Cliff Eslinger
Bend,OR
Summary
Executive Chef with 25 years of experience who excels at budgeting and cost control while leading a diverse team. Expert in recipe development and fostering vendor relationships, I drive organizational efficiency and enhance employee retention, ensuring exceptional culinary experiences and operational success. I have a talent for building streamlined, cohesive teams.
Overview
24
24
years of professional experience
Work History
Executive Chef Partner
900 Wall Restaurant
01.2009 - 05.2025
- Responsible for all costs of goods throughout the business through budgeting and maintaining a blended cost of 26.5% on revenue of over $3 million annually
- Managed a team of seven managers and forty employees spread over three departments
- Developed kitchen staff through hiring, training, disciplinary action, performance reviews and maintained budgeted labor goals
- Worked closely with front-of-house staff to facilitate increased sales through education and empowerment over menu items
- Oversaw all inventory management, and supply ordering for all aspects of the business
- Developed long term vendor relations with many local farms and ranches making us a leader in the local food movement
- Recipe development with attention given to allergies and food sensitivities
- Built HACCP plans for several in house procedures to maintain safety and sanitation
- Managed all maintenance and repairs for every aspect of the building and equipment
- Implemented highly successful in house private dining revenue stream with dynamic and seasonal menus
- Developed and maintained a wine list with a total inventory exceeding 800 bottles
- Successfully handled COVID pandemic restrictions
- Navigated an unforeseen closure of over six months due to facilities issue. Worked closely with architect, designer and construction firm to address inefficiencies of facility during complete building remodel
Restaurant Consultant
Independently Employed
01.2015 - 05.2025
- Reviewed and advised on business finances and back-end administrative procedures with existing businesses
- Advised on equipment and facility investments for newly established restaurants
- Evaluated business plans and projections for developing businesses
Chef De Cuisine
Deep Restaurant
01.2007 - 12.2008
- Assisted in the design and layout of newly constructed building, working closely with construction firm and architect
- Ordered all needed equipment and smallwares to complete out fitting of newly constructed restaurant
- Developed all recipes and food menus for Japanese fusion concept restaurant with annual sales of $1.6 million
- Monitored line processes to maintain consistency in quality and execution
- Forecasted seasonal staffing levels, interviewed and hired staff members.
- Scheduled and supervised all kitchen employees and maintained budgeted labor goal
- Developed HACCP plans for several in house processes to facilitate sanitation and safety
- Built budgets and maintained costs of goods for all food
- Developed vendor relations with several out of state specialty producers and importers. Built systems to streamline delivery and maintain quality of inventory of highly perishable and costly items
Sous Chef
Merenda Restaurant
07.2002 - 12.2006
- Hired and trained staff for newly constructed restaurant with annual sales of over $3 million.
- Planned and directed high-volume food preparation through expediting all aspects of lunch and dinner service
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Assisted with menu and recipe development
- Implemented food cost and waste reduction initiatives to save money.
- Coordinated and executed off site catering for small intimate experiences of 6ppl up to large scale events of 500ppl
- Facilitated all repairs and maintenance for equipment and building facilities
Sous Chef
Broken Top Country Club
09.2001 - 07.2002
- Oversaw several dining services throughout property. Banquets up to 250 people, fine dining ala carte, casual bar and poolside service
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Assisted with menu development and planning.
- Monitored food production to verify quality and consistency.
Education
Associate of Arts - Culinary
Culinary Institute of America
Hyde Park, NY2001
Skills
- Budgeting and cost control
- Recipe and menu development
- Organizational efficiency
- Media relations
- Food and beverage pairing
- Proficient with Microsoft Excel and Word
- Team management and employee retention
Timeline
Restaurant Consultant
Independently Employed
01.2015 - 05.2025
Executive Chef Partner
900 Wall Restaurant
01.2009 - 05.2025
Chef De Cuisine
Deep Restaurant
01.2007 - 12.2008
Sous Chef
Merenda Restaurant
07.2002 - 12.2006
Sous Chef
Broken Top Country Club
09.2001 - 07.2002
Associate of Arts - Culinary
Culinary Institute of America
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