CHRISTOPHER MCGEE
Summary
Dynamic Chef recognized for creating memorable dishes with fresh ingredients. Creative and artistic professional with several years of hands-on experience preparing meals for customers in fast-paced restaurants, elite boarding schools and top tier catering experiences. Advanced knowledge of pastry, culinary and baking techniques, as well as inventory procurement and management.
Overview
24
24
years of professional experience
1
1
Certification
Work History
Executive Chef
UnCruise Adventures
Juneau, AK
04.2024 - 09.2024
- Create exquisite meals tailored to high standards of quality and presentation, ensuring memorable dining experiences on board
- Menu planning and execution, team leadership, procurement and inventory management, safety and compliance, guest interaction to deliver seamless dining experiences, accommodating preferences and dietary requirements.
Chef, Culinary Arts Instructor
Ecology Learning Center
Unity, ME
10.2022 - 04.2024
- Education and Food Production
- Teach and manage kids in kitchen tasks, culinary practices, sustainable food system models and food justice
- Meet all DEO standards and create production records system
- Ordering, scheduling, budget reports
- Develop curriculum and proctor students in culinary arts.
Head Chef/Kitchen Manager
Kneisel Hall Music Festival
Blue Hill, ME
06.2023 - 08.2023
- Complete oversight and execution of kitchen including breakfast lunch and dinner for 60 elite musicians during their 10 week festival
- Budget control, scheduling, small team management and lots of hands on food preparation, service and clean up.
Chef, Culinary Arts Instructor
The Mountain School of Milton Academy
Vershire, VT
08.2018 - 12.2022
- Education and Food Production
- Design seasonal menus based on products from the school's large organic farm to accommodate all dietary restrictions and preferences
- Create special menus for visiting alumni, donors and parents
- Teach and manage kids in kitchen tasks, culinary practices, sustainable food system models and food justice
- Oversee production kitchen for preservation of harvest
- Maintain highest standards of safety and quality in the dining department including design and implementation of new Covid-19 protocols
- Regular communication with parents to ease concerns and mitigate any problems
- Ordering, scheduling, budget reports.
Chef
Eden Village West Camp
Healdsburg, CA
05.2018 - 07.2018
- Designed all aspects of food program for residential children’s camp
- 100% kosher, 100% organic, 100% vegetarian scratch cooking for up to 300, 3 meals a day plus snacks and packed food
- Trained and oversaw inexperienced staff and created a high functioning kitchen in a very short amount of time
- Food safety, ordering, inventory, budgeting and cost controls, hiring, training, payroll review and performance reviews.
Chef
Talbott & Arding Cheese and Provisions
Hudson, NY
09.2016 - 09.2017
- Responsible for preparation of all savory food items for both retail shop and catering
- Kitchen management, inventory and ordering responsibilities.
Chef, partner
The Backroom
Andes, NY
01.2012 - 01.2013
- Developed culinary concept and marketing strategy for quaint farm to table restaurant in central catskill resort area
- Sourced local, seasonal ingredients; created, produced and executed daily menus in one man kitchen; maintained proper purchasing and inventory to meet food cost goals
- Oversaw management of FOH operations as well
- Food safety, ordering, inventory, budgeting and cost controls, hiring, training, payroll review and performance reviews.
Sous Chef
Jean-Georges Vongrichten Restaurants
New York, NY
01.2005 - 12.2010
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
Line Cook, Sous Chef
Danny Meyer Restaurants
New York, NY
01.2001 - 01.2005
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
Education
BA - Russian Language and Lit
University of Kansas
Skills
- BOH Operations
- Menu Planning
- Culinary techniques
- Team Leadership
- Creative Thinking
- Safe Food Handling
- Inventory Control
Certification
- ServSafe Manager and Allergens
- STCW
- Eng 1
Furtherexperience
- BLT Restaurant’s Go Burger Truck, New York, NY, Manager
- Johnny Utah’s, New York, NY, Chef
- Jean-Georges Vongrichten Restaurants, New York, NY, Sous Chef
- Danny Meyer Restaurants, New York, NY, Line Cook, Sous Chef
Languages
English
Native/ Bilingual
Russian
Limited
Spanish
Limited
French
Elementary
Timeline
Executive Chef
UnCruise Adventures
04.2024 - 09.2024
Head Chef/Kitchen Manager
Kneisel Hall Music Festival
06.2023 - 08.2023
Chef, Culinary Arts Instructor
Ecology Learning Center
10.2022 - 04.2024
Chef, Culinary Arts Instructor
The Mountain School of Milton Academy
08.2018 - 12.2022
Chef
Eden Village West Camp
05.2018 - 07.2018
Chef
Talbott & Arding Cheese and Provisions
09.2016 - 09.2017
Chef, partner
The Backroom
01.2012 - 01.2013
Sous Chef
Jean-Georges Vongrichten Restaurants
01.2005 - 12.2010
Line Cook, Sous Chef
Danny Meyer Restaurants
01.2001 - 01.2005
BA - Russian Language and Lit
University of Kansas
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