Work Preference
Summary
Overview
Work History
Education
Skills
Accomplishments
Languages
Timeline
Personal Information
Generic
Open To Work

Connor McGillicuddy

Falls Church,VA

Work Preference

Job Search Status

Open to work
Desired start date: Open to discussion

Desired Job Title

Executive Sous ChefSous ChefHead ChefAssistant Head ChefExecutive Chef

Work Type

Full Time

Location Preference

On-Site
Location: Falls Church, VA, US
Open to relocation: Yes

Salary Range

90000/yr - 200000/yr

Important To Me

Career advancementWork-life balanceCompany CulturePersonal development programsHealthcare benefitsPaid time offPaid sick leave401k match

Summary

Knowledgeable Executive Chef with solid track record in managing kitchen operations and enhancing menu offerings. Proven ability to lead culinary teams while maintaining high standards for food quality and presentation. Demonstrated expertise in streamlining kitchen processes and fostering collaborative work environment.

Overview

8
8
years of professional experience

Work History

Executive Sous Chef

Perrys Steakhouse & Grille
Raleigh, NC
11.2024 - Current
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Owned hiring process for entire kitchen staff. From interviews to onboarding to scheduling and supervising initial training of new hires.
  • Bi-weekly development sessions with Junior Sous chefs to promote their growth and determine how they can impact growth of team.
  • Streamlined kitchen operations, enhancing food preparation efficiency to Improve guest experience and improve Open table score by 1 point year over year

Sous Chef

Perry's Steakhouse
Lone Tree, CO
05.2024 - 11.2024
  • Supervised kitchen staff to ensure consistent food quality and presentation.
  • Developed daily prep lists to optimize workflow and maintain kitchen organization.
  • Trained new culinary team members on kitchen standards and procedures.
  • Continued development of line team of 24 cooks to always stay growing and pushing for best in class excellence.
  • Streamlined food preparation processes to enhance efficiency during peak hours.
  • Restructured and maintained Order Guides for sequence and pack sizes and pars to reduce total food cost by 1.1%

Head Chef

Earls kitchen and Bar
Lone Tree,
01.2023 - 04.2024
  • Responsible for all kitchen operations. Included but not limited to food quality, food cost, health and safety, budgeting, proforma, scheduling, leader development kitchenware maintenance and replacement.
  • Ranked 12 of of 63 locations for food cost actual vs theoretical on a sales volume of $4.2 million
  • Hired trained and promoted 3 sous chefs from hourly positions to replace and fill current grid.

Assistant Head Chef

Earls kitchen and bar
Bellevue
01.2020 - 01.2023
  • Awarded the Earls experience award as Assistant Head Chef for top speed of service in company and embodying Earl's core values of integrity, authenticity, empowerment and Teamwork.
  • Only consistent manager during the entire growth from $5.5 Million in annual sales to $10.3 million in annual sales between 2017-2022

Sous Chef

Earls Kitchen + Bar
11.2017 - 01.2020
  • Oversaw daily kitchen operations, ensuring food quality and presentation met high standards.
  • Trained and mentored junior kitchen staff, fostering skill development and teamwork.
  • Developed and implemented new menu items, enhancing customer satisfaction and dining experience.
  • Managed inventory control processes, reducing waste through effective stock management practices.

Education

Not completed - Biology

James Madison university
Harrisonburg, VA
07.2015

Skills

  • Budgeting
  • Food cost
  • Employee retention
  • Recruiting
  • Food quality
  • Training
  • Quality control
  • Gmail suite; calendar, sheets, docs, etc
  • Inventory Management Systems: Crunchtime, Compeat, etc

Accomplishments

  • Earls experience award, 2022-03-01
  • Ranked 8 out of 56 locations for speed of service across the company for 2022
  • Generated 5% increased profit before fixed expenses in YE 2024
  • Recruited, hired and trained 3 Sous chefs to take ownership of business both day and night
  • Recruited, selected and hired full kitchen staff with mentality of always hiring to have the strongest performing team.
  • Responsible for creating and implementing menu items, overseeing food preparation, and monitoring inventory
  • Responsible for hiring, onboarding, training and maintaining kitchen staff of 35-40 employees, creating scheduling proformas and maintaining labor costs within given budget
  • Established and maintained a high level of food quality and presentation
  • Created, planned and executed menu items for a variety of events, both large and small

Languages

English
Native or Bilingual
Spanish
Professional Working

Timeline

Executive Sous Chef

Perrys Steakhouse & Grille
11.2024 - Current

Sous Chef

Perry's Steakhouse
05.2024 - 11.2024

Head Chef

Earls kitchen and Bar
01.2023 - 04.2024

Assistant Head Chef

Earls kitchen and bar
01.2020 - 01.2023

Sous Chef

Earls Kitchen + Bar
11.2017 - 01.2020

Not completed - Biology

James Madison university

Personal Information

Title: Head chef

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