Gregory Becker
Oshkosh,United States
Summary
Professional culinary expert with strong focus on team collaboration and delivering exceptional results. Demonstrates expertise in menu development, kitchen management, and high-quality food preparation. Reliable and adaptable, ensuring consistent excellence in fast-paced, changing environments. Known for leadership, creativity, and maintaining high standards in all culinary operations.
Overview
1
1
Certification
15
15
years of professional experience
Work History
Executive Chef
SAGE Dining Inc
Ripon, WI
09.2023 - 09.2026
- Directed seasonal menu and new product development while ensuring allergen and dietary compliance.
- Implemented ordering inventory and waste-reduction protocols to improve ordering efficiency and reduce inventory cost.
- Improved retention by establishing new-hire training ownership and creating schedules that reflected team availability and needs.
- Coordinated coaching and training for 70-person staff across multiple units to support quality standards and continuous process improvement.
- Managed P&L responsibilities and oversaw multi-million-dollar budgets for labor, food cost purchasing, and inventory systems within first year.
- Owned P&L responsibilities and managed multi-million-dollar budgets across labor, food cost, purchasing, and inventory systems within first year
- Owned P&L responsibilities and managed multi-million-dollar budgets across labor, food cost, purchasing, and inventory systems within first year.g documentation aligned with regulatory standards..
- Leveraged digital production logs to refine forecasting, improving product freshness and reducing overproduction waste through better planning.
Executive Chef
Bella Vista
Oshkosh, WI
08.2019 - 08.2023
- Standardized bi-annual menu rotations and dining/service procedures for 130- and 40-resident facilities, enhancing consistency and operational control.
- Standardized bi-annual menu rotations and dining/service procedures for 130- and 40-resident facilities, improving consistency and operational control.
- Maintained strict inventory controls and accurate temperature and sanitation records, keeping food costs below projected targets.
- Enforced sanitation, infection control, fire safety, and emergency protocols to maintain a safe dining environment.
- Monitored resident feedback and addressed service issues, resulting in increased resident satisfaction rates.
Executive Chef
Benvenuto's Italian Grill
Oshkosh, WI
02.2012 - 04.2019
- Hired, trained, and managed up to 20 kitchen staff, fostering accountability and performance through development plans, performance reviews, and resolution of disciplinary issues.
- Created schedules, assigned workstations, and managed labor to maintain staffing costs under 20% while ensuring consistent service levels.
- Controlled production and food costs through inventory management, vendor relations, and waste-reduction practices.
- Built schedules, assigned workstations, and managed labor to keep staffing costs under 20% while sustaining service levels.
- Developed companywide training materials, station workbooks with min/max par levels, and daily protocols to standardize operations across locations.
- Won "Best Italian of Winnebago County" Award 6 years in a row.
Education
Associate of Science - Business Management
Fox Valley Technical College
Oshkosh, WI05-2015
Skills
- Innovative menu design
- Recipe creation
- Hiring, training, and development
- Food preparation planning
- Operational excellence
- Employee evaluations
- Catering and events
- Dietary restrictions
- Food presentation
- Equipment optimization
- Food safety
- Inventory control
Accomplishments
Recognized by Head of Technology for my assistance in building digital records systems.
Traveled the country to assist venues with large catering events (1500+) and crisis management situations.
Designed a menu engineering system that decreased build time by 50% and assisted in reducing food cost.
Reduced food costs year over year by implementing strict systems for ordering, monitoring, and inventory.
Revitalized Catering program to allow venue to expand target market
Supervised up to 70 team members. Trained, coached, and mentored management team of 6.
Certification
ServSafe Certification, National Restaurant Association, Aug 2023 to Aug 2028
Interests
I am an avid runner and have completed several Ultra-Marathons I am a musician (primarily drums) and enjoy all kinds of music and instruments I am also an aspiring pilot and love aviation
Timeline
Executive Chef
SAGE Dining Inc
09.2023 - 09.2026
Executive Chef
Bella Vista
08.2019 - 08.2023
Executive Chef
Benvenuto's Italian Grill
02.2012 - 04.2019
Associate of Science - Business Management
Fox Valley Technical College