Summary
Overview
Work History
Education
Skills
Timeline
Generic

SEAN S. BENDIX

Bellevue,NE

Summary

Culinary professional with robust background in managing kitchen operations and delivering exceptional dining experiences. Recognized for fostering team collaboration and achieving consistent results under pressure. Known for flexibility and reliability in dynamic kitchen environments, with focus on innovative menu development and staff training.

Overview

8
8
years of professional experience

Work History

Executive Sous Chef

Prairie Flower Casino
01.2025 - Current
  • Oversaw kitchen operations, ensuring adherence to quality standards and food safety regulations.
  • Developed seasonal menus, incorporating local ingredients and culinary trends to enhance guest experience.
  • Trained and mentored junior chefs, fostering skill development and teamwork within the kitchen staff.
  • Streamlined inventory management processes, reducing waste and optimizing supply chain efficiency.
  • Collaborated with front-of-house team to ensure seamless service delivery during peak hours.
  • Implemented cost-control measures, improving overall profitability while maintaining high culinary standards.
  • Spearheaded special events catering, coordinating logistics and menu planning for successful execution.
  • Evaluated vendor performance regularly, negotiating contracts to secure high-quality ingredients at competitive prices.
  • Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
  • Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
  • Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
  • Developed and implemented staff training programs to elevate culinary skills and knowledge.

Chef Supervisor

Sodexo
01.2022 - Current
  • Composing Training program for new hires
  • Created Job description for a position first opened for that unit
  • Writing, costing, organizing, and composing a weekly cycle menu. (While maintaining multiple dietary restrictions)
  • Order or requisition food or other supplies needed to ensure efficient operation for an $800,000 a year account.
  • Writing of seasonal ala carte restaurant menu.
  • Brought account into a profitable status for first time since opening. (Account is supposed to be a glamor account, the GM just wanted me to break even.)
  • Recruit and hire staff, such as cooks and other kitchen workers.
  • Meet with customers to discuss menus for special occasions, parties, and banquets.

Sous Chef

Champions Run
03.2021 - 01.2022
  • Running a butchery program, from wild game to exotic seafood. also dry aging of beef and other meats.
  • Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
  • Responsible for Butchery program from fabrication to dr aging of all primals and sub primals for the services.
  • Assist planning and running caterings from 50-1500 ppl
  • Assist chef in planning and execution of specials and new menu items.

Chef Manager

Eurest
10.2018 - 09.2020
  • Assisted in the opening up of the t.d. ametrade building and two satellite kitchens.
  • Floated around accounts to compose events of 500-1000 people.
  • Wrote and composed new menu specs still used at eurist today.
  • Keep open communication with staff in my account to take all feedback and give solutions to complaints and suggestions to better serve the guest.
  • Assist in other accounts around town when big parties are there.
  • Ordering and inventory for food and c-store. The account was a $500,000 P&L account.

Lead Cook

Plank Seafood and Provisions
05.2018 - 10.2018
  • Set up dinner lines for a 200 person average night.
  • Perform daily cleaning logging and side duties for all sections of the kitchen and oyster bar. We maintained this by using an ipad.
  • Worked any station needed during service.
  • Assisted in preparation of bulk items.
  • Assisted in opening the kitchen, and receiving orders.

Chef De Cuisine

Dante Pizzeria Napoletana
11.2017 - 05.2018
  • Opened new store front in blackstone district
  • Estimate amounts and costs of required supplies, such as food and ingredients. Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
  • Recruit and hire staff, such as cooks and other kitchen workers.
  • Assist with front of the house on cleaning and training in steps of service.
  • Counting of drawers to ensure the proper deposits were made daily.
  • Work with local farmers to bring in the farm to table quality, and fast fine deliverance.
  • Composed HACCAP program for cryo vac and sous vide processing

Education

Associate of Science - Culinary Arts

Orlando Culinary Academy
Orlando, FL
06.2004

Skills

  • Kitchen management
  • Menu development
  • Sanitation standards
  • Allergy awareness
  • Cost control
  • Food pairing
  • Recipe creation
  • Special event catering
  • Waste reduction
  • Food presentation
  • Nutrition
  • Culinary techniques
  • Menu pricing
  • Forecasting and planning
  • Safe food handling
  • Inventory management
  • Fine-dining expertise
  • Coaching and mentoring
  • Staff scheduling
  • Kitchen staff management
  • Inventory control
  • Operations management
  • Food stock and supply management
  • Kitchen operations oversight
  • Purchasing management

Timeline

Executive Sous Chef

Prairie Flower Casino
01.2025 - Current

Chef Supervisor

Sodexo
01.2022 - Current

Sous Chef

Champions Run
03.2021 - 01.2022

Chef Manager

Eurest
10.2018 - 09.2020

Lead Cook

Plank Seafood and Provisions
05.2018 - 10.2018

Chef De Cuisine

Dante Pizzeria Napoletana
11.2017 - 05.2018

Associate of Science - Culinary Arts

Orlando Culinary Academy

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SEAN S. BENDIX