Roberto Villagomez
Waukegan
Summary
Dynamic and dedicated Executive Chef with a proven ability to execute responsibilities in a professional and positive manner. Expertise in managing multiple tasks while maintaining focus on key priorities ensures seamless kitchen operations. A creative leader committed to enhancing the working environment and team performance, driving business success through a blend of modern dining experiences and traditional culinary values. Currently seeking an opportunity with an innovative company that shares a passion for the culinary arts and fosters collaboration within a like-minded team.
Overview
36
36
years of professional experience
Work History
Executive Catering Chef
Compass Group Inc.
06.2018 - 10.2025
- Developed innovative menu concepts to enhance guest satisfaction and elevate dining experiences
- Supervised culinary team, ensuring adherence to high standards of food quality and presentation
- Streamlined kitchen operations, improving efficiency and reducing waste through process optimization
- Collaborated with event coordinators to customize catering solutions for diverse client needs
- Implemented training programs for staff, fostering skill development and promoting teamwork
- Managed inventory controls, ensuring adequate stock levels while minimizing costs and spoilage
- Reduced food waste through effective inventory management and proper storage techniques.
Catering Executive Chef
Aramark – Loyola University - Chicago, IL
08.2014 - 08.2017
- Oversaw all catering orders to ensure food quality, taste, and the presentation were to a high standard
- Ensured that food preparation, production, and food safety procedures were followed thoroughly
- Managed daily kitchen operations with 8 staff members
- Interviewed, hired, trained, and directed all staff members
- Responsible for scheduling, inventory, and food purchase for all catering events
Executive Chef
Aramark - University Center of Chicago
07.2004 - 08.2014
- Oversaw all aspects of culinary for board, retail, and catering operations
- Ensured that all Standard Operating Procedures were complied with
- Managed daily kitchen operations with 40+ staff members
- Directed food preparation and culinary activities for all kitchen staff
- Recruited and trained new kitchen staff
- Responsible for creating four week cost effective menu cycles
- Assisted to improve district goals by completing labor audits with district labor champion and financial audits on behalf of the district manager
Executive Chef
Aramark – Lake Forest College
01.1995 - 01.2004
- Increased retail sales by 9.5% by revamping retail options and working with vendors to highlight new products
- Successful planning and implementation of a non-resident program that contributes an additional $750k in revenue per year
- Controlled labor and food cost by analyzing the operation’s practices and identifying areas for improvement
Head Baker
Aramark – University of Illinois-Chicago
01.1990 - 01.1995
- Experienced working with a collective bargaining staff and ran operations in a union environment
- Directed a Safety and Sanitation program that aided in reducing the accident rate by almost 50%
- Created monthly promotional calendar involving theme meals, monotony breakers, and special events
Education
CIA ProChef II Certification -
The Culinary Institute of America
03.2012
The Cross Cultural Kitchen Studies (NY) - undefined
The Culinary Institute of America
06.1999
GED - undefined
College of Lake County
IL05.1997
Skills
- Executive chef managing $6 million operations across board, retail, and catering
- National ACE challenge first prize winner
- Experienced with CaterTrax software
- Bilingual communication in English and Spanish
Timeline
Executive Catering Chef
Compass Group Inc.
06.2018 - 10.2025
Catering Executive Chef
Aramark – Loyola University - Chicago, IL
08.2014 - 08.2017
Executive Chef
Aramark - University Center of Chicago
07.2004 - 08.2014
Executive Chef
Aramark – Lake Forest College
01.1995 - 01.2004
Head Baker
Aramark – University of Illinois-Chicago
01.1990 - 01.1995
The Cross Cultural Kitchen Studies (NY) - undefined
The Culinary Institute of America
GED - undefined
College of Lake County
CIA ProChef II Certification -
The Culinary Institute of America