Austin Finley
Phoenix,AZ
Summary
Experienced kitchen leader and team motivator adept at maintaining staff focus and productivity in high-volume, fast-paced operations, steadily taking on increased responsibilities each year. Committed to innovation with over a decade of expertise in New American, French, Spanish, and Latin cuisines. Skilled at staying organized and calm under pressure. Strategic manager with strong vendor relationships, adept at sourcing quality ingredients, controlling budgets, and enhancing restaurant profiles.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Director of Culinary Operations
Aftermath Projects
06.2024 - Current
- Oversaw the Culinary Departments of three locations
- Boosted employee retention rates by creating a positive work atmosphere that fostered professional growth opportunities amongst staff members.
- Reduced food waste by implementing inventory control measures and optimizing ingredient usage in recipes.
- Introduced new cooking techniques and equipment upgrades in order to enhance the quality of dishes served at the establishment.
- Elevated the establishment''s reputation through consistent delivery of high-quality culinary experiences and excellent customer service standards.
- Collaborated with vendors to negotiate pricing and secure high-quality ingredients, ensuring consistent product availability.
Fine Dining Executive Chef
Gila River Casinos, Prime a Shula's Steakhouse
05.2023 - 05.2024
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
Executive Chef
Parkside Projects
12.2018 - 04.2023
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Increased profits and efficiency 18% by building optimal inventory control model.
- Used root cause analysis to conduct assessments and develop improvements.
Co-Chef De Cuisine
Parkside Projects
01.2018 - 11.2018
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
Chef De Cuisine
Bullfight
04.2015 - 01.2018
- Created menus and designed corresponding recipes creating strong concept enthusiasts
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Oversaw preparation of creatively-designed recipes for Founder Shawn Cirkiel.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
- Mentored kitchen staff to prepare each for demanding roles and internal growth.
- Arranged for kitchen equipment maintenance and repair when needed.
Chef De Tournant
Parkside Projects
10.2011 - 04.2015
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Decreased necessary training time by updating and overhauling training program.
- Presented and executed multiple weekend featured dishes.
- Cut spending through effective inventory management and supply sourcing.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
Line Cook
East Side King
11.2010 - 10.2011
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
- Handled portion control activities according to specified instructions provided by chef.
Education
Associate of Arts - Culinary Arts
Le Cordon Bleu College of Culinary Arts - Austin
Austin, TX05.2011
Skills
- Fine Dining Expertise and
- Equipment Maintenance
- Resource, Time and Labor Management
- Food Preparation and Safety Excellence
- Vendor and Relations & Strategic Partnerships
- Process and Workflow Improvement
- Employee Training and Retention
- Kitchen Equipment Operation
- Restaurant Industry Trends Awareness
- Recipe Development and Innovation
- Performance Improvement
- Regulatory Compliance
Certification
- ServSafe Food Handler Certificate - 5/2023-5/2026
- Title 4 Basic Liquor Law Training - 5/2023-5/2026
Languages
Spanish
Limited Working
Timeline
Director of Culinary Operations
Aftermath Projects
06.2024 - Current
Fine Dining Executive Chef
Gila River Casinos, Prime a Shula's Steakhouse
05.2023 - 05.2024
Executive Chef
Parkside Projects
12.2018 - 04.2023
Co-Chef De Cuisine
Parkside Projects
01.2018 - 11.2018
Chef De Cuisine
Bullfight
04.2015 - 01.2018
Chef De Tournant
Parkside Projects
10.2011 - 04.2015
Line Cook
East Side King
11.2010 - 10.2011
Associate of Arts - Culinary Arts
Le Cordon Bleu College of Culinary Arts - Austin
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