Lance Hart
Saint Paul,MN
Summary
Dynamic Executive Chef with a proven track record at Stockyards Tavern & Chophouse, excelling in menu development and kitchen management. Renowned for enhancing customer satisfaction through culinary creativity and effective staff training. Expert in inventory control, driving cost management while maintaining high food safety standards. Passionate about delivering exceptional dining experiences.
Overview
12
12
years of professional experience
Work History
Executive Chef
Stockyards Tavern & Chophouse
South Saint Paul, Minnesota
08.2024 - 11.2025
- Managed kitchen operations ensuring high standards of food quality and safety.
- Trained and supervised culinary staff in food preparation techniques and presentation.
- Collaborated with suppliers to source premium meats and fresh produce.
- Oversaw inventory management, including ordering, storage, and waste reduction.
- Coordinated special events, ensuring timely service and customer satisfaction.
- Designed seasonal menus showcasing local ingredients and culinary trends.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Created new menu items, managed food expenses, and supervised quality to ensure adherence to standards.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Assisted in developing marketing strategies designed to increase restaurant revenue.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Monitored quality, presentation, and quantities of plated food across line.
- Created recipes, incorporating various techniques, to build flavor, and unique visual appeal.
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
- Created daily specials based on seasonal ingredients and customer feedback.
Sous Chef
Levy Restaurants Xcel Energy Center
Saint Paul, MN
08.2022 - 08.2024
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored inventory levels to ensure adequate supplies on hand.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Developed daily specials utilizing seasonal ingredients.
- Trained new hires in proper cooking techniques and recipes.
- Maintained accurate records for cost analysis purposes.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Contributed to the successful execution of catered events from start to finish.
- Supervised cooks and other kitchen personnel during meal services.
- Performed weekly inspections of all equipment for safety compliance.
- Established standard procedures for plating presentations.
- Complied with all health department regulations regarding proper food handling methods.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Created a positive work environment by encouraging teamwork among staff members.
- Analyzed customer feedback to identify areas of improvement in service or product quality.
- Resolved conflicts between kitchen staff members in an efficient manner.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Trained kitchen workers on culinary techniques.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Monitored food products, driving quality, freshness and integrity.
- Performed as head chef to maintain team productivity and restaurant quality.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
Executive Chef
Ike’s of Minnetonka
Minnetonka, MN
03.2018 - 07.2022
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Created daily specials based on seasonal ingredients and customer feedback.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Controlled labor costs through effective use of staff scheduling techniques.
- Worked closely with purchasing manager to control food costs while maintaining product quality standards.
- Maintained excellent relationships with local farmers to secure fresh produce for menu items.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
- Analyzed customer feedback data to improve existing recipes or create new ones.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Provided guidance and support for Sous Chefs during peak service hours.
Executive Sous Chef
Vivo Restaurant & Bar
Apple Valley, MN
02.2017 - 03.2018
- Ordered food supplies, maintained inventory, and managed budgeting of resources.
- Trained new employees in food safety and sanitation regulations.
- Supervised the preparation of meals to ensure consistency in taste, presentation, and portion size.
Pm Sous Chef
Morgan’s farm to table
Burnsville, MN
09.2015 - 01.2017
- Supervised kitchen staff to ensure efficient meal preparation and service.
- Implemented food safety standards to comply with health regulations in the kitchen.
- Created daily specials that highlighted local produce and farm-to-table principles.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Assisted in menu development and recipe testing.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
Owner/Chef Manager
Cafè Sol Afro Fusion
Burnsville, MN
08.2013 - 01.2016
- Managed daily operations of business, including hiring and training staff.
- Developed strategic plans to increase profitability and efficiency.
- Identified new opportunities for growth, expansion, and diversification.
- Created marketing campaigns to attract new customers.
- Negotiated contracts with vendors and suppliers.
- Oversaw budgeting and financial management.
Education
Associate of Arts - Restaurant And Hotel Management
Scottsdale Culinary
Scottsdale, AZ06-1997
Skills
- Menu development
- Kitchen management
- Inventory control
- Cost management
- Supplier collaboration
- Staff training
- Food safety
- Food presentation
- Problem solving
- Customer satisfaction
- Culinary creativity
- Kitchen operations oversight
- Sanitation coordination
- Staff scheduling
- Hiring, training, and development
- Recipe management
- Catering and events
- Kitchen equipment operation and maintenance
Timeline
Executive Chef
Stockyards Tavern & Chophouse
08.2024 - 11.2025
Sous Chef
Levy Restaurants Xcel Energy Center
08.2022 - 08.2024
Executive Chef
Ike’s of Minnetonka
03.2018 - 07.2022
Executive Sous Chef
Vivo Restaurant & Bar
02.2017 - 03.2018
Pm Sous Chef
Morgan’s farm to table
09.2015 - 01.2017
Owner/Chef Manager
Cafè Sol Afro Fusion
08.2013 - 01.2016
Associate of Arts - Restaurant And Hotel Management
Scottsdale Culinary