Nate Parnell

• Developed kitchen staff through training, disciplinary action and performance reviews.
• Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
• Continuously revised menu pricing, format, and offerings pending product availability or pricing due to national shortages.
• 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.
• Restructured kitchen layouts to optimize capital expenditures.
• Worked on multiple restaurant renovation layouts and future builds.
• 2020 F&B revenue $6,119,000 with a goal of $5,689,000
• 2021 F&B revenue $9,832,000 with a goal of 7,555,000

• Handle all hiring for a staff of 50+ for four restaurants and IRD, two seasonal restaurants, banquet kitchen, pastry kitchen, and garde manger.
• Organized division and manger meetings.
• Very flexible in my role including times of being acting pastry chef, banquet chef, executive sous chef, and helping the new executive chef transition into his role at the same time.
• Supported the F&B division during a 6 month period where there was no assistant F&B director.
• Successfully revised and revamped every menu on property.
• Trained mangers on proofing, formatting, and concept design of menus.
• Guest counts for the hotel ranged from 1,400 transient to groups of 1,600.
• Total annual F&B revenue for 2018: $28,665,607 | Food Cost 23.2%
• Total annual F&B revenue for 2019: $25,488,865 | Food Cost 25.0%

Chef de Cuisine Urbane Restaurant & Market (May 2016-August 2017)

• Department Head for the three meal restaurant, IRD, and market.
• Oversaw 11+ cooks, 1-2 supervisors and 1 sous chef.
• Responsibilities include staff scheduling, new hire training, product and supply ordering, managing cost of labor and food cost, and continuously focusing on employee engagement and guest satisfaction scores.
• 4th quarter Manager of the Quarter winner and Urbane Restaurant (front of the house and the back of the house) was the 2016 Department of the Year.
• Total annual food revenue for Urbane Restaurant: 2016: $2,146,258
• Total annual food revenue for Urbane Market: 2016: $336,530
• Total annual food revenue for Olive 8 IRD: 2016: $433,654

Banquet Chef (March 2015-May 2016)

• Managed 5+ cooks and café attendants.
• Wrote and implemented all menus and themes for hot food, cold food, breaks and desserts.
• Directly responsible for all tastings, development of new culinary experiences and special events menus.
• Efficient communication with sales/catering and events staff. Responsible for plated events for up to 450 guests and buffets/receptions for national sports teams and VIP guests from 15-450.
• Total annual revenue for Banquet Food: 2015: $2,524,638

Chef de Cuisine of Stories Fine Dining

• Managed 3+ cooks and oversaw day to day culinary operations including food costing, inventory and ordering, menu planning, writing and engineering, special events, large parties, meat fabrication, counseling and performance reviews.
• During the off season, when Stories is not opened 5 days a week, I assisted the banquet kitchen. This consisted of plated dinners for up to 800 guests and dinner buffets for up to 1000.
• Total annual food revenue for Stories Restaurant: 2013: $708,481; 2014: $780,585
• Total annual food revenue for Banquets: 2013: $12,153,772; 2014: $13,359,527

• Assisted in managing 13+ cooks.
• Fluent in BEO and banquet production scheduling and formatting, ordering and organization for groups up to 2,500 guests.
• Created SOP and costing for Regency Club, Starbucks, and in-house convenience store.
• Directly responsible for all tastings and the liaison between kitchen and sales, catering, stewarding, and FoH.