DERICK WADE
Johns Island,SC
Summary
Experienced executive chef and culinary director with a proven track record of driving and sustaining substantial growth in the restaurant industry. Recognized for creating top-notch, innovative menu offerings that captivate diners and elevate the dining experience. Adept at developing new food concepts that align with market trends and customer preferences. Possess extensive knowledge of kitchen equipment, processes, and adherence to health and safety guidelines, ensuring a seamless and efficient culinary operation.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Executive Chef Partner
Savory Spoonful Catering
07.2022 - Current
- Fostered strong relationships with local farmers'' markets, sourcing fresh produce directly from growers at competitive prices.
- Effectively addressed customer concerns or complaints by providing prompt resolutions that upheld the restaurant''s commitment to exceptional service.
- Conducted regular performance evaluations for continuous staff development, offering constructive feedback and opportunities for growth within the company.
- Secured prestigious awards by consistently delivering exceptional cuisine paired with attentive service.
- Spearheaded community outreach initiatives through charity events and local partnerships, enhancing brand visibility and reputation.
Director of Culinary Operations
Darling Oyster Bar
08.2021 - Current
- Established strong relationships with local farmers and producers to source sustainable ingredients for menu offerings.
- Coordinated cross-departmental efforts with front-of-house management to ensure seamless service delivery from kitchen to table.
- Managed special projects such as catering events or off-site food services, ensuring consistency in food quality and presentation at all times.
- Streamlined kitchen operations for increased efficiency by reorganizing staff roles and responsibilities.
- Conducted regular staff meetings to discuss operational improvements, address challenges, and maintain open lines of communication between team members.
- Monitored industry trends closely in order to adapt the restaurant''s offerings accordingly while preserving the brand''s overall vision.
- Elevated the establishment''s reputation through consistent delivery of high-quality culinary experiences and excellent customer service standards.
- Collaborated with vendors to negotiate pricing and secure high-quality ingredients, ensuring consistent product availability.
Consulting Executive Chef
HandCraft Kitchen & Cocktails
04.2021 - 08.2021
- Incorporated customer recommendations and feedback to experiment with new dishes
- Utilized local, fresh food products to support local economies and showcase community support
- Adjusted seasonal plans to source local ingredients and align special dishes with area events
- Managed kitchen staff team and assigned various stages of food production
- Developed innovative menu to provide customers with high-quality food options
- Initiated software based inventory control system to manage inventory and analyze food cost
- Coordinated and executed menu planning, recipe development and daily restaurant operations
Banquet Chef Executive
Vail Resorts Inc
10.2015 - 04.2017
- Completed purchase orders to requisition food and equipment for upcoming events
- Reviewed staffing levels to meet service, operational and financial objectives
- Managed production of food for catered corporate and private events
- Trained and coached banquet staff to maintain groups' reputation for impeccable service
Education
High School Diploma -
Ashland High School
Ashland, WiEducation and Training -
Wisconsin Indianhead Technical College
Superior, WISkills
- Banquets and catering
- Managing Multi-Unit Restaurants
- Restaurant counseling
- Budgeting and cost control
- Food preparation techniques
- Purchasing
- Team training
- Recipe creation
- Vendor relationships
- Menu development
- Certified Angus Beef training
- Extensive pizza training
- Oyster Masters Guild
- Proven history of improving food cost
- Strong Knowledge of P&L sheets
- History of creating positive work culture
Certification
- Completed Certified Angus Beef training
- Extensive pizza training at the World Pizza Expo
- Member of the Oyster Masters Guild
- Food Safety Manager Certification - National Registry of Food Safety Professionals or Prometric.
Accomplishments
2024 Lead Chef for March of Dimes Charelston
Timeline
Executive Chef Partner
Savory Spoonful Catering
07.2022 - Current
Director of Culinary Operations
Darling Oyster Bar
08.2021 - Current
Consulting Executive Chef
HandCraft Kitchen & Cocktails
04.2021 - 08.2021
Banquet Chef Executive
Vail Resorts Inc
10.2015 - 04.2017
High School Diploma -
Ashland High School
Education and Training -
Wisconsin Indianhead Technical College
- Completed Certified Angus Beef training
- Extensive pizza training at the World Pizza Expo
- Member of the Oyster Masters Guild
- Food Safety Manager Certification - National Registry of Food Safety Professionals or Prometric.
Similar Profiles
Vlisaria MillerVlisaria Miller
Executive Chef/Owner/Operator at The Savory Dish CateringExecutive Chef/Owner/Operator at The Savory Dish Catering
Nathaniel GrossNathaniel Gross
Server/Chef/Captain at Savory Cuisines CateringServer/Chef/Captain at Savory Cuisines Catering
Ross LuckyRoss Lucky
Logistics Manager at SavoryLogistics Manager at Savory