Donte Carthans
Chicago,IL
Overview
16
16
years of professional experience
Work History
Executive Chef
VU Rooftop Bar and Restaurant
Chicago, IL
10.2024 - Current
- Managing all line, prep and food running hourly teams.
- Hiring, Training and Terminating of BOH staff.
- Overseeing Food Production from Prep to table at all times of the day.
- Managing Breakfast, Brunch, Dinner and Private Event Services while maintaining the highest food quality and execution our team is expected to deliver.
- Managing Financials for Inventory, Food COG’s and BOH Labor for Peak and Non Peak times and seasons.
- Maintaining a clean and effective kitchen while upholding the highest standards of the Health Departments rules and regulations.
Executive Chef
MoneyGun/Lou's Backyard
Chicago, IL
06.2021 - 04.2024
- I run a multi-unit kitchen.
- Casual dining and Elevated Bar scene.
- Responsible for development of both Seasonal menu development and execution of all dishes, costing, and COG’s.
- P&L Meetings every week, costing, and management of staff. Including but not limited to: Hiring, Interviewing and disciplining of all BOH team members.
Food and Beverage Director
Fairgrounds Craft Coffee and Tea
Chicago, IL
05.2019 - 03.2020
- I oversaw all aspects of the food and beverage program for 8 locations around the United States.
- Including but not limited to Sourcing Vendor relationships, Maintaining quality throughout the day's service while managing the line staff and runners to assure a consistent flow from BOH to Table.
- Inventory and purchasing, menu development and implementation, P&L Audits, while consistently searching for more innovative ways we can serve our guests for the best guest experience.
Chef de Cuisine
City Winery Riverwalk
Chicago, IL
02.2016 - 05.2019
- Running the Riverwalk location, implementation of new seasonal dishes.
- Costing, Maintaining Labor Cost, P&L, hiring, firing, disciplining, etc, every aspect of BOH was my responsibility.
- Beat prior years’ sales first 3 months with implementation of plated stations at the location.
- Managing line cooks and Sous Chefs, Scheduling and maintaining a persistent present of staff members to maintain that consistent flow.
- During off seasons, I would travel to different locations around the states to plug in what may be needed at the time. Anything from being the active Executive Chef to Costing Parties for lack of management and/or Staff.
Executive Sous Chef
Enolo Wine Bar
Chicago, IL
03.2015 - 02.2016
- Was in charge of labor cost, inventory and special menu implements.
- My Chef Quit after 8 months or so, I was running the kitchen from that point up until I left, taking over every aspect with BOH.
Lead Line Cook
Old 5th
Chicago, IL
02.2012 - 03.2015
- Helped open this concept, working every station on line, including salute, grill, fry, salad and pizza.
- Sanitation and cleanliness, inventory, prep, and anywhere needed.
Line Cook
The Cheesecake Factory
Chicago, IL
01.2010 - 12.2012
- Worked every station on the line, my first restaurant job, busiest restaurant in downtown Chicago.
- I was challenged everyday with something new, tested my skills, speed, knowledge and accuracy.
- I did 2 years and left on externship when school finished.
Timeline
Executive Chef
VU Rooftop Bar and Restaurant
10.2024 - Current
Executive Chef
MoneyGun/Lou's Backyard
06.2021 - 04.2024
Food and Beverage Director
Fairgrounds Craft Coffee and Tea
05.2019 - 03.2020
Chef de Cuisine
City Winery Riverwalk
02.2016 - 05.2019
Executive Sous Chef
Enolo Wine Bar
03.2015 - 02.2016
Lead Line Cook
Old 5th
02.2012 - 03.2015
Line Cook
The Cheesecake Factory
01.2010 - 12.2012