Summary
Overview
Work History
Education
Skills
Timeline
Generic

Becky Lee Simmons

Scarborough,ME

Summary

Dynamic Executive Chef with a proven track record excelling in menu development and cost control. Renowned for fostering strong vendor relationships and ensuring food safety while delivering exceptional dining experiences. Committed to sustainable practices and enhancing team performance through effective training and leadership.

Overview

25
25
years of professional experience

Work History

Executive Chef

Migis Hotel Group - Higgins Beach Inn
06.2023 - Current
  • Managed and executed food preparation tasks before and during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes adhering to health department standards and regulations.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
  • Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
  • Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.

Chef /Restaurant Owner

Katahdin Restaurant Wood Fire Grill & Bar
06.2000 - 05.2023
  • Managed daily operations for a successful 110 seat restaurant, ensuring efficient processes and quality services.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
  • Ran the line, prepared, and executed menu during opening to closing nightly.
  • Established a loyal customer base by providing personalized attention, addressing concerns promptly, and exceeding expectations.

Education

Food Protection Manager Examination

ServSafe Certification
09-2023

Associate of Arts - Culinary Arts

The Culinary Institute of America
Hyde Park, NY
10-1986

Skills

  • Menu planning
  • Cost control
  • Menu development
  • Strong work ethic
  • Food safety
  • Team leadership
  • Inventory control / Ordering
  • Hiring, training, and development

Timeline

Executive Chef

Migis Hotel Group - Higgins Beach Inn
06.2023 - Current

Chef /Restaurant Owner

Katahdin Restaurant Wood Fire Grill & Bar
06.2000 - 05.2023

Food Protection Manager Examination

ServSafe Certification

Associate of Arts - Culinary Arts

The Culinary Institute of America

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