Summary
Overview
Work History
Education
Skills
Timeline
Hi, I’m

Philip Carter

Aliso Viejo,California
Philip Carter

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
Philip Carter