Christopher Eynon
Cleveland,OH
Summary
Dynamic Executive Sous Chef with a proven track record at Red The Steakhouse, excelling in menu development and team leadership. Highly efficient in cost control and vendor management, I drive culinary innovation while fostering a collaborative kitchen environment. Committed to maintaining food safety standards and enhancing customer satisfaction through exceptional food presentation.
Overview
5
5
years of professional experience
Work History
Executive Sous Chef
Red The Steakhouse, Moxie The Restaurant
Cleveland, OH
06.2024 - Current
- Developed creative dishes that showcased seasonal ingredients while adhering to company standards.
- Resolved conflicts between kitchen staff members and provided guidance as needed.
- Cultivated relationships with vendors to secure cost-effective ingredients for recipes.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Monitored quality, presentation and quantities of plated food across line.
- Trained kitchen workers on culinary techniques.
- Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Contributed innovative ideas and solutions to enhance team performance and outcomes.
Executive Chef
Cibreo/ City Club of Cleveland
Cleveland, OH
04.2023 - 06.2024
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Coordinated with front-of-house staff regarding reservations and table management.
- Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Analyzed financial statements such as income statements and balance sheets to determine budget needs.
- Checked quality of food products to meet high standards.
- Performed financial analysis and recommended effective methods to cut costs.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
Sous Chef
Butcher And The Brewer. A Cleveland Brewing Company Restaurant
Cleveland, OH
01.2020 - 04.2021
- Trained kitchen workers on culinary techniques.
- Contributed to the successful execution of catered events from start to finish.
- Monitored food products, driving quality, freshness and integrity.
- Assisted in menu development and recipe testing.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
Skills
- Menu development
- Food presentation
- Cost control
- Vendor management
- Food safety
- Inventory management
- Culinary techniques
- Team leadership
- Recipe testing
- Conflict resolution
- Customer service
References
References available upon request.
Timeline
Executive Sous Chef
Red The Steakhouse, Moxie The Restaurant
06.2024 - Current
Executive Chef
Cibreo/ City Club of Cleveland
04.2023 - 06.2024
Sous Chef
Butcher And The Brewer. A Cleveland Brewing Company Restaurant
01.2020 - 04.2021
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