Geffen McCafferty
Lakeland,Florida
Summary
Results-focused Executive Chef with 35 years of experience in fast-paced kitchen settings. Skilled in cooking, cost controls, management, crew training and development. Maintains accurate paperwork for scheduling, payroll and employee records.
Overview
36
36
years of professional experience
Work History
Consultant Executive Chef
Cathy Sewell LLC
Marion, OH
11.2022 - 07.2023
- Developed menus and recipes for high-end restaurants and catering services.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Implemented cost saving strategies without compromising quality or flavor profiles of dishes.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Monitored temperatures of prepared food and cold-storage areas.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Monitored quality, presentation and quantities of plated food across line.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Created innovative dishes utilizing seasonal ingredients with an emphasis on local sourcing when possible.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Checked quality of food products to meet high standards.
Director of Food Service Development
Fresh Thyme Farmers Market
Downers Grove, IL
06.2018 - 09.2021
- Conducted assessments and utilized root cause analysis to implement corrective action strategies.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Monitored quality, presentation and quantities of plated food across line.
- Created innovative dishes utilizing seasonal ingredients with an emphasis on local sourcing when possible.
- Collaborated with marketing teams on promotional activities such as special events or advertising campaigns.
- Initiated software based inventory control system to manage inventory and analyze food cost.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Evaluated the quality of raw and cooked food products to ensure that standards were met.
Executive Chef Manager
Dux & Company
Dublin
05.2006 - 11.2010
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Created daily specials based on seasonal availability of ingredients.
- Performed regular maintenance checks on kitchen equipment in order to prevent breakdowns or malfunctions during service times.
- Educated culinary staff on all current safety and food regulations to keep kitchen compliant.
- Directed preparation, delivery and service of catering and special meal requests.
- Coached staff on strategies to enhance performance and improve customer relations.
- Developed strategies for reducing food spoilage while maintaining quality standards.
- Evaluated staff job performance, rewarded excellent work and issued disciplinary action when appropriate.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Maintained records of purchases, sales, waste. in order to track profit margins and other financial information related to the kitchen operations.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Developed and implemented new recipes and menu items to increase customer satisfaction.
Executive Chef ManagerDublin
The Lord Edward
Dublin
04.2001 - 02.2006
- Checked quality of food products to meet high standards.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
Executive Chef
The Warwick St. Regis
San Francisco, CA
05.1993 - 07.1998
- Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Assisted in developing marketing strategies designed to increase restaurant revenue.
- Maintained excellent relationships with local farmers to secure fresh produce for menu items.
- Maintained updated knowledge through continuing education and advanced training.
- Trained and supervised line cooks to develop new skills and improve team performance.
Sous Chef
The Brown Derby
Hollywood, CA
01.1990 - 06.1993
- Trained kitchen workers on culinary techniques.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Monitored food products, driving quality, freshness and integrity.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Checked quality of food products to meet high standards.
Junior Sous Chef
Chasen's Resturant
Hollywood, CA
05.1987 - 04.1990
- Prepared variety of foods according to exact instructions and recipe specifications.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Checked quality of raw materials prior to use in order to maintain high standards of product presentation.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Observed food safety and sanitation protocols to reduce germ spread.
- Completed day-to-day duties accurately and efficiently.
Education
Culinary Arts - Culinary Arts
San Francisco Culinary Academy
06.1985
Skills
- Menu Development
- Meal Preparation
- Productivity Optimization
- Plating and Garnishing
- Operations Management
- Recruitment and Onboarding
- Attention to Detail
- Strong Work Ethic
- Banquets and Catering
- Hiring, Training, and Development
- Menu Planning
- Forecasting and Planning
- Vendor Relationship Management
- Kitchen Staff Management
- Creative Thinking
- Workflow Optimization
- Recipe Management
- Vendor Relations
- Recipe Development
Timeline
Consultant Executive Chef
Cathy Sewell LLC
11.2022 - 07.2023
Director of Food Service Development
Fresh Thyme Farmers Market
06.2018 - 09.2021
Executive Chef Manager
Dux & Company
05.2006 - 11.2010
Executive Chef ManagerDublin
The Lord Edward
04.2001 - 02.2006
Executive Chef
The Warwick St. Regis
05.1993 - 07.1998
Sous Chef
The Brown Derby
01.1990 - 06.1993
Junior Sous Chef
Chasen's Resturant
05.1987 - 04.1990
Culinary Arts - Culinary Arts
San Francisco Culinary Academy
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