Summary
Overview
Work History
Education
Skills
Additional Information - Summary Of Special Skills
Certification
Timeline
Generic

Shane Owens

Atlanta,GA

Summary

Executive Chef with proven expertise in kitchen operations, specializing in staff management, inventory control, and menu development. Achieved success in high-volume environments, leading teams to deliver exceptional meal preparation and execution. Culinary training from Willows Inn under Chef Blaine Wetzel, with a focus on foraging and farm-sourced ingredients. Holds a Culinary Degree from Le Cordon Bleu and possesses 8 years of leadership experience in the U.S. Marine Corps.

Overview

22
22
years of professional experience
1
1
Certification

Work History

Executive Chef

Rina ATL
Atlanta, GA
10.2024 - Current
  • Achieved sales and cost targets through strategic planning and operational efficiency.
  • Oversaw culinary department operations, prioritizing creativity and productivity.
  • Mentored leadership team to drive organizational growth and enhance team capabilities.
  • Managed food costs, product receiving, and invoices to ensure financial accuracy.
  • Ensured compliance with stringent food quality and sanitation standards.
  • Monitored inventory levels to prevent shortages of menu items.
  • Cultivated relationships with local farmers and vendors for superior ingredient sourcing.
  • Tracked sales figures to identify popular dishes and inform menu decisions.

Executive Chef

Muchacho
Atlanta, GA
05.2024 - 10.2024
  • Led culinary department operations, emphasizing creativity and efficiency.
  • Developed and mentored leadership team for organizational growth.
  • Managed food costs, product receipt processes, and invoice tracking.
  • Conducted precise inventories while maintaining a robust purchasing program.
  • Uphheld rigorous standards for food quality, handling, and sanitation.
  • Maintained optimal inventory levels to prevent menu shortages.
  • Cultivated relationships with local farmers and vendors to enhance sourcing.
  • Achieved consistent sales and cost targets through strategic management.

Executive Chef

Fifth Group
Atlanta, GA
10.2022 - 09.2023
  • Maintained stringent quality standards for food products to ensure excellence.
  • Analyzed recipes to establish menu pricing based on ingredient costs and labor.
  • Organized frequently used ingredients in appropriate storage containers and refrigerated perishables.
  • Managed food costing, receiving processes, and invoice tracking to meet budgetary goals.
  • Collaborated with General Manager to effectively manage controllable expenses.
  • Ensured efficient service delivery during peak periods to enhance customer satisfaction.
  • Cultivated relationships with local farmers and vendors for sourcing high-quality ingredients.

Executive Sous Chef

Castellucci Hospitality Group
Atlanta, GA
11.2020 - 10.2022
  • Responsible for menu and recipe development.
  • Duties include setting up and stocking stations, preparing food for service.
  • Ensure the Line Cooks are setup and prepared for service with line checks before service.
  • Participates in the preparation of food for numerous banquets and events.
  • Leads, educates, and trains kitchen staff.
  • Performs inventory control, ensuring inventory is readily available for all menu items and recipes as required.
  • Cooks and prepares menu items, coordinating with the entire staff.
  • Has gained rapport with local farmer and vendor connections.
  • Oversees maintenance of food and kitchen safety standards.
  • Keeps a positive work environment with all kitchen personnel, while performing under stressful situations and conditions.

Sous Chef

Castellucci Hospitality Group
Atlanta, GA
02.2020 - 11.2020
  • Conducted line checks to ensure line cooks' readiness for service prior to opening.
  • Assisted Executive Chef in preparing menus for various events and private wine dinners.
  • Trained line cooks on Asador grilling techniques, emphasizing fire management for optimal performance.
  • Mentored line cooks daily to enhance culinary skills and kitchen efficiency.
  • Fostered a positive work environment among kitchen personnel during high-pressure situations.
  • Coordinated with kitchen staff to ensure timely preparation of menu items.
  • Adhered to sanitation regulations and safety standards consistently throughout operations.

Line Cook

Castellucci Hospitality Group
Atlanta, GA
05.2019 - 02.2020
  • Set up and stocked stations for efficient food service operations.
  • Prepared food for various banquets and events, ensuring high quality.
  • Assisted Executive Chef with Saute and Garde Manger preparations.
  • Acquired skills in Asador station to expand culinary expertise.
  • Cooked menu items while coordinating with kitchen staff for seamless service.
  • Ensured compliance with sanitation regulations and safety standards.

Sous Chef

Minero
Atlanta, GA
04.2018 - 05.2019
  • Responsible for menu and recipe development.
  • Leads, educates and trains kitchen staff.
  • Oversees maintenance of food and kitchen safety standards.
  • Performs inventory control, ensuring inventory is readily available for all menu items and recipes as required.
  • Analyzed customer feedback to identify areas of improvement in service
  • Trained new hires in proper cooking techniques and recipes.
  • Complied with all health department regulations regarding proper food handling methods.

Line Cook

French Market & Tavern
Locust Grove, GA
02.2018 - 04.2018
  • Line Cook duties included setting up and stocking stations, preparing food for service.
  • Participated in the preparation of food for numerous banquets and events.
  • Assisted Executive Chef in food preparation with knowledge in sauce, grill and fry stations.
  • Cooked menu items, coordinated with the entire kitchen staff.
  • Complied with sanitation regulations and safety standards.

Chef De Partie

Willows Inn on Lummi Island
Lummi Island, WA
05.2017 - 12.2017
  • Externship for Culinary Arts Degree.
  • Prep Cook duties to include setting up and stocking stations, preparing food for service, assisting during service.
  • Foraging and proper care for wild items local to the area.

Line Cook

French Market & Tavern
Locust Grove, GA
05.2016 - 03.2017
  • Line Cook duties included setting up and stocking stations, preparing food for service.
  • Participated in the preparation of food for numerous banquets and events.
  • Assisted Executive Chef in food preparation with knowledge in sauce, grill and fry stations.
  • Cooked menu items, coordinated with the entire kitchen staff.
  • Complied with sanitation regulations and safety standards.

Field Operations Specialist (FS)

Adecco Staffing at Google
Atlanta, GA
02.2015 - 09.2015
  • Executed field data collection and information sorting for Google while traveling on assignment.
  • Collaborated with teams of 2-3 or worked autonomously to meet tight deadlines across regional locations.
  • Briefed site managers on operational requirements, ensuring accuracy and security during projects.
  • Partnered with engineers to utilize proprietary applications for high-quality data capture and extraction.
  • Dedicated up to 55 hours per week to enhance Google's project outcomes through teamwork.

Various Roles

United States Marine Corps
Kāne‘ohe Bay, HI
11.2006 - 12.2014
  • Led training operations as Regimental Training Non-Commissioned Officer, enhancing unit readiness.
  • Served as Company Training Non-Commissioned Officer, implementing comprehensive training programs.
  • Directed Squad Leader and Personal Security Detail, ensuring safety of Company Commander.
  • Managed armory operations and inventory as Armory Custodian to maintain security standards.
  • Instructed at Jungle Warfare Training Center, delivering specialized tactical training to personnel.
  • Operated platoon communications equipment as Radio Operator, facilitating efficient information flow.
  • Executed rifleman duties in high-pressure environments, demonstrating combat readiness.
  • Coordinated training schedules and logistics to optimize resource utilization across units.

Corrections Officer

Clayton County Sheriff's Department
, GA
01.2003 - 11.2006
  • Maintained security for Minimum to Maximum Security Inmates.
  • Regularly wrote and prepared incident and disciplinary reports and other required reports.
  • Prepared processing paperwork for new inmates accepted, Fingerprinting and ensured the Intake Holding Area was properly secured.

Education

Associate in Culinary Arts -

Le Cordon Bleu College of Culinary Arts
Tucker, GA
09.2017

Criminal Justice Coursework -

Troy University
Troy, AL
08.2015

Skills

  • Executive chef and sous chef
  • Kitchen operations management
  • Staff leadership and scheduling
  • Inventory and cost analysis
  • Recipe and menu development
  • High-volume cooking expertise
  • Farm-to-table sourcing
  • Food preparation and plating
  • Culinary degree holder
  • Microsoft Office proficiency
  • Interdepartmental coordination skills
  • Researching culinary techniques
  • Performance under pressure
  • Sanitation compliance expertise
  • Culinary creativity and innovation
  • Food costing strategies
  • Operational efficiency optimization
  • Verbal and written communication skills
  • Resource management and delegation
  • Creative food presentation techniques
  • Allergy awareness training

Additional Information - Summary Of Special Skills

  • Previous experience as Executive Chef, overseeing all kitchen operations to include staff, scheduling, inventory, cost analysis, recipe, and menu development.
  • Previous Sous Chef, that led and directed kitchen staff in preparation and execution of menus and meals in a high volume, fast-paced restaurant.
  • Gained experience in foraging, direct farm sourcing, prepping, cooking, and plating as Chef De Partie at Willows Inn, Lummi Island, WA while training under the direct supervision of Executive Chef Blaine Wetzel.
  • Completed and received a Culinary Degree from Le Cordon Bleu, Atlanta, GA, September 2017.
  • 8 years of progressive leadership experience as United States Marine.
  • Advanced user: Microsoft Office Suite - Excel, Word, and PowerPoint.
  • Natural leader requiring little supervision, superior performance under high stress environment with hazardous conditions.
  • Effective interdepartmental coordination across diverse groups including supervisors, peers, and subordinates.
  • Motivated to spend time outside of work researching technology and techniques.
  • Proven track record of superior performance under high stress environment with hazardous conditions.
  • Served (2) years as Field Radio Operator in highly stressful combat situations.

Certification

  • Servsafe Managerial

Timeline

Executive Chef

Rina ATL
10.2024 - Current

Executive Chef

Muchacho
05.2024 - 10.2024

Executive Chef

Fifth Group
10.2022 - 09.2023

Executive Sous Chef

Castellucci Hospitality Group
11.2020 - 10.2022

Sous Chef

Castellucci Hospitality Group
02.2020 - 11.2020

Line Cook

Castellucci Hospitality Group
05.2019 - 02.2020

Sous Chef

Minero
04.2018 - 05.2019

Line Cook

French Market & Tavern
02.2018 - 04.2018

Chef De Partie

Willows Inn on Lummi Island
05.2017 - 12.2017

Line Cook

French Market & Tavern
05.2016 - 03.2017

Field Operations Specialist (FS)

Adecco Staffing at Google
02.2015 - 09.2015

Various Roles

United States Marine Corps
11.2006 - 12.2014

Corrections Officer

Clayton County Sheriff's Department
01.2003 - 11.2006

Associate in Culinary Arts -

Le Cordon Bleu College of Culinary Arts

Criminal Justice Coursework -

Troy University

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