Donald Green
Roanoke,VA
Summary
Seasoned Executive Chef with background in diverse culinary styles and management of kitchen operations. Proven expertise in menu development, cost control, and high-quality food preparation. Known for leadership skills, creativity, and commitment to providing exceptional guest experiences. Made significant impact by improving efficiency and streamlining processes in previous roles.
Overview
13
13
years of professional experience
1
1
Certification
Work History
Executive Chef
Linx development partners Hidden Valley Country Club
Roanoke, VA
09.2025 - Current
- Led a team of culinary professionals in the creation and execution of innovative menus, resulting in increased customer satisfaction.
- Developed and implemented cost-effective strategies to optimize food purchasing, reducing expenses while maintaining high quality standards.
- Collaborated with suppliers to source fresh, seasonal ingredients, ensuring the highest level of taste and presentation for all dishes.
- Oversaw kitchen operations, including food preparation, cooking techniques, and plating presentations to consistently deliver exceptional dining experiences.
- Managed inventory levels and controlled costs through effective portion control measures and waste reduction initiatives.
- Created and standardized recipes for consistent quality across multiple locations.
- Trained and mentored junior chefs on proper cooking techniques, menu development, and adherence to health and safety regulations.
- Maintained a clean and organized kitchen environment according to sanitation guidelines to ensure compliance with health department regulations.
- Collaborated with restaurant management team to develop seasonal menus that showcased local ingredients while meeting customer preferences.
- Conducted regular inspections of food storage areas to maintain freshness standards and prevent spoilage or contamination issues.
- Worked closely with front-of-house staff to coordinate timing of courses for optimal guest experience during busy service periods.
Executive Chef
Rennassaince Hotel
Saint Augustine, FL
03.2025 - 08.2025
- Collaborated with suppliers to source fresh, seasonal ingredients, ensuring the highest level of taste and presentation for all dishes.
- Oversaw kitchen operations, including food preparation, cooking techniques, and plating presentations to consistently deliver exceptional dining experiences.
- Created and standardized recipes for consistent quality across multiple locations.
- Trained and mentored junior chefs on proper cooking techniques, menu development, and adherence to health and safety regulations.
- Participated in industry events such as culinary competitions or charity dinners to showcase skills, network with peers, and stay updated on latest trends.
- Collaborated with restaurant management team to develop seasonal menus that showcased local ingredients while meeting customer preferences.
Executive Chef
Marriott
West Virginia
10.2024 - 03.2025
- Oversees all aspects of culinary operations.
- Conducted ordering, training and managing of upscale banquet department with an annual revenue of 8 million and platings up to 1300 people.
- Created and standardized recipes for consistent quality across multiple locations.
- Trained and mentored junior chefs on proper cooking techniques, menu development, and adherence to health and safety regulations.
- Conducted regular inspections of food storage areas to maintain freshness standards and prevent spoilage or contamination issues.
- Worked closely with front-of-house staff to coordinate timing of courses for optimal guest experience during busy service periods.
- Oversaw kitchen operations, including food preparation, cooking techniques, and plating presentations to consistently deliver exceptional dining experiences.
- Managed inventory levels and controlled costs through effective portion control measures and waste reduction initiatives.
- Oversaw all recruitment, interviews, and hiring processes.
Executive Chef
Omni Hotels & Resorts
Charlottesville, VA
01.2024 - 12.2024
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Assisted in developing marketing strategies designed to increase restaurant revenue.
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Controlled labor costs through effective use of staff scheduling techniques.
- Provided effective orientation and training to each new associate and developed ongoing training programs.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
Chef De Cuisine
Omni Homestead Resort
Hot Springs, VA
11.2021 - 03.2024
- Monitored inventory levels and placed orders as needed.
- Ensured compliance with food safety regulations.
- Developed and implemented new menu items to meet customer needs.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Conducted regular tastings to evaluate flavor profiles of dishes.
- Planned menus based on seasonal availability of ingredients.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Managed budget, labor and direct operating expenses for f&b operation.
- Regularly interacted with guests to obtain feedback on product quality and service levels.
- Worked closely with other chefs and cooks and provided hands-on training and teaching.
- Analyzed financial statements to identify cost-saving opportunities.
- Evaluated employee performance regularly and provided feedback.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Trained kitchen workers on culinary techniques.
- Scheduled shifts for kitchen staff according to restaurant needs.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
Chef De Cuisine
Greenbrier sporting club
Covington, VA
03.2023 - 08.2023
- Monitored inventory levels and placed orders as needed.
- Ensured compliance with food safety regulations.
- Developed and implemented new menu items to meet customer needs.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Planned kitchen staff schedules to maximize coverage and encourage collaboration.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
Sous Chef
Homestead
Hot Springs, VA
01.2022 - 03.2023
- Worked with chef-partner to coach and counsel employees, promoting high-performance standards.
- Maximized productivity and minimized waste with effective supervision of food preparation and production areas.
- Helped bring forth and implement menu ideas for seasonal menus and special events.
- Incorporated new recipes by marketing offerings and training staff on correct cooking techniques.
- Estimated amounts and costs of food and ingredients.
- Matched food orders with expected demand to minimize risk of spoilage.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Assisted in menu development and recipe testing.
Executive Sous Chef
Crystal Mountain Resort
Enumclaw, WA
05.2021 - 11.2021
- Enhanced kitchen operations by offering skilled leadership and guidance to staff.
- Conducted operational, financial, and service goals consistently based on skilled staffing assessments and adjustments.
- Organized new recipes by marketing offerings and training staff on correct cooking techniques.
Executive Sous Chef
Corduroy Inn
Snowshoe, WV
11.2019 - 05.2021
- Upheld operational standards with total commitment and passion by offering knowledgeable direction to house associates.
- Maximized productivity and minimized waste through effective supervision of food preparation and production areas.
- Helped bring forth and implement menu ideas for Chef's Table, seasonal menus, and special events.
Executive Chef and General Manager
South Mountain Grille
Snowshoe, WV
07.2018 - 07.2019
- Tracked sales figures for each dish served in order to identify popular items.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Provided guidance and support for Sous Chefs during peak service hours.
- Trained kitchen workers on culinary techniques.
- Monitored meals served for temperature and visual appeal.
Sous Chef
South Mountain Grille
Slatyfork, WV
01.2013 - 01.2014
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Liaised closely with kitchen and front-of-house personnel.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Monitored inventory levels to ensure adequate supplies on hand.
Education
Business - Some college
New River Community Technical College
Lewisburg, WVBusiness - High school diploma
Pocahontas County High School
Slatyfork, WVSkills
- Public speaking
- Profit & Loss
- Writing skills
- Upscale casual experience
- Food hygiene
- Supervising experience
- Financial Planning
- Leadership
- Inventory Management
- FDA regulations
- Word processing
- Budgeting
- Food and Beverage Pairing
- Human resources
- Spirits experience
- Basic knife skills
- Team leadership
- Managing kitchen staff
- Meat cookery
- Forecasting and Planning
- Food Safety Regulations
- Accounting software
- Purchasing Management
- Guest services
- Analysis skills
- Hotel experience
- Head chef experience
- Business development
- Attention to detail
- Banquets and Catering
- Staff Scheduling
- Kitchen Management
- Teamwork
- Kitchen stations
- Plating
- Fine dining experience
- Vendor Relations
- Typing
- Strategic planning
- Employee engagement
- Food & beverage industry
- Organizational skills
- Menu planning
- Culinary Experience
- Knowledge of Production Equipment
- Special Events
- Computer skills
- Catering
- Procurement
- Managing teams as a chef
- Communication skills
- Financial acumen
- Hiring, Training, and Development
- Project management
- Creativity
- Advanced knife skills
- Continuous improvement
- Butchery
- Product management
- Events management
- Windows
- Knife skills
- Operations Management
- Computer operation
- Quality control
- Banquet chef experience
- Inventory tracking
- Wine knowledge
- Interviewing
- Senior leadership
- Manager experience
- Succession planning
- Chef
- Translation
- Management
- Pizza experience
- Staff Training
- Interpersonal skills
- Knowledge of Kitchen Tools
- Production planning
- Fine Dining
- Menu Development
- Performance Assessments
- Patience
- Southern style cuisine
- Customer relationship management
- Negotiation
- Technical Proficiency
- POS
- Microsoft Excel
- Time management
- Sauteing
- Expediting
- Mentoring
- Intelligence experience
- Microsoft Word
- Flexibility
- Training
- Heavy lifting
- Employee Evaluation
- Food ordering
- Employment & labor law
- Administrative experience
- Team motivation (leadership skill)
- Kitchen cost control
- Menu Planning Capability
- OSHA
- Grilling
- Restaurant Management
- Teaching
- Payroll management
- Curriculum development
- Classroom experience
- Menu design
- Plating and Presentation
- Cost Reduction
- Baking
- Productivity software
- Seafood
- Casual dining experience
- Guest relations
- Barbecue
- Financial management
- Microsoft Powerpoint
- Budgeting and Cost Control
- Project leadership
- Computer literacy
- Menu Supervision
- Kitchen manager experience
- Food safety management
- Microsoft Outlook
- Math
- Menu development
- Culinary innovation
- Food safety compliance
- Cost control strategies
- Inventory management
- Supplier collaboration
- Budget management
- Customer service excellence
- Staff training and mentoring
- Effective communication
- Problem solving
- Quality assurance
- Allergy awareness
- Culinary techniques
- ServSafe certification
- Banquets and catering
- Menu pricing
- Strong work ethic
- Special events
- Food pairing
- Catering and events
- Customer service
- Budgeting and cost control
- Recipe creation
- Forecasting and planning
Certification
- Driver's License
- Servsafe managers
- ServSafe
- Food Handler Certification
- First Aid Certification
- CPR Certification
- Food Safety Certification
Languages
- Spanish
- English, Fluent
- Spanish, Intermediate
Awards
Taste of St Augustine, 04/01/25
Additional Information - Authorized To Work
Authorized to work in the US for any employer
Personal Information
Willing To Relocate: Anywhere
Timeline
Executive Chef
Linx development partners Hidden Valley Country Club
09.2025 - Current
Executive Chef
Rennassaince Hotel
03.2025 - 08.2025
Executive Chef
Marriott
10.2024 - 03.2025
Executive Chef
Omni Hotels & Resorts
01.2024 - 12.2024
Chef De Cuisine
Greenbrier sporting club
03.2023 - 08.2023
Sous Chef
Homestead
01.2022 - 03.2023
Chef De Cuisine
Omni Homestead Resort
11.2021 - 03.2024
Executive Sous Chef
Crystal Mountain Resort
05.2021 - 11.2021
Executive Sous Chef
Corduroy Inn
11.2019 - 05.2021
Executive Chef and General Manager
South Mountain Grille
07.2018 - 07.2019
Sous Chef
South Mountain Grille
01.2013 - 01.2014
Business - Some college
New River Community Technical College
Business - High school diploma
Pocahontas County High School