Hi, I’m
Philip Carter
Aliso Viejo,California
Summary
Culinary professional with solid track record in creating exceptional dining experiences and managing high-volume kitchens. Adept at developing innovative menus and ensuring seamless kitchen operations. Known for collaborative approach and adaptability to dynamic environments, consistently delivering high-quality results. Innovative Executive Chef with extensive background in culinary arts. Proven ability to develop and execute creative menus while managing kitchen operations efficiently. Demonstrated leadership in team management and maintaining high standards of food quality and presentation.
Overview
41
years of professional experience
Work History
Sunshine Retirement Park View Estates
Executive Chef
08.2021 - Current
Job overview
- Took over new property with zero resident to 120 residents in the first year
- Designed and implemented Daily Specials for Assisted Living and Memory Care residents
- Duties include ordering, receiving, payroll, P&L, budgeting, training, food cost, menu development, hiring of all kitchen employees and servers
Laguna Treatment Hospital
Executive Chef
10.2017 - 08.2021
Job overview
- Implemented new program to elevate food quality for Patients and Staff
- Received multiple certifications including CPI, HIPPA, CPR, Corporate Ethics, Fire Safety, OSHA Bloodborne Pathagens and more
- Duties include ordering, receiving, payroll, P&L, budgeting, training, food cost, menu development, maintenance director, and patient interaction
Aliso Viejo Country Club
Executive Chef
07.2013 - 10.2017
Job overview
- Food and beverage business improved by over 100% in the first 2 years
- Duties include ordering, receiving, payroll, P&L, budgeting, training, HR, food cost, menu development and member interaction
McCormick & Schmick’s
Executive Chef
12.2008 - 06.2013
Job overview
- Duties included ordering, receiving, payroll, scheduling, cooking, training and sanitation, food cost, labor cost, menu preparation, and recipe testing
Phil’s Bar & Grill / Café Plaka Greek Restaurant
Executive Chef/Owner
01.2001 - 11.2008
Job overview
- Owned and operated three restaurants at the same location, each with its own distinctive cuisine
- Both Café Plaka and, especially Phil’s Bar & Grill, were profitable (the latter from day one)
- However, an increase in rent of almost 50% in one year had a negative impact on profitability and the decision was made to close
McCormick & Schmick’s
Executive Chef
05.1998 - 12.2000
Job overview
- Responsible for both Downtown Los Angeles and Beverly Hills Locations
- Trained all new Sous Chefs for new restaurant openings around the country
- Met or exceeded pro-forma (budget) every year
- Left to open my own restaurant
The Wild Boar Restaurant
Line Cook / Sous Chef
11.1997 - 04.1998
Job overview
- Internship for New England Culinary Institute
- Wanted to work and train with Bob Wagner (Chef) of this 4 Diamond, 3 star Fine Dining Restaurant
- Trained in Classic French Cuisine
Le Prejoly Restaurant
Line Cook / Prep / Desserts
08.1996 - 11.1997
Job overview
- First Internship out of Culinary Institute of America
- Worked with George Jordan (Chef) at this 1 Star Michelin Restaurant in the South of France
- Trained in all stations
- Responsible for purchasing of fresh product from farmers market
- Worked 12 hours a day, 6 days a week and loved every minute of it
Dp’s Pub & Grill
Line Cook/Kitchen Manager
04.1988 - 05.1994
Job overview
- Managed a staff of 12
- Duties included purchasing, receiving, scheduling and menu development
The Ritz Restaurant
Prep/Salads/Grill
07.1984 - 03.1988
Job overview
- This 3 Star Restaurant helped me to decide what I wanted to do for the rest of my life
- I worked with Hans Prager and two other great Chefs who taught me everything from peeling potatoes to making soups and sauces
Education
The Culinary Institute of America
The Culinary Institute of America
01.2015
New England Culinary Institute
New England Culinary Institute
01.1996
Orange Coast College
Orange Coast College
01.1988
Newport Harbor High School
Newport Harbor High School
01.1984
Skills
- Food safety
- Menu planning
- Cost control
- Menu development
- Hospitality service expertise
- ServSafe certification
- Team leadership
- Hiring, training, and development
- Inventory control
- Kitchen management
Timeline
Executive Chef
Sunshine Retirement Park View Estates
08.2021 - Current
Executive Chef
Laguna Treatment Hospital
10.2017 - 08.2021
Executive Chef
Aliso Viejo Country Club
07.2013 - 10.2017
Executive Chef
McCormick & Schmick’s
12.2008 - 06.2013
Executive Chef/Owner
Phil’s Bar & Grill / Café Plaka Greek Restaurant
01.2001 - 11.2008
Executive Chef
McCormick & Schmick’s
05.1998 - 12.2000
Line Cook / Sous Chef
The Wild Boar Restaurant
11.1997 - 04.1998
Line Cook / Prep / Desserts
Le Prejoly Restaurant
08.1996 - 11.1997
Line Cook/Kitchen Manager
Dp’s Pub & Grill
04.1988 - 05.1994
Prep/Salads/Grill
The Ritz Restaurant
07.1984 - 03.1988
New England Culinary Institute
New England Culinary Institute
Orange Coast College
Orange Coast College
Newport Harbor High School
Newport Harbor High School
The Culinary Institute of America
The Culinary Institute of America
Similar Profiles
Emily GutierrezEmily Gutierrez
Community Development Director at Sunshine Retirement Living - Park View EstatesCommunity Development Director at Sunshine Retirement Living - Park View Estates
Fatima AlliFatima Alli
CNA at Waterford Estates Retirement CommunityCNA at Waterford Estates Retirement Community
Tymarra WordTymarra Word
Server at Indian River Estates Acts RetirementServer at Indian River Estates Acts Retirement
Ian BrenemanIan Breneman
Shift Lead at MOULINShift Lead at MOULIN
Aryan GowdaAryan Gowda
Researcher at Pediatric Rehabilitation Technology LabResearcher at Pediatric Rehabilitation Technology Lab