GREGORY BREWINGTON

Directed kitchen operations to ensure high-quality food preparation and service standards. Implemented cost control measures to optimize food inventory management and reduce waste. Coordinated with front-of-house staff to streamline service flow during peak hours.

Led culinary team in creating innovative menus, enhancing guest satisfaction and dining experience. Streamlined kitchen operations, reducing food waste and improving overall efficiency. Developed training programs for junior chefs, fostering skill development and teamwork. Managed inventory control systems, ensuring optimal stock levels and cost management. Managed all banquets, emphasizing client satisfaction and profitability.

Oversight of all BOH operations including daily lunch and dinner service as well as weekend brunch service. Focus on profitability by implementing controls on costs as well as labor. Menu development and concept. Inventory control, ordering, staffing and scheduling.

Oversight of all back of house operations to include staffing, teaching, inventory control, and maintaining maximum profitability. Operation of an in house charcuterie program, and responsibility for menu design and development.

Design and oversaw construction of a kitchen, including purchasing equipment and staffing. Design and execute nightly menus for a private club with an emphasis on special events. Coordinate and design menus for private events including weddings, fundraisers, and concerts.

Perform all chef duties and support the executive chef in all operations including nightly menu service, daily lunch service, pool service, locker room operations, staffing and managing snack bars. Oversight of banquets and catering with events hosting up to 500 people. Managing a staff of 25+ back of house employees.

Responsible for all daily prep and execution of station setup in a fine dinning setting. Ability to perfectly execute cooking techniques and plating in a fast paced environment.

Assist executive chef in daily operations including ordering and inventory control. Nightly line cooking, rotating between all stations.

Execution of all prep and nightly dinner service in a fine dinning restaurant. Learn and master all stations in the restaurant. Including time as the restaurants butcher, which is responsible for all meat and fish fabrication.