Lukas Madland
That Bar and Table
Gainesville,FL
1
Certification
6
years of professional experience
Chef with extensive experience in steering busy kitchen operations, staff management, menu design, and financial optimization across Gainesville restaurants. Coordinated several collaborative food events with Florida chefs to maximize profit while maintaining culinary excellence. Seeking to leverage ten years of local market expertise, culinary innovation, and demonstrable operational management to drive food quality, kitchen efficiency, and culinary sales growth as a Culinary Specialist with Ben E. Keith.
Work History
Chef
2 Years 4 Months- Developed and executed high-margin weekend specials tailored to a high-volume sports bar crowd, driving kitchen revenue and maximizing product utilization.
- Handled kitchen labor allocations to optimize line efficiency during peak service rushes without sacrificing food quality
- Managed daily ingredient inventory, stock rotation, and vendor ordering to control costs and keep the line fully prepped.
- Led, trained, and worked alongside line cooks to maintain food safety compliance, clean workspaces, and a reliable station flow.
- Reviewed weekly and monthly food cost lines on P&L statements, taking direct corrective action via portion controls and menu adjustments to protect restaurant margins.
Chef
3 Years 1 Month- Directed high-volume meal services with team of 2 line cooks, achieving seamless communication and timely ticket fulfillment.
- Directed high-volume meal services alongside a small team of 2 line cooks, ensuring flawless communication, speed, and ticket accuracy.
- Managed kitchen inventory, stock rotation, and product ordering to maintain ingredient quality and reduce food waste.
Sous Chef
5 Months- Oversaw the preparation and quality control processes for all food at The Leaning Pig.
- Work hand and hand with my chef to create daily specials.
- Run/write the biweekly Pop-up menus and events.
Skills
Experienced in planning
staging
and executing highly profitable culinary pop-up events and catering setups.
Skilled in analyzing Profit & Loss statements to identify cost issues
manage food costs
and protect restaurant margins.
Recognized in successfully training individuals without kitchen experience into reliable
fast
and accurate line cooks.
Proficient in strict stock rotation
vendor ordering
waste tracking
and maximizing product utilization.
Proven track record of leveraging strong interpersonal skills and direct sales rep collaboration to align menu concepts with high-margin product lines
driving kitchen efficiency and mutual account growth.
Highly disciplined in kitchen cleanliness and organization
with proven experience overhauling breakdown procedures
establishing standardized food safety
and maintaining sanitation protocols across high-volume kitchens to meet and exceed state standards.
Certification
- ServSafe Food Protection Manager Certification
Timeline
Chef
That Bar and Table
04.2024 - CurrentRead More
Chef
HASS Kitchen
02.2021 - 03.2024Read More
Sous Chef
The leaning pig
09.2020 - 02.2021Read More