G. D. Turner
Lansing,IL
Summary
Ambitious Culinary Executive with a proven track record of creating successful food service operations, managing staff and increasing profits. Extensive experience in menu design, ordering supplies and creating innovative solutions to food service challenges. Well-versed in hospitality standards and service-oriented with good multitasking, safety management and decision-making skills.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Executive Chef
Briar Ridge Country Club
Dyer, IN
01.2023 - Current
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Director of Operations
Rendezvous Culinary Group, LLC
Highland, IN
01.2018 - 01.2023
- Directional oversight of multi-faceted hospitality group specializing in catering, events and restaurant consulting, resulting in 1.3 million in annual revenue.
- Developed and implemented performance standards and procedural changes to drive productivity and quality of business for 14 individual units through consulting program.
- Develops systems and procedures to improve operational quality and team efficiency.
- Negotiates with vendors, suppliers and other stakeholders to acquire mutually beneficial contracts and agreement.
- Establishes and monitors quality assurance standards to achieve operational excellence.
- Spearheads implementation of process improvements and cost-saving initiatives to increase value and maximize profits.
- Provides culinary oversight and training to all team members on company values, standard operating procedures, culinary best practices, and directional oversight of company vision.
Executive Chef
SSP America, Midway International Airport
Chicago, IL
02.2016 - 07.2020
- Managed 11 million in annual revenue, monitored budgets, inventory practices, labor costs and financial plans to ensure budgetary benchmarks were met and exceeded.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes for 13 food outlets within the organization.
- Developed culinary staff including 10 chefs and 165 line employees through training, disciplinary action, and performance reviews.
- Ensured compliance of all standards and procedures relating to HACCP and provincial workplace safety standards.
- Provided culinary oversight to all staff chefs, unit managers and executive leadership team on new outlet openings, implementation of new menus and culinary best practices.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Executive Banquet Chef
Hilton Worldwide - Drake Hotel
Chicago, IL
07.2013 - 10.2015
- Daily monitored and supervised all food related production and menu execution within banquet department.
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations for events between 50-1500 guest.
- Monitored business volume forecast and planned manpower, productivity and costs accordingly resulting in managing a 29% food cost average.
- Supported executive chef in supervision of outlets within food and beverage department as needed overseeing staff of 70 employees.
- Maintained close relationships between kitchen and other departments within hotel to ensure successful banquets and events.
- Managed production by adhering to preparation, plating and presentation standards and following safety regulations to deliver top quality food.
Executive Chef
Macy's INC
Chicago, IL
04.2011 - 07.2013
- Oversaw and managed 7 units within culinary department ensuring quality, safety, sanitation and guest satisfaction were top priority.
- Coordinated all food service-related activities including managing daily operations of kitchen area, effectively managing food cost, labor cost and production cost.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Oversaw business operations, inventory control resulting in a reduction of waste, and customer service for restaurant.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Sous Chef
Harrah's Casino and Hotel
Joliet, IL
01.2009 - 03.2011
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Monitored food and labor costs to verify budget targets were met.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Modernized work processes to reduce guest wait times and boost daily output.
Sous Chef
Rome's Joy, Events
Chicago, IL
08.2006 - 12.2008
- Assisted executive chef with menu, staff and company development.
- Responsible for scheduling, payroll, ordering and overall development of front and back of house staff
- Managed execution of transported food, supplies and staff to offsite catered events.
- Participated in food tastings and taste tests.
- Implemented food cost and waste reduction initiatives to save money.
- Trained and managed kitchen personnel and supervised related culinary activity.
Education
Bachelor of Applied Science - Culinary Management
Illinois Institute of Art Chicago
Skills
- Crisis Communications
- Operational Leadership
- Kitchen Staff Management
- Vendor Relations
- Develop Policies
- Inventory Tracking and Management
- Process Development and Streamlining
- Budget Controls
- Business Management and Development
- P&L Administration
- Performance Monitoring and Evaluation
- Process Improvement
Certification
Certified Executive Chef, American Culinary Federation. Certified Food Service Manager, City of Chicago Il., State of Illinois, State of Indiana, City of Gary IN.
Timeline
Executive Chef
Briar Ridge Country Club
01.2023 - Current
Director of Operations
Rendezvous Culinary Group, LLC
01.2018 - 01.2023
Executive Chef
SSP America, Midway International Airport
02.2016 - 07.2020
Executive Banquet Chef
Hilton Worldwide - Drake Hotel
07.2013 - 10.2015
Executive Chef
Macy's INC
04.2011 - 07.2013
Sous Chef
Harrah's Casino and Hotel
01.2009 - 03.2011
Sous Chef
Rome's Joy, Events
08.2006 - 12.2008
Bachelor of Applied Science - Culinary Management
Illinois Institute of Art Chicago