Ricki Stambaugh
Moline,IL
Summary
Professional culinary expert with strong focus on team collaboration and delivering exceptional results. Demonstrates expertise in menu development, kitchen management, and high-quality food preparation. Reliable and adaptable, ensuring consistent excellence in fast-paced, changing environments. Known for leadership, creativity, and maintaining high standards in all culinary operations.
Overview
12
12
years of professional experience
Work History
Executive Chef
Heart of America
01.2025 - 04.2025
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Trained kitchen staff on cooking techniques and presentation standards
- Collaborated with front-of-house team to enhance guest dining experience
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
Executive Chef
Heart of America
03.2023 - 01.2025
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
Sous Chef
Sodexo Food Service
08.2022 - 12.2022
- Supervised kitchen staff to ensure efficient meal preparation and adherence to safety standards.
- Collaborated with culinary team to develop and execute seasonal menu offerings.
- Trained new employees on food handling procedures and kitchen protocols.
- Managed inventory levels, ordering supplies to minimize waste and ensure quality ingredients.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
Executive Sous Chef
Bally's Quad Cities Casino and Hotel
05.2013 - 08.2022
- Supervised kitchen operations, ensuring high standards of food quality and presentation.
- Developed and implemented menus reflecting seasonal ingredients and customer preferences.
- Trained and mentored culinary staff, enhancing skills and performance consistency.
- Managed inventory control, optimizing stock levels to minimize waste and reduce costs.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
Education
No Degree - Culinary Arts
Scott Community College
Davenport, IASkills
- Kitchen management
- Food Safety
- Menu planning
- Cost control
- Menu development
- Vendor relationship management
Timeline
Executive Chef
Heart of America
01.2025 - 04.2025
Executive Chef
Heart of America
03.2023 - 01.2025
Sous Chef
Sodexo Food Service
08.2022 - 12.2022
Executive Sous Chef
Bally's Quad Cities Casino and Hotel
05.2013 - 08.2022
No Degree - Culinary Arts
Scott Community College