IMARI J. PHARRIS
Antioch,TN
Summary
Culinary operations leader with 15+ years of experience overseeing high-volume, multimillion-dollar foodservice operations across luxury hotels, convention centers, sports & entertainment venues, higher education, and corporate dining. Proven ability to independently run kitchens, lead and develop teams, manage labor and food costs, and maintain audit-ready food safety compliance. Recognized for steady leadership, operational discipline, and consistency under pressure. Well-qualified for Executive Sous Chef, Chef de Cuisine, or Chef Manager roles.
Overview
10
10
years of professional experience
7
7
years of post-secondary education
Work History
Sous Chef - Culinary Operations Lead
Gaylord Opryland Resort & Convention Center
12.2021 - Current
- Lead daily culinary operations for a high-volume employee dining program generating $2M+ annually
- Manage labor scheduling, food cost controls, inventory, and production planning to meet operational and budget targets
- Recruit, train, coach, and mentor culinary staff across multiple shifts and stations
- Serve as primary decision-maker during service, ensuring quality, speed, and consistency
- Enforce and train teams on HACCP, ServSafe, and sanitation standards, maintaining audit-ready operations
- Collaborate with executive leadership on menu development and production strategies aligned with volume demands
- Act as operational liaison between leadership and hourly culinary staff
- Starlight Café
Sous Chef - Restaurant Operations
Gaylord Opryland Resort & Convention Center
07.2021 - 12.2021
- Supported full-service restaurant operations within a large convention hotel environment
- Led line execution, expediting, and food quality control during peak service periods
- Trained culinary staff on knife skills, station organization, and sanitation compliance
- Maintained HACCP standards and operational readiness
- Cascades American Café
Chef Manager (Sole Operator)
Aramark-LifeWay Christian Resources
07.2019 - 03.2020
- Held full operational and financial responsibility for café and catering operations
- Managed menu development, purchasing, inventory, staffing, labor, and food cost controls
- Planned and executed onsite catered events and business dining services
- Operated independently while maintaining consistent quality, safety, and service standards
- Business Dining
- Managed daily kitchen operations and staff schedules for efficient service.
- Oversaw food preparation and ensured adherence to safety and hygiene standards.
Sous Chef - Sports & Entertainment Operations
Capital One Arena (Aramark Sports & Entertainment)
Washington, DC
11.2017 - 07.2019
- Supported culinary operations within a $60M+ annual revenue sports and entertainment venue
- Oversaw premium all-inclusive dining spaces serving season ticket holders
- Managed concession operations and large-scale event execution
- Member of the opening culinary team for Capital One Arena
- Assisted with labor management, scheduling, food cost controls, and sanitation compliance
- Executed VIP catering for concerts, sporting events, and executive-level functions
Sous Chef - Catering Operations
University of South Alabama (Aramark)
Mobile, AL
09.2015 - 11.2017
- Led daily hot and cold food production for campus catering operations
- Assumed full kitchen leadership responsibilities in the absence of the Executive Chef
- Directed staff workflow, production timelines, and service execution
- Assisted with menu development for University President and Board of Trustees events
Education
Bachelor of Science - Restaurant, Hotel & Meetings Management
University of Alabama
08.2010 - 08.2015
Associate of Applied Science - Culinary Arts
Faulkner State Community College
01.2008 - 05.2010
Skills
- HACCP compliance
- menu development
- food cost control
- staff training
- food safety standards
- effective communication
Personal Information
Title: Sous Chef - Culinary Operations Lead
Timeline
Sous Chef - Culinary Operations Lead
Gaylord Opryland Resort & Convention Center
12.2021 - Current
Sous Chef - Restaurant Operations
Gaylord Opryland Resort & Convention Center
07.2021 - 12.2021
Chef Manager (Sole Operator)
Aramark-LifeWay Christian Resources
07.2019 - 03.2020
Sous Chef - Sports & Entertainment Operations
Capital One Arena (Aramark Sports & Entertainment)
11.2017 - 07.2019
Sous Chef - Catering Operations
University of South Alabama (Aramark)
09.2015 - 11.2017
Bachelor of Science - Restaurant, Hotel & Meetings Management
University of Alabama
08.2010 - 08.2015
Associate of Applied Science - Culinary Arts
Faulkner State Community College
01.2008 - 05.2010