CONNOR PHILLIPS
Parker,CO
Summary
Professional Culinary Leader with a background in upscale dining and kitchen management. Delivered consistent culinary quality and high service standards through effective team collaboration and leadership. Managed menu development and inventory while maintaining kitchen efficiency in fast-paced environments.
Overview
1
1
Language
1
1
Certification
10
10
years of professional experience
Work History
Executive Sous Chef
Eddie Merlot's Prime Aged Beef & Seafood Englewood
Englewood, CO
07.2025 - Current
- Developed seasonal menu items, showcasing local ingredients while aligning with brand standards.
- Oversaw daily kitchen operations, ensuring consistency and quality in food preparation and presentation.
- Mentored culinary staff, enhancing skills and fostering a collaborative team environment.
- Implemented inventory management systems to reduce waste and optimize ingredient usage.
- Collaborated with front-of-house teams to improve service efficiency and guest satisfaction.
- Trained new hires on culinary techniques, safety protocols, and kitchen equipment operation.
- Coordinated special events, creating customized menus tailored to client preferences and dietary needs.
- Streamlined kitchen workflows, resulting in improved productivity and enhanced overall dining experience.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance toward improvement as necessary.
EXECUTIVE SOUS CHEF
Nolia
12.2024 - 07.2025
- Created diverse menu items, including vegan and gluten-free options, to enhance guest satisfaction.
- Collaborated with Executive Chef and Chef De Cuisine to develop 10 rotating weekly specials, including vegan, gluten free, and kosher options, enhancing menu diversity for varied guest preferences.
- Oversee daily food preparation, ensuring all dishes meet quality standards.
- Managed kitchen staff, enforcing food handling, hygiene, and safety practices to maintain compliance with health standards.
- Monitor portion sizes, presentation, and consistency to maintain the highest standards.
- Managed kitchen staff by providing training and assigning tasks during peak service hours.
- Hire, train, and manage kitchen staff including chefs, cooks, dishwashers, and prep workers.
- Assign tasks and ensure that kitchen staff are working efficiently during peak hours (especially during busy weekends).
- Coordinate with front of house management for cross training and scheduling.
- Tracked food inventory and supplies, placing orders to maintain adequate stock levels.
- Monitored inventory of food items and supplies, ordering ingredients to ensure availability.
- Maintain relationships with suppliers to ensure quality ingredients and manage costs.
- Keep waste in check by monitoring portion control and food storage.
- Managed kitchen budget, controlling food costs and ensuring profitability through careful planning.
- Manage the kitchen's budget, ensuring food costs are controlled and the menu is profitable.
- Work with the event team and restaurant management to forecast food sales and adjust purchasing accordingly.
- Analyze profit margins and make adjustments to pricing or menu offerings as necessary.
- Collaboration with Bar and Management:
- Collaborate with the management team on events, promotions, and special pairings (such as wine dinners featuring world class wines and dining).
- Coordinate with the front-of-house team (servers, bartenders, etc.) to ensure a smooth dining experience and seamless wine, cocktails and food pairings.
- Help create and promote community gathering events true to our brand (Ex. Crawfish boils)
- Ensured kitchen compliance with health regulations by implementing safety protocols and training.
- Ensure the kitchen complies with local health and safety regulations, including food handling, sanitation, and employee safety.
- Implement and maintain OSHA and local health department guidelines in the kitchen.
- Monitored guest feedback to improve menu offerings and enhance overall dining experience.
- Monitored guest feedback to adjust menu and kitchen operations, improving overall guest satisfaction.
- Table touches, both good and bad, as well as conflict deescalation and guest satisfaction proficiency
- Oversaw catering events, coordinating logistics and maintaining protocols for successful execution.
- Oversee offsite and catering events, create and maintain Event Kits and protocols, as well as develop SOPs for offsite and catering procedure. Coordinate with Wedding planners and florists to provide a premium experience both inside the restaurant or offsite events.
KITCHEN MANAGER
Lariat Lodge Brewing Company
01.2024 - 12.2024
- Menu Planning and Development:
- Develop and update the food menu, making sure it pairs well with the brewery's beer selections.
- Create seasonal or special dishes that align with the brewery's branding and beer styles (e.g., beer-infused dishes, pub-style food, or gourmet options).
- Collaborate with the brew masters to understand the flavor profiles of new beers and create menu items that complement them.
- Food Preparation and Quality Control:
- Oversee daily food preparation, ensuring all dishes meet quality standards.
- Manage kitchen staff, ensuring proper food handling, hygiene, and safety practices.
- Monitor portion sizes, presentation, and consistency to maintain the highest standards.
- Staff Management:
- Hire, train, and manage kitchen staff including chefs, cooks, dishwashers, and prep workers.
- Assign tasks and ensure that kitchen staff are working efficiently during peak hours (especially during busy events or weekends).
- Foster teamwork and a positive working environment in the kitchen.
- Inventory and Supply Management:
- Track inventory of food items and supplies, ordering ingredients as needed.
- Maintain relationships with suppliers to ensure quality ingredients and manage costs.
- Keep waste in check by monitoring portion control and food storage.
- Budgeting and Financial Oversight:
- Manage the kitchen's budget, ensuring food costs are controlled and the menu is profitable.
- Work with the brewery's management to forecast food sales and adjust purchasing accordingly.
- Analyze profit margins and make adjustments to pricing or menu offerings as necessary.
- Collaboration with Brewery and Management:
- Collaborate with the brewery's management team on events, promotions, and special pairings (such as beer festivals or beer-pairing dinners).
- Coordinate with the front-of-house team (servers, bartenders, etc.) to ensure a smooth dining experience and seamless beer and food pairings.
- Help create and promote brewery events that highlight both food and beer.
- Compliance and Safety:
- Ensure the kitchen complies with local health and safety regulations, including food handling, sanitation, and employee safety.
- Implement and maintain OSHA and local health department guidelines in the kitchen.
- Customer Experience:
- Monitor guest feedback and make adjustments to the menu or kitchen operations based on customer preferences.
- Occasionally interact with guests to discuss the food offerings and gather feedback on pairings with beer.
- Special Events and Catering:
- Manage food for special events held at the brewery (such as tastings, beer release parties, private events, etc.).
SALES ASSOCIATE
John Elway Chevrolet
01.2022 - 01.2023
- Customer Interaction:
- Greeting and Assisting Customers: When customers enter the dealership, the sales associate is usually the first point of contact. We greet customers, ask questions to understand their needs, and guide them toward vehicles that meet their preferences and budget.
- Product Knowledge: Sales associates must have a deep understanding of the vehicles they sell, including features, specifications, available options, and pricing. They should be able to compare different models and explain the benefits of each to customers.
- Demonstrations and Test Drives:
- Vehicle Demonstrations: Give in-depth presentations of the cars, highlighting key features, performance, and technology.
- Arranging Test Drives: Once a customer shows interest, coordinate test drives to let customers experience the vehicle firsthand.
- Sales Process:
- Negotiating Price: Negotiate the terms of the deal, including vehicle price, trade-in value, financing, and warranties.
- Up-selling and Cross-Selling: Suggest additional products or services, such as extended warranties, maintenance packages, or accessories, to enhance the customer's purchase.
- Paperwork and Financing:
- Financing Options: Help customers explore financing options, working closely with the finance department to secure loans or lease agreements.
- Completing Sales Transactions: Once a deal is agreed upon, help complete the necessary paperwork, including contracts and titles.
- Maintaining Customer Relationships:
- Follow-Up: After a sale, follow up with customers to ensure satisfaction, handle any post-sale issues, and encourage repeat business or referrals.
- Customer Retention: Maintain relationships for future service needs or when customers are considering purchasing a new vehicle again.
- Achieving Sales Targets:
- Meeting Sales Quotas: Sales associates typically have monthly or quarterly sales goals. They track their progress and try to meet or exceed their targets.
- Marketing and Promotion: Participate in dealership promotions, advertising campaigns, or local events to generate leads and increase sales.
- Team Collaboration:
- Collaboration with Other Departments: Often work with the service and finance departments to ensure the smooth processing of sales and customer satisfaction.
- Staying Updated:
- Continuous Learning: Staying current on product knowledge, new models, and industry trends is crucial to effectively selling cars and keeping up with changes in the automotive market.
SOUS CHEF
Vermejo Park Ranch
01.2020 - 01.2022
- Collaborated with the Executive Chef to design and execute a diverse menu, focusing on locally sourced ingredients and seasonal specialties for a 5-star guest experience.
- Supervised and trained kitchen staff of 6 chefs and culinary assistants, ensuring adherence to food safety standards, cleanliness, and efficient kitchen operations.
- Oversaw inventory management, ordering, and cost control, ensuring consistent food quality and reducing waste.
- Supported creation and execution of special events, private dining, and high-end catering services, enhancing culinary experiences for VIP guests.
- Maintained strong relationships with local suppliers and vendors, ensuring the highest quality ingredients for daily operations.
- Fostered collaborative team environment, contributing to reduced staff turnover and improved team cohesion.
KITCHEN MANAGER
Salt and Grinder
01.2019 - 01.2020
- Led daily kitchen operations for a high-volume artisan sandwich shop, overseeing food prep, cooking, and quality control to ensure exceptional product consistency and customer satisfaction.
- Managed a team of 7 cooks, kitchen staff, and servers, providing training, scheduling, and performance feedback to maintain a positive and efficient working environment.
- Collaborated with owner and front-of-house team to develop and refine menu offerings using seasonal ingredients and new recipes, enhancing menu appeal and customer experience.
- Implemented food safety and sanitation protocols, achieving compliance with local health department regulations and maintaining a spotless kitchen environment.
- Controlled inventory and ordering of food supplies to minimize waste and maintain cost-effective operations while ensuring high-quality ingredients.
- Established and maintained relationships with local suppliers to source fresh, sustainable, artisanal products that align with shop's brand values.
SOUS CHEF
Indulge Wine Bistro
01.2017 - 01.2020
- Collaborate with the Executive Chef to create seasonal, wine-friendly menus that complement the wine list and enhance guest dining experiences.
- Oversee daily kitchen operations, ensuring timely preparation and presentation of all dishes.
- Supervise, train, and mentor kitchen staff, ensuring adherence to culinary standards and food safety protocols.
- Assist with inventory management and procurement to minimize waste and control food costs.
- Work closely with the sommelier to offer wine-pairing recommendations and seasonal wine tasting events.
- Maintain high standards of cleanliness and sanitation in accordance with local health regulations.
- Coordinate with front-of-house staff to ensure efficient service and a cohesive dining experience for guests.
Education
High School Diploma -
SMOKY HILL HIGH SCHOOL
AuroraSkills
- Menu development
- Plating and Presentation
- Garnishing techniques
- Sanitation procedures
- Sanitation standards
- Budget and pricing
- Kitchen management
- Team leadership
- Time management
- Culinary Training
- Guest interaction
- Knife skills
Accomplishments
- Designed whole new menu, including meal selections, beverages and pricing.
- Selected to create and prepare unique dishes for private parties with well-known celebrities.
- Prepared800 meals, including appetizers and desserts, for high-volume catering event. (Madsgiving)
- Supervised team of 50 staff members. (Current)
- Collaborated with team of 10 in the development of Upscale catering branch of a new and growing fine dining concept.
Certification
SERVE SAFE, 2024-Current, CPR AND BASIC FIRST AID, 2024 - 2025
Languages
Spanish
Professional Working
Timeline
Executive Sous Chef
Eddie Merlot's Prime Aged Beef & Seafood Englewood
07.2025 - Current
EXECUTIVE SOUS CHEF
Nolia
12.2024 - 07.2025
KITCHEN MANAGER
Lariat Lodge Brewing Company
01.2024 - 12.2024
SALES ASSOCIATE
John Elway Chevrolet
01.2022 - 01.2023
SOUS CHEF
Vermejo Park Ranch
01.2020 - 01.2022
KITCHEN MANAGER
Salt and Grinder
01.2019 - 01.2020
SOUS CHEF
Indulge Wine Bistro
01.2017 - 01.2020
High School Diploma -
SMOKY HILL HIGH SCHOOL