Dianna MacPhee
Executive Chef
Quincy,MA.
Summary
High-performing Chef offering many years of restaurant, multi-unit, club, and higher education experience. Excellent communication, customer service, leadership, and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Executive Retail Chef
Bon Appetit Management
Cambridge, MA
06.2020 - Current
Executive Chef
AirVentures/LoganAirport
Boston, MA
04.2018 - Current
- Provide culinary leadership across Six locations within a multi million dollar airport food service operation.
- Assure proper execution of menus and food quality across multiple locations.
- Assumed responsibility in procurement, menu development, cost control and labor administration.
- Responsible for supervision, growth, discipline, and motivation of employees.
- Lead Heart of House team in successfully opening 3 new restaurants since November 2019.
- Performed financial analysis and recommended effective methods to cut costs
- Conducted assessments and utilized root cause analysis to implement corrective action strategies
Executive Chef
Emerson College
Boston, MA
09.2016 - 10.2018
- Culinary leader of 10 million dollar a year, multi unit account. Plan healthy and inspired menus for the student body and catered events.
- Responsible for the supervision, growth, discipline, and motivation of 120 plus union employees.
- Participated in the planning, organizing, and opening of a state of the art dining center.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Spearheaded menu planning, recipe development and day-to day management for three outlets, as well as high-volume catering operations.
Executive Chef
Centerplate / Sophie’s at Saks FifthAve
Sarasota, FL
01.2014 - 01.2016
- Develop innovative menus seasonally using local ingredients as well as paying close attention to trends.
- Continuously developing a following in order to drive sales and reach new customers through social media, print, and television.
- Create a sense of community for our customers and our staff.
- Assumed responsibility in the procurement, menu development, cost control and labor administration.
- Strive to create a dining experience that captures the style and elegance of Saks Fifth Ave.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
Executive Chef
Spring Valley Country Club
Sharon, MA
01.2010 - 01.2013
- Directed daily operations of restaurant and banquet facilities.
- Worked on promoting the venue through the implementation of a weekly “Fine Dining” night. Increasing revenue on traditionally slower nights.
- Hired new employee and facilitated new and existing staff training to ensure first-rate food presentation and consistency.
- Controlled procurement, menu development, cost control and labor administration.
- Formulated new recipe ideas and recipe standards to ensure client satisfaction and repeat business.
- Earned "Best Wedding Venue" from the "Knot"
- Considered seasonal product pricing and availability in development of promotional dishes and menu selections
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
Education
Some College (No Degree) - Psychology
Quinnipiac University
Hamden, CTSkills
- Operations management
- Customer Service
- Vendor relations
- Process improvements
- Problem-solving
- Staff Management
- Employee training and development
- Budgeting
- Hospitality service expertise
- Fine-dining expertise
- Food Preparation and Safety
- Team Leadership
- Forecasting and planning
- Payroll and scheduling
- Performance assessments
- Purchasing
Certification
ServSafe
Timeline
Executive Retail Chef
Bon Appetit Management
06.2020 - Current
Executive Chef
AirVentures/LoganAirport
04.2018 - Current
Executive Chef
Emerson College
09.2016 - 10.2018
Executive Chef
Centerplate / Sophie’s at Saks FifthAve
01.2014 - 01.2016
Executive Chef
Spring Valley Country Club
01.2010 - 01.2013
Some College (No Degree) - Psychology
Quinnipiac University
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