Leonard Livings
Ponca City,OK
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversationa skills. High-performing Chef offering years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Forward-thinking professional offering more than 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 skills.
Overview
15
15
years of professional experience
Work History
Director/Executive Chef
7C Land & Cattle Steakhouse
05.2019 - 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.
Executive Chef
HHS Havasu Region Medical Center
08.2017 - 05.2019
- 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.
Executive Chef
Southern Arkansas University/Aramark
02.2013 - 08.2015
- 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.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
Chef De Cuisine
Ocean's At Arthur's
08.2012 - 12.2012
- Created menus and designed corresponding recipes for
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Oversaw preparation of creatively-designed recipes for
- Implemented successful cross-marketing strategies such as food and wine pairings.
Executive Chef
Spring Valley Lake Country Club
01.2008 - 07.2012
- 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.
- Obtained fresh, local ingredients to lower grocery costs.
- Kept labor at or below 32% to support business profit targets.
Education
Associate of Applied Science - Culinary Arts
Le Cordon Bleu College of Culinary Arts - Dallas
Dallas, TX06.2017
Skills
- Kitchen Equipment Operation
- Food Preparation and Safety
- Resource Management
- Employee Training
- Fine Dining Expertise
- Dish Preparation
- Vendor Relations
- Food Service Safety Training
- Order Delivery Practices
- Creative Thinking
- Coaching and Mentoring
- Catering and Events
- Hospitality Service Expertise
- Purchasing Management
Timeline
Director/Executive Chef
7C Land & Cattle Steakhouse
05.2019 - Current
Executive Chef
HHS Havasu Region Medical Center
08.2017 - 05.2019
Executive Chef
Southern Arkansas University/Aramark
02.2013 - 08.2015
Chef De Cuisine
Ocean's At Arthur's
08.2012 - 12.2012
Executive Chef
Spring Valley Lake Country Club
01.2008 - 07.2012
Associate of Applied Science - Culinary Arts
Le Cordon Bleu College of Culinary Arts - Dallas
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