Cody Lucchesi

• Managed operations for eight West Coast sites, overseeing 80 employees and generating over $500 million annually.
• Led sourcing and purchasing efforts for seafood, focusing on maintaining high product quality.
• Created point-of-sale materials to drive marketing effectiveness at each location.
• Partnered with clients to introduce new programs and enhance service offerings.

Oversaw all operational aspects for a unique seafood and wild foraged goods company.

• Managed labor and supervised staff to significantly boost productivity.
• Created sales projections that informed strategic planning initiatives.
• Handled logistics for diverse local accounts and nationwide shipping, maintaining product quality.

• Responsible for inventory, staff management, food cost, labor percentages, menu creation, recipe production and maintaining a level of food and service expected at a fine dining restaurant.
• The restaurant seats over 170 guests and weekend cover counts often exceed over 500.

• Managed over 40 employees in a high volume, fine dining Italian restaurant.
• Worked along with the chef on such tasks as employee reviews, recipe development, training and production.
• The restaurant did 14+ million dollars per year in sales.

• Started as a line cook in a very high-end French kitchen.
• Was promoted to Lead Line Cook after 6 months.
• Was responsible for working and maintaining pars on all stations in a classic, brigade style kitchen.
• Worked under Chef Ludo Lefebvre and during my time the restaurant maintained 5 stars in the Mobile Guide.

• Started out in Garde Manger and worked my way up to saucier.
• This kitchen was extremely challenging as well as rewarding.
• Worked under James Beard Award winning Chef Suzanne Goin.