Summary
Overview
Work History
Education
Skills
Timeline
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Chad Smith

Pittsburgh,PA

Summary

Dynamic Executive Chef with a proven track record at Giant Eagle, excelling in menu development and cost control. Expert in food safety and team leadership, I have enhanced customer satisfaction through innovative culinary creations and effective staff training, driving operational efficiency and fostering strong vendor relationships.

Overview

18
18
years of professional experience

Work History

Executive Chef

Giant Eagle
10.2012 - 05.2025
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • 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.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • 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.
  • Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.

Lead Cook

Paramount Senior Living
02.2007 - 07.2012
  • Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
  • Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
  • Took over line positions in event of emergency.
  • Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
  • Supervised line cooks to monitor food safety and order accuracy.
  • Consistently met or exceeded health code standards by enforcing strict sanitation practices throughout the kitchen area.
  • Taught kitchen staff safety protocols and restaurant standards.

Sous Chef

Rivers Club
09.2007 - 07.2008
  • 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.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.

Education

Associates In Culinary Arts - Culinary

Pennsylvania Culinary Institute Le Cordon Blue
Pittsburgh, PA
01.2007

Skills

  • Food safety
  • Menu planning
  • Cost control
  • Menu development
  • Hospitality service expertise
  • ServSafe certification
  • Team leadership
  • Hiring, training, and development
  • Kitchen management
  • Safe food handling
  • Kitchen staff management
  • Food prep planning
  • Vendor relationship management
  • Special events
  • Catering and events
  • Staff training

Timeline

Executive Chef

Giant Eagle
10.2012 - 05.2025

Sous Chef

Rivers Club
09.2007 - 07.2008

Lead Cook

Paramount Senior Living
02.2007 - 07.2012

Associates In Culinary Arts - Culinary

Pennsylvania Culinary Institute Le Cordon Blue

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Chad Smith