James McGonigal
Cape Coral,FL
Summary
A culinary professional with deep commitment to high standards and delivering quality results. Leveraging years of experience in kitchen management to foster collaborative and efficient team environment. Known for adaptability and reliability, with strong emphasis on culinary creativity and leadership. Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas.
Overview
18
18
years of professional experience
Work History
Head Chef
Daruma Japanese Steakhouse
FORT MYERS
12.2011 - 05.2026
As Head chef I was responsible for menu planning, training staff, hiring, cost and labor control. Scheduling, upholding sanitation standards. Butchery, and building vendor relations
- Evaluated food products to verify freshness and quality.
- Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
- Created recipes and prepared advanced dishes.
- Hired, managed, and trained kitchen staff.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
Executive Chef
East By Southwest
Durango, CO
02.2008 - 01.2009
- Developed seasonal menus reflecting local ingredients and culinary trends.
- Oversaw kitchen operations, ensuring adherence to food safety standards and quality control.
- Trained and mentored kitchen staff on culinary techniques and operational procedures.
- Streamlined inventory management processes, reducing waste and optimizing supply costs.
- Collaborated with front-of-house team to enhance guest experience through culinary innovation.
- Implemented new cooking methods, improving efficiency and menu presentation consistency.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
Education
High School Diploma -
Plainfield High School
Plainfield, IN06-2002
Skills
- Food inventories
- Food safety
Menu development
Menu planning
Waste reduction
Food safety regulations
Kitchen operations
Menu supervision
Special event catering
Regulatory compliance
Cost reduction
Food presentation
Seasonal menu planning
Ingredient selection
Cost control
Fine-dining expertise
Workflow optimization
Sanitation standards
Allergy awareness
Regional cuisine expertise
Grilling
Cost control and budgeting
Inventory rotation
Plating and presentation
Sustainable practices
Workflow coordination
Staff training
Customer retention
Vendor relations
Signature dish creation
Food trend awareness
Food preparation techniques
Kitchen equipment safety
Food and beverage pairing
Menu pricing
Menu design
Food preparing, plating, and presentation
Garnishing and plating
Safe food handling
Recipes and menu planning
Food stock and supply management
Recipe development
Quality control
Food prep planning
Staff recruiting and hiring
Food production
Coaching and mentoring
Menu item pricing
Fine dining
Hiring, training, and development
Kitchen equipment operation
Catering and events
Staff scheduling
Food inventories
Timeline
Head Chef
Daruma Japanese Steakhouse
12.2011 - 05.2026
Executive Chef
East By Southwest
02.2008 - 01.2009
High School Diploma -
Plainfield High School