Summary
Overview
Work History
Education
Skills
Timeline
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Devon Weimer

Salt Lake City,UT

Summary

Experienced Chef specializing in creating memorable dining experiences through consistently beautiful plated food with creative and unique flavor profiles. Seeking a team that prioritizes excellence in the kitchen and operates with exceptional organization. I am passionate about working with a dedicated team to achieve greatness.

Overview

10
10
years of professional experience

Work History

Executive Chef

Wildfin American Grill
Riverton, UT
01.2023 - Current
  • Directed food preparation and presentation to meet high-quality standards.
  • Assisted in developing marketing strategies designed to increase restaurant revenue. Including using Instagram and TikTok.
  • Created new menu items, managed food expenses, and supervised quality to ensure adherence to standards in accordance with the brand.
  • Planned weekly production schedules to maximize efficiency while minimizing waste.
  • Analyzed customer feedback data to improve existing recipes or create new ones.
  • Provided guidance and support for Sous Chefs during peak service hours.
  • Tracked sales figures for each dish served in order to identify popular items.
  • Trained kitchen workers on culinary techniques.
  • Conducted regular staff meetings to discuss menu changes, special events, promotions.

Executive Chef

Current Fish and Oyster
Salt Lake City, UT
12.2021 - 01.2023
  • Instituted efficient S.O.P.s to optimize daily operations.
  • Ordered and stored products efficiently to ensure proper inventory management.
  • Created detailed recipes with comprehensive descriptions and cost breakdowns to achieve consistent and cost-effective culinary products.
  • Designed and implemented seasonal menus every quarter, incorporating locally sourced ingredients.
  • Analyzed food and labor costs based on estimated requirements, maintaining labor at 12.9% and food cost at 29.5%.
  • Arranged for equipment purchases and repairs.
  • Ensured efficient staffing and supervision of kitchen personnel.
  • Executed administrative tasks including, coding invoices, processing new hire paperwork, and managing payroll.
  • Developed comprehensive schedules according to the weekly sales budget and accurately tracked purchases to maintain a 29.5 percent food cost.
  • Maintained a commitment to following sanitation regulations and safety standards.
  • Analyzed finances and proposed efficient cost-saving measures to enhance profitability.

Lead Line Cook

Michelin Star Black Bird Restaraunt
Chicago, IL
01.2020 - 12.2021
  • Trained new cooks on recipes, preparation methods, safety procedures and sanitation guidelines.
  • Developed menus with chefs, taking into account seasonal ingredients
  • Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
  • Tracked inventory levels of all products used in the kitchen on a daily basis.
  • Worked closely with management team in order to meet budget goals while maintaining high quality standards.
  • Retained consistent quality and high accuracy when preparing identical dishes every day.

Sauté Line Cook

Handle Salt Lake
Salt Lake City, UT
03.2018 - 08.2021
  • Executed proper techniques in the preparation of menu item ingredients.
  • Portioned food onto plates, added garnishes and sauces and handed off to wait staff for serving.
  • Worked quickly to stay ahead of demanding customer loads during rush periods without sacrificing quality.

Sous Chef

Pago restaurant
Salt Lake City, UT
07.2016 - 10.2018
  • Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.
  • Trained new team members on proper meat and vegetable preparation techniques.
  • Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.
  • Garnished and arranged dishes into creative presentations.

Line Cook

Longman & Eagle
Chicago, IL
01.2015 - 01.2016
  • This was my first Michelin Star restaurant
  • Organized the daily mise en place in order to prepare meals efficiently.
  • Kept up-to-date with current culinary trends in order to create innovative dishes for customers.
  • Created cost estimates for new menu items by taking into account ingredient prices and labour costs.
  • Trained kitchen workers on culinary techniques.
  • Created diverse cuisines for full restaurant, special event, catering and tasting menus.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.

Education

Associate of Arts -

University of Illinois At Chicago
Chicago, IL

Skills

  • Budgeting and cost control
  • Staff Scheduling
  • Food and Beverage Pairing
  • Plating and Garnishing
  • Coaching and Mentoring
  • Kitchen Staff Management
  • BOH Operations

Timeline

Executive Chef

Wildfin American Grill
01.2023 - Current

Executive Chef

Current Fish and Oyster
12.2021 - 01.2023

Lead Line Cook

Michelin Star Black Bird Restaraunt
01.2020 - 12.2021

Sauté Line Cook

Handle Salt Lake
03.2018 - 08.2021

Sous Chef

Pago restaurant
07.2016 - 10.2018

Line Cook

Longman & Eagle
01.2015 - 01.2016

Associate of Arts -

University of Illinois At Chicago

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