Open To Work
Robert Wade
Mount Vernon Inn
Woodbridge,VA
1
Certification
26
years of professional experience
Culinary professional with 20+ years of experience optimizing restaurant operations and improving guest experiences. Expertise in seasonal menu development, inventory management, and cost control. Developed and implemented procedures, guidelines, and service standards to strengthen consistency and efficiency.
Work History
Director of Culinary & Executive Chef
13 Years 1 Month- Developed diverse menus, creating each recipe to optimize product usage, dietary needs, seasonal ingredients and culinary trends for multiple revenue centers.
- Streamlined kitchen operations, improving efficiency while upholding high food quality standards.
- Supervised culinary staff, delivering training and mentorship for skill enhancement.
- Established strong vendor relationships for sourcing fresh, high-quality ingredients, enhancing menu offerings.
- Oversaw daily operations across multiple food service departments to optimize performance.
- Facilitated budgeting and financial planning for food service initiatives, ensuring alignment with organizational goals.
- Managed food preparation and cooking for large-scale events, holidays, and gatherings.
Executive Sous Chef
6 Months- Coordinated and executed menu planning, recipe development, and daily restaurant operations.
- Developed and implemented seasonal menus utilizing fresh, local ingredients.
- Trained and mentored kitchen staff on food safety and cooking techniques.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Implemented strategies to reduce waste and improve efficiency in kitchen operations.
- Identified areas for improvement within the kitchen team such as training requirements or workflow adjustments.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
Executive Sous Chef
2 Years 2 Months- Supervised kitchen operations to ensure smooth service and timely meal preparation.
- Trained and mentored kitchen staff on food safety and cooking techniques.
- Managed inventory control and ordered supplies to maintain kitchen efficiency.
- Monitored food costs on a weekly basis to maintain target profit margins.
- Ensured compliance with health regulations and maintained cleanliness standards.
- Collaborated with front-of-house teams to enhance guest dining experiences.
- Resolved staff conflicts and fostered a positive team environment in the kitchen.
- Conducted monthly reviews of employee performance and implemented corrective action plans.
Kitchen Supervisor
4 Months- Supervised kitchen staff to ensure efficient food preparation and service.
- Ensured all kitchen staff adhered to food safety and sanitation regulations.
- Ensured quality control of food items before serving to customers.
- Oversaw food preparation, production and presentation according to quality standards.
- Monitored inventory levels and ordered supplies to maintain kitchen operations.
- Collaborated with team members to execute high-volume meal services efficiently.
- Prepared a variety of dishes following established recipes and presentation standards.
- Worked closely with front-of-house personnel during peak hours ensuring customer satisfaction.
Culinary Consultant
6 Months- Developed innovative menu concepts to enhance customer dining experience.
- Collaborated with suppliers to source high-quality ingredients for menu items.
- Developed cost-effective strategies to reduce waste while maintaining high quality standards in food production.
- Analyzed kitchen workflows to improve efficiency and reduce waste.
- Assisted in the design of kitchen layouts for optimal functionality and flow.
- Provided training to staff on food preparation techniques and safety standards.
- Conducted staff training sessions on proper food handling techniques, menu development and presentation skills.
Sous Chef
3 Years 4 Months- Supervised kitchen staff to uphold food quality and safety standards, enhancing overall dining experience.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Trained new cooks on food preparation techniques and kitchen protocols.
- Managed product inventory and ordered supplies, ensuring timely availability of ingredients for seamless kitchen operations.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Assisted in menu development and created daily specials, incorporating seasonal ingredients to attract diverse clientele.
- Maintained cleanliness and organization of kitchen equipment and workspaces.
Line Cook
2 Years 1 Month- Operated kitchen equipment, including grills, ovens, and fryers effectively.
- Managed multiple stations simultaneously, ensuring efficient service during peak periods.
- Collaborated with team members to deliver timely meal service during peak hours, enhancing customer satisfaction.
- Trained new line cooks on proper cooking techniques and kitchen protocols.
- Maintained cleanliness and organization of kitchen workspace throughout shifts.
- Ensured compliance with health regulations and food safety standards consistently.
- Monitored food inventory levels and communicated needs to management to maintain operational efficiency.
Lead Line Cook
4 Years 6 Months- Supervised kitchen staff, ensuring adherence to high food preparation standards and maintaining quality.
- Trained new cooks on menu items and kitchen procedures, enhancing team consistency.
- Prepared dishes in a fast-paced environment, collaborating with teammates to ensure customer satisfaction.
- Operated kitchen equipment including grills, ovens, and fryers to support smooth kitchen operations.
- Maintained cleanliness and organization of kitchen workspace throughout shifts.
- Ensured compliance with health and safety regulations in food handling practices.
- Adhered to health standards to maintain kitchen cleanliness.
Skills
Menu development
Recipe creation
Cost management
Food plating and presentation
Flavor profiling
Banquets and catering
Culinary event management
Vendor relationship management
Inventory management
Supply procurement
ServSafe certification
Allergy awareness
Restaurant operations
Staff development
Certification
- ServSafe Food Manager License
Work Preference
Job Search Status:
Open to work
Work Type
Full Time
Location Preference
On-Site
Location:
Northern VirginiaWashington, DC
Open to relocation:
Yes
Minimum Desired Compensation
$120000/yr
Timeline
Director of Culinary & Executive Chef
Mount Vernon Inn
09.2013 - CurrentRead More
Executive Sous Chef
The Ale House Columbia
03.2013 - 09.2013Read More
Executive Sous Chef
Stoney River Legendary Steaks
01.2011 - 03.2013Read More
Kitchen Supervisor
Big Bats Caf
09.2010 - 01.2011Read More
Culinary Consultant
Island Time Cafe
03.2010 - 09.2010Read More
Sous Chef
Castaways Bar and Grill
11.2006 - 03.2010Read More
Line Cook
Melvin's Steakhouse
10.2004 - 11.2006Read More
Lead Line Cook
Dough Roller
04.2000 - 10.2004Read More