FRANCISCO RESENDIZ
Chicago,IL
Summary
I am always ready and willing to push the envelope and not only keep up with current trends but to also foster an environment where a team can become the ones who set the trend. My experience spans from coast to coast and in every possible dining environment. I am well versed in many different aspects of dining while also understanding the business side of things. I work to maintain proper costs with labor and food while maximizing production in multiple outlets.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Executive Sous Chef
Levy Restaurants United Center
Chicago, IL
07.2022 - Current
- Oversee operations for all premium areas including private clubs, suites, and restaurants
- Menu development for clubs, restaurants, and front office cafeteria
- Work with Bulls and Blackhawks team nutritionists to create meals for players
- Fine dining style services for team ownership
- High level of sanitation above city standards
- Regular inspection of all outlets
- Seasonal menu changes
- Extensive knowledge of Union collective bargaining agreement
Sous Chef
Jaleo
Chicago, Illinois
05.2021 - 07.2022
- Monitored food products, driving quality, freshness and integrity.
- Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.
- Established standard procedures for plating presentations.
- Classic Spanish tapas
Executive Sous Chef
The Wit Hotel
Chicago, IL
04.2018 - 05.2021
- Oversee all culinary operations for two food and beverage outlets and a banquet department
- $13 million annual food sales
- Standardizing all recipes
- Meet and exceed food cost and labor percentage
- Large event coordination
- Guide sous chefs in managing their teams and outlet efficiency
- Ensured compliance with local health department regulations by performing routine inspections.
- Developed creative dishes that showcased seasonal ingredients while adhering to company standards.
Sous Chef
The Wit Hotel
Chicago, IL
04.2017 - 04.2018
- PM sous chef at State and Lake gastropub
- Brought on to change culture and update menu and systems
- Scheduling, ordering and service management
- High volume dinner service in the theater district
- Maintain food cost percentage of 26% or below
Sous Chef
Band of Bohemia
Chicago, IL
10.2015 - 04.2017
- Daily preparation of ingredients for rotating tasting menu experience
- Pairings based R&D
- Open kitchen with chef counter
- Wood fire cooking
- High level of execution
Chef De Partie
The Brixton Chicago
, IL
10.2013 - 10.2015
- Gastropub fine dining
- 300-400 covers a night
- Research and development of new dishes focusing on seasonal ingredients
- Casual fine dining with a focus on technique and presentation
Sous Chef
The Ausable Club
Keene valley, NY
05.2012 - 10.2013
- In charge of all kitchen operations
- Breakfast, lunch, dinner, and special event coordination
- Daily menu change with themes as well as private parties and events
- Banquets
- Scheduling and food cost management
- Employee cafeteria management
Cook 1
The Ahwahnee hotel, Delaware North
Yosemite, USA
07.2009 - 05.2012
- 400-1000 covers
- Proficient in all hot and cold preparations
- California farm to table with a focus on classic French technique
Education
Associate of Arts - culinary arts
Kendall college
Chicago, IL04-2010
Skills
- Menu development
- Food safety
- Cost management
- Team leadership
- Recipe standardization
- Culinary creativity
- Event coordination
- Labor management
- Customer service
- Waste reduction
- Food presentation
Certification
- Servsafe manager with city of chicago certification
- Servsafe allergy certification
- Heart saver CPR AED - American Heart Association Certified in CPR and AED operations
Accomplishments
- Best double tree in North America- the Wit hotel
- Best meetings Illinois - the Wit hotel
- AAA 4 diamond - the Wit Hotel
- AAA 4 diamond - the Ahwahnee hotel
- 1 Michelin star - Band of Bohemia
- Democratic National Convention 2024 - $4.5 million in food sales in 4 days under FDA supervision
Languages
Conversational Spanish
Timeline
Executive Sous Chef
Levy Restaurants United Center
07.2022 - Current
Sous Chef
Jaleo
05.2021 - 07.2022
Executive Sous Chef
The Wit Hotel
04.2018 - 05.2021
Sous Chef
The Wit Hotel
04.2017 - 04.2018
Sous Chef
Band of Bohemia
10.2015 - 04.2017
Chef De Partie
The Brixton Chicago
10.2013 - 10.2015
Sous Chef
The Ausable Club
05.2012 - 10.2013
Cook 1
The Ahwahnee hotel, Delaware North
07.2009 - 05.2012
Associate of Arts - culinary arts
Kendall college