Gregory Copeland
Benton,AR
Summary
Dynamic Executive Chef with expertise in food safety, menu creation, and cost control. Proven ability to lead kitchen operations while maintaining high standards and financial oversight, driving efficiency and quality.
Overview
18
18
years of professional experience
1
1
Certification
Work History
Executive Chef
Compass Group USA
Little Rock, Arkansas
07.2021 - Current
- Ensured compliance with food safety and sanitation standards across all processes.
- Developed new menu items, managed food expenses, and supervised quality assurance to meet established standards.
- Optimized labor costs through strategic staff scheduling.
- Managed financial operations, ensuring consistent maintenance of monthly subsidy.
Chef Manager
Compass Group USA
Little Rock, Arkansas
12.2016 - 11.2020
- Oversaw food safety compliance and maintained sanitation standards in the kitchen.
- Ensured food safety by monitoring temperature control points, date marking, and rotating stock.
- Monitored waste management procedures to reduce spoilage and enhance resource utilization.
- Led food preparation staff to consistently achieve high-quality standards in meal production.
Cook/Chef
Compass Group USA
Little Rock, Arkansas
05.2015 - 12.2016
- Maintained cleanliness of kitchen equipment and workstations.
- Assisted in menu planning and food presentation.
- Followed established procedures and requirements for safe food handling, storage and service.
- Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
Kitchen Manager
Capers
Little Rock, Arkansas
04.2008 - 05.2013
- Oversaw daily kitchen operations, focusing on meal preparation, cooking methods, portion sizes, and plate presentation to deliver high-quality dishes.
- Managed daily kitchen operations and staff scheduling to ensure smooth service and optimal team performance.
- Ensured compliance with food safety and sanitation standards to maintain a safe and healthy kitchen environment.
Education
Associate of Science - Culinary Arts
The Art Institute of Fort Lauderdale
Fort Lauderdale, FL06-2002
Skills
- menu creation
- Menu engineering
- food safety management
- kitchen operations
- cost control
- financial oversight
- staff scheduling
Certification
- ServSafe Certified
Timeline
Executive Chef
Compass Group USA
07.2021 - Current
Chef Manager
Compass Group USA
12.2016 - 11.2020
Cook/Chef
Compass Group USA
05.2015 - 12.2016
Kitchen Manager
Capers
04.2008 - 05.2013
Associate of Science - Culinary Arts
The Art Institute of Fort Lauderdale