Laura Beck
Sioux Falls,SD
Summary
High-performing Chef offering 28 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with vast culinary cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational PR/CS skills. Seasoned Executive Chef with years of culinary experience. Maintains and handles all operations for establishment and staff. Received ACF Award for culinary excellence. Forward-thinking professional offering more than 22 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven time management skills. Creative Chef driving and sustaining remarkable restaurant growth by offering unparalleled customer experiences. Specializing in large crowd,banquet,party of many types that ensure all with skills in concept development and high-quality restaurant operation. Accomplished ACF cert,Chef with 22years of comprehensive experience working in Banquet Entree Fine Event food service industry. Adept at strictly monitoring kitchen activities and meeting health code standards. Specialties in Banquet/Fine and World assort,cuisine. Strong organizational, leadership and management skills. Enthusiastic Executive Chef eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top quality food. Self-motivated with expertise preparing memorable dishes with fresh ingredients. Well-trained Master in Team motivating, teachings. Dedicated Culinary professional with history of meeting company goals utilizing consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the dining experience,offering excellent communication and good judgment. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills. Experience&Excellent reputation for resolving problems and improving customer satisfaction. Attention to detail and excellent organizational skills. Motivated to learn, grow and excel. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
6
6
years of professional experience
1
1
Certification
Work History
Executive Chef
Showplace Wood Products
Harrisburg, SD
07.2019 - Current
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Verified compliance in preparation of menu items and customer special requests.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Collaborated with staff members to create meals for large banquets.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Obtained fresh, local ingredients to lower grocery costs.
- Assisted customers in planning corporate events, social galas and gourmet dinners.
- Kept labor at or below 30% to support business profit targets.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
- Increased profits and efficiency 80% by building optimal inventory control model.
- Used root cause analysis to conduct assessments and develop improvements.
Head of Science
McDonald's
Sioux Falls, SD
11.2016 - 06.2019
- Devised strategies to reduce expenses, modernize operations and revamp procedures to improve institution operations.
- Product Development/Quality assurance
Education
Associate of Occupational Studies - ACF Accreditation
The Culinary Institute of America
San Antonio, TX08.2016
Associate of Science - Bakery Science
Florida State College At Jacksonville
Jacksonville, FL05.1990
High School Diploma -
Carrollton R7 High School
Carrollton, MO1985
Skills
- Recipe Development
- Standards Compliance
- Quality Control and Oversight
- Food Preparing, Plating and Presentation
- Special Events and Catering
- Food Storage
- Inventory Management
- Order Management
- Meal Preparation
- Staff Training
- Equipment Inspection and Maintenance
- Cleaning and Sanitation
- Vendor Relations
- Kitchen Staff Management
- Verbal and Written Communication
- Staff Supervision and Coordination
- Staff Scheduling
- Food Stock and Supply Management
- BOH Operations/Back of House
- Scheduling Equipment Repairs
- Equipment Purchasing
- Instruction and Delegation
- Restaurant Operation
- Quality Assessments
- Safe Food Handling
- Current in Culinary Trends
- Team Leadership
- Hiring, Training and Development
- Staff Recruiting and Hiring
- Ingredient Selection
- Sanitation Guidelines
- Culinary Trends
- Quality Assurance
- Supply Estimates
- Menu Planning
- Food Prep Planning
- Problem and Complaint Resolution
- Customer Service
- Quality Control Analysis
- Social Perceptiveness
- Hygiene Policy Implementation
- Creative Thinking
- Time Management
- Delegating Work
- Active Listening
- Food Production
- Operational Oversight
- Kitchen Operations Oversight
- Complex Problem-Solving
- Team Development
- Recruitment and Onboarding
- Attention to Detail
- Coaching and Mentoring
- Judgment and Decision-Making
- Garnishing and Plating
- Food Service Safety Training
- Work Area Inspections
- Restaurant Industry Trends Awareness
- Reading Comprehension
- Learning Strategies
- Catering and Events
- Special Events
- Critical Thinking
- Fine Dining
- Servsafe Certification
- Productivity Optimization
- Management of Financial Resources
- Menu Item Pricing
- Equipment Maintenance
- Reserve Interactive
- Food Production Timing
- Safety and Risk Management
- Axxya Systems Nutritionist Pro
- Performance Improvement
- Food Allergies
- Cooking Technique Demonstrations
- Organization and Prioritization
- Food and Beverage Service
- Resolving Complaints
- Coordination
- Mathematics
- Instructing
- Writing
- Science
- Food spoilage prevention
- Forecasting and planning
- Recipes and menu planning
- Food plating and presentation
Accomplishments
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Reduced food costs by 60% by sourcing and securing new supplier.
- Prepared 300+ meals, including appetizers and desserts, for high-volume catering event.
- Supervised team of 14+staff members.
- Recognized for . One of Sioux Falls SD, top new to area Chefs
- Designed whole new menu, including meal selections, beverages and pricing.
Certification
- ACF Training - Certified
- AAS-Science of Baking
- Certified ACF/AAS Chef of Culinary/Pastry
- OSHA/certified Culinary
- Bloodborne/pathogens OSHA/Culinary
- Ice machine certified cleaning/OSHA
Timeline
Executive Chef
Showplace Wood Products
07.2019 - Current
Head of Science
McDonald's
11.2016 - 06.2019
Associate of Occupational Studies - ACF Accreditation
The Culinary Institute of America
Associate of Science - Bakery Science
Florida State College At Jacksonville
High School Diploma -
Carrollton R7 High School
- ACF Training - Certified
- AAS-Science of Baking
- Certified ACF/AAS Chef of Culinary/Pastry
- OSHA/certified Culinary
- Bloodborne/pathogens OSHA/Culinary
- Ice machine certified cleaning/OSHA
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