Erik Whittington
Grand Rapids,MI
Summary
Talented and passionate cook seeking a position to advance to the next level in my culinary career.
Experienced with culinary arts, focusing on menu development and kitchen management. Utilizes creativity and organizational skills to maintain high standards in food quality. Track record of leading teams effectively and adapting to changing demands in high-pressure environments.
Overview
19
19
years of professional experience
Work History
Executive Chef
St. Thomas Restaurant Group
01.2018 - 10.2024
- Company Overview: Executive chef of four restaurants.
- Wrote all menus, recipes and SOPs for all venues.
- Developed kitchen staff through training, disciplinary action, and performance reviews
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Lead planning, development, design, and execution of opening multiple new locations.
Chef De Cuisine
David's Beach Hotel
09.2017 - 12.2017
- Company Overview: All-inclusive boutique hotel
- Wrote and executed a twenty-one day revolving menu for a new hotel opening
- Trained all staff on cooking procedures, health codes, and guest relations
Sous Chef
The Oyster Loft
01.2015 - 01.2017
- Company Overview: Fine dining restaurant
- Kitchen manager in absence of executive chef
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
AM Lead
Lido @ Dolphin Bay
01.2013 - 01.2015
- Company Overview: Large four diamond resort
- AM kitchen / Banquet Manager
- Enhanced team productivity by providing ongoing training and support to dispatch staff members.
- Responsible for collecting and fulfilling BEO for large scale events
- Planned, organized, and managed work of subordinate staff to accomplish consistent work within organizational standards.
Manager
Nicolo's Italian Restaurant
01.2010 - 01.2013
- Company Overview: High volume sports bar and Pizzeria
- Responsible for all registers, staff, and guest relations.
- Bartending in fast paced downtown environment, while ensuring accurate composition of all recipes and food production
- Cross-trained existing employees to maximize team agility and performance.
Head cook
Old Theatre Tavern
01.2006 - 01.2010
- Company Overview: Midsized tavern
- Ran full service kitchen for midsized tavern
- Learned basic kitchen skills, and use of kitchen equipment
- Prepared scratch recipes, and executed short order cooking
- Trained kitchen staff to perform various preparation tasks.
Education
H.S.E.D. -
Madison Area Technical Collage
Portage, WIServe Safe mangers program -
San Luis Obispo
San Luis Obispo, CASkills
- Cost control
- Menu development
- Catering and events
- Food plating and presentation
- Recipe development
- Strong work ethic
- Hiring, training, and development
- Inventory control
- Safe food handling
Awards
Chaine des Rotisseurs
Received Caribbean chapter Chaine des Rotisseurs Rising Chef of the Year 2019
Timeline
Executive Chef
St. Thomas Restaurant Group
01.2018 - 10.2024
Chef De Cuisine
David's Beach Hotel
09.2017 - 12.2017
Sous Chef
The Oyster Loft
01.2015 - 01.2017
AM Lead
Lido @ Dolphin Bay
01.2013 - 01.2015
Manager
Nicolo's Italian Restaurant
01.2010 - 01.2013
Head cook
Old Theatre Tavern
01.2006 - 01.2010
Serve Safe mangers program -
San Luis Obispo
H.S.E.D. -
Madison Area Technical Collage
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