JAMES BEANER
Phoenix,AZ
Summary
Accomplished Executive Chef with over 10 years of leadership experience driving culinary excellence, operational performance, and financial success across high-volume restaurants and hospitality operations. Proven ability to lead diverse culinary teams, improve food and labor costs, develop innovative menus, and implement standardized operating procedures that elevate guest satisfaction and profitability. Experienced in mentoring kitchen leaders, managing multi-million-dollar budgets, optimizing inventory systems, and building high-performing teams. Passionate about creating scalable culinary programs while maintaining exceptional food quality and operational consistency.
Overview
8
8
years of professional experience
Work History
Executive Chef
The Vig
Peoria, AZ
03.2024 - Current
- Direct all culinary operations for a high-volume scratch kitchen while maintaining exceptional food quality and consistency.
- Manage purchasing, inventory, labor scheduling, and food cost controls to maximize profitability.
- Lead, coach, and develop kitchen management and hourly staff while promoting a culture of accountability and excellence.
- Implement operational efficiencies that improve kitchen productivity and guest satisfaction.
- Collaborate with leadership on menu development, seasonal features, and financial planning.
Executive Chef /Assistant Regional Manager
Pelican Petes
Oakwood, GA
07.2021 - 02.2024
- Reduced food cost by 18% within nine months, significantly increasing annual profitability.
- Increased annual gross revenue from $2.5 million to $4.5 million through menu optimization and operational improvements.
- Reduced labor cost by 3% while improving productivity and maintaining service standards.
- Redesigned menus utilizing seasonal ingredients and data-driven pricing strategies to increase guest satisfaction and repeat business.
- Strengthened inventory management, purchasing procedures, and vendor partnerships.
Executive Chef
Taco Guild
Phoenix, AZ
05.2021 - 07.2022
- Led daily operations for a high-volume restaurant while consistently achieving financial and operational goals.
- Developed seasonal menus showcasing locally sourced ingredients and elevated culinary creativity.
- Managed staffing, scheduling, food cost, and labor performance.
- Recognized by Arizona Daily Mix for excellence in culinary innovation and menu development.
- Fostered a culture focused on teamwork, accountability, and exceptional guest experiences.
Executive Chef
Pueblo El Mirage Resort
El Mirage, AZ
07.2018 - 05.2021
- Directed culinary operations for resort dining while maintaining strict quality and sanitation standards.
- Improved portion control and purchasing procedures to reduce waste and control food costs.
- Mentored culinary staff, improving retention and leadership development.
- Ensured compliance with health department regulations and HACCP standards.
Education
Business Management, Culinary Arts, Baking -
Arizona Culinary Institute
Scottsdale, AZ06-2014
Skills
- Multi-Unit Culinary Leadership
- Food & Beverage Operations
- P&L Management
- Food Cost Optimization
- Labor Management
- Budget Development
- Menu Engineering
- Inventory Control
- Vendor Relations
- Team Development & Coaching
- Kitchen Operations
- Culinary Innovation
- HACCP & Food Safety
- Catering & Banquet Operations
- Strong work ethic
- ServSafe certification
- Recipe creation
- Waste reduction
Accomplishments
- Improved Food Cost by 18%
- Increased Revenue by $2 Million Annually
- Reduced Labor Cost by 3%
- Led teams of cooks, sous chefs, and kitchen managers
- Managed multi-million-dollar food budgets
- Created profitable seasonal menus
- Built standardized recipes and operational systems
- Developed future culinary leaders through coaching and mentorship
- Recognized for Culinary menu planning on az News two times.
- Created signature dish which generated high-interest and became best-selling dinner entrée for Summer Menu.
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
Timeline
Executive Chef
The Vig
03.2024 - Current
Executive Chef /Assistant Regional Manager
Pelican Petes
07.2021 - 02.2024
Executive Chef
Taco Guild
05.2021 - 07.2022
Executive Chef
Pueblo El Mirage Resort
07.2018 - 05.2021
Business Management, Culinary Arts, Baking -
Arizona Culinary Institute