Sean Buckley
Wilmington,DE - Delaware
Summary
Accomplished Chef and General Manager with a proven track record at Delaware Provision Company, enhancing operational efficiency and customer satisfaction through expert kitchen management and effective communications. Skilled in vendor relations and staff coordination, I've significantly improved inventory control and employee performance, demonstrating a strong blend of culinary expertise and business management acumen. Forward-thinking professional offering more than 15 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times.
Overview
19
19
years of professional experience
Work History
Chef/General Manager
Delaware Provision Company
10.2015 - 08.2024
- Managed full scale catering department, high volume food truck, and retail store.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Implemented operational strategies and effectively built customer and employee loyalty.
- Managed budget implementations, employee evaluations, and contract details.
Chef
Ernest & Scott Taproom
10.2014 - 10.2015
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Lead Line Cook
Ulysses Gastropub
12.2011 - 10.2014
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Sous Chef
Public House Wilmington
09.2009 - 11.2011
- Developed close relationships with suppliers to source best ingredients.
- Planned and directed high-volume food preparation in fast-paced environment.
- Implemented food cost and waste reduction initiatives to save money.
- Trained kitchen staff to perform various preparation tasks under pressure.
Line Cook
CW Harborside
01.2006 - 05.2009
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Education
Associate of Arts - Culinary Arts
Delaware Technical And Community College
Newark, DE05.2009
High School Diploma -
St. Elizabeth High School
Wilmington, DE06.2006
Skills
- Vendor Relations
- Business Management
- Purchasing
- Staff Coordination
- Effective Communications
- Kitchen Management
- Forecasting and planning
- Culinary expertise
Timeline
Chef/General Manager
Delaware Provision Company
10.2015 - 08.2024
Chef
Ernest & Scott Taproom
10.2014 - 10.2015
Lead Line Cook
Ulysses Gastropub
12.2011 - 10.2014
Sous Chef
Public House Wilmington
09.2009 - 11.2011
Line Cook
CW Harborside
01.2006 - 05.2009
Associate of Arts - Culinary Arts
Delaware Technical And Community College
High School Diploma -
St. Elizabeth High School
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