Summary
Overview
Work History
Education
Skills
Certification
Specialprojectsevents
References
Timeline
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Thomas O’Donnell

Chicago,IL

Summary

Food and Beverage Director/Executive Chef specializing in American and world casual and fine dining cuisine. Dynamic, results-oriented and team building leader. More than twenty years of professional cooking and kitchen management experience. Exemplary leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.

Overview

8
8
years of professional experience
1
1
Certification

Work History

Director of Food and Beverage

Renaissance Chicago Ohare
08.2022 - Current
  • Researched, developed and restructured new seasonal menus
  • Retrained culinary to implement 'fresh whole foods plan for cooking', removing all frozen and prepared items to ensure higher quality product for guests
  • Implemented vegan and gluten free menus, training staff on how to handle food sensitivities and allergies as well as other dietary restrictions
  • Managed budgets to ensure all food and labor costs work within hotel parameters while executing new programs and menus
  • Improved sanitation standards
  • Introduced new cooking methods and created healthier, more positive daily atmosphere within department.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Maintained sound financial footing by overseeing department profit, loss and budgeting.
  • Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
  • Identified team weak points and implemented corrective actions to resolve concerns.
  • Implemented effective inventory control systems to reduce food spoilage and waste.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Developed unique events and special promotions to drive sales.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.

Chef & B

Hyatt Rosemont
10.2017 - 08.2022
  • Executive Chef/Food & Beverage Director of a 206-room business hotel
  • Oversaw all aspects of culinary, banquets, meetings and catering in front and back of house
  • Researched, developed and restructured new seasonal menus
  • Retrained culinary to implement 'fresh whole foods plan for cooking', removing all frozen and prepared items to ensure higher quality product for guests
  • Implemented vegan and gluten free menus, training staff on how to handle food sensitivities and allergies as well as other dietary restrictions
  • Managed budgets to ensure all food and labor costs work within hotel parameters while executing new programs and menus
  • Improved sanitation standards
  • Introduced new cooking methods and created healthier, more positive daily atmosphere within department.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.

Food and Beverage Director

Sorrel River Ranch
08.2020 - 04.2021
  • Managed four outlets during pandemic. implementing safe practices following CDC guidelines.
  • Delivered in-depth training to workers in customer-facing roles to promote strong team performance.
  • Worked with qualified chef to diversify menu with new offerings.
  • Maintained sound financial footing by overseeing department profit, loss and budgeting.
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
  • Researched and developed 300 bottle wine list earning Wine Spectator accreditations.

Interim Chef

Embassy suites Resort
01.2017 - 10.2017
  • Managed off season resort kitchen including, complementary daily breakfast buffets and omelet station serving up to 1000 customers per day
  • Created and executed summer menus for lunch, dinner and pool bar
  • Implemented food and sanitation safe guards
  • Lowered food and labor cost, managed banquets front and back of house.

Senior Sous-Chef

Waldorf Astoria Hotel
  • Interim manager of restaurant, in-room dining, pastry and banquets
  • Developed and executed menus for in-room dining and Bernard's
  • Scheduled and managed a staff of 25 union employees while consistently maintaining efficient labor costs
  • Research and development for dishes of transitional menu
  • Implemented new sanitation practices and raised scores of Ecosure and City of Chicago Sanitation evaluations
  • Utilized and proficient at Unifocus, Birchstreet Ordering Systems, and ADP Workforce online system.

Executive Sous-Chef

Fred's at Barney's of New York
  • Lowered food and labor costs in kitchen
  • Developed more effective and efficient hot and cold line
  • Oversaw daily kitchen operations and quality
  • Responsible for ordering all food items and kitchen equipment
  • Established new vendor relationships with organic farmers and meat purveyors
  • Created daily specials.

Executive Chef/Kitchen Manager

Circa33
  • Redesigned menu, focusing on the need and wants of local customers
  • Oversaw daily kitchen production and operations
  • Implemented new procedures and policies
  • Created order guidelines and time and temp logs
  • Met weekly and monthly food and labor standards set by the corporation
  • Created weekly specials.

Owner/ Executive Chef

Old Library Café
  • Created and operated/managed seasonal organic café serving breakfast, lunch and dinner
  • Designed and built café from ground up
  • Established strong relationships with local vendors and farmers to use only local organic meats and produce
  • Created and executed weekly dinner menu to use local organic products
  • Managed front and back of the house operations.

Education

California Culinary Academy

Skills

  • Menu creation, design and execution
  • Consistent control of food and labor costs
  • Executive/Sous-Chef experience in fast-paced casual and upscale dining establishments
  • Front of house and Kitchen leadership, training and development of Service staff and line cooks
  • Creating and supporting vendor relationships
  • Purchasing, menu costing and inventory control, labor, weekly and monthly reports
  • Maximizing productivity and staff performance
  • Implementation of sanitation practice and procedures
  • Knowledge and practice of multiple cuisines
  • Extensive knowledge of wines and liquors
  • Menu development: Focus on dietary restrictions with emphasis on menus designed based on individual needs

Certification

  • Servsafe Certified
  • City Of Chicago Department of Public Health and Food Service Management Certified

Specialprojectsevents

  • Weddings and private events
  • Privet dinner Pres. G. W. and Mrs. Bush
  • Privet dinner Arnold Palmer
  • Privet dinner D. Anthoney Fauci
  • Zoolala (Fundraiser for Portland City Zoo, Soulful Giving- Fundraiser for Legacy Emmanuel Children’s Hospital)
  • Taste of the Nation (Fundraiser to End Child Hunger in America)
  • The Bite and numerous Portland street fairs and off-site catering events at Circa 33.
  • Leinenkugel Breweries (Beer Pairing Dinner 2009)
  • Crawfest (crawfish boil fundraiser for Hurricane Katrina)
  • Market Days, and other numerous Chicago large outdoor street fairs and off-site catering events at Halsted’s.
  • Lion’s Club Monthly Luncheon at Old Library Café.

References

  • Kellie Courtney, Owner Bernie’s southern Bistro, (503) 351-5508
  • Tansey Moyer, (773) 230-8516

Timeline

Director of Food and Beverage

Renaissance Chicago Ohare
08.2022 - Current

Food and Beverage Director

Sorrel River Ranch
08.2020 - 04.2021

Chef & B

Hyatt Rosemont
10.2017 - 08.2022

Interim Chef

Embassy suites Resort
01.2017 - 10.2017

Senior Sous-Chef

Waldorf Astoria Hotel

Executive Sous-Chef

Fred's at Barney's of New York

Executive Chef/Kitchen Manager

Circa33

Owner/ Executive Chef

Old Library Café

California Culinary Academy
Thomas O’Donnell