Avery Blair
Hamilton,OH
Summary
With over 25 years of experience as an executive chef, consistently demonstrating the ability to effectively manage all aspects of kitchen operations. Passion for excellence drives constant pursuit of ways to streamline kitchen performance and enhance financial efficiency. Building strong working relationships with guests, staff, and management teams has been a key factor in success. Dedicated to delivering exceptional culinary experiences while maintaining a focus on meeting corporate objectives.
Overview
26
26
years of professional experience
1
1
Certification
Work History
Kitchen Supervisor
Coopers Hawk
12.2024 - Current
- Responsible for running all aspects of kitchen operations.
- Assist with weekly inventory with Executive Kitchen Manager.
- Assist with staff development and recipe adherence.
- Assist Kitchen Mangers with cleaning projects.
- Maintained high sanitation standards through routine cleaning protocols and adherence to health regulations.
- Trained new team members on kitchen procedures, safety protocols, and company standards.
Vice President of Operations
French Toast Heaven
08.2024 - Current
- Responsible for all aspects of restaurant operations, staff development, menu development, guest relations, recipe adherence.
- Payroll, cash functions.
- Weekly inventory.
- Applied excellent problem-solving, process development, and strategic implementation skills to lead and support all areas of operations.
- Streamlined operations by identifying inefficiencies and implementing process improvements.
- Support project management team for optimal performance.
General Manager
Brio Tuscan Grille
09.2021 - 08.2024
- Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
- Developed and implemented strategies to increase sales and profitability.
- Cultivated strong relationships with guest, vendors, and partners to ensure long-term success and loyalty.
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
Executive Chef
Kona Grill
07.2016 - 06.2020
- Honed skills for rolling, cutting and preparing Sushi and Sashimi.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
Executive Sous Chef
Crave American Kitchen & Sushi Bar
03.2013 - 07.2016
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
Sous Chef
McCormic and Schmicks
01.2006 - 03.2013
- Responsible for running all aspects of kitchen operations
- Polished fish and steak cutting skills from Filet, Butterfly, Loin, Steaks, to Tail
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Line Cook
Maisonette Cincinnati
10.1999 - 07.2005
- Saucier assistant.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Education
Associate of Arts - Culinary, Restaurant Management And Hospitality
Art Institute
Mason, OH06-2002
Skills
- Kitchen Management
- Food safety
- Meal Preparation
- Menu Design
- Business Management
- Managing Cost
- Customer Service
- Business & Revenue Growth
- People Management
- Staff Training
- Schedule Management
- Team Building
- Fluent in Spanish
- Operations management
- Food presentation
- Inventory control
Skills
Meal Preparation, Menu Design, Purchasing, Inventory Control, Grill / Sauté / Sushi / Fish / Pasta, Managing Cost, Customer Service, Business & Revenue Growth, Staff Training, Schedule Management, Team Building, Fluent in Spanish
Certification
Management serve safe certified
Languages
Spanish
Professional Working
Timeline
Kitchen Supervisor
Coopers Hawk
12.2024 - Current
Vice President of Operations
French Toast Heaven
08.2024 - Current
General Manager
Brio Tuscan Grille
09.2021 - 08.2024
Executive Chef
Kona Grill
07.2016 - 06.2020
Executive Sous Chef
Crave American Kitchen & Sushi Bar
03.2013 - 07.2016
Sous Chef
McCormic and Schmicks
01.2006 - 03.2013
Line Cook
Maisonette Cincinnati
10.1999 - 07.2005
Associate of Arts - Culinary, Restaurant Management And Hospitality
Art Institute
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