CHARLES VINCENT
Red Lodge,MT
Summary
Energetic, creative chef with 25 years of experience, seeking new opportunity to explore his passion for food and apply his vast culinary knowledge and exceptional cooking skills. Expert in managing kitchen staff, particularly in high-pressure settings, as well as in preparing high quality, distinct foods, while maintaining profitable margins by managing food costs without compromising quality and taste.
Overview
25
25
years of professional experience
Work History
Executive Chef
One Legged Magpie
Red Lodge, MT
05.2022 - Current
- Worked closely with purchasing manager to control food costs while maintaining product quality standards.
- Observed food safety and sanitation protocols to reduce germ spread.
- Trained kitchen workers on culinary techniques.
- Analyzed customer feedback data to improve existing recipes or create new ones.
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Controlled labor costs through effective use of staff scheduling techniques.
- Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Monitored quality, presentation and quantities of plated food across line.
- Checked quality of food products to meet high standards.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Utilized local, fresh food products to support local economies and showcase community support.
- Implemented and maintained excellent service to achieve guest satisfaction.
Executive Sous Chef
Clancy’s New Orleans
New Orleans, LA
08.2020 - 12.2021
- Monitored food costs on a weekly basis to maintain target profit margins.
- Negotiated contracts with suppliers to secure competitive prices for ingredients.
- Managed multiple projects simultaneously while ensuring deadlines were met in a timely manner.
- Identified areas for improvement within the kitchen team such as training requirements or workflow adjustments.
- Implemented strategies to reduce waste and improve efficiency in the kitchen operations.
- Ensured compliance with local health department regulations by performing routine inspections.
- Supervised food preparation staff to deliver high-quality results.
- Checked quality of food products to meet high standards.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Developed creative dishes that showcased seasonal ingredients while adhering to company standards.
- Utilized local, fresh food products to support local economies and showcase community support.
Private Chef
Tim Mink Family
Southwest Harbor, Maine
04.2019 - 04.2020
- Supervised staff performance to guarantee high-quality customer service was provided throughout meal services.
- Prepared various dishes using different cooking methods to bring out the flavor, texture, and taste of all kinds of foods.
- Designed creative dishes to showcase culinary talents as requested by clients.
- Prepared meals for freezing by labeling and packaging each meal.
- Maintained cleanliness and safety standards within the kitchen area at all times.
- Created menus with seasonal produce while maintaining a budget.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
CHEF
FRERET BEER ROOM
New Orleans, USA
01.2017 - 02.2019
- Tapped as chef to open this gastropub, which receives accolades from customers and critics alike
- Responsibilities include assembling kitchen team from hiring/firing to training staff
- Manages day-to-day kitchen operations, such as creating menu, controlling food costs, and ordering ingredients
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Supervised team members during meal service to ensure accuracy of orders.
SOUS CHEF
LA PETITE GROCERY
New Orleans, USA
01.2016 - 01.2017
- Managed daily operations for this James Beard Award winning restaurant, running 6+ daily specials, and handling pasta and butchery
SOUS CHEF
PECHÉ SEAFOOD
New Orleans, USA
01.2014 - 01.2016
- Ran the P.M
- Line at this James Beard Award's Best New Restaurant winner, expediting 600+ cover dinners, as well as organizing, ordering, and writing prep list on a daily basis
LINE COOK
LA PETITE GROCERY
New Orleans, USA
01.2011 - 01.2013
- Began as a line cook upon returning to New Orleans after Hurricane Katrina, exploring and learning about the post-Katrina state-of-food
CHEF/OWNER
GLASS ONION
Charleston, USA
01.2008 - 01.2011
- As co-founder of this farm-to-table casual concept, involved in all aspects from design to build-out, and from menu design to day-to-day kitchen operations
- Daily duties as chef included staffing and ordering from local farms and fisherman
CHEF CONSULTANT
MONZA
Charleston, USA
01.2007 - 12.2007
- Offered consulting services to create and open this popular woodfired pizzeria
- Responsible for creating all recipes, setting food costs, and hiring/firing/training all kitchen personnel
SOUS CHEF
FIG
Charleston, USA
01.2006 - 01.2007
- Managed busiest station-poissonier-at this three-time, James Beard Award winning restaurant, butchering fish and preparing garnish sets daily
- Responsible for ordering and closing
SOUS CHEF
EMERIL'S DELMONICO
New Orleans, USA
01.2000 - 01.2003
- Promoted to sous chef at the age of 21, being the youngest ever appointed at this large restaurant corporation
- Worked all stations (A.M., P.M., and brunch), learned butchery and saucier work
Education
Some College (No Degree) - General Studies
Louisiana State University
Baton Rouge, LASkills
- Forecasting and planning
- Banquets and catering
- Recipes and menu planning
- Sanitation coordination
- Budgeting and cost control
- Food and beverage pairing
- Signature dish creation
- Food plating and presentation
- Food preparation techniques
- Waste reduction
- Customer retention
- Recipe management
- Purchasing management
- Presentation management
- Sanitation standards
- BOH operations
- Team leadership
- Allergy awareness
- Problem and complaint resolution
- Staff training
- Decision-making
- Hygiene policy implementation
- Vendor relations
- Performance assessments
- Verbal and written communication
- Kitchen staff management
- Hiring, training, and development
- Attention to detail
- Menu development
References
- TIM MINK, Owner, Monza, (843) 324-1901
- JASON STANHOPE, Chef, Fig, (843) 793-8718
- JOE TIEDMAN, Chef, La Petite Grocery, (603) 630-9919
- BRIAN BURNS, Chef, Peché Seafood, (504) 957-2135
Timeline
Executive Chef
One Legged Magpie
05.2022 - Current
Executive Sous Chef
Clancy’s New Orleans
08.2020 - 12.2021
Private Chef
Tim Mink Family
04.2019 - 04.2020
CHEF
FRERET BEER ROOM
01.2017 - 02.2019
SOUS CHEF
LA PETITE GROCERY
01.2016 - 01.2017
SOUS CHEF
PECHÉ SEAFOOD
01.2014 - 01.2016
LINE COOK
LA PETITE GROCERY
01.2011 - 01.2013
CHEF/OWNER
GLASS ONION
01.2008 - 01.2011
CHEF CONSULTANT
MONZA
01.2007 - 12.2007
SOUS CHEF
FIG
01.2006 - 01.2007
SOUS CHEF
EMERIL'S DELMONICO
01.2000 - 01.2003
Some College (No Degree) - General Studies
Louisiana State University