Arnet McGee
Newark,NJ
Summary
Adept Chef Manager with a proven track record at The Highlawn Restaurant, showcasing culinary expertise and exceptional team management. Spearheaded innovative menu planning and food safety initiatives, significantly enhancing dining experiences. Excelled in mentoring staff and optimizing kitchen operations, embodying leadership and creativity in high-pressure environments.
Hardworking and passionate job seeker with strong organizational skills eager to secure Chef Manager position. Ready to help team achieve company goals.
High-performing Chef offering 25 plus years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Energetic Chef Manager known for building dynamic culinary teams and being an effective recruiter and mentor. Offering outstanding inventory control and budget oversight.
Overview
24
24
years of professional experience
1
1
Certification
Work History
Chef Manager
Seton Hall University
400 S Orange Ave, South Orange, NJ 07079
09.2000 - Current
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Implemented strict adherence to food safety regulations, ensuring the consistent delivery of safe and delicious meals.
- Pitched in to work line during busy periods or in place of sick employees.
- Continuously updated knowledge of industry trends and incorporated innovative concepts into menu offerings, keeping clients engaged over time.
- Conducted regular equipment maintenance checks to ensure efficient functionality and reduce downtime due to malfunctions.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Managed staffing schedules, minimizing labor costs while maintaining optimal kitchen performance during peak hours.
- Introduced creative specials that catered to customer preferences, contributing to an increase in repeat business.
- Established positive relationships with local suppliers to secure fresh produce and support the community economy.
- Mentored junior chefs and provided guidance in culinary techniques, fostering a supportive team environment.
- Developed new culinary programs that increased customer satisfaction and operational excellence levels.
- Developed comprehensive menus with a focus on seasonal ingredients and regional flavors, resulting in a unique dining experience.
- Effectively managed food allergen and cross-contamination concerns, ensuring the safety of patrons with dietary restrictions.
- Fostered a culture of continuous improvement within the kitchen team by providing constructive feedback and professional development opportunities.
- Produced and plated variety of exotic fruit-based desserts and after-dinner cheese plates.
- Negotiated contracts with vendors for cost-effective sourcing of high-quality ingredients, reducing overall expenses without compromising on quality.
- Successfully balanced diverse responsibilities including menu design, staff training, budget management, and event coordination.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen and dining area, improving overall service quality.
Chef Manager
The Highlawn Restaurant
1 Crest Drive West Orange, NJ 07052
02.2021 - 09.2024
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Implemented strict adherence to food safety regulations, ensuring the consistent delivery of safe and delicious meals.
- Pitched in to work line during busy periods or in place of sick employees.
- Continuously updated knowledge of industry trends and incorporated innovative concepts into menu offerings, keeping clients engaged over time.
- Managed staffing schedules, minimizing labor costs while maintaining optimal kitchen performance during peak hours.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Mentored junior chefs and provided guidance in culinary techniques, fostering a supportive team environment.
- Consistently met budgetary goals by carefully monitoring expenses and adjusting menu pricing as needed.
- Conducted regular equipment maintenance checks to ensure efficient functionality and reduce downtime due to malfunctions.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Set up and broke down kitchen for service.
Education
Bachelor of Arts - Culinary Arts And Restaurant Management
The Art Institute of New York City
New York, NY2004
Skills
- Food Safety
- Food Safety Regulations
- Culinary expertise
- Nutritional knowledge
- Supply Ordering
- Menu Planning
- Kitchen Management
- Cooking skills
- Team Management
- Training and mentoring
- Catering Oversight
- Equipment Inspection
- Meal Preparation
- Batch Cooking
- Sushi rolling
- Fine Dining
- Sanitation Standards
- Food Trend Awareness
Certification
- Safe Quality Food Practitioner Certificate – Safe Quality Food Institute.
- CERTIFICATE of COMPLETION (2023) - Food Allergies and Celiac Disease Training
Timeline
Chef Manager
The Highlawn Restaurant
02.2021 - 09.2024
Chef Manager
Seton Hall University
09.2000 - Current
Bachelor of Arts - Culinary Arts And Restaurant Management
The Art Institute of New York City
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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