Summary
Overview
Work History
Education
Skills
Timeline
Generic

Kariel Smith

Detroit,MI

Summary

Drawing on 16 years of Chef experience in kitchen and management roles, Demonstrated a strong track record of being results driven and successful in optimizing operations and elevating standards across all facets of culinary and business performance. Skilled in strategic food and labor cost management, while simultaneously elevating brand standards. Passionate about mentoring and developing culinary talent, with a keen ability to foster a culture of empowerment and continuous improvement within the team.

Overview

14
14
years of professional experience

Work History

Executive Chef/Executive Sous Chef

Pinstripes
06.2021 - 10.2023
    • Annual Sales: $4.5 - $5.5million
    • Implemented cost-saving strategies in labor and inventory management, resulting in significant increases.
    • Collaborated with the sales department to plan and execute diverse sales events, including weddings, mitzvahs, and corporate venue buyouts for up to 400 guests.
    • Partnered with clients to tailor unique dining experiences, ensuring alignment with their vision and preferences.
    • Led the culinary team to top performances as the #1 kitchen among 14 locations for three consecutive quarters, maintaining a top 3 ranking in the fourth, with a focus on labor, sales, food cost, food safety compliance, and brand standards.
    • Demonstrated exceptional performance to earn two promotions within a year, including Executive Chef.
    • Led the mentorship and development of three chefs, resulting in their promotions, and our location's recognition as a designated training facility.

Multi-Unit Chef

OTG Management IAH
12.2019 - 05.2021
  • Annual Sales: $8.5 - $10million
  • Managed and overseen operations for 5 different location.
  • Mentored and developed multiple cooks into Chefs/management
  • Played a major role in the complete development of menu recipes and pricing for multiple concepts.
  • Recommissioned several locations including cleaning, maintenance, equipment setup, ordering, Inventory etc.
  • Supervised over all ordering, food inventory, and variances while also diagnosing and troubleshooting any discrepancies.
  • Managed a team of over 40 crew members that included cooks, dishwashers, cashiers, and utility.

Executive Sous Chef

Landry's Seafood House
04.2019 - 12.2019
    • Annual sales: $3.5 - $6 million.
    • Hired on as KM, supervise 15-20 BOH employees.
    • Managed at 2 locations.
    • Train new BOH staff on all procedures, recipes, portion controls, prep, and all stations.
    • Consistently have maintained labor and food costs goals since hiring on
    • Prepared schedules, and daily work assignments.
    • Developed new menu items and spearheaded seasonal LTO rollouts

Executive Kitchen Manager/Service Manager

Applebee's
02.2016 - 04.2019
  • Annual sales: $2.5 million.
  • Hired on as Manager managing in both FOH and BOH.
  • Received "Service Manager of the Year" award.
  • Mentored multiple hourly employee to management.
  • This location was in top 5 in the country for labor and food costs.
  • #1 Kitchen in the country for food and labor costs and Ecosure scores.
  • Assisted with certifying the Houston location as a Training location.
  • Successfully coached and trained staff to properly execute new menu rollouts.
  • Counted weekly inventories of food, liquor, and wine, making sure to be in line with budgeted percentages as well as fixing any discrepancies.
  • Monitored budgets and payroll records, and reviewed financial transactions to ensure that expenditures are authorized and budgeted.

Executive Kitchen Manager

Champps Americana
06.2012 - 02.2016
    • Annual sales: $5 million.
    • Hired on as Cook, promoted to Hourly Manager, and then to KM after 1 year.
    • Trained staff in food preparation, portion control, sanitation, and safety procedures.
    • Managed at 2 locations supervising 20 – 25 BOH employees.
    • Reduced food costs and labor costs as KM.
    • Mentored 2 hourly employees to supervisors.
    • Control inventories of food, equipment, small wares, and liquor.
    • Monitored expo line to ensure food quality and ticket times are in line with company expectations

AGM/Apprentice

Chipotle Mexican Grill
05.2009 - 06.2012
  • Annual sales: 2.5 million.
  • Hired on as Crew, promoted after 6 months to Manager, and then to AGM/Apprentice.
  • Opened 2 new locations, and managed at 3 locations supervising 25 employees.
  • Part of a company grass roots project that helped with the opening and developing of new locations.
  • Trained new opening staff including managers and implemented development seminars for staff.
  • Planned, developed, and provided training and staff development programs, using knowledge of the effectiveness of methods such as training, demonstrations, on-the-job training, meetings, conferences, and workshops

Education

High School Diploma -

Oak Park High School
Oak Park, MI
05.2007

NRA, Servsafe food and alcohol certification - Applied Science

Oakland County Community College
Farmington Hills, Michigan

Skills

  • Customer service oriented
  • P&L
  • Hiring
  • Inventory and Variances
  • Payroll
  • Microsoft Office
  • Safety
  • Sales
  • Staff development and training
  • Supervising
  • Budgeting and cost control
  • Purchasing and Financials
  • Menu development
  • Schedule writing
  • Food cost analysis
  • Catering and corporate events

Timeline

Executive Chef/Executive Sous Chef

Pinstripes
06.2021 - 10.2023

Multi-Unit Chef

OTG Management IAH
12.2019 - 05.2021

Executive Sous Chef

Landry's Seafood House
04.2019 - 12.2019

Executive Kitchen Manager/Service Manager

Applebee's
02.2016 - 04.2019

Executive Kitchen Manager

Champps Americana
06.2012 - 02.2016

AGM/Apprentice

Chipotle Mexican Grill
05.2009 - 06.2012

High School Diploma -

Oak Park High School

NRA, Servsafe food and alcohol certification - Applied Science

Oakland County Community College
Kariel Smith