Summary
Overview
Work History
Education
Skills
Awards
Training
Timeline
Generic

Tim Woehr

Summary

Passionate and creative culinary professional with expertise in culinary techniques, food safety standards, menu planning, and kitchen management. Dedicated to creating exceptional dining experiences and achieving culinary excellence through the creation of innovative and high-quality dishes. Committed to elevating guest satisfaction.

Overview

24
24
years of professional experience

Work History

Operator

Bad Chicken
10.2022 - 01.2025
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
  • Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
  • Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
  • Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
  • Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
  • Coordinated employee schedules and developed staff teams to boost productivity.

Executive Chef/General Manager/CDM

Children's Health
03.2015 - 06.2022
  • Flooring project,5 phase yearlong project to replace the entire floor in8,000sq ft kitchen
  • Dr's dining consult and design
  • Servery redesign and expansion of dining area
  • Oversee daily operations of patient and non-patient food
  • Review, approve and label all invoices before going to AP
  • Develop new non-patient menus
  • Consult on patient line menu
  • Developed and maintain an inventory program
  • Teach and develop a food cost program
  • Oversee and approve all daily ordering needs
  • Prepare all VIP caterings
  • Develop a catering program
  • Instill a sense of urgency and passion into the staff for what they do daily
  • Monitor daily HAACP procedures
  • Teach cooking classes to patients
  • Oversee all Foodservice budgets and P&L's
  • Approver of all foodservice purchases
  • Cash office custodian
  • Oversee use of all garden vegetables and herbs
  • Run daily operations for all of food service
  • Month end financials
  • Scheduling
  • Refresh of current coffee shop along with design of new coffee and public amenities area
  • Implementing of IDDSI program
  • Implementation and daily execution of vending program
  • Developed innovative menus to enhance dining experiences and boost restaurant reputation.
  • Improved kitchen efficiency by streamlining cooking processes and introducing time-saving techniques.
  • Managed culinary team to ensure high standards of food quality and presentation.

Chef

Parigi Restaurant
04.2013 - 12.2014
  • Overseeing all employees
  • Consistency in menus, preparation and plating
  • New menu specials every week
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • All catering menus and preparation
  • Daily ordering of produce meat and fish
  • Weekly labor and food cost
  • Daily and weekly cleaning
  • Hiring and termination of kitchen employees
  • Education of front of the house on new menu items
  • Daily ordering and preparation for offsite kitchen
  • Menu costing
  • Any and all maintenance issues

Executive Sous chef

Marquee Grill & Bar-Dallas TX
04.2011 - 04.2013
  • Oversee hourly employees and their consistency of food
  • Ordering of produce, and price checking
  • Collaborating menu changes with the chef and other soups chefs
  • Conducting monthly inventory including; all price changes, adding new ingredients, lowering grocery cost
  • Ordering of all specialty items for banquets and caterings
  • Daily working of grill and expo
  • Continually educating both front and back of the house staff
  • Management of kitchen while chef is gone
  • Responsibilities:
  • Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
  • Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.

Chef

Abacus restaurant-Dallas TX
10.2006 - 03.2011
  • Oversee hourly employees and their consistency of food
  • Ordering of produce, and price checking
  • Collaborating menu changes with the chef and other soups chefs
  • Conducting monthly inventory including; all price changes, adding new ingredients, lowering grocery cost
  • Ordering of all specialty items for banquets and caterings
  • Daily working of grill and expo
  • Continually educating both front and back of the house staff
  • Management of kitchen while chef is gone
  • Responsibilities:
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Placed orders to restock items before supplies ran out.

Sous Chef

Jasper's- Plano, TX
12.2003 - 10.2006
  • Managed the kitchen line, personnel and inventory of supplies
  • Responsible for creating daily and weekly cuisine specials
  • Opened and closed the restaurant
  • Expedited food from the kitchen
  • Quality control of meals leaving the kitchen prior to table delivery
  • Educated front of the house staff on specials, availability and menu items
  • Head of Catering for all special events, parties, and orders
  • Responsible for logistics and ordering of catering events
  • Responsibilities:

Head Chef

Berwyn Tavern, Berwyn- PA
06.2003 - 11.2003
  • Start-up Restaurant worked extensively with owners on menu strategy, development and introduction of recipes, product pricing, staff scheduling and required inventory
  • Trained staff
  • Responsible for managing of discretionary capital & expense budget for inventory
  • Responsibilities:

333 Belrose Bar and Grill- Radnor, PA
01.2003 - 06.2003
  • Garde Mange station
  • Assistant Pastry Chef
  • Employee training for cold appetizers and desserts
  • Front house busser and runner
  • Responsibilities:

West Side Grill- West Conshohocken, PA
07.2001 - 07.2002
  • 18+ week externship- CIA requirement
  • Garde Mange station
  • Line cook focusing on grill and sauté
  • Dessert assistant
  • Responsibilities:

Sonoma Restaurant- Manayunk, PA
11.2000 - 07.2001
  • Garde Mange station
  • Line cook focusing on grill and sauté
  • Pizza cook
  • Responsibilities:

Education

Certified Dietary Manager certification -

University of Florida
05.2018

Associates Degree - Culinary Arts

The Culinary Institute of America
Hyde Park, NY
12.2002

Skills

  • Works effectively with others to obtain or exceed objectives
  • Well-developed leadership, communication and interpersonal skills
  • Quickly and easily establishes rapport with people of diverse cultures and experience levels
  • Production procedures
  • Quality assurance
  • Food safety
  • Menu planning
  • Cost control
  • Menu development
  • Team leadership
  • Kitchen management

Awards

Awards:2009 DFW Rising Star Chef

Training

  • Leading through Financial Excellence: MIT Sloan Executive Education
  • Leading with Data & Analytics: Chicago Booth School of Business Executive Education

Timeline

Operator

Bad Chicken
10.2022 - 01.2025

Executive Chef/General Manager/CDM

Children's Health
03.2015 - 06.2022

Chef

Parigi Restaurant
04.2013 - 12.2014

Executive Sous chef

Marquee Grill & Bar-Dallas TX
04.2011 - 04.2013

Chef

Abacus restaurant-Dallas TX
10.2006 - 03.2011

Sous Chef

Jasper's- Plano, TX
12.2003 - 10.2006

Head Chef

Berwyn Tavern, Berwyn- PA
06.2003 - 11.2003

333 Belrose Bar and Grill- Radnor, PA
01.2003 - 06.2003

West Side Grill- West Conshohocken, PA
07.2001 - 07.2002

Sonoma Restaurant- Manayunk, PA
11.2000 - 07.2001

Associates Degree - Culinary Arts

The Culinary Institute of America

Certified Dietary Manager certification -

University of Florida

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Tim Woehr