Summary
Overview
Work History
Education
Skills
Timeline
Generic

Danyelle Hudgins

Mt. Juliet,TN

Summary

Seasoned Executive Chef with background in diverse culinary styles and management of kitchen operations. Proven expertise in menu development, cost control, and high-quality food preparation. Known for leadership skills, creativity, and commitment to providing exceptional guest experiences. Made significant impact by improving efficiency and streamlining processes in previous roles.

Overview

12
12
years of professional experience

Work History

Executive Chef

MStreet Entertainment Group
Nashville, TN
05.2024 - Current
  • Positive, welcoming, sincere.
  • Prioritizes the experience of the Guest over personal motivations/interests.
  • Identifies and executes the “hospitality value add” opportunities.
  • Focused on performance, productivity, and teamwork.
  • Demonstrates a team-first mindset.
  • Sets up the team for success with strong execution of opening, running, and closing duties.
  • Communicates to leadership and teammates when help/assistance is needed.
  • Mentors and supports teammates who possess the opportunity for improvement.
  • Coaches effectively, which is visible in the performance of team members.
  • Works constructively and calmly under stress and pressure.

Executive Sous-Chef

Margaritaville Hotel
Nashville, TN
07.2022 - 05.2024
  • Works closely with the Executive Chef, supervising, and coordinating activities of food preparation, kitchen, pantry, and personnel
  • Purchase and requisition ingredients, kitchen supplies and equipment
  • Custom menu creation and recipe building and execution
  • Planned menus, preparing, portioning, and controlling costs
  • Supervises stewarding, cooks and kitchen staff to ensure cleanliness, quality of ingredients, guest satisfaction, and health standards are met
  • Implemented a new pastry program and cake amenity offering.

Sous Chef

Dimension Hospitality
Nashville, TN
08.2020 - 07.2022
  • Second in command of assisting the Executive Chef
  • Responsible for day-to-day restaurant operations and all banquet functions
  • Functions include menu creation, food purchasing within a relayed budget and maintenance of quality standards
  • Assumed role of cost control, supervised food cost, food storage, stocking, sanitation procedures, proper HAACP implementation and follow through
  • Assists in the training of new personnel, scheduling staff work hours, hiring, disciplinary actions and performance review.
  • Coordinated ordering, receiving, storage, and distribution of food items.
  • Adjusted recipes as needed to accommodate dietary restrictions or allergies.

Executive Chef

The Listening Room Cafe
Nashville, TN
05.2019 - 08.2020
  • Managed day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers daily
  • Ensured property policies were administered fairly and consistently
  • Reviewed staffing levels to ensure that guest service, operational needs and financial objectives were met
  • Established goals including performance goals, budget goals, team goals, etc
  • Managed department controllable expenses including food cost, supplies, uniforms, equipment
  • Provided direction for menu development
  • Recognizes superior quality products, presentation and flavor
  • Ensured compliance with food handling and sanitation standards
  • Prepared and cooked foods of all types, either on a regular basis or for special guests or functions.

Motorcycle Sales Consultant

Boswell's Harley-Davidson
Nashville, TN
06.2018 - 05.2019
  • Coached and motivated team members to maximize performance to meet sales goals set by senior management
  • Interacted with customers daily with highly positive feedback
  • Recruited and interviewed new employees
  • Drove designated company truck to and from motorcycle pickups and drop offs for sales and maintenance purposes
  • Consistently escorted customers for test rides of desired motorcycles
  • Coordinated weekly merchandise floor moves to advertise new promotions and products
  • Promoted from entry-level position with increasing levels of responsibility.
  • Participated in regular training sessions on new products, services, and industry trends.

Kitchen Supervisor

Gaylord Opryland
Nashville, TN
05.2017 - 06.2018
  • Opened a brand-new F&B outlet and saw it through from concept to execution
  • Managed a team of 10 or more at a time (over 25 in all)
  • Ensured staff worked as a team for optimum service needs
  • Ordered product and supplies within relayed budgets and expected guest forecasts
  • Worked closely with vendors and clients
  • Communicated effectively to all proper upper management daily
  • Prepared fresh ingredients according to recipes/menus
  • Cooked and prepared top-quality menu items in a timely manner
  • Operated kitchen equipment safely and responsibly
  • Ensured proper sanitation and cleanliness of food surfaces and storage containers
  • Created a knife skills class to empower and train newly hired interns and line cooks.

Kitchen Manager & Bar Tender

Jimmy's Bar & Grill
Lebanon, TN
07.2013 - 05.2017
  • Kitchen and BOH management of a small kitchen team
  • Food and supply ordering for the BOH and FOH operations
  • Streamlined the bar menu and seated service menu
  • Created sanitation guide and cleaning schedule for FOH and BOH.
  • Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
  • Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.

Team Lead Logistics

Target
Mt. Juliet, TN
04.2012 - 07.2016
  • Responsible for transportation, prep, loading/unloading of product to and from offsite locations
  • Ensured all backroom procedures were executed properly and in a timely manner
  • Maintained backroom and sales floor organization and product location accuracy
  • Established clear goals, communication and expectations to team members
  • Provided service and shopping experiences that met the needs of the guests and excelled the Target culture.
  • Delegated tasks appropriately according to individual skill sets.
  • Trained new staff in relevant processes and procedures.

Education

Diploma - Medical Assisting

Remington College
Nashville
03.2007

Skills

  • Team-first mindset
  • Mentoring and supporting teammates
  • Effective coaching
  • Cost control
  • Sanitation procedures and HAACP implementation
  • Menu development
  • Proficiency in various software and tools (Toast, Dolce Teamwork, Sales Force, Infor HMS, Google Docs, Canva, Serti-fi, Social Tables, Cvent, NCVC, Word)
  • ServSafe Certification

Timeline

Executive Chef

MStreet Entertainment Group
05.2024 - Current

Executive Sous-Chef

Margaritaville Hotel
07.2022 - 05.2024

Sous Chef

Dimension Hospitality
08.2020 - 07.2022

Executive Chef

The Listening Room Cafe
05.2019 - 08.2020

Motorcycle Sales Consultant

Boswell's Harley-Davidson
06.2018 - 05.2019

Kitchen Supervisor

Gaylord Opryland
05.2017 - 06.2018

Kitchen Manager & Bar Tender

Jimmy's Bar & Grill
07.2013 - 05.2017

Team Lead Logistics

Target
04.2012 - 07.2016

Diploma - Medical Assisting

Remington College

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Danyelle Hudgins