Summary
Overview
Work History
Education
Skills
Accomplishments
Languages
Interests
Timeline
Generic

Daniel Campbell

Chef
Beavercreek,OR

Summary

Professional culinary expert with strong focus on team collaboration and delivering exceptional results. Systems and Tools Specialist. Demonstrates expertise in menu development, kitchen management, and high-quality food preparation. Reliable and adaptable, ensuring consistent excellence in fast-paced, changing environments. Known for leadership, team building, creativity, and maintaining high standards in all culinary operations.

Overview

23
23
years of professional experience

Work History

Executive Chef

Beavercreek Saloon & Kissin' Kate's Cafe
06.2018 - Current
  • Implemented food presentation standards, elevating dining experience and brand reputation.
  • Conducted regular quality control checks on dishes before service, maintaining consistency in flavor and presentation.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Revamped entire menu from 10% scratch kitchen to 90%.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Increased customer satisfaction by creating innovative and diverse menus tailored to local community satisfaction.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Developed system & tools to begin a culture of consistency.
  • Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
  • Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
  • Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
  • Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
  • Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
  • Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
  • Optimized kitchen layout and equipment use, significantly increasing productivity.
  • Conducted market research to keep menu fresh and aligned with current culinary trends.

Private Consultant

Senate - PDX
02.2017 - 01.2018
  • Consulted for a partnership that wanted a turn key restaurant located in downtown Portland.
  • Attained demographic reports and locations that would be viable for their vision.
  • Connected partners with a location in old town, turn key, and started to plan the branding.
  • Assisted on attaining all permits and insurance for opening.
  • From hiring and training all FOH & BOH employee and Management to developing trendy gastropub style food & fresh craft cocktail menu rollout.
  • Set up POS and trained staff and partners on POS.
  • Attained local purveyors for food deliveries and trained chef & kitchen staff on ordering and receiving.
  • Executed soft opening and began the opening for the Brand.
  • Set in place systems for location to help guide BOH & FOH.
  • Standardized SOP's for business.
  • Trained FOH management on liquor ordering
  • Facilitated workshops to train teams on best practices and operational efficiencies.
  • Conducted market research to identify trends and inform strategic decision-making processes.
  • Developed comprehensive reports summarizing findings and recommendations for owners.

Multi-Unit Executive Chef

Stanford's - Restaurants Unlimited
01.2013 - 01.2017
  • Managed all aspect of BOH operations from 4-6 locations of a high volume restaurant.
  • Accountable for the operational and financial success of each location.
  • Handled recruiting, training, and development of management talent.
  • Held unit level chefs to high level of food quality, financial results, and employee engagement.
  • Trained and mentored chefs and sous to increase performance management of employees.
  • Developed, implemented, and maintained core processes and systems to increase profitability and employee retention.
  • Developed and trained quarterly feature sheet offerings that aligned with seasonality and product availability to all locations.
  • Assisted with challenges chefs would encounter weather it be executing a certain item or food cost analysis. I was the liason for all BOH challenges in the brand.


NRO Sr. Training Executive Chef

Henrys 12th Street Tavern - Restaurants Unlimited
02.2010 - 01.2013
  • Henry's became companies growth vehicle and I was the training Executive Chef for all of the openings.
  • Trained incoming Executive Chef and Sous Chefs on the culture, food quality standards, and vision of what their kitchens would be expected to execute efficiently.
  • Held Chefs to high standard of food quality, financial results, and employee engagement & development.
  • Opened successfully locations in Plano, Texas, PDX, OR (airport location), Denver, CO, and Seattle, WA.
  • Worked with local purveyors to source product that would meet quality expectations for Henry's brand.
  • Hired & trained great teams from 100+ hires filtering to 50 of the highest skilled and most motivated members for openings of locations.
  • Brought in one of two Sous Chefs from home location for personal development on opening and support during opening.
  • Trained leads from home location to assist with openings of new locations.

Executive Chef

Henry's 12th Street Tavern - Restaurants Unlimited
03.2007 - 02.2010
  • Designed and executed seasonal menus, enhancing culinary offerings and guest satisfaction.
  • Supervised kitchen staff, ensuring adherence to safety and sanitation standards.
  • Streamlined inventory management processes, reducing waste and improving cost efficiency.
  • Collaborated with front-of-house teams to synchronize service and kitchen operations effectively.
  • Trained new chefs on techniques and recipes, fostering skill development and team cohesion.
  • Developed relationships with local suppliers, sourcing high-quality ingredients for menu items.
  • Built teams that thrive without constant oversight.
  • Developed a culture of continuous learning in the kitchen by teaching systems & tools and the why.
  • Challenged staff to understand the build of a plate and what it takes to create that plate start to finish. From farm to plate.
  • Always kept my staff challenged and intrigued with development style.

Sous Chef

Stanford's - Pacific Coast Restaurants
01.2003 - 03.2007
  • Assisted in food preparation and ingredient sourcing for daily menu items.
  • Supported kitchen operations by maintaining cleanliness and organization of workstations.
  • Learned and adhered to safety protocols in food handling and storage practices.
  • Collaborated with chef to utilize systems and tools to ensure day to day tools were being utilized.
  • Helped to train and mentor a highly skilled staff with a development program in place.
  • Assisted Chef in weekly/monthly labor budgets, forecasting, and scheduling.
  • Ran the expo or wheel station during high volume times to ensure timing and quality expectations were being met and exceeded.
  • Placed orders daily/weekly to ensure par levels were met & product did not run out.
  • Involved in weekly, monthly, and quarterly P&L meetings to identify opportunities on financials for better performance & recognize where financials were being met and exceeded.
  • Participated in inventory management, ensuring stock levels met kitchen demands.
  • Engaged in continuous learning about culinary techniques and flavor pairings through observation and practice.

Education

Certified SAT Diver And Salvage Specialist -

Naval Diving And Salvage Training Center
Panama City Beach, FL
06-2000

High School Diploma -

West Linn High School
West Linn
06-1999

Skills

  • Food safety
  • Menu planning
  • Cost control
  • Menu development
  • ServSafe certification
  • Team leadership
  • Hiring, training, and development
  • Operations management
  • Coaching and mentoring
  • Creative thinking
  • Strong work ethic

Accomplishments

    Became a Chef for the Maurice Lucas foundation where at the annual Gala event, they would auction off a dinner executed by me to be set at the Bingham Mansion in Lake Oswego.

Languages

Spanish
Professional Working

Interests

When I'm not a kitchen ninja, I love spending time with my 2 kids We do a lot of fishing together, spend time at the beach, and camping

Timeline

Executive Chef

Beavercreek Saloon & Kissin' Kate's Cafe
06.2018 - Current

Private Consultant

Senate - PDX
02.2017 - 01.2018

Multi-Unit Executive Chef

Stanford's - Restaurants Unlimited
01.2013 - 01.2017

NRO Sr. Training Executive Chef

Henrys 12th Street Tavern - Restaurants Unlimited
02.2010 - 01.2013

Executive Chef

Henry's 12th Street Tavern - Restaurants Unlimited
03.2007 - 02.2010

Sous Chef

Stanford's - Pacific Coast Restaurants
01.2003 - 03.2007

Certified SAT Diver And Salvage Specialist -

Naval Diving And Salvage Training Center

High School Diploma -

West Linn High School

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