Kevin Mears
Etters,PA
Summary
Comprehensive knowledge of food quality control standards. High-performing Chef offering 20 years of restaurant experience; who is well-trained, fundamentally sound and innovative with cuisines. Well-versed in preparing menus and developing new recipes. Well-versed with current food regulations, and culinary and nutrition principles. Excellent with communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
22
22
years of professional experience
Work History
Executive Chef/ General Manager
The Cove
04.2022 - Current
- Streamlined kitchen operations with effective inventory management and cost controls.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased overall company efficiency by streamlining operations and implementing innovative managerial strategies.
- Developed and executed strategic plans for business growth and expansion, resulting in increased market share.
Culinary Director
Conrad's Seafood
10.2020 - 04.2022
- Enhanced dining experiences by developing innovative and diverse menus tailored to various dietary needs and preferences.
- Streamlined kitchen operations for improved efficiency through effective staff training, equipment upgrades, and process improvements.
- Developed a strong culinary team through consistent coaching, mentoring, and performance evaluations resulting in excellent employee retention rates.
- Implemented food safety protocols that maintained a clean and compliant kitchen environment while meeting local health department requirements.
- Expanded catering services portfolio to accommodate changing market demands, including corporate functions, weddings, and special events.
Executive chef
Barrett’s on the pike
04.2019 - 10.2020
- Streamlined kitchen operations with effective inventory management and cost controls, dropping food cost from 36% to 29%
- Developed blueprint to drop labor cost from 17% to 11%
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Schedule and budget staff schedules for an average of 50 employees
Executive Chef
The Crazy to Tuna Bar & Grille
04.2018 - 04.2019
- Managed 70% of overall restaurant costs and operations
- Responsible for all kitchen food orders and maintaining a budget
- Maintain, Create and upkeep menus, recipes and execution
- Put plans in place to drop food cost from 42% to consistent 30%
- Disciplined and dedicated to meeting high-quality standards.
- Evaluated food products to verify freshness and quality.
- Set up and broke down kitchen for service.
- Coordinated with team members to prepare orders on time.
- Participated in food tastings and taste tests.
- Developed close relationships with suppliers to source best ingredients.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Schedule and budget staff schedules for an average of 30 employees
- Consistently kept labor below 13%
Chef
The Milton Inn
01.2017 - 04.2018
- Responsible for ordering costs and execution of stations along with inventory
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Worked under Brian Boston head chef and owner
Chef
Earth, Wood and Fire
06.2012 - 12.2016
- Prepared menus for corporate events weddings birthday parties and other occasions at the resort
- Managed daily kitchen operations with 8 staff members
- Oversaw food preparation and production, ensuring 100% food safety procedures were followed
- Developed process that reduced waste by 40% and improved supply turnover by 70%
Chef
Ruby Tuesday
02.2011 - 06.2012
Chef
Josef’s Country Inn
08.2008 - 02.2011
Sous Chef
Open Door Café
08.2008 - 03.2009
Cook
Denny’s Restaurant
08.2006 - 08.2008
Kitchen Manager
Damien’s Grill
02.2002 - 07.2006
Education
Harford Community College
Servsafe Certificate
01.2020
Goodwill Employment Readiness Program
01.2016
Rose Group LLC
01.2003
Skills
- Kitchen Staff Management
- Food Stock and Supply Management
- Vendor Relationship Management
- Food Prep Planning
Professional References
- Kenneth Robbins, General Manager, Barrett’s, (410)585-5862
- Brian Wells, Sous Chef, (443)850-3998
- Tom O’shea, Saucier, Milton Inn, (443)421-5415
- Jessica Avila, Property Manager, (914)310-7882
- Ron Milburn, Executive Chef, Vineyard wine bar, (302)461-1241
Timeline
Executive Chef/ General Manager
The Cove
04.2022 - Current
Culinary Director
Conrad's Seafood
10.2020 - 04.2022
Executive chef
Barrett’s on the pike
04.2019 - 10.2020
Executive Chef
The Crazy to Tuna Bar & Grille
04.2018 - 04.2019
Chef
The Milton Inn
01.2017 - 04.2018
Chef
Earth, Wood and Fire
06.2012 - 12.2016
Chef
Ruby Tuesday
02.2011 - 06.2012
Chef
Josef’s Country Inn
08.2008 - 02.2011
Sous Chef
Open Door Café
08.2008 - 03.2009
Cook
Denny’s Restaurant
08.2006 - 08.2008
Kitchen Manager
Damien’s Grill
02.2002 - 07.2006
Harford Community College
Servsafe Certificate
Goodwill Employment Readiness Program
Rose Group LLC
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