Brian Schulz
Kansas City,MO
Summary
Dynamic Executive Chef with a proven track record at ARAMARK Sports and Entertainment, excelling in menu development and cost control. Adept at fostering teamwork and mentoring staff, I enhance customer satisfaction through innovative culinary offerings and effective inventory management, ensuring operational excellence in high-pressure environments.
Overview
18
18
years of professional experience
Work History
Executive Chef
ARAMARK Sports and Entertainment
Kansas City, MO
12.2021 - 01.2025
- Collaborated with suppliers to secure premium ingredients, supporting consistency in menu offerings.
- Created and implemented diverse menu options to address various dietary requirements, fostering improved customer satisfaction.
- Managed inventory control and customer service processes to enhance operational efficiency in restaurant.
- Created diverse menus to enhance customer satisfaction while effectively managing food costs and maintaining safety protocols.
- Directed kitchen operations, fostering teamwork among staff to maintain efficiency in food production and uphold quality standards.
- Developed and standardized recipes to maintain consistent quality and enhance culinary offerings.
- Implemented effective inventory management and cost control strategies to enhance kitchen efficiency.
- Created and managed employee schedules and work assignments to ensure optimal staffing and fair compensation.
Executive Chef
Sodexo USA
Pittsburg, KS
03.2012 - 12.2021
- Directed daily kitchen operations, ensuring adherence to quality and safety standards.
- Developed and executed innovative menu items, enhancing customer satisfaction and dining experience.
- Streamlined food preparation processes, improving efficiency and reducing waste in kitchen operations.
- Mentored culinary staff, fostering skill development and teamwork within the kitchen environment.
- Implemented inventory management practices, optimizing stock levels and minimizing costs.
- Conducted regular training sessions on food safety regulations, ensuring compliance among all kitchen personnel.
- Evaluated kitchen performance metrics, driving continuous improvement initiatives for operational excellence.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- 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 custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
Sous Chef
Isle of Capri Casino
Kansas City, MO
04.2007 - 10.2011
- Assisted in food preparation and cooking to ensure timely service during peak hours.
- Learned proper use of kitchen equipment to enhance cooking efficiency and safety protocols.
- Participated in inventory management by tracking ingredient usage and minimizing waste.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Maintained cleanliness and organization of kitchen workspaces in compliance with health standards.
Education
High School Diploma - General Studies
Pittsburg High School
Pittsburg, KS05.1998
Skills
- Food safety
- Menu planning
- Cost control
- Menu development
- Team leadership
- ServSafe certification
- Hiring, training, and development
- Inventory control
- Kitchen management
- Safe food handling
- Special events
- Catering and events
- Coaching and mentoring
- Creative thinking
- Food pairing
- Staff scheduling
Timeline
Executive Chef
ARAMARK Sports and Entertainment
12.2021 - 01.2025
Executive Chef
Sodexo USA
03.2012 - 12.2021
Sous Chef
Isle of Capri Casino
04.2007 - 10.2011
High School Diploma - General Studies
Pittsburg High School