Gary Febinger
Summerville,SC
Summary
Dynamic Executive Chef with a proven track record at Halls Signature Events, specializing in innovative menu development and exceptional food presentation. Adept in cost control and team leadership, I enhance customer satisfaction through tailored dining experiences and strategic catering initiatives, consistently receiving commendable feedback from high-profile clients.
Overview
21
21
years of professional experience
1
1
Certification
Work History
Executive Chef
Halls Signature Events
01.2023 - 12.2025
- Developed and executed seasonal menus to enhance dining experience and align with culinary trends.
- Managed kitchen operations to ensure food quality, safety standards, and efficiency.
- Trained and mentored kitchen staff, fostering skills development and teamwork.
- Oversaw inventory management, optimizing costs while maintaining ingredient quality.
- Collaborated with front-of-house team to ensure seamless service and guest satisfaction.
- Created special event menus tailored to client preferences, enhancing customer engagement.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
- Orchestrated catering events for high-profile clients, consistently receiving commendable feedback.
- Participated in food tastings and taste tests.
- Coordinated with team members to prepare orders on time.
Executive Sous Chef
Halls Chophouse
02.2021 - 01.2023
- Supervised kitchen operations, ensuring high standards of food quality and presentation.
- Collaborated with executive chef to design seasonal menus reflecting culinary trends and local ingredients.
- Trained and mentored junior staff, fostering a culture of teamwork and excellence in food preparation.
- Managed inventory control processes, optimizing resource allocation and reducing waste.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Organized special events and catering services, showcasing culinary expertise to a wider audience.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Set up and broke down kitchen for service.
- Participated in food tastings and taste tests.
- Coordinated with team members to prepare orders on time.
Executive Chef
AVI Foodsystems
01.2005 - 11.2019
- Implemented new cooking techniques to improve dish presentation and flavor profiles.
- Conducted regular quality control assessments to maintain high culinary standards.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- 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.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
- Maintained stringent health and safety standards, passing all inspections with high marks.
- Boosted staff morale and reduced turnover by implementing recognition and rewards system.
- Fostered partnerships with local farmers, securing premium ingredients and supporting community.
- Enhanced presentation techniques, contributing to visually appealing menu that attracted wider audience.
- Elevated dining experience and customer satisfaction by introducing innovative seasonal menus.
- Modified recipes to accommodate dietary restrictions and allergies.
- Created special event menus tailored to client preferences, enhancing customer engagement.
- Orchestrated catering events for high-profile clients, consistently receiving commendable feedback.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Education
No Degree - Nutrition Sciences
Youngstown State University
Youngstown, OHSkills
- Food safety
- Menu planning
- Cost control
- Menu development
- Strong work ethic
- ServSafe certification
- Team leadership
- Kitchen staff management
- Catering and events
- Coaching and mentoring
- Food pairing
- Banquets and catering
- Inventory management
- Staff scheduling
- Dietary restrictions
- Food plating and presentation
- Recipe creation
- Attention to detail
- Recipes and menu planning
- Fine dining
Accomplishments
- Selected to create and prepare unique dishes for private parties with well-known celebrities.
- Resolved product issue through consumer testing.
Certification
- ServSafe - Active
Timeline
Executive Chef
Halls Signature Events
01.2023 - 12.2025
Executive Sous Chef
Halls Chophouse
02.2021 - 01.2023
Executive Chef
AVI Foodsystems
01.2005 - 11.2019
No Degree - Nutrition Sciences
Youngstown State University