Rodney Hall
Hartland,WI
Summary
Dynamic Executive Chef with proven expertise in team leadership, menu development, member interaction and cost control.
Overview
37
37
years of professional experience
1
1
Certification
Work History
Executive Chef
Chenequa Country Club
03.2000 - 01.2026
- Exclusive private country club overlooking Beaver Lake in suburban Milwaukee serving casual upscale and fine dinning cuisine.
- Responsible for all Culinary and back of the house operations with 1.2M in annual food sales and food cost running approx 42%.
- Accountable for producing labor, food and capitol expense budgets as well as other P&L line items.
- Responsible for creating banquet, lunch, fine dinning and short order menus.
- Long standing imenupro owner with over 20 years of data, menus & recipes.
- 20 Culinarians, prep cooks and dish staff.
- Banquet service areas up to 300 guest.
- Maintained an average 65% Ala carte Dining to 35% Event dining
- Continually developed snack bar menu options improving sales from 17K to 120K
- Particularly skilled at kitchen logistics, purchasing receiving, mentoring fellow culinarians and being a liaison between member, dinning room and kitchen.
Executive Chef
Lake Street Cafe
09.1999 - 03.2000
- A small bistro-style restaurant with capacities of 150 specializing in fine dinning Italian and french cuisine.
- Entrees, salads, sandwiches, fresh baked breads and desserts..
- Directly responsible for designing the kitchen layout as well as selecting and ordering the equipment.
- Designed menus for lunch and dinner.
- Accepted this position on a temporary consulting basis.
Executive Chef
Pine Hills Country Club
12.1994 - 09.1999
- Historic private club with well established quality standards.
- Annual budget exceeding 500K in sales.
- 3 dinning room outlets and private party spaces accommodating 400 guests.
- Offering full range of menus including lunch, fine dinning, brunch, seasonal poolside and elaborate catering events.
- Responsible for quality staff up to 15, food and labor budget control, purchasing receiving and menu design.
- Assisted with a 3mm clubhouse renovation project and designed a new kitchen which doubled it's overall size.
Executive Chef
Minocqua Country Club
05.1992 - 10.1994
- Elite North Woods Country Club Featuring Midwestern Comfort Cuisine
- Responsible for all aspects of culinary operations.
- Introduced gourmet Sunday Brunch concept with chef attended omelette bar.
- Maintained 33% FC and supervising staff of 20.
Executive Sous Chef
Indian Head Mountain Ski Resort
11.1990 - 04.1992
- Premier Ski Resort In UP Of Michigan With Two Mountain Cafe's and Main Lodge Dinning
- Managed kitchen in main lodge with banquets, regular dinning, ski package meals and Ski High outlets.
- Assisted cafe supervisors when needed.
Executive Chef
Dillman's Sand Lake Lodge
05.1990 - 10.1991
Roundsman
Abby Resort
06.1989 - 05.1990
Education
Associate of Arts - Culinary Arts
Culinary Institute of America
Hyde Park, NYSkills
- ServSafe certification
- Purchasing & Receiving
- Kitchen management
- Coaching and mentoring
- Kitchen logistics and design
- Current trend research
Accomplishments
- Thirteen year attendee of the national Chef To Chef conference.
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Twenty year owner of imenupro data base with menu analyses and recipe information.
Affiliations
- American Culinary Federation, Active Member, Milwaukee Chapter
Certification
- Serve Safe Certification Food Protection Manager. Expiration 3-11-2029
Timeline
Executive Chef
Chenequa Country Club
03.2000 - 01.2026
Executive Chef
Lake Street Cafe
09.1999 - 03.2000
Executive Chef
Pine Hills Country Club
12.1994 - 09.1999
Executive Chef
Minocqua Country Club
05.1992 - 10.1994
Executive Sous Chef
Indian Head Mountain Ski Resort
11.1990 - 04.1992
Executive Chef
Dillman's Sand Lake Lodge
05.1990 - 10.1991
Roundsman
Abby Resort
06.1989 - 05.1990
Associate of Arts - Culinary Arts
Culinary Institute of America