Job Search Status
Open to workDesired start date: Open to discussion
Desired Job Title
Executive ChefHead ChefWork Type
Full TimeContract WorkLocation Preference
On-SiteLocation: Burlington, Kentucky, US
Open to relocation: Yes
Open To Work
David Gray
Burlington,Kentucky
Work Preference
Summary
Dynamic Executive Chef with a proven track record at Verona Vineyards, specializing in innovative menu development and cost control. Expert in food safety and training, I enhanced guest satisfaction ratings through exceptional service and creative culinary presentations. Committed to fostering a collaborative kitchen environment while achieving significant cost reductions and optimizing inventory management.
Overview
8
8
years of professional experience
Work History
Executive Chef
Verona Vineyards
Verona Kentucky
04.2025 - Current
- Developed innovative seasonal menus focusing on local ingredients and culinary trends.
- Managed kitchen operations, ensuring high standards of food safety and sanitation.
- Led and trained culinary staff in food preparation and presentation techniques.
- Streamlined inventory management processes to minimize waste and optimize costs.
- Collaborated with front-of-house staff to enhance customer dining experiences.
- Implemented efficient cooking methods to improve dish quality and consistency.
- Organized special events, creating tailored menus that exceeded client expectations.
- Analyzed menu performance and adjusted offerings based on customer feedback and sales data.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- 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 various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- 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.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
- Mentored junior chefs, enhancing team skills and fostering culture of continuous improvement.
- Achieved significant cost reductions by negotiating with suppliers and optimizing inventory management.
- Enhanced presentation techniques, contributing to visually appealing menu that attracted wider audience.
- Designed farm-to-table concept that elevated restaurant's market position and appeal.
- Maintained stringent health and safety standards, passing all inspections with high marks.
- Collaborated with front of house to ensure cohesive and superior guest experience.
Head Chef
545 N Bar & Grill
Libertyville, IL
03.2018 - 01.2021
- Led kitchen operations, ensuring timely meal preparation and exceptional food quality.
- Developed and implemented seasonal menu offerings to enhance guest dining experience.
- Trained and mentored junior chefs, promoting skill development and teamwork.
- Streamlined inventory management processes, reducing food waste and optimizing costs.
- Collaborated with front-of-house staff to ensure seamless service delivery during peak hours.
- Conducted regular kitchen inspections to uphold hygiene standards and compliance regulations.
- Managed vendor relationships, negotiating contracts for high-quality supplies and equipment upgrades.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Created recipes and prepared advanced dishes.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Maintained well-organized mise en place to keep work consistent.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Education
Associate of Science - Cooking And Hospitality
Le Cordon Blu
Chicago, ILSkills
Food safety
Menu planning
Cost control
Menu development
Strong work ethic
ServSafe certification
Hiring, training, and development
Inventory control
Food prep planning
Vendor relationship management
Food pairing
Hygiene policy implementation
Banquets and catering
Food plating and presentation
Recipe creation
Attention to detail
Fine dining
Problem and complaint resolution
Timeline
Executive Chef
Verona Vineyards
04.2025 - Current
Head Chef
545 N Bar & Grill
03.2018 - 01.2021
Associate of Science - Cooking And Hospitality
Le Cordon Blu