Chris Hooley
Benton Harbor
Summary
Dynamic and results-driven Chef with extensive experience in the restaurant industry. Consistently delivering exceptional culinary creations and outstanding guest experiences. Proven expertise in fostering effective communication, strong leadership, and innovative problem-solving skills to enhance team performance and operational efficiency. Recognized for building and nurturing cohesive teams that thrive in high-pressure environments, driving both productivity and morale. Committed to maintaining the highest standards of quality while adapting to evolving culinary trends and customer preferences.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Executive Chef
221 Main Restaurant and Cocktail Lounge/The Copper Pot Breakfast Cafe
04.2017 - Current
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- 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.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Disciplined and dedicated to meeting high-quality standards.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Monitored food production to verify quality and consistency.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Utilized culinary techniques to create visually appealing dishes.
- Implemented food cost and waste reduction initiatives to save money.
- Evaluated food products to verify freshness and quality.
- Developed close relationships with suppliers to source best ingredients.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Executive Chef
Silver Harbor Brewery
04.2016 - 05.2017
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Monitored quality, presentation and quantities of plated food across line.
- Trained kitchen workers on culinary techniques.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
Education
Associates in Applied Arts And Sciences - Culinary Arts
Grand Rapids Community College
Grand Rapids, MI04.2005
Skills
- Customer service oriented
- Food and beverage pairing
- Budgeting and cost control
- Banquets and catering
- Food preparation techniques
- Resource management
- Food plating and presentation
- Cleaning and sanitizing methods
- Portion and cost control
- Team training and development
- Menu development
- Food stock and supply management
- Staff scheduling
- Operations management
- Creative thinking
- Kitchen equipment and tools
- Vendor relationships
- Food procurement
- Purchasing
- Signature dish creation
- Ordering and Purchasing Management
- Policy development
- Recipes and menu planning
- Attention to detail
- Equipment maintenance
- Productivity optimization
- ServSafe certification
Websites
Certification
- ServSafe Certified - 2021
Awards
- Voted Best Local Chef 2025 by The Herald Palladium Readers Choice
- Nominated for Best Local Chef 2020 by The Herald Palladium Readers Choice
Timeline
Executive Chef
221 Main Restaurant and Cocktail Lounge/The Copper Pot Breakfast Cafe
04.2017 - Current
Executive Chef
Silver Harbor Brewery
04.2016 - 05.2017
Associates in Applied Arts And Sciences - Culinary Arts
Grand Rapids Community College