John Tully
Gilbert,AZ
Summary
Dedicated, hardworking restaurant management professional with extensive daily planning and operations experience. Skilled in staff training and development.
Overview
9
9
years of professional experience
Work History
Sous Chef
Colorado Rockies Baseball Club
Scottdale, AZ
11.2022 - Current
- Assist with daily menu construction and execution.
- Properly place and receive orders.
- Assist in managing and training part-time staff.
- Travel to Denver to assist with the Major League food program.
Line Cook
Colorado Rockies Baseball Club
Scottsdale, AZ
02.2022 - 11.2022
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Followed the restaurant's stock management schedule to monitor product freshness and rotate out old products.
- Checked each food item for freshness and provided feedback to the kitchen supervisor for removal.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Chef and Restaurant Manager
Ice Den Chandler
Chandler, AZ
09.2020 - 02.2022
- Led and directed team members on effective methods, operations, and procedures.
- Correctly calculated inventory and ordered appropriate supplies.
- Effectively managed payroll, timekeeping, and paperwork for new hires and terminations.
- Prepared for and executed new menu implementations. Strategically developed effective marketing plans to increase sales and profits, while managing costs.
Executive Sous Chef
Ice Den Scottsdale
Scottsdale, AZ
11.2019 - 09.2020
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw business operations, inventory control, and customer service for the restaurant.
- Developed menus, controlled food costs, and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food costs and budget.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredients, and supply stock to prepare and plan vendor orders.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Executive Chef
Salut Kitchen Bar
Tempe, AZ
01.2018 - 10.2019
- Developed menus, controlled food costs, and oversaw quality, sanitation, and safety processes.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality, and established presentation techniques.
- Scheduled and received food and beverage deliveries, adhering to food costs and budget.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Verified compliance in the preparation of menu items and customer special requests.
Sous Chef
Salut Kitchen Bar
Tempe, AZ
11.2015 - 12.2017
- Planned and directed high-volume food preparation in a fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles. Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Developed full, tasting, and special events menus to meet establishment needs, and maintain strong customer levels.
Education
Associate of Arts - Culinary Arts
Le Cordon Bleu College of Culinary Arts
Scottsdale, AZ05-2015
Skills
- Staffing and Sales Reporting
- Database Interface and Query Software
- Front of House Management
- Equipment Maintenance
Timeline
Sous Chef
Colorado Rockies Baseball Club
11.2022 - Current
Line Cook
Colorado Rockies Baseball Club
02.2022 - 11.2022
Chef and Restaurant Manager
Ice Den Chandler
09.2020 - 02.2022
Executive Sous Chef
Ice Den Scottsdale
11.2019 - 09.2020
Executive Chef
Salut Kitchen Bar
01.2018 - 10.2019
Sous Chef
Salut Kitchen Bar
11.2015 - 12.2017
Associate of Arts - Culinary Arts
Le Cordon Bleu College of Culinary Arts
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