Summary
Overview
Work History
Education
Skills
Timeline
Generic

David Hawthorne Jr.

Tucker,GA

Summary


Dynamic and results-driven Executive Chef with a proven track record of leading high-performing culinary teams in fast-paced, high-volume environments. Recognized for strong leadership, strategic vision, and the ability to cultivate cohesive, motivated kitchen teams that consistently deliver excellence. Skilled in mentoring staff, streamlining operations, and fostering a positive culture rooted in collaboration, accountability, and creativity. Passionate about elevating dining experiences through innovation, consistency, and a commitment to quality.

Overview

12
12
years of professional experience

Work History

Produce Sales Representative

Royal Food Service
07.2024 - Current
  • Resolved client concerns within 24 hours, improving satisfaction scores by 30% and strengthening long-term partnerships.
  • Increased territory revenue by $10,000/month through strategic upselling and cross-selling of pre-cut produce and case-split offerings.
  • Acquired 15+ new accounts in first 12 months via cold calling, networking, and relationship-building with chefs, food directors, and owners.
  • Boosted sales pipeline by 25% by identifying and targeting high-value accounts through data-driven outreach strategies.
  • Delivered trend-based product recommendations, positioning Royal as a consultative partner and driving adoption of seasonal/local items.
  • Increased repeat business by 20% by maintaining consistent, trust-based communication with key accounts.
  • Leveraged CRM software to manage 200+ active clients, track leads, and monitor pipeline growth, improving follow-up efficiency by 40%.

Executive Chef

Culinary Dropout
07.2023 - 07.2024
  • Trained and developed a 60+ member kitchen team through structured onboarding, evaluations, and corrective coaching.
  • Maintained a safe, sanitary, and compliant work environment, achieving 95% compliance on health inspections during tenure.
  • Directed daily operations including inventory, staffing, and guest service.
  • Coordinated food and beverage deliveries in line with budgets, maintaining food cost variance by 6% through tight purchasing controls.
  • Performed regular kitchen equipment evaluations, ensuring proper maintenance and replacement, preventing downtime-related delays which resulted in almost no equipment repair cost.
  • Negotiated vendor contracts that secured competitive pricing, cutting supply costs by $1,500+/month compared to the rest of the company while maintaining product quality.

Executive Sous Chef

Hawkers Asian Street Fare
10.2019 - 07.2023
  • Recruited, hired, and trained 65+ BOH staff, improving retention by 20% through mentoring, performance reviews, and career development.
  • Maintained BOH labor at or below 13%, supporting a $10M annual revenue target while sustaining high food quality and consistency.
  • Directed daily operations including inventory, food production, and seasonal menu planning, reducing waste by 10% through precise ordering and cross-utilization.
  • Implemented cross-training programs for BOH staff, improving operational efficiency by 40–45% and cutting overtime needs.
  • Leveraged data analytics to measure menu profitability, leading to a 12% increase in high-margin item sales and stronger guest satisfaction scores.
  • Developed leadership pipeline, promoting 5 team members into supervisory and sous chef roles.

Executive Sous Chef

Bulla Gastrobar Of Centurion Restaurant Group
11.2017 - 10.2019
  • Partnered with Executive Chef and management to execute 60+ banquets, including 2 full restaurant buyouts.
  • Reduced operating costs by 8% through tighter controls on overtime, waste reduction, and process improvements.
  • Supervised daily kitchen operations, ensuring food cost and labor stayed within 30% budget thresholds.
  • Helped spearhead weekly leadership meetings to review sales performance, guest feedback, and inventory turnover, implementing action plans that improved kitchen efficiency.
  • Mentored and evaluated kitchen staff through hands-on training, disciplinary action, and structured performance reviews, lowering turnover by 15%.
  • Built strong vendor partnerships to secure competitive pricing, reducing ingredient spend by $1,500/month.

Kitchen Lead

Pei Wei Asian Kitchen
03.2014 - 12.2017
  • Maintained food and labor costs within company benchmarks, helping manager earn performance bonuses in 70% of eligible quarters.
  • Optimized BOH schedules by aligning shifts with individual strengths, increasing kitchen productivity by 15% and reducing overtime costs by 10%.
  • Trained and mentored all Wok cooks on company standards and individual development goals, raising consistency scores on internal audits from 85% to 95%.
  • Upheld GM-driven systems for budgets, food cost, and guest interaction, contributing to an 11% reduction in food waste and stronger guest satisfaction.

Chef De Cuisine

Blu On The Avenue
08.2016 - 11.2017
  • Developed and launched original daily specials that consistently achieved 70% gross profit margins, boosting guest engagement and staff creativity.
  • Onboarded and evaluated new staff within set timeframes, improving training completion rates by 25% and strengthening team performance.
  • Partnered with Head and Sous Chef to maintain food and labor costs within monthly targets, helping the restaurant meet budget goals 95% of the time.
  • Rotated through all kitchen stations weekly to enforce sanitation standards, contributing to Board of Health inspection scores of 90%+.

Education

High School Diploma -

Edgewater High School
Orlando, FL
05.2007

Skills

  • Profit Growth

  • Team Building

  • Leadership Development

  • Restaurant Operations

  • Guest Sentiment

  • Cultural awareness

  • ServSafe certification

  • Vendor relationship management

  • Forecasting and planning

  • Purchasing management

Timeline

Produce Sales Representative

Royal Food Service
07.2024 - Current

Executive Chef

Culinary Dropout
07.2023 - 07.2024

Executive Sous Chef

Hawkers Asian Street Fare
10.2019 - 07.2023

Executive Sous Chef

Bulla Gastrobar Of Centurion Restaurant Group
11.2017 - 10.2019

Chef De Cuisine

Blu On The Avenue
08.2016 - 11.2017

Kitchen Lead

Pei Wei Asian Kitchen
03.2014 - 12.2017

High School Diploma -

Edgewater High School

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