Corporate Chef
Mission Restaurant Group
- Promoted to Corporate Chef with oversight of culinary operations across four high-volume locations
- Led openings and supported ongoing performance of multiple concepts, including waterfront and hotel-based operations
- Drove food cost improvement from 33%+ to ~28% by addressing underlying drivers such as recipe accuracy, inventory practices, and pricing inconsistencies
- Implemented structured inventory and prep systems, improving consistency and reducing week-to-week cost fluctuations
- Introduced weekly performance reporting across locations, reinforcing accountability and enabling informed decision-making
- Managed vendor relationships and sourcing strategies, balancing cost, quality, and supply reliability
- Oversaw service environments handling 800–1,000+ covers/day, including multi-kitchen operations with varied menus
- Led and developed kitchen teams of 30+ staff, fostering accountability, communication, and execution standards
- Provided leadership during staffing gaps and operational challenges, restoring stability and maintaining service quality
- Worked closely with ownership to align operational execution with business goals and concept expectations
- Contributed to menu and product development, including award-winning items recognized in regional competitions
- Kiwi Grill — Executive Chef (Progressive Leadership Roles)
- Advanced from Sous Chef to Executive Chef based on performance and leadership
- Managed kitchen and banquet operations in a high-volume environment
- Supported team development, training, and consistent execution across service and events
- $15M–$18M annual revenue across four locations