Charles Smeed
Washington
Summary
Experienced in delivering exceptional fine dining experiences with a track record of achieving top regional sales results. Skilled in building, training, and motivating team members for success in the industry. Committed to executing approachable and refined dining experiences that leave a lasting impression on guests. Adept at maintaining high levels of professionalism and attention to detail, ensuring seamless operations and customer satisfaction.
Overview
20
20
years of professional experience
1
1
Certification
Work History
Executive Chef Partner
Ruth’s Chris Steakhouse
05.2023 - Current
- Effectively addressed customer concerns or complaints by providing prompt resolutions that upheld the restaurant''s commitment to exceptional service.
- Oversaw recruitment efforts to attract top culinary talent, assembling a skilled team of professionals committed to excellence in their craft.
- Maintained well-organized mise en place to keep work consistent.
- Hired, managed, and trained kitchen staff.
- Placed orders to restock items before supplies ran out.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Arranged for kitchen equipment maintenance and repair when needed.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Coordinated with team members to prepare orders on time.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Monitored food production to verify quality and consistency.
- Evaluated food products to verify freshness and quality.
- Disciplined and dedicated to meeting high-quality standards.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Set up and broke down kitchen for service.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Participated in food tastings and taste tests.
- Utilized culinary techniques to create visually appealing dishes.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Implemented food cost and waste reduction initiatives to save money.
- Collaborated with front-of-house staff to ensure seamless service and positive guest experiences.
- Managed budgeting and financial reporting for the restaurant, ensuring profitability while maintaining high-quality standards.
- Optimized inventory management systems to minimize spoilage while maintaining adequate stock levels of essential ingredients.
- Streamlined kitchen operations for increased efficiency and reduced food waste through strategic planning and organization.
- Coordinated catering services for special events, showcasing culinary creativity and flexibility in meeting diverse client needs.
- Improved food preparation processes by implementing time-saving techniques without sacrificing quality or consistency in final products.
- Mentored junior chefs with hands-on training, fostering a collaborative and supportive team environment.
- Aligned restaurant vision with brand standards, ensuring a cohesive identity that resonated with target demographics.
- Established safety protocols in compliance with industry regulations to maintain a clean and hazard-free workplace.
- Conducted regular performance evaluations for continuous staff development, offering constructive feedback and opportunities for growth within the company.
Kitchen Manager
The Cheesecake Factory
10.2022 - Current
Chef Manager
Elephant and Castle
02.2017 - 01.2022
- Chef and assistant general manager
Chef de Cuisine
Washington Nationals clubhouse
02.2015 - 02.2016
- Shopped for and created three meals plus snacks per day for the players and coaches also shipped food for away games to five players
Chef Manager
SEASON'S CULINARY SERVICES
07.2004 - 10.2009
- Created and facilitated the production of food for a cafeteria in a law firm as well as trained new chefs for thirteen other accounts to seasons standards
Education
Bachelor's degree - commercial art
Tampa technical institute
Skills
- Culinary Experience
- Kitchen Management Experience
- Banquet Experience
- Restaurant Management
- Food Safety
- Food Preparation
- Profit & Loss
- Cooking
- Catering
- Menu Planning
- Time Management
- Food Service Management
- Restaurant Experience
- Bartending
- Inventory Control
- Recruiting
- Supervising Experience
- Meat Cutting
- Labor Cost Analysis
- Food Production
- French
- Pricing
- Merchandising
- Purchasing
- Cleaning Experience
- Forecasting
- Employee Orientation
- POS
- Microsoft Office
- Leadership
Certification
Food Handler Certification
Assessments
- Cooking skills: Basic food preparation — Expert
- August2022
- Preparing food, using cooking equipment, and converting ingredient measurements
- Full results: Expert
- Food safety — Expert
- Knowledge of proper food and equipment handling safety measures
- Restaurant manager — Proficient
- Managing restaurant staff and meeting customer expectations
- Full results: Proficient
- Bartending — Proficient
- Understanding, pouring, and mixing drink orders
- Indeed Assessments provides skills tests that are not indicative of a license or certification, or continued development in any professional field.
Timeline
Executive Chef Partner
Ruth’s Chris Steakhouse
05.2023 - Current
Kitchen Manager
The Cheesecake Factory
10.2022 - Current
Chef Manager
Elephant and Castle
02.2017 - 01.2022
Chef de Cuisine
Washington Nationals clubhouse
02.2015 - 02.2016
Chef Manager
SEASON'S CULINARY SERVICES
07.2004 - 10.2009
Bachelor's degree - commercial art
Tampa technical institute
Food Handler Certification
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