Brian Conover
5319 Webster St ,PA
Summary
Innovative Chef de Cuisine with a proven track record at Aramark Sports and Entertainment, driving revenue growth and enhancing client relationships. Managed teams from 30-130 in multi-units. Proficient in inventory, ordering and menu development.
Sound knowledge of kitchen design, equipment and flow.
Overview
21
21
years of professional experience
1
1
Certification
Work History
Chef De Cuisine
ARAMARK Sports and Entertainment
07.2021 - Current
- Lead culinary teams of 30-150 through high volume & simultaneous in multiple outlets and kitchens through the stadium
- Oversee assigned Catering Events (BEO) from scheduling a team, building a production sheets, strategic order and commitment to oversee every culinary detail
- Developed a menu concept to introduce the opposing teams local cuisine with a South Philly spin
- Train culinary teams members in developing skills to ensure consistency is seen through, and food safety & sanitation is always upheld
- Proficient in batch booking
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
- Created menus and designed corresponding recipes for Club Level
- Hired, managed, and trained kitchen staff.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Arranged for kitchen equipment maintenance and repair when needed.
Executive Chef
The Bradford Estate
05.2016 - 05.2020
- Successfully assisted in securing contracts with 27 new clients within the first year, adding an additional $1.2 million in revenue
- Introduced new partnerships with vendors to shave food cost and increase quality ten fold and serving the best product available
- Served as the main point of contact for major clients and resolved escalated issues
- Managed day to day operations including but not limited to interviews, hiring and training
Executive Sous Chef
Clarks Landing Yacht Club Weddings
06.2013 - 05.2016
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
General Manager
Connolly Station
03.2005 - 06.2013
- Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Implemented operational strategies and effectively built customer and employee loyalty.
- Managed budget implementations, employee evaluations, and contract details.
- Negotiated price and service with customers and vendors to decrease expenses and increase profit.
- Implemented business strategies, increasing revenue, and effectively targeting new markets.
- Assisted in recruiting, hiring and training of team members.
Education
Bachelor of Science - Criminal Justice
Rutgers University
New Brunswick, New Jersey, NJ06-2005
Associate of Science - Criminal Justice
Brookdale Community College
Lincroft, NJ06-2002
Skills
- Business development
- Client relationships
- Leadership and team management
- Revenue growth management
- Strategic account planning
- Dish preparation
- Knife skills
- Creativity and innovation
- Menu development
- Team management
- Food safety standards
- Food presentation
- Culinary techniques
- Culinary expertise
- Kitchen sanitation
- Budgeting and cost control
- Food spoilage prevention
Accomplishments
- Selected to create and prepare unique dishes for high profile Ownership, Athletes, Artist & Entertainers for all major events
- Collaborated with team of 4 in the Tasting menu for Oracle Park San Francisco Giants Ownership and front office
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Achieved superior results when completing bulk prep with accuracy and efficiency through proper planning, oversight and monitoring
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
Certification
- ServSafe Certification #24215463 / Exp: 07/07/2028
- CCC - Certified Chef de Cuisine
- AllerTrain Exp:04/10/2028
- HACCP Certified
Timeline
Chef De Cuisine
ARAMARK Sports and Entertainment
07.2021 - Current
Executive Chef
The Bradford Estate
05.2016 - 05.2020
Executive Sous Chef
Clarks Landing Yacht Club Weddings
06.2013 - 05.2016
General Manager
Connolly Station
03.2005 - 06.2013
Bachelor of Science - Criminal Justice
Rutgers University
Associate of Science - Criminal Justice
Brookdale Community College
Eagles Rookie Chopped Champion
#Captain~Chef.B#Rookie.Chopped
Class of 2022
Team > JD / BC / GC / CJ