Glenn Bindley
Mission,Kansas
Summary
Talented kitchen leader/Executive Chef and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with multiple cuisines, sourcing ingredients, controlling budgets and boosting restaurant profiles. Exemplary conversational skills.
Overview
25
25
years of professional experience
1
1
Certification
Work History
Facility Chef
Kitsch MEALS
10.2024 - Current
- Maintained well-organized mise en place to keep work consistent.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
Food Service Director
Benton House
01.2023 - 01.2024
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
- Developed strategies to improve food service levels for busy facility handling 3 meals each day.
Company Kitchen
01.2016 - 01.2023
- (Cerner Innovation Campus) International Station Chef/Sous Chef
- (St. Teresa’s Academy) Chef Manager
- (Cleveland Chiropractic College) Chef Manager
Sous Chef/ Executive Chef
Tannin Wine Bar and Kitchen
01.2013 - 01.2016
Chef Saucier
Le Fou Frog
01.2007 - 01.2010
Manager/Kitchen Manager/Asst. General Manager
D’Bronx New York Deli
01.2004 - 01.2007
Sous Chef
Le Petite Pier Restaurant
01.2001 - 01.2004
Chef Tournant
Glendale Country Club
01.2001 - 01.2001
- (Seasonal) Silver Club Casino, Sparks, NV 2001-2004 (Chef Tournant)
Skills
- Created catering menu and oversaw service for 300 clients
- Created multiple catering menus and pricing
- Developed and implemented COVID procedures
- Chef Manager
- Created a weekly menu to feed 300 daily and 1,200 for catering, while keeping food and labor costs below 24%
- Created and oversaw a weekly cooking and safety program
- Expanded menu to include international focus
- Create cycle seasonal menu within food & labor budget
- Implement dietary needs to residents
- Recipe development and menu planning
- Coordinating the food production process
- Collaborated with vendors to utilize 95% local produce while keeping food costs below 30%
- Developed a new menu from 92% pre-prepared to 98% fresh, while maintaining 24% food cost
- Grew food sales from 8% to 33%, while maintaining labor at 185%
- Ice Carving, Fruit Carving, Sugar/Chocolate Sculpture
- Baking (High Volume)
- Managed & Trained 15-40 Employees
- Cuisine specialties to include French, Spanish, Indian, Japanese, Cajun/Creole, Thai, Mediterranean, American
Certification
SERVSafe/ Food Handler
Timeline
Facility Chef
Kitsch MEALS
10.2024 - Current
Food Service Director
Benton House
01.2023 - 01.2024
Company Kitchen
01.2016 - 01.2023
Sous Chef/ Executive Chef
Tannin Wine Bar and Kitchen
01.2013 - 01.2016
Chef Saucier
Le Fou Frog
01.2007 - 01.2010
Manager/Kitchen Manager/Asst. General Manager
D’Bronx New York Deli
01.2004 - 01.2007
Sous Chef
Le Petite Pier Restaurant
01.2001 - 01.2004
Chef Tournant
Glendale Country Club
01.2001 - 01.2001