Scott Nickell
Clarendon Hills,IL
Summary
High-performing Chef offering 18 years of restaurant background. Experienced with French, Contemporary American, Asian, Spanish, and Mexican cuisines. Talent for menu writing, plate design, and executing high-quality dishes. Skilled in scheduling, sourcing ingredients, controlling budgets and boosting restaurant profiles. Excellent communication, leadership and problem-solving skills resulting in collaborative teamwork in a kitchen setting.
Overview
26
26
years of professional experience
1
1
Certification
Work History
Executive Chef
Preservation Bread And Wine
Geneva, IL
06.2019 - Current
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Verified compliance in preparation of menu items and customer special requests.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
Chef De Partie
Hilton Hotels Corporation
Chicago, IL
05.2017 - 05.2019
- Operated all kitchen equipment safely to prevent injuries.
- Plated meals paying special attention to garnishes and overall presentation.
- Worked closely with head chef to create banquet menu for 100+ wedding guests.
- Maintained well-organized mise en place to keep work consistent.
- Prepared items for roasting, sautéing, frying and baking.
Sous Chef
Holt’s Restaurant
Park Ridge, IL
09.2015 - 05.2017
- Leads and expedites orders for the kitchen during brunch and lunch
- Assists in daily prep work for brunch, lunch and dinner service
- Creates seasonal menu changes throughout the year
- Manages daily ordering needs while maintaining food cost budget.
- Cultivated positive relationships with vendors to source best ingredients at best prices.
- Introduced new market items and spearheaded production of highly popular Sunday brunch.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Sous Chef
Aria Restaurant, Fairmont Hotel
Chicago, IL
06.2006 - 05.2015
- Assisted Chef de Cuisine with accountability for quality control, production, supervising, teaching and directing fellow teammates
- Planned the weekly labor schedule and reached monthly labor cost goals
- Enforces company policy and rules consistently with fellow teammates
- Assisted Banquet Sous Chefs with managing, assembling and executing large functions.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Planned and directed high-volume food preparation in fast-paced environment.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Obtained fresh, local ingredients to lower grocery costs.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Acted as head chef when required to maintain continuity of service and quality.
- Mentored kitchen staff to prepare each for demanding roles.
Chef de Partie
Marie’s Catering
Darien, IL
01.2005 - 01.2006
- Assisted the Executive Chef in the organization and production of banquets
- Prepped and executed food for large off-premise events
- Ensured quality control and food inventory.
- Prepared items for roasting, sautéing, frying, and baking.
- Sanitized all counters properly to prevent food-borne illness.
- Plated meals paying special attention to garnishes and overall presentation.
Prep Cook/Banquet Captain
La Cuisine Catering
Oakbrook Terrace, IL
06.2001 - 10.2005
- Assisted the Chef-owner in the organization and production of banquets
- Prepped and executed food for large off-premise events
- Trained servers in regards to operational standards.
- Delegated tasks to staff members to maximize production under tight deadlines.
- Oversaw timeliness and quality of food delivery at high-volume events.
- Liaised with catering department about event changes and implemented requested adjustments.
- Directed and managed banquet functions for 150-200 person events.
Dairy/Frozen Foods Manager
Jewel Food Store
01.1997 - 01.2001
- Managed ordering, inventory, and unloading of trucks, to stock coolers and freezers
- Instituted merchandising programs to increase sales
- Valued and ensured customer service and guest satisfaction
- Trained department associates on product knowledge, sanitation and customer service.
Education
A.A.S. Degree - Culinary Arts
Le Cordon Bleu
2006
Skills
- Standards Compliance
- Menu Planning
- Customer Service
- Quality Control and Oversight
- Instruction, Delegation, Coaching and Mentoring
- Cooking Technique Demonstrations
- Supply Ordering
- Coordinating Kitchen Staff
- Staff Recruiting, Hiring and Scheduling
- Sanitation and Cleaning
- Relationship Building
- Recipe Development
- Food Preparing, Plating and Presentation
- Vendor Relationships
- Cost Control and Budgeting
Certification
- Food Safety Management Certified
Timeline
Executive Chef
Preservation Bread And Wine
06.2019 - Current
Chef De Partie
Hilton Hotels Corporation
05.2017 - 05.2019
Sous Chef
Holt’s Restaurant
09.2015 - 05.2017
Sous Chef
Aria Restaurant, Fairmont Hotel
06.2006 - 05.2015
Chef de Partie
Marie’s Catering
01.2005 - 01.2006
Prep Cook/Banquet Captain
La Cuisine Catering
06.2001 - 10.2005
Dairy/Frozen Foods Manager
Jewel Food Store
01.1997 - 01.2001
A.A.S. Degree - Culinary Arts
Le Cordon Bleu
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