NICHOLAS FINER
Toms River,NJ
Summary
Strategic Culinary Leader | 12+ Years Driving Excellence in Upscale & High-Volume Operations
Highly accomplished culinary professional with a proven ability to execute an Executive Chef’s vision and deliver consistent, world-class dining experiences. Expert in fine dining standards, refined plating, advanced knife and butchery techniques, and uncompromising compliance with health and safety regulations.
Recognized for optimizing kitchen systems and workflows to maximise efficiency, profitability, and guest satisfaction. Demonstrates strong leadership in mentoring and motivating high-performing culinary teams, fostering collaboration, and ensuring operational excellence at scale.
Passionate about seasonal menu innovation and meticulous attention to detail across every station. Known for adaptability and reliability in dynamic, fast-paced environments, with a track record of driving results through menu development, inventory management, and strategic resource allocation.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Executive Sous Chef
Charlies of Lincroft
Lincroft, NJ
05.2023 - Current
- Directed comprehensive Back-of-House operations for an upscale dining establishment averaging 400 covers nightly, ensuring seamless execution and unwavering adherence to the Executive Chef’s vision for refined plating standards.
- Spearheaded the implementation of advanced prep and par systems, resulting in an 18% reduction in food waste and enhanced station readiness, demonstrably cutting ticket times by 12%.
- Executed precise advanced knife cuts and refined butchery techniques for premium menu items, maintaining the Chef’s exacting standards for consistency in sauces, emulsions, and finishing techniques across all stations.
- Maintained impeccable 100% compliance and sanitation standards, rigorously enforcing allergen protocols and critical cooling logs to protect guest safety and operational integrity.
- Collaborated closely with the Executive Chef on seasonal menu development, contributing to the introduction of 12 innovative dishes that significantly increased the average check by 15% through enhanced guest appeal.
- Cultivated a high-performing culinary brigade by training and mentoring 15 kitchen staff, resulting in a 20% improvement in execution and a 25% increase in internal audit scores, reflecting elevated skill and commitment.
Sous Chef
Taka
Asbury Park, NJ
09.2017 - 06.2020
- Managed critical ordering and inventory systems for a high-volume Japanese fusion restaurant boasting 300+ covers per night, ensuring optimal stock levels and minimizing waste.
- Developed and implemented Standard Operating Procedures (SOPs) that reduced ticket times by 10% and significantly enhanced guest satisfaction through improved service flow.
- Proactively controlled liquor and food costs, successfully maintaining financial margins within 2% of target through diligent oversight and strategic purchasing.
Sous Chef
Semolina Hospitality Group
Red Bank, NJ
06.2017 - 05.2019
- Supervised daily mise en place and line operations for a farm-to-table concept serving 400+ covers nightly, ensuring consistency in execution and adherence to the Executive Chef’s directives.
- Co-led development of seasonal menu rotations, directly contributing to a 10% increase in repeat guest visits by introducing innovative dishes inspired by culinary experiences.
- Proactively controlled food and beverage costs, reducing spoilage by 15% and successfully maintaining financial margins within 2% of target through strategic purchasing.
- Trained and developed 10+ culinary team members, fostering a culture of precision and consistency, evidenced by a 25% improvement in departmental consistency scores.
Line Cook
Social 37
Toms River, NJ
02.2016 - 04.2017
- Maintained pristine station readiness and executed daily specials, directly supporting an 8% increase in weekend sales through elevated plate presentation and consistency.
Line Cook
Spicy’s Cantina
Seaside Heights, NJ
05.2014 - 08.2015
- Executed flawless high-volume service during peak seasonal demands, expertly managing an average of 500 covers daily while upholding quality standards.
Multiple Roles
Nino’s Coal Fired Pizza
Brick, NJ
06.2012 - 05.2014
- Executed comprehensive Back-of-House and Front-of-House operations, contributing directly to consistent 4.5-star guest reviews through exceptional quality and service.
Education
Associate of Arts - Culinary Arts
Brookdale Community College
Lincroft, NJHigh School - undefined
Brick Township High School
Brick, NJ01.2014
Skills
- Culinary Leadership & Team Mentorship
- Operational Efficiency & Cost Optimization
- Fine Dining Standards & Plating Precision
- Advanced Knife Skills & Protein Fabrication
- HACCP & DOH Compliance Management
- Seasonal Menu Development & R&D
- High-Volume Production & Expediting
- Inventory Control & Yield Management
Certification
- Brookdale Community College — Lincroft, NJ Associate of Applied Science • 2017 • GPA: 3.7 Externship: Walt Disney World Resorts
- Hollywood & Vine (Disney’s Hollywood Studios) Ocean County Vocational Technical School — Brick, NJ
Timeline
Executive Sous Chef
Charlies of Lincroft
05.2023 - Current
Sous Chef
Taka
09.2017 - 06.2020
Sous Chef
Semolina Hospitality Group
06.2017 - 05.2019
Line Cook
Social 37
02.2016 - 04.2017
Line Cook
Spicy’s Cantina
05.2014 - 08.2015
Multiple Roles
Nino’s Coal Fired Pizza
06.2012 - 05.2014
High School - undefined
Brick Township High School
Associate of Arts - Culinary Arts
Brookdale Community College
CERTIFICATIONS
- ServSafe certified
- Certificate in Culinary Arts • 2014
- HACCP-certified practices; DOH compliance mindset