restaurant's sustainability ethos, increasing price per head by 44%
- Established and managed relationships with six food and beverage suppliers, negotiating contracts for timely delivery of high-quality ingredients
- Used financial analysis via the R365 platform to monitor restaurant performance, inform strategic decisions, and identify improvement opportunities
- Reorganized inventory and food cost data in R365 to accurately track food cost and streamline inventory management processes
- Collaborated with the General Manager to maintain prime cost under 58%, ensuring operational efficiency and financial sustainability.
Corporate Chef Assistant & Sous Chef
Sienna Tavern/Dineamic Group
01.2018 - 01.2020
- Managed kitchen staff of 20, while expediting dinner service for 200-500 covers
- Took the lead for menu research and development special events
- Scheduling staff and oversaw back-office paperwork
- Managed a food cost of 19%.
Sales Representative & Fish Butcher
Wabash Seafood Co.
01.2018 - 01.2019
Sous Chef & Tournant
The Kennison, Dutch & Docs, Cira | Boka Restaurant Group
01.2018 - 01.2019
- Inside expo, protein station, and lead the line through busy service
Opening Team
S.K.Y. Chicago
01.2017 - 01.2018
- Before opening assisted ownership with all steps to open business
- Lead on brunch, R&D, and execution for all brunch programs
Corporate Chef Team
Lettuce Entertain You
01.2016 - 01.2017
Education
Accounting B.A. -
DeVry University
Chicago, IL03.2026
Skills
- Menu development
- P&L reporting
- Toast
- Cogswell
- R365
- Sling scheduling
Timeline
Executive Chef
Seville Chicago & Lago Lake Zurich
01.2023 - Current
Executive Chef
Farm Bar Lakeview
01.2021 - 01.2023
Operations Manager Consultant & Chef
New Business Opening and Reconstructing
01.2020
Corporate Chef Assistant & Sous Chef
Sienna Tavern/Dineamic Group
01.2018 - 01.2020
Sales Representative & Fish Butcher
Wabash Seafood Co.
01.2018 - 01.2019
Sous Chef & Tournant
The Kennison, Dutch & Docs, Cira | Boka Restaurant Group
01.2018 - 01.2019
Opening Team
S.K.Y. Chicago
01.2017 - 01.2018
Corporate Chef Team
Lettuce Entertain You
01.2016 - 01.2017
General Manager & Executive Chef (seasonal)
Taco Rio Chicago Riverwalk
Consultant
Acadia House Provisions Maine
Accounting B.A. -
DeVry University
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