Dynamic culinary leader with extensive experience as Executive Chef at Maumee Street Tap Room and Tecusmeh Brewing Company excelling in menu development and team management. Proven track record of enhancing customer satisfaction through innovative dishes and effective cost reduction strategies. Strong in food safety and fostering a collaborative kitchen environment, driving both quality and efficiency.
Overview
3
3
years of professional experience
1
1
Certification
Work History
Head Chef/Sous Chef
Tecumseh Brewing Company
09.2022 - 07.2025
Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
Placed orders to restock items before supplies ran out.
Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Trained kitchen staff to perform various preparation tasks under pressure.
Hired, managed, and trained kitchen staff.
Created recipes and prepared advanced dishes.
Developed kitchen staff through training, disciplinary action, and performance reviews.
Maintained well-organized mise en place to keep work consistent.
Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
Obtained fresh, local ingredients to lower grocery costs.
Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
Engaged with customers to gather feedback, using insights to refine dishes and service.
Executive Chef
Maumee Street Tap Room and Kitchen/3 Dudes and Dinner
07.2024 - 01.2025
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.
Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Scheduled and received food and beverage deliveries, adhering to food cost and budget.
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.
Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
Maximized profitability by effectively managing food costs through portion control and minimizing waste.
Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
Streamlined kitchen operations with effective inventory management and cost controls.
Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
Streamlined kitchen processes for improved efficiency and faster service times.
Mentored junior chefs, enhancing team skills and fostering culture of continuous improvement.
Maintained stringent health and safety standards, passing all inspections with high marks.
Optimized kitchen layout and equipment use, significantly increasing productivity.
Collaborated with front of house to ensure cohesive and superior guest experience.
Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Education
GED -
Tecumseh High School
Tecumseh Mi
Skills
Food safety
Kitchen management
Team management
Menu development
Banquets and catering
Food presentation
Cost reduction
Recipe creation
Leadership qualities
Plating and presentation
Menu design
Certification
Servesafe
Timeline
Executive Chef
Maumee Street Tap Room and Kitchen/3 Dudes and Dinner