Summary
Overview
Work History
Education
Skills
Timeline
Highest PFT (Physical Fitness Test) in my battalion
Generic

Edward Leese

Rockville,MD

Summary

Dynamic and results-driven culinary leader with 15+ years of experience in food service, hospitality, and team management. Proven success in leading high-performing kitchen and operations teams, improving service standards, and executing large-scale dining and catering programs. Adept at bridging back-of-house execution with front-of-house excellence, while also leveraging military discipline and construction experience for operational efficiency. Known for mentorship, problem-solving, and delivering exceptional dining experiences.

Overview

26
26
years of professional experience

Work History

Kitchen Manager

Health Care Service Group
06.2025 - Current
  • Trained employees on food preparation techniques and equipment operation for optimal performance.
  • Supervised advanced and mechanical diets for senior residents.
  • Collaborated with suppliers to maintain inventory levels and manage food costs effectively.
  • Daily walk throughs to ensure all food and products are properly labeled and dated.
  • Daily temperature checks to ensure refrigeration and utility logs are up to date and standard.
  • Tasked with inputting new resident into menu tracker including dietary restrictions and allergies.
  • Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
  • Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
  • Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
  • Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
  • Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
  • Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
  • Calculated prices of ingredients to monitor food costs and control expenses.
  • Developed strong vendor relationships for consistent delivery of high-quality ingredients at competitive prices.
  • Evaluated employee performance regularly, addressing any skill gaps or growth opportunities through ongoing training initiatives.
  • Developed creative daily specials using seasonal ingredients, incorporating fresh flavors into the menu rotation while minimizing costs associated with excess inventory stockpiling.
  • Conducted regular performance evaluations for direct reports to help identify areas for improvement as well as recognizing successes and contributions.
  • Boosted team morale and performance through effective leadership and training programs.
  • Streamlined ordering process, minimizing errors and increasing kitchen productivity.

Acting Executive / Sous Chef

The Carnegie at Washingtonian Center
05.2024 - 07.2025
  • Directed kitchen operations, ensuring high-quality meal preparation and presentation.
  • Developed seasonal menus, focusing on local ingredients and culinary trends.
  • Streamlined inventory management processes to reduce waste and optimize ingredient usage.
  • Mentored junior chefs, fostering skill development and teamwork in fast-paced environments.
  • Implemented food safety protocols, maintaining compliance with health regulations and standards.
  • Collaborated with front-of-house staff to enhance guest experiences through culinary innovation.
  • Analyzed kitchen workflows, identifying areas for efficiency improvements and cost reductions.
  • Led special events catering, coordinating logistics to deliver exceptional dining experiences.
  • Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
  • Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
  • Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
  • Evaluated employee performance regularly providing guidance towards improvement as necessary.
  • Managed inventory control, reducing food waste and optimizing budget allocation.
  • Designed seasonal menus that showcased diverse flavors and techniques.
  • Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
  • Enhanced dining experience by creating innovative and visually appealing menu items.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
  • Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
  • Mentored junior chefs and provided constructive feedback for professional growth.
  • Balanced labor costs by effectively scheduling kitchen staff according to business needs.
  • Implemented effective safety protocols which resulted in a consistently clean and hazard-free kitchen environment.
  • Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.

Kitchen Manager / Executive Chef

West End Grill
06.2022 - 06.2023
  • Help restaurant owner train and higher new staff to reduce his high turnover rate.
  • Improved and maintained safety standards to bring them up to code
  • Checked and tested foods to verify quality and temperature.
  • Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
  • Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
  • Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
  • Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
  • Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
  • Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
  • Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.

Yacht Chef

Yacht Concierge / Contractor
04.2017 - 05.2023
  • Collaborated with suppliers to source high-quality ingredients for menu execution.
  • Catching, preparing, and serving fresh seafood caught that day by the captain and chef.
  • Led team meetings with yacht staff to discuss charter menu and/or any changes.
  • Compiled list of all guest allergies and dietary restrictions.
  • Maintained well-organized mise en place to keep work consistent.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Prepared meals from scratch using authentic, popular recipes and elevating VIPs favorite dishes.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Developed innovative recipes, attracting new clientele and increasing overall sales.

Foreman

MGM Construction Corporation
02.2016 - 05.2020
  • Supervised daily operations to ensure project completion within deadlines
  • Collaborated with team members to optimize workflow and enhance productivity
  • Trained and mentored junior staff on safety protocols and operational procedures
  • Coordinated equipment maintenance schedules to minimize downtime
  • Led site inspections to ensure compliance with safety regulations
  • Developed training materials for new hires, improving onboarding efficiency
  • Analyzed project performance data to identify areas for process improvement
  • Trained new employees to learn new systems, apply best practices and comply with protocols and regulations.
  • Maintained a safe working environment through adherence to safety protocols and regular site inspections.
  • Ensured timely completion of projects with effective time management and prioritization of tasks.
  • Inspected completed work to verify quality standards and compliance with criteria.

Lead Cook / Expo

Not Your Average Joes
05.2013 - 11.2015
  • Supervised kitchen staff, ensuring adherence to safety and sanitation standards.
  • Trained new cooks on menu items and cooking techniques to maintain quality standards.
  • Ensured consistency in food presentation and taste by conducting regular quality checks.
  • Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
  • Took over line positions in event of emergency.
  • Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.

Marine

USMC
01.2000 - 02.2004
  • Coordinated logistical support for missions, optimizing resource allocation and deployment.
  • Implemented safety protocols, leading to improved compliance and reduced incidents.
  • Mentored junior Marines in skills development and operational procedures.
  • Conducted routine inspections of facilities and equipment, maintaining accountability standards.
  • Collaborated with cross-functional teams to streamline communication during operations.
  • Analyzed mission outcomes to identify areas for tactical improvements and efficiency gains.
  • Safeguarded classified information by adhering to strict security protocols and maintaining situational awareness in sensitive environments.
  • Executed training exercises to enhance unit performance and cohesion.

Education

Associates - Computer Technology

TESST College of Technology
Baltimore, MD

Certificate of Technical Studies - Culinary Professional

U.S. Army Quartermaster School
Fort Lee, VA

Food Manager Certification - State Food Safety

A Certus Company
07-2025

ServSafe Certification - ServSafe

(RAM) - Restaurant Association of Maryland
Columbia, MD
01-2022

Skills

  • Team collaboration and leadership
  • Vendor relations
  • Staff management
  • Health code compliance
  • Recipes and menu planning
  • Food safety compliance
  • Inventory management
  • Customer service
  • Staff supervision
  • Waste reduction

Timeline

Kitchen Manager

Health Care Service Group
06.2025 - Current

Acting Executive / Sous Chef

The Carnegie at Washingtonian Center
05.2024 - 07.2025

Kitchen Manager / Executive Chef

West End Grill
06.2022 - 06.2023

Yacht Chef

Yacht Concierge / Contractor
04.2017 - 05.2023

Foreman

MGM Construction Corporation
02.2016 - 05.2020

Lead Cook / Expo

Not Your Average Joes
05.2013 - 11.2015

Marine

USMC
01.2000 - 02.2004

Associates - Computer Technology

TESST College of Technology

Certificate of Technical Studies - Culinary Professional

U.S. Army Quartermaster School

Food Manager Certification - State Food Safety

A Certus Company

ServSafe Certification - ServSafe

(RAM) - Restaurant Association of Maryland

Highest PFT (Physical Fitness Test) in my battalion

Every year the Marine Crops holds a physical fitness test to determine the fittest Marine. For two consecutive years I was awarded with the highest PFT score in my battalion.



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