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
Overland Park, KS
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
Prairie Village, KS
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
Overland Park, KS
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
Dublin, Ireland
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
Kansas City, KS
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