Gary McCunney
Sellersville,PA
Summary
Professional culinary specialist with a proven track record in high-pressure kitchen environments. Collaborative and adaptable, ensuring smooth and efficient operations. Strong skills in menu planning, food preparation, and quality control, consistently exceeding expectations. Knowledgeable [Desired Position] with a history in culinary arts and effective kitchen management. Expertise in enhancing menu offerings and streamlining operations. Experienced in team leadership and creative problem-solving. Culinary professional with comprehensive experience in high-pressure kitchens, driving quality and efficiency. Exceptional culinary skills with a focus on innovation and consistency. Reliable team collaborator, adapting to evolving needs. Experienced in high-volume kitchens, food preparation, and team coordination. Utilizes advanced techniques and efficient management to ensure high standards. Track record of fostering cohesive team dynamics and maintaining consistent quality in fast-paced settings. Proficient Sous Chef operating in fast-paced environments. Adaptable professional with a successful track record. [Number]-year background in the high-end restaurant industry.
Overview
2025
2025
years of professional experience
1
1
Certification
Work History
Line Cook and Banquet Cook
Bucks County Country Club
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
Line Cook and Lead Cook
New Seasons of New Britain
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
Lead Cook
Philadelphia Cricket Club
- Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
- Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
- Took over line positions in event of emergency.
- Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
- Supervised line cooks to monitor food safety and order accuracy.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Reduced food waste by closely monitoring inventory levels and developing creative recipes to utilize surplus ingredients.
Sous Chef
The Proper Brewing Company
- Covers Friday to Saturday 200 to 300 covers
- 1 year spent there left for a better opportunity with more structured hours, and a better work life balance
- 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.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
Sous Chef
Lost Plant Brewery
- Working an Italian menu with fresh pastas and scratch sauces
- 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.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
Sous Chef
Parkhurst Dining
03.2023 - Current
- 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.
- Planned and directed high-volume food preparation in fast-paced environment.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Education
High school graduate -
William Tenant
Warminster, PAAssociate of Arts - culinary arts
Culinary Institute of America
New York, NYHigh School Diploma -
Middle Bucks Institute of Technology
Jamison, PASkills
- Basic knife cuts
- Advanced knife cuts
- Knowledge of basic ratios
- Knowledge of advanced recipes
- Knowledge of advanced kitchen equipment
- Knowledge of basic kitchen equipment
- Time management
- Attention to detail
- Highly motivated
- Cleaning and organization
- Professional attitude
- Customer service
- Reliable and trustworthy
- Active listener
- Food preparation
- Food safety
- Cleanliness standards
- Kitchen sanitization
Accomplishments
Skills USA placed 2nd
honor roll high school
References
- Michael McCombe, 267-261-7560
- Mark Gage, 215-996-1007
- Ben Burger, 215-247-6001
Additionalinformation
22, 8 years, very passionate about food and learning, keeping skills up to date, and always putting 100% effort into work
Certification
Serv-safe
allergy certificate
Timeline
Sous Chef
Parkhurst Dining
03.2023 - Current
Line Cook and Banquet Cook
Bucks County Country Club
Line Cook and Lead Cook
New Seasons of New Britain
Lead Cook
Philadelphia Cricket Club
Sous Chef
The Proper Brewing Company
Sous Chef
Lost Plant Brewery
High school graduate -
William Tenant
Associate of Arts - culinary arts
Culinary Institute of America
High School Diploma -
Middle Bucks Institute of Technology
Similar Profiles
Felix Ramon De Castro ValdezFelix Ramon De Castro Valdez
Greens Staff at Richmond County Country ClubGreens Staff at Richmond County Country Club
Loren RattonLoren Ratton
Lifeguard at Jackson County Country ClubLifeguard at Jackson County Country Club
Joseph RellaJoseph Rella
Banquet Food Server at Richmond County Country ClubBanquet Food Server at Richmond County Country Club