Kevin McAfee
Matamoras,PA
Summary
Versatile Executive Chef with 23 years of experience in the culinary field. Expert in menu creation, kitchen staff management, and culinary direction. Highly-motivated employee with strong work ethic and desire to take on new challenges.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Executive Chef
The Kartrite Hotel & Indoor Waterpark
Monticello, NY
07.2021 - Current
- Managed and developed menus for 7 food & beverage outlets with 45,000 square feet of meeting space.
- Monitored food cost, inventory and planned production schedules to maximize efficiency while minimizing waste.
- Supervised the selection, training, scheduling, and performance of a union property.
- Negotiated with union representatives, ensuring compliance with collective bargaining agreements and fostered positive labor relations.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Developed menus and coordinated all meal planning for large corporate groups, weddings and special occasions.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Controlled labor costs through effective use of staff scheduling techniques.
Executive Chef
The Walpack Inn
Walpack Township, NJ
05.2018 - 12.2020
- Created daily specials and developed weekly menus featuring seasonal ingredients for the historic Walpack Inn, a 150 seat restaurant in the heart of the Kittatinny Mountain Range.
- Conceptualized and orchestrated multi-course vegan dining experiences for special events.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards.
- Managed staffing processes, overseeing recruitment, selection and termination processes
- Controlled labor costs through effective use of staff scheduling techniques.
- Managed ordering, inventory levels, receiving, invoices and equipment maintenance.
- Inspected kitchen equipment and monitored staff to maintain overall safety and establish proper food handling techniques.
Executive Chef
The Lodge Of Four Seasons
Lake Ozark, MO
07.2015 - 03.2017
- Oversaw all kitchen operations at a full-service golf resort and spa encompassing 360 rooms, alongside 25,000 square feet of meeting space and 7 food and beverage outlets in The Lake of the Ozarks.
- Managed, staffed and organized the grand opening of Shutters Restaurant.
- Developed and implemented menus for multiple restaurants, room service, catering events, and private parties.
- Worked closely with the purchasing manager to control food costs and inventory while maintaining product quality standards.
- Responsible for recruitment, termination, training, and scheduling staff.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Analyzed customer reviews to improve existing recipes or create new ones.
Sous Chef
Neighborhood Service Organization
Dallas, TX
04.2014 - 10.2014
- Ensured food preparation and presentation met high standards of quality in a 100 seat, upscale restaurant.
- Supervised cooks and other kitchen personnel during meal services.
- Assisted in ordering and distribution of food items.
- Developed daily specials utilizing seasonal ingredients.
Chef Tournant
Bistro 31
Dallas, TX
10.2011 - 02.2014
- Collaborated in overseeing operations across all stations in a 100-seat upscale bistro in Highland Park Village.
- Filled in for chefs or station cooks when needed, ensuring smooth operations during busy periods, staff shortages, or special events.
- Demonstrated leadership by making improvements to work processes and helping to train others.
- Monitored timely delivery, presentation and quality control of all food items.
Saucier, Butcher, Tournant Cook
Rosewood Mansion on Turtle Creek
Dallas, TX
05.2008 - 11.2011
- Responsible for sauce preparation, meat processing, and worked across various stations in a 5-star, 5-diamond award-winning restaurant.
- Assisted Bradley Ogden for the TACA fundraiser for The Party on the Green.
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
- Assisted in planning daily specials.
- Coordinated with wait staff to ensure timely delivery of meals to customers.
Education
The French Culinary Institute
New York, NY02-2007
Skills
- Inventory and Staff Management
- Banquets and catering
- Hospitality
- Team Leadership
- Strong Work Ethic
- Punctual
- Cost Control
- Special Events
- Fine Dining
- Hiring, Training, and Development
- Menu Execution and Planning
- Proficient in Delphi, Aloha, Resort Suites, Paycor, Paylocity, Infogenesis, Micros, Squirrel, Rio, Room Master and Microsoft Office
Certification
- ServeSafe February 2017 - February 2022
Timeline
Executive Chef
The Kartrite Hotel & Indoor Waterpark
07.2021 - Current
Executive Chef
The Walpack Inn
05.2018 - 12.2020
Executive Chef
The Lodge Of Four Seasons
07.2015 - 03.2017
Sous Chef
Neighborhood Service Organization
04.2014 - 10.2014
Chef Tournant
Bistro 31
10.2011 - 02.2014
Saucier, Butcher, Tournant Cook
Rosewood Mansion on Turtle Creek
05.2008 - 11.2011
The French Culinary Institute
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