Henry Draney
Sparks,NV
Summary
Culinary professional with extensive experience as Chef/Owner at Madalynn’s, specializing in menu development and cost control. Demonstrated ability to lead teams in achieving high customer satisfaction while upholding safety standards. Expertise in vendor management and event coordination, consistently delivering exceptional dining experiences.
Overview
31
31
years of professional experience
Work History
Chef/Owner
Madalynn’s
04.2014 - Current
- Developed and implemented comprehensive business plan to guide operations and growth.
- Developed and implemented creative cost-effective menus.
- Plan and implement day-to-day operations along with special events and cooking classes.
- Ensure proper safety and sanitation, scoring 100 percent on all health inspections.
- Reduced food costing to 29 percent working with vendors.
- Executed equipment purchases for kitchen operations.
- Secured all necessary federal, state, and local licenses and permits for compliance.
- Developed brand labeling and coordinated advertising efforts.
Executive chef, Chef de tour, chef de cuisine, sous chef
Canyons resort
10.2009 - 04.2017
- Leadership in opening of village restaurants: Red Tail (southwestern), The farm (farm to table, Fine dining), Murdock’s (breakfast and pizza, and sandwich) and umbrella bar, and The Bistro (kosher fine dining).
- Oversaw development and direction of village restaurants, ensuring alignment with culinary standards and guest satisfaction.
- Meeting and surpassing the forecast of restaurants. Red tail meeting yearly forecast in 4 months.
- Seasonal menu planning and food costing.
- Implement recipe specifications to directly affect food costing.
- Sourced competitive pricing from vendors to decrease food expenses.
- Working closely with outlet chefs to provide guests with high quality food and service standards.
- Collaborated with sales and marketing teams to enhance visibility and success of special events.
Sous chef
Millcreek Inn
05.2011 - 10.2014
- Coordinated daily production for events to ensure timely execution and quality service.
- Oversaw procurement process with various vendors to optimize inventory and meet kitchen demands.
- Ensure safety and sanitation of kitchen procedures.
- Maintain a 5-star rating.
- Tasting for prospective guests, promoters, and magazines.
- Assisted colleagues by addressing inquiries and providing guidance to enhance team collaboration.
Head Chef
Winegars
01.2009 - 11.2009
- Trained staff on safety, sanitation, and cooking procedures to ensure compliance and quality.
- Supported meat fabrication and bakery production to enhance menu offerings.
- Converted departmental waste into profitable menu items.
- Determined pricing for promotional specials.
- Performed scanning of inventory orders.
Warehouse foreman
Jardine Petroleum
06.2001 - 10.2006
- Oversaw inventory management of over $10 million in products.
- Implemented safety procedures for drivers and production teams, ensuring compliance and reducing incidents.
- Coordinated delivery schedules and warehouse production activities.
- Facilitated ordering processes for supplies from multiple vendors.
- Achieved certification in multiple areas to enhance job performance.
- Received multiple employee of the month awards and consecutive warehouse employee of the year awards in 2003 and 2004.
Sous chef
Wagon Master
10.1999 - 08.2001
- Collaborated with Head Chef to develop and launch new breakfast and lunch menus, enhancing customer offerings.
- Prepared and portioned high-quality meat and fish for diverse menu items and daily specials.
- Implement controls to ensure safety and sanitation procedures.
- Supported team operations and maintained service quality until laid off due to company restructuring.
Head chef (working chef)
Cabana
08.2001 - 06.2001
- Achieved ACF certification as a working chef.
- Designed menu and calculated food costs for dining and full bar offerings.
- Hired and scheduled staff to ensure smooth operations.
- Completed Sips and Tips certification for beverage service.
- Worked as bartender and bar back after kitchen closure to maintain service standards.
Sous chef
Il Sansovino
09.1998 - 10.1999
- Led team to achieve consistent guest satisfaction scores at 5-star establishment.
- Designed and implemented innovative lunch menus to enhance dining experience.
- Facilitated unique dining experiences at chef's table, enhancing guest interaction with kitchen operations.
- Collaborated with owner to develop rotating menu that reflects seasonal trends.
Sous chef
Little America Hotel
03.1995 - 09.1998
- Leading teams to provide guests with high quality food and service standards.
- Collaborated with executive chef on menu development and daily specials for fine dining restaurant.
- Implement recipe specifications to directly affect food cost.
- Collaborating closely with executive sous chef on banquets and prep areas.
- Oversee safety and sanitation of all departments of hotel kitchens.
- Documented employee performance assessments to support development and track progress.
- Performed diverse tasks across restaurant and kitchen areas to enhance operational flexibility.
Education
Associate of Science - Business Management
Great Basin College
Elko, NV06-2027
Western culinary Institute - Culinary Program
Western Culinary Institute
Portland, OR02.2008
Skills
- Cuisine preparation styles
- Recipe development
- Menu planning
- Meat fabrication skills
- Food safety guidelines
- Safety and sanitation standards
- Inventory and cost control
- Budget management
- Vendor management
- Event coordination
- Workflow optimization
- P&L knowledge
- Problem solving
- Team leadership
- Staff training
- Time management
- Communication skills
- Customer strategies
- Workflow optimization
Core Areas Of Experience
- Menu Development
- Performance Monitoring
- Inventory Control
- Purchasing
- Firsthand Training
- P&L Knowledge
- Complex Problem Solving
- Safety and Sanitation
- Meat Fabrication
- Team Leadership
- Various Styles of Cuisine Preparation
- Large Party Experience
Timeline
Chef/Owner
Madalynn’s
04.2014 - Current
Sous chef
Millcreek Inn
05.2011 - 10.2014
Executive chef, Chef de tour, chef de cuisine, sous chef
Canyons resort
10.2009 - 04.2017
Head Chef
Winegars
01.2009 - 11.2009
Head chef (working chef)
Cabana
08.2001 - 06.2001
Warehouse foreman
Jardine Petroleum
06.2001 - 10.2006
Sous chef
Wagon Master
10.1999 - 08.2001
Sous chef
Il Sansovino
09.1998 - 10.1999
Sous chef
Little America Hotel
03.1995 - 09.1998
Associate of Science - Business Management
Great Basin College
Western culinary Institute - Culinary Program
Western Culinary Institute