Larry Eppler
DesMoines,IA
Summary
Executive Chef and Business Manager with 27 opening under my belt and running successful restaurants and establishments. Highly skilled in leading various concepts across diverse teams with ability in training and developing a variety of employees and personnel. Instrumental in cost reduction and increased revenue for any type of restaurant or organization. Published in 20+ articles about culinary achievements and plating skills with an extensive passion for healthy food cuisines. A critically beneficial asset to any establishment. Google Chef Larry Eppler ,Instagram , LinkedIn and Pinterest to see my plating Style.
Overview
14
14
years of professional experience
Work History
Executive Chef
Ruth Chris Steakhouse
Des Moines, IA
02.2024 - Current
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Controlled labor costs through effective use of staff scheduling techniques.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Checked quality of food products to meet high standards.
Executive Chef
Alta Marina
St Petersburg’s, FL
09.2018 - 02.2024
- I am opening their new concept fine dinning Alta Marina new restaurant
- Analyzed customer feedback data to improve existing recipes or create new ones.
- Working with food purveyor's menu planning and development recipes.
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Controlled labor costs through effective use of staff scheduling techniques.
- Worked closely with purchasing manager to control food costs while maintaining product quality standards.
Executive Chef
By The Sea Resorts
Panama beach, FL
08.2016 - 09.2018
- Responsible for four Venus, Shrimp Boat, Bourbon House, Barefoot On The Bay and The Oyster Bar revenue 12 million for four venus
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Development of two kitchen mangers and working with catering manger.
Executive Chef
3rd STREET CAFE
Boca Grande, FL
12.2013 - 08.2016
- Consistently create fine dinning rustic Italian seafood dishes for repeated customer satisfaction
- Manage food and labor costs, strategically conceptualizing and implementing ways to reduce costs
- 9 month revenue 1 million close three to four month
- Expertly develop staff through training programs, increasing employee reliability and overall customer satisfaction
- Liaise with vendors about ordering and negotiating prices for food.
Executive Chef
THE COTTAGE AND THE HUB BAJA GRILL
Sarasota, FL
01.2010 - 12.2013
- Repeatedly prepared and delivered highly rated international Peruvian cuisine
- Expertly prepared a variety of Baja California-style dishes for continued guest satisfaction
- Exceeded budgetary goals, reaching labor at 16% and kept under food costs at 28.5
- Successfully managed a staff of 28 kitchen employees, ensuring restaurant guidelines were followed and policies were in place for continued success
- These two restaurants high volume 465,000 to 530,000 a month.
Education
Associates Degree in Business and Management -
Art Institute of Tampa, Tampa, FL
National Restaurant Association Manager Certification, Safe Serve -
Professional Golfers Career College, Orlando, FL
Skills
- Diverse Food Expertise
- Industry Networking
- Concept Planning
- Strategy Implementation
- Staff Training
- Best Culinary Practices
- Business Development
- Overhead Cost Reduction
- Professional Development
- Strategic Marketing
Timeline
Executive Chef
Ruth Chris Steakhouse
02.2024 - Current
Executive Chef
Alta Marina
09.2018 - 02.2024
Executive Chef
By The Sea Resorts
08.2016 - 09.2018
Executive Chef
3rd STREET CAFE
12.2013 - 08.2016
Executive Chef
THE COTTAGE AND THE HUB BAJA GRILL
01.2010 - 12.2013
Associates Degree in Business and Management -
Art Institute of Tampa, Tampa, FL
National Restaurant Association Manager Certification, Safe Serve -
Professional Golfers Career College, Orlando, FL
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