MONICA RILEY
Madison
Summary
Accomplished Executive Chef with 30 years in award-winning restaurants, specializing in menu development, catering, team building, and cost control. Successfully opened restaurants in Beirut and Chicago, recognized for innovative cuisine. Expertise in creating tailored menus for diverse dietary needs, including vegan, vegetarian, and gluten-free options. Seeking to leverage culinary skills in a new and challenging environment.
Overview
15
15
years of professional experience
Work History
Personal Chef
Chef Monica Riley
Chicago
01.2020 - Current
- Serve as a personal chef for private families, creating customized, balanced menus tailored to individual preferences and dietary needs.
- Provide catering services for families and private events, ensuring high quality meals and client satisfaction.
- Utilize menu development expertise to craft unique and flavorful dishes that meet the special dietary requirements of clients.
Chef
Upper Crust Foodservice, Northwestern University
Evanston
01.2022 - 06.2025
- Oversee ordering, scheduling, and kitchen operations to ensure ingredient availability and efficiency, while maintaining compliance with HACCP guidelines to uphold food safety and sanitation standards.
- Develop and plan weekly menus that cater to a variety of dietary needs, including vegan, vegetarian, gluten-free, and Celiac-friendly options.
- Hired, trained, and mentored kitchen staff, fostering collaboration and enhancing team performance.
- Led staff development initiatives to improve kitchen performance and strengthen teamwork.
Consulting Chef
Saigon Sisters
Chicago
01.2020 - 01.2024
- Developed and sourced a farm-to-table menu that emphasized fresh, local ingredients and sustainable practices.
- Managed food costs, budgeting, and product procurement to ensure efficient kitchen operations.
- Supervised kitchen staff, providing training and maintaining high operational efficiency.
Executive Chef
Center Street Kitchen
Chicago
01.2018 - 01.2020
- Created and sourced a farm-to-table menu centered on fresh, local ingredients.
- Oversaw food costs, budgeting, and product procurement.
- Led kitchen staff, ensuring comprehensive training and maintaining high operational efficiency.
Executive & Consultant Chef
The Village Tap
Chicago
01.2016 - 01.2017
- Developed and sourced a farm-to-table menu for a boutique seasonal fare tavern.
- Conducted labor cost analysis and implemented cost-saving solutions to enhance kitchen performance.
Executive Chef
Tuman's Tap & Grill
Chicago
01.2011 - 01.2016
- Transformed standard bar & grill into creative gastro-pub, enhancing menu offerings through cuisine research and development.
- Curated farm-to-table dining experience by sourcing fresh, sustainable ingredients for improved quality and guest satisfaction.
Skills
- Special diet menus
- Cuisine Research & Development
- Nutritional Analysis
- Extensive Culinary Experience
- Menu costing
- Recipe Management Software
- Kitchen and Restaurant Management
- Labor Cost Analysis
- Workforce scheduling
- Staff training
- Conversant in Spanish
Accomplishments
- Led restaurant transformations that resulted in significant sales growth (40%-60%) by improving menu offerings, kitchen operations, and staff efficiency.
- Led a 40% increase in food sales as a consultant by revamping the menu and operations (The Village Tap).
- Achieved a 60% increase in food sales and reduced food costs by 5% through strategic menu costing and targeted staff training (Tuman's Tap & Grill).
Timeline
Chef
Upper Crust Foodservice, Northwestern University
01.2022 - 06.2025
Personal Chef
Chef Monica Riley
01.2020 - Current
Consulting Chef
Saigon Sisters
01.2020 - 01.2024
Executive Chef
Center Street Kitchen
01.2018 - 01.2020
Executive & Consultant Chef
The Village Tap
01.2016 - 01.2017
Executive Chef
Tuman's Tap & Grill
01.2011 - 01.2016