Driven culinary professional offering more than twenty years of experience in the Hospitality Industry with fifteen of them in the heart of the kitchen. My experience has allowed me to build a foundation while still working on training to keep up with current trends and practices. This helps me mentor and mold team members to build skill levels for future success and advancement within the company. I am a teacher and student at the same time and learn best by hands on experience. Creative menu writing skills that incorporate both Classic and Modern techniques with local seasonal and farm to table methods.
Hi, I’m
Brian Conover
Culinary Arts
Philadelphia,PA
Summary
Overview
20
years of professional experience
1
Certification
4
years of post-secondary education
Work History
Aramark S & E
Chef de Cuisine
07.2021 - Current
Job overview
- Responsible for managing a culinary team of 60 in our Commissary Kitchen and oversight of 9 Pantries.
- Responsible for production of all Culinary food for 178 Lincoln Financial Suites and Multiple Premium Outlets throughout the Stadium.
- Executive Sous Chef for Culinary Team to secure bid for 2026 World Cup Host FIFA International 2026 Food Tour.
- Rookie Chopped 1St Place Winner.
- Guest Chef for Andrea Bocelli VIP Dinner Wells Fargo Center.
- Chef Support for 2022 NLCS Citizens Bank Park.
- (LINCOLN FINANCIAL FIELD Philadelphia Eagles)
- Trained and mentored junior chefs, enhancing team performance and skill levels.
- Directed kitchen operations to ensure efficient meal preparation and service delivery.
- Implemented food safety protocols, ensuring compliance with health regulations.
- Streamlined kitchen workflows, reducing waste and improving overall efficiency.
- Oversaw inventory management to maintain optimal stock levels and reduce costs.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Modified recipes to accommodate dietary restrictions and allergies.
- Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.
- Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Hired, managed, and trained kitchen staff.
- Set up and broke down kitchen for service.
- Conducted daily pre-shift meetings with kitchen staff to communicate goals, updates, and expectations for each shift effectively.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
- Designed seasonal menus reflecting current culinary trends, boosting customer satisfaction and engagement.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Participated in community events as a representative of the restaurant, enhancing brand reputation through cooking demonstrations and charity dinners.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Participated in food tastings and taste tests.
- Assisted with menu development and planning.
- Streamlined kitchen operations for increased efficiency by implementing effective inventory and staff management systems.
Bradford Estate
Executive Chef
05.2017 - 03.2020
Job overview
- Responsible for the day to day operations including placing all F&B orders, Sourcing local vendors and costing.
- Supervision of receiving, production and execution of service.
- Pre shift review with management team for all new product or seasonal items and sourced locations of shellfish on the raw bar to explain the region of harvest.
- Worked with sales team in final stages of menu selections and wine pairings.
- Monthly Tasting Menu for 200 people to finalize each upcoming menu choices.
- Weekly/Monthly inventory produce, dairy, proteins, and dry goods.
- Worked directly with the Bride and Groom, wedding party and VIP guests.
- Responsible for serving 4-6 courses plated Dinner for 400 guests.
- (CLARKS LANDING GROUP)
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Led kitchen operations, ensuring seamless service during high-volume periods.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Participated in food tastings and taste tests.
- Developed close relationships with suppliers to source best ingredients.
- Set up and broke down kitchen for service.
- Optimized kitchen layout and equipment use, significantly increasing productivity.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Collaborated with front of house to ensure cohesive and superior guest experience.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Led kitchen operations during high-volume events, ensuring timely service and exceptional guest experiences.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Boosted staff morale and reduced turnover by implementing recognition and rewards system.
The Mill Lakeside Manor
Executive Sous Chef
01.2015 - 05.2017
Job overview
- Assisted executive chef with both Ala Carte and catering Liaison between executive chef and BOH staff.
- Planned, directed, and expedited service.
- Increased the efficiency of running a multi floor kitchen operation by organization and placement product and equipment.
- Created relations with vendors to negotiate pricing.
- Handled all food allergies directly with guests to ensure proper safety measures throughout.
- (CLARKS LANDING GROUP)
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Collaborated with executive chef to develop seasonal menus reflecting current culinary trends.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Utilized culinary techniques to create visually appealing dishes.
- Assisted with menu development and planning.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Set up and broke down kitchen for service.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Coordinated events and catering services, tailoring offerings to diverse client preferences.
8th Ave Ventures
General Manager of Operations
05.2006 - 12.2015
Job overview
- Rebranded image of Irish Pub and drove sales by 25%.
- Managed staff of 80 that doubled in peak season.
- Continually monitored four dining rooms and one private lounge/bar.
- Booked live entertainment weekly bands, DJ(s) driving sales by 13%.
- Opened two full service Irish Taverns in the tenure.
- Developed and executed strategic plans for increased productivity, profitability, and overall business growth.
- Ensured compliance with industry regulations, company policies, and best practices within all areas of operation.
- Managed budgets, financial forecasts, and resource allocation to ensure achievement of organizational goals.
- Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
- Increased employee retention rate by creating professional development programs.
- Trained and guided team members to maintain high productivity and performance metrics.
- Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
- Monitored daily cash discrepancies, inventory shrinkage and drive-off.
- Drove revenue growth by identifying new business opportunities and forging strategic partnerships.
Education
Rutgers UniversityNew Brunswick, New Jersey, NJ
Bachelor Of Arts from Criminal Justice
08.2000 - 05.2004
University Overview
Skills
- Menu creations and development
- Inventory and cost control
- Proficient customer service
- Excellent communication skills
- Food safety
- Plating techniques
- Leadership qualities
- Knife skills
- Allergen awareness
- Menu development
- Recipe creation
- Budgeting and cost control
- Menu planning capability
- Inventory rotation
- Food safety regulations
- Sanitation standards
- Kitchen management
- Staff training
- Banquets and catering
- Equipment maintenance
- Cost management
- Purchasing management
- Plating and presentation
- Allergy awareness
Certification
- SERVE SAFE CERTIFIED, NEW JERSEY
- TAMS CERTIFIED, NEW JERSEY
Timeline
Chef de Cuisine
Aramark S & E
07.2021 - Current
Executive Chef
Bradford Estate
05.2017 - 03.2020
Executive Sous Chef
The Mill Lakeside Manor
01.2015 - 05.2017
General Manager of Operations
8th Ave Ventures
05.2006 - 12.2015
Rutgers University
Bachelor Of Arts from Criminal Justice
08.2000 - 05.2004