Peter Talbert
Summerville,SC
Summary
Dynamic culinary leader with extensive experience at Jim N Nicks Bar-B-Q, driving a 30% sales increase through innovative menu planning and effective team leadership. Expert in food safety and inventory management, I excel in creating high-quality dining experiences while fostering a collaborative kitchen environment.
Overview
22
22
years of professional experience
Work History
Head Chef
Jim N Nicks Bar-B-Q
North Charleston, South Carolina
06.2025 - 12.2025
- Led kitchen operations ensuring high-quality food preparation and presentation.
- Managed inventory and ordered supplies for efficient kitchen workflow.
- Trained and supervised kitchen staff to maintain safety and hygiene standards.
- Oversaw special events catering ensuring timely meal preparation and delivery. Increased sales by 30,000.
Senior 2 Kitchen Manager
The Cheesecake Factory
Lincolnshire, USA
03.2019 - 06.2025
- Managed daily kitchen operations and staff schedules for high-volume service.
- Trained 40 team members on food safety and sanitation practices.
- Oversaw inventory management to maintain proper stock levels for menu items.
- Collaborated with culinary team to design seasonal menu offerings and specials.
Sous Chef
Biaggis Italian Ristorante
Deer Park, USA
11.2017 - 03.2018
- Worked to rebuild and establish company standards, and Uphold sanitary guidelines.
- Organize coolers, Ordered food, dry goods, received, Period end and Mid month Inventories, Assisted in wine dinner menus, Scheduling, prep delegation sheets.
- Hired, Trained, Coached Team with side by side demonstration of featured items.
- A 6 million dollar restaurant with Italian style food, steaks, pizza, pasta, fish.
Sous Chef
Flemings Steakhouse
Lincolnshire, USA
08.2016 - 11.2017
- Oversee production, prep, as a working chef on the line.
- Ordered the food, Pfg, Dalmares, Standard.
- Wrote daily prep list, butchered steaks, fish.
- Organize coolers, labels.
- Pass Ecosure inspections.
Sous Chef
Hofbrauhaus
Rosemont, USA
11.2015 - 07.2016
- Supervised and trained restaurant staff including sous chefs and food handlers.
- Inspected equipment and supplies to ensure conformance with Federal/State regulations.
- Directed all aspects of back of the house operations successfully.
- Played an integral role in managing food costing activities including establishing ingredient costs, estimating purchasing amounts, and determining serving sizes.
- Developed and implemented strategic sales and marketing programs, which increased sales levels.
- Managed recipe development, menu planning, and menu design functions for special events, which encompassed determining nutritional value, palatability, and cost for each serving.
- Ensured compliance to Department of Health standards concerning raw and cooked food products as well as kitchen sanitation.
- Handled all aspects of food service management including food costing, pricing, inventory management, and vendor relationship management.
Sous Chef
Mon Ami Gabi
Chicago, USA
04.2015 - 11.2015
- Managed all aspects of restaurant food kitchen production and sales.
- Interacted with clients concerning cooking catering needs.
- Participated in strategic planning and business development functions.
- Provided culinary technology solutions that increased operational efficiency levels.
- Developed new dinner specials, production schedule, ordering sysco, fortune fish, testa produce.
- Led all areas of kitchen and bakery facility design also catered boat parties.
Lead Chef
Aramark at United Airlines
Chicago, USA
04.2013 - 05.2015
- Directed daily operations including employee/union supervision, training, financial management, and human resources.
- Created menu with recipes and production sheets, waste logs, scheduling, safety training, with 30 employees.
- Direct liaison with client responsible for presenting P&L.
- Upgraded kitchen and maintenance by establishing relationship with Union Mechanics.
- Responsible for ordering, purchasing, receiving, storing of all products.
- Created and labeled nutritional values on packaged to go items in air cooler stocked.
- Catered for high profile client while running employee cafeteria 1500 daily.
Sous Chef
Aramark at United Airlines
Hoffman Estates, USA
06.2012 - 04.2013
- Responsible for 45 cooks.
- Corporate facility that serves over 3000 daily with additional catering and 4 food outlets.
- Effectively manage P&L of $10 million business unit.
- Directed Pre-Shift training meetings for safety, sanitation, high food quality, customer engagement, company policies.
- Developed menus, from scratch kitchen, production sheets, waste logs.
- Managed vendors, orders and purchasing.
- Flagship property with 12 food themes (from sushi, stirfry, indian cuisine, grill, etc.)
Sous Chef
The Westin Hotel
Lombard, USA
05.2008 - 06.2012
- Assisted in keeping food cost at 17% with a profit margin of 17.4%.
- Organized catering only kitchen with BEO distribution, employee job duties, label and dating product.
- Kept sanitary standards with Ecosure score of 90.10 and pass state health inspections.
- Responsible for 14+ employees.
- Helped hire, train, and supervise kitchen staff.
Executive Chef
Hilton Garden Inn OHare
Des Plaines, USA
08.2005 - 03.2007
- Helped with guest satisfaction scores in food and service to become ranked 2nd in the Hilton Garden Inn brand.
- Responsible for hire, training, scheduling, inventory, supervised overall hotel purchasing/receiving with a staff of 20.
- Managed line mice'en'place, breakfast, organized system for banquet production presentation, and timely output of food.
- Created amenities, marketing strategy, restaurant and banquet menu development.
- Standardized butchering of meats, daily soups, breakfast items, dinner specials.
- A 253 room hotel with a full service restaurant and 10,000 sqft. banquet space.
Cook 2
Four Seasons Hotel
Chicago, USA
07.2003 - 08.2005
- Worked as chef tournant with different positions of kitchen: grill, broiler, saute, sauce, pantry, breakfast.
- Uphold Garde Manger system with fruit displays, cheese, amenities, salads, dressings.
- Maintained high level sanitation, safety, and health regulations.
- 2005 AAA Five Diamond Award, 2005 Mobil Five-Star Award, 300 room hotel.
Education
A.S. - Culinary Technology
Central Piedmont Community College
Charlotte, NC05.1999
Skills
- Culinary
- Food safety
- Inventory management
- Menu planning
- Staff scheduling
- Financial management
- Team leadership
- Problem solving
- Food preparation techniques
- Cuisine
Additional Information - Summary
Highly accomplished professional with experience in food consulting, food science, product development, design, equipment management, menu to equipment fit, and sales. Ability to write and evaluate nutrition labels. Dynamic leadership abilities concerning employee supervision and training. Exposure to diverse areas of marketing including developing and implementing marketing campaigns. Comprehensive background in food service management, culinary design, food costing, food and beverage management, food production, quality control, recipe development, and menu design. Directing daily operations within multimillion-dollar establishments. Ensuring compliance with Federal, State, and Department of Health regulations concerning food preparation, food service, fire regulations, and equipment maintenance.
Timeline
Head Chef
Jim N Nicks Bar-B-Q
06.2025 - 12.2025
Senior 2 Kitchen Manager
The Cheesecake Factory
03.2019 - 06.2025
Sous Chef
Biaggis Italian Ristorante
11.2017 - 03.2018
Sous Chef
Flemings Steakhouse
08.2016 - 11.2017
Sous Chef
Hofbrauhaus
11.2015 - 07.2016
Sous Chef
Mon Ami Gabi
04.2015 - 11.2015
Lead Chef
Aramark at United Airlines
04.2013 - 05.2015
Sous Chef
Aramark at United Airlines
06.2012 - 04.2013
Sous Chef
The Westin Hotel
05.2008 - 06.2012
Executive Chef
Hilton Garden Inn OHare
08.2005 - 03.2007
Cook 2
Four Seasons Hotel
07.2003 - 08.2005
A.S. - Culinary Technology
Central Piedmont Community College