ALBERT W BURRUS
Sherwood,WI
Summary
Executive Chef experienced in leading high-volume, multi-unit culinary operations. Achieved profitability and enhanced guest satisfaction through effective inventory control, team development, and strategic menu innovation. Focused on delivering exceptional dining experiences and maintaining high standards of food quality and presentation.
Overview
16
16
years of professional experience
Work History
Multi-Unit Executive Chef
Foxtown Hospitality
Mequon, WI
03.2024 - Current
- Multi-Unit Oversight: Direct all culinary operations, back-of-house (BOH) functions, and strategic vision across a diverse portfolio of premier concepts, including Foxtown Heritage Meats, Foxtown Brewing, Interurban Bakery, Renards at the Annex, and Foxtown Station Catering and Events. PDF Financial Accountability: Provide overarching P&L management and operational leadership for high-volume venues generating $162 Million in combined annual revenue. PDF Operational Excellence: Standardize procurement, inventory systems, and quality control metrics across all five business units to optimize margins and ensure brand consistency. PDF Menu & Concept Engineering: Collaborate with unit chefs to design innovative, revenue-driving menus that highlight heritage meats, craft beer pairings, artisanal baking, and high-end event catering.
- Directed all kitchen and back-of-house (BOH) functions for these units, ensuring stringent quality control and service standards were met across high-volume environments, from concessions to VIP lounges and fine dining.
- Spearheaded annual budget planning and cost control initiatives through optimized vendor partnerships and seasonal menu development, achieving enhanced profitability.
- Led teams in daily restaurant service and large-scale event catering.
- Led and mentored cross-functional teams in complex, fast-paced settings, encompassing daily restaurant service, large-scale event catering, and seasonal staffing for major convention events.
- Established and enforced rigorous service standards and operational procedures, improving guest satisfaction and operational flow across all four outlets.
- Strategy and Development
- Drove innovation in menu development and product sourcing, collaborating with vendors to secure high-quality ingredients while meeting strict operational goals for efficiency and profitability.
- Aligned kitchen functions and staffing models with fluctuating demand, adapting to rapid convention concessions and maintaining high standards in fine-dining environments.
- Directed culinary team in menu development and execution for large-scale events.
- Optimized kitchen operations to enhance food quality and service efficiency.
- Implemented cost-control measures to maintain budget compliance while ensuring high standards.
- Trained and mentored junior chefs, fostering skill growth and teamwork.
- Established and maintained vendor relationships to secure high-quality ingredients at competitive prices.
- Ensured compliance with health and safety regulations across kitchen operations.
- Analyzed customer feedback to refine menus and improve overall guest satisfaction.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
Executive Chef/F&B Director
Iron Horse Hotel
Milwaukee
01.2020 - 01.2024
- Executive Leadership and P&L Oversight: Managed and ensured profitability across five distinct F&B outlets (3 signature restaurants, in-room dining, and banquets), driving $15M+ in annual revenue for the iconic Iron Horse Hotel.
- Cost Control & Efficiency: Restructured inventory and optimized procurement protocols, achieving significant food cost reductions and enhancing margin performance.
- Revenue Growth & Menu Strategy: Partnered with Beverage Director on pairing strategies to increase average check size (ACS) and launched innovative seasonal menus and large-scale event concepts for 3,000+ guests.
- Talent Management: Developed high-performance culture for 80+ culinary staff, enhancing staff retention through targeted training and leadership development initiatives.
Executive Chef/Kitchen Manager
SURG Restaurant Group/Rare Steakhouse
Milwaukee, WI
01.2015 - 01.2020
- Directed culinary operations for a team of 40, supporting a $20M+ revenue stream.
- Oversaw banquet execution, managed vendor relationships, and streamlined inventory systems.
- Boosted monthly profits from 2% to 12.6% by improving food and labor practices.
- Managed kitchen performance across multiple venues, ensuring consistent quality and efficiency.
- Oversaw banquet execution, vendor management, and inventory systems.
- Contributed to new concept rollouts and facilitated staff development initiatives.
Head Chef
Joey's Seafood & Grill
Dubuque, IA
01.2011 - 01.2015
- Led kitchen staff to uphold quality and presentation standards, ensuring exceptional dining experiences.
- Developed seasonal menus while training cooks in seafood preparation and plating techniques, enhancing culinary skills and menu diversity.
- Leadership & Team Building: Expert in recruiting, training, and developing top-tier culinary talent, fostering a collaborative and high-performing team culture focused on excellence and continuous improvement.
- Implemented inventory control and cost management strategies that optimized resources and minimized waste, contributing to improved financial performance.
- Innovative Menu Development: Skilled in crafting strategic, trend-driven menus that appeal to a wide range of customer preferences. Committed to using fresh, locally sourced ingredients to create memorable dining experiences.
Education
BS - Computer Electronics & Technology
University of Dubuque
Dubuque01-2015
ASS. - Criminal Justice
University of Dubuque
Dubuque01-2015
Skills
- Multi-Unit Culinary Leadership
- Banquet & Event Execution
- Catering Operations
- Menu Engineering & Seasonality
- Custom Menu Development
- Menu planning
- Food & Labor Cost Control
- Cost control
- High-Volume Catering
- Corporate Client Relations
- Budgeting & P&L Accountability
- Kitchen management
- Financial management
- Staff Training & Retention
- Private Chef Services
- Operations management
LANGUAGES
English
Spanish (basic)
Timeline
Multi-Unit Executive Chef
Foxtown Hospitality
03.2024 - Current
Executive Chef/F&B Director
Iron Horse Hotel
01.2020 - 01.2024
Executive Chef/Kitchen Manager
SURG Restaurant Group/Rare Steakhouse
01.2015 - 01.2020
Head Chef
Joey's Seafood & Grill
01.2011 - 01.2015
ASS. - Criminal Justice
University of Dubuque
BS - Computer Electronics & Technology
University of Dubuque
World Food championship competition chef
Nation wide competition for the top 20 chefs around the world for specific dishes and themes.