Corby Wimp
Katy,TX
Summary
Accomplished Chef of27 years with a strong combination of culinary experience and management skills coupled with a menu preparation background. Extensive experience in food inventory planning, procurement, and management in multiple concepts; fine dining and casual. Thorough familiarity with multiple styles of cuisines, ranging from family themed Casual Dining, Seafood, American Southwest, Cajun, Tex-Mex, and Upscale Steakhouse. Significant contributor to revenue & profit growth through improvements in quality, productivity, operational efficiency, and customer service.
Overview
22
22
years of professional experience
Work History
Bakery Manager
H-E-B
06.2020 - Current
- All planning for the bakery
- Scheduling for all partners
- Training of all partners for efficiency and hours earned
- Ordering of all products for the bakery
Chef
Whiskey Cake Kitchen
Katy, TX
05.2018 - 03.2020
- All schedules for back of the house
- Menu planning for monthly pairing dinners
- Ordering of all produce and meats for restaurant
- Training of all new chefs for the company
Sales Associate
Inland Seafood, Houston, Texas
Houston, Texas
06.2016 - 05.2018
- Starting new accounts with restaurants
- Knowledge of all products with Inland Seafood
- Ordering of product for restaurants
- Logistics of bringing in product to Houston
- Constantly working on increasing sales in Houston
Kitchen Manager
Pappadeaux Seafood, Houston, Texas
Houston, Texas
08.2014 - 05.2016
- Cornerstone player in the development and execution of menu
- Demonstrated continuous commitment to reducing food and labor cost
- Oversaw and Lead a staff of120 Employees
- Responsible for all monthly P&L’s, Inventory, Labor Cost Analyst & Purchases
- Worked with Vendors and contract negotiations on purchases
- Trained employees in food preparation and execution with upscale standards
- Followed and maintained all City, & State codes and Pappas Restaurants Standards
Chef
Pappas Bros. Steakhouse, Houston, Texas
Houston, Texas
02.2007 - 08.2014
- Spearheaded the successful Food & Beverage operations at the steakhouse with average yearly sales of $11 million dollars
- Consistently met and exceeded in kitchen operations and event planning and logistics
- Directed over75 employees nightly; both front and back of the house
- Created training and cooking standards for over40 kitchen employees
- Worked closely with the Wine Department Director and Corporate Beverage Director as well as Pappas Corporate Chefs for VIP dinners and Wine dinners
- Key Highlights:
- Recruited by Pappas Executive Corporate Chef and General Manager
- Instrumental in making the restaurant as the leading steakhouse in Houston
- Worked directly with Executive Corporate Chef Michael Velardi and Executive Chef Michael Gaspard
- Efficiently maintained the average food cost between32%-35%
- Successfully executed VIP Dinners and Wine Dinners with Award Winning Corporate Chefs
- Mentored and trained two culinary interns
- Successfully Managed over75 employees
- Specialty in Sous Vide technique
- Expertise in Butchery
- Classical & Contemporary Sauce Work
- Dedicated Pastry Chef Experience
Assistant General Manager
Pappadeaux Seafood, Houston, Texas
Houston, Texas
07.2002 - 02.2007
- Instrumental in leading the Food and Beverage Departments for the Seafood Kitchen with yearly sales of $10million dollars
- Hired and promoted within1 year from Floor Manager to Kitchen Manager then promoted to assistant General Manager or Number2 position within2yrs
- Managed over140 employees; front and back of house
- Successfully managed restaurant Operations, including Cost Controls and Budgeting and Manager Development
- Key Highlights:
- Recruited by Pappas Corporate Team
- Promoted to this position2 years of hiring date
- Coordinated front of house responsibilities including:
- Restaurant Operations and Cost Controls
- Bar Manager
- Safety Manager
- IT Manager
- Successfully Managed over80 Front of House Employees
- Scheduling
Education
Associate of Arts - Culinary Arts & Baking & Pastry
Sullivan University
01.1999
Bachelor of Arts - Government & History
Western Kentucky
01.1997
Skills
- Restaurant Operations Management
- Menu Planning & Creation
- Staff Training & Development
- Special Events Planning & VIP Dinners
- Quality Assurance & Control
- Food & Beverage Cost Controls
- Team Building & Leadership
- Manager Development and Training
- Ralph Software Systems
- Posi Restaurant Software
- Microsoft Office: Word, Excel, PowerPoint, Outlook
Timeline
Bakery Manager
H-E-B
06.2020 - Current
Chef
Whiskey Cake Kitchen
05.2018 - 03.2020
Sales Associate
Inland Seafood, Houston, Texas
06.2016 - 05.2018
Kitchen Manager
Pappadeaux Seafood, Houston, Texas
08.2014 - 05.2016
Chef
Pappas Bros. Steakhouse, Houston, Texas
02.2007 - 08.2014
Assistant General Manager
Pappadeaux Seafood, Houston, Texas
07.2002 - 02.2007
Associate of Arts - Culinary Arts & Baking & Pastry
Sullivan University
Bachelor of Arts - Government & History
Western Kentucky