Blair King
Lake Stevens,WA
Summary
Passionate Executive Chef skilled in menu creation, kitchen staff management and culinary direction. Creative and artistic professional recognized for upholding highest standards and developing compelling seasonal menus.
Overview
20
20
years of professional experience
Work History
Executive Chef
The Brooklyn Steak, Seafood & Oyster House
Seattle, WA
06.2004 - 03.2020
- Ensured uninterrupted supply of food items by closely monitoring inventory levels.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Controlled labor costs through effective use of staff scheduling techniques.
- Maintained excellent relationships with local farmers to secure fresh produce for menu items.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Tracked sales figures for each dish served in order to identify popular items.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Monitored quality, presentation and quantities of plated food across line.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Monitored meals served for temperature and visual appeal.
- Performed financial analysis and recommended effective methods to cut costs.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Implemented and maintained excellent service to achieve guest satisfaction.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Trained kitchen workers on culinary techniques.
- Utilized local, fresh food products to support local economies and showcase community support.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
Sales Manager
Big Block Brewing
Sammamish, WA
04.2021 - Current
- Implemented process changes to streamline sales department workflow.
- Collaborated with marketing team to create promotional materials for target customers.
- Maintained accurate records of all transactions between customers and company representatives.
- Analyzed customer data to identify trends, preferences, and opportunities for growth.
- Assisted senior management in developing long-term strategic goals for the company's growth.
- Developed and implemented sales strategies to increase market share.
- Established relationships with key clients, while maintaining existing customer base.
- Achieved company growth and brand development through market expansion and sales.
Education
Associate of Arts -
The Art Institute of Seattle
Seattle, WA01-1996
Skills
- Quality Assurance
- Budgeting and cost control
- Restaurant Operations
- Inventory Management
- Kitchen Staff Management
- Ingredients Selection
- Hiring, Training, and Development
- Safe Food Handling
- Menu Planning
- Team Leadership
- Fine Dining
- Vendor Relations
- Menu development
- Productivity Optimization
Timeline
Sales Manager
Big Block Brewing
04.2021 - Current
Executive Chef
The Brooklyn Steak, Seafood & Oyster House
06.2004 - 03.2020
Associate of Arts -
The Art Institute of Seattle
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