Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Chance Breen

Ukiah,CA

Summary

Performance-oriented Kitchen Manager bringing 25-year background in customer service marked by sales and administrative excellence. Well-organized leader with excellent project management skills. Effectively cultivate connections to enhance customer satisfaction and long-term loyalty.

Strong leader and problem-solver dedicated to streamlining operations to decrease costs and promote organizational efficiency. Uses independent decision-making skills and sound judgment to positively impact company success.

Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.

Overview

16
16
years of professional experience
1
1
Certification

Work History

Order Writer / Specialist

Whole Foods Market
02.2022 - Current
  • Maintained up-to-date knowledge of product and service changes.
  • Exhibited high energy and professionalism when dealing with clients and staff.
  • Responded proactively and positively to rapid change.
  • Enhanced productivity levels by anticipating needs and delivering outstanding support.
  • Trained staff on operating procedures and company services.
  • Developed and updated databases to handle customer data.
  • Increased efficiency and team productivity by promoting operational best practices.
  • Calculated correct order totals, updated accounts, and maintained detailed records for inventory management.
  • Investigated and resolved accounting, service and delivery concerns.
  • Recommended, selected and helped locate and obtain out-of-stock product based on customer requests.
  • Created and maintained detailed database to develop promotional sales.

Food Production and Storeroom Manager

ARAMARK, Contract Services
03.2020 - 03.2022
  • Created and oversaw production schedules and adjusted as needed to meet deadlines.
  • Monitored inventory levels and restocking schedules to avoid production delays from unavailable materials.
  • Enforced health and safety protocols to promote safe working environment.
  • Planned operations to meet established schedules, factoring in order demands and business forecasts.
  • Analyzed production data and prepared reports for senior management.
  • Utilized data analysis tools to identify and resolve production issues.
  • Updated logs and submitted timely reports detailing activities in line with regulatory standards.

Banquet Chef

ARAMARK, Contract Services
01.2017 - 03.2020
  • Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
  • Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
  • Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
  • Managed production by adhering to preparation, plating and presentation standards and following safety regulations to deliver top quality food.
  • Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
  • Practiced safe work habits to avoid possible injury to self or other employees.
  • Ordered food and supplies used to prepare meals for 800 people.
  • Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
  • Maintained kitchen equipment in optimal working condition and requested repairs when needed.
  • Disciplined and dedicated to meeting high-quality standards.
  • Coordinated with team members to prepare orders on time.
  • Participated in food tastings and taste tests.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Assisted with menu development and planning.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Developed close relationships with suppliers to source best ingredients.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

Chef De Cuisine

Sunol Ridge Restaurant And Bar
03.2014 - 12.2016
  • Created menus and designed corresponding recipes for Sunol Ridge.
  • Oversaw preparation of creatively-designed recipes for Sunol Ridge.
  • Forecasted seasonal staffing levels and interviewed and hired new staff members.
  • Placed orders to restock items before supplies ran out.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Hired, managed, and trained kitchen staff.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Created recipes and prepared advanced dishes.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Disciplined and dedicated to meeting high-quality standards.
  • Implemented food cost and waste reduction initiatives to save money.
  • Developed close relationships with suppliers to source best ingredients.

Chef De Tournant

Carneros Inn Plump Jack Resort FARM
06.2012 - 03.2014
  • Shared Culinary knowledge with others to improve efficiency and quality of food served in a fine dining environment.
  • Followed recipes and presentation guidelines to assemble high-quality Modernist Cuisine fare.
  • Trained, supervised and relieved chefs at variety of food preparation stations.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Maintained up-to-date knowledge of current culinary trends and techniques.
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
  • Coordinated with team members to prepare orders on time.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Set up and broke down kitchen for service.
  • Disciplined and dedicated to meeting high-quality standards.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Participated in food tastings and taste tests.

Executive Chef

Vic Stewart's Famous For Steaks
03.2008 - 05.2012
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • 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.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Monitored food production to verify quality and consistency.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Utilized culinary techniques to create visually appealing dishes.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Developed close relationships with suppliers to source best ingredients.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Disciplined and dedicated to meeting high-quality standards.

Education

Hotel, Motel, And Restaurant Management

Champlain College
Burlington, VT

Skills

  • Customer Experience
  • Cost Estimates
  • Customer Care
  • Order Accuracy
  • Order Writing
  • Order Management Systems
  • Food Safety Standards
  • Order Preparation

Certification

Serve Safe Manager expiration 01/08/2025

Timeline

Order Writer / Specialist

Whole Foods Market
02.2022 - Current

Food Production and Storeroom Manager

ARAMARK, Contract Services
03.2020 - 03.2022

Banquet Chef

ARAMARK, Contract Services
01.2017 - 03.2020

Chef De Cuisine

Sunol Ridge Restaurant And Bar
03.2014 - 12.2016

Chef De Tournant

Carneros Inn Plump Jack Resort FARM
06.2012 - 03.2014

Executive Chef

Vic Stewart's Famous For Steaks
03.2008 - 05.2012

Hotel, Motel, And Restaurant Management

Champlain College

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Chance Breen