Brian Welch
Overland Park
Summary
Dynamic Executive Chef with a proven track record at Milburn Country Club, excelling in menu development and cost control. Renowned for enhancing guest satisfaction through exceptional service and creative culinary presentations. Strong leadership skills fostered a culture of continuous improvement, resulting in improved employee retention and optimized inventory management.
Overview
2026
2026
years of professional experience
Work History
Executive Chef
Milburn Country Club
04.2012 - Current
- Created seasonal bi-annual a'la carte menus for two restaurants as well as monthly, weekly, and daily specials
- Created both standard and custom banquet menus for events ranging from 12 to 850.
- Sourced ingredients for multiple vendors and sources to ensure consistent availability and quality
- Created visually appealing plate presentations and event displays to enhance the experience for all members and guests
- Conducted all hiring and onboarding of BOH staff
- Generated employee schedules and work assignments and determined appropriate compesation rates
- Maintained emplyee retention rates well above industry norms through a positive employee work enironment, discipline and moral management
- Managed overall budgeting and fiancial planning for F&B department, and consistently met budget parameters for costs and revenues.
- Responsible for ordering and inventory management.
- Developed strong relationships with vendors, negotiation competitive prices on ingredients and supplies
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Ensured equipment and facilities were properly maintained and serviced as needed.
- Personally designed and outfitted a new facility from scratch with floor plans, equipment specs, mechanical requirements, equipment purchase and installation logistics, and new facility startup.
Executive Chef /Director of Food and Beverage
Meadowbrook Country Club
01.2010 - 03.2012
- 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.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
Sous Chef
Milburn Country Club
03.1996 - 01.2010
- 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.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Line Cook
Roly's Bistro
05.1998 - 09.1998
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
Line Cook /Apprentice Chef
The Woodlands
1994 - 1996
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
Education
Associate of Science - Culinary Arts
Johnson County Community College
Overland Park, KS05-2003
Skills
- Food safety
- Menu planning
- Cost control
- Menu development
- Strong work ethic
- Hospitality service expertise
- Inventory control
- Kitchen management
- Hiring, training, and development
- Operations management
- Food prep planning
- Special events
- Catering and events
- Creative thinking
- Food pairing
- Banquets and catering
- Inventory management
- Staff scheduling
- Dietary restrictions
- Food plating and presentation
- Recipe creation
- Recipes and menu planning
- Fine dining
- Food service safety training
- Forecasting and planning
- Purchasing management
- Decision-making
- Food and beverage pairing
- Menu pricing
- Budgeting and cost control
- Culinary techniques
- Vendor relationships
Languages
Spanish
Limited Working
Timeline
Executive Chef
Milburn Country Club
04.2012 - Current
Executive Chef /Director of Food and Beverage
Meadowbrook Country Club
01.2010 - 03.2012
Line Cook
Roly's Bistro
05.1998 - 09.1998
Sous Chef
Milburn Country Club
03.1996 - 01.2010
Line Cook /Apprentice Chef
The Woodlands
1994 - 1996
Associate of Science - Culinary Arts
Johnson County Community College