Brian Liebhardt
Asheville,NC
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
10
10
years of professional experience
Work History
Sr Regional Executive Chef
Bartaco
04.2020 - 08.2023
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Rolled out Jolt operational system to ensure we were able to grow our operations.
Regional Executive Chef
Bartaco
09.2017 - 04.2020
- Oversaw and hands on kitchen training to all new store openings.
- Oversaw 11 business operations, working with each unit chef through one on ones to ensure we had the best food guest sentiment in the organization.
- Drove operation kitchen standards by implementing new systems.
Executive Chef
Bartaco
06.2016 - 09.2017
- Oversaw business operations, inventory control, and customer service for restaurant.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- 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 kitchen staff through training, disciplinary action, and performance reviews.
Assistant Kitchen Coach
J Alexander’s
11.2015 - 06.2016
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
- Designed and maintained menus to offer variety of high quality and consistency of dishes.
Executive Chef
Brio Tuscan Grille
04.2013 - 11.2015
- Trained and managed kitchen personnel and supervised related culinary activity.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Implemented food cost and waste reduction initiatives to save money.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Education
Associate of Arts - Culinary Arts
The Culinary Institute of America
Hyde Park, NY02.1997
Skills
- Standardized Recipes
- Food Consumption Estimates
- Menu Item Preparation
- Food Quality Standards
- Employee Training
- Restaurant Operation
- Recipe Development
- Kitchen Operations Oversight
- Servsafe Certification
- Recruitment and Onboarding
Timeline
Sr Regional Executive Chef
Bartaco
04.2020 - 08.2023
Regional Executive Chef
Bartaco
09.2017 - 04.2020
Executive Chef
Bartaco
06.2016 - 09.2017
Assistant Kitchen Coach
J Alexander’s
11.2015 - 06.2016
Executive Chef
Brio Tuscan Grille
04.2013 - 11.2015
Associate of Arts - Culinary Arts
The Culinary Institute of America
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