Timothy Emery
Phoenix,AZ
Summary
Hello my name is Tim Emery . I have bean a professional chef for more then 20 years . I have spent my adult life learning and cooking all types of food.This has given me the ability to offer a large variety of food to offer no matter what town I am in .I am a natural problem solver and love a challenge . I lead by example and love collaborating with people to create the best culinary experience the team can create . Proficient Director of Dining Services with expertise in budgeting, hiring and financial administration. Successful history of leading streamlined and efficient operation within guidelines. Performance-minded and team-oriented with hands-on approach.
Overview
23
23
years of professional experience
Work History
Director of Dining Services
The Ranch Estates Scottsdale
11.2022 - Current
- Hired, trained and directed 20-person team of dining services professionals.
- Strengthened controls to minimize waste and reduce costs.
- Led daily staff meetings to implement policies and update team members on meal plans.
- Motivated staff to perform at peak efficiency and quality.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Oversaw food preparation and monitored safety protocols.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Monitored food production and corrected issues in preparation, portioning or other areas.
- Kept inventory levels in line with expected demands.
- Maintained exceptional standards of safety and sanitation in all areas.
Executive Chef/owner
Infuzed Bistro
04.2019 - 11.2022
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Oversaw business operations, inventory control, and customer service for restaurant.
- 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.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Verified compliance in preparation of menu items and customer special requests.
- Handled and stored food to eliminate illness and prevent cross-contamination.
Head Chef/Kitchen Manager
Four Points Brewing And BBQ
05.2015 - 06.2019
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- 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.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Verified compliance in preparation of menu items and customer special requests.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Obtained fresh, local ingredients to lower grocery costs.
- Assisted customers in planning corporate events, social galas and gourmet dinners.
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
- Used root cause analysis to conduct assessments and develop improvements.
chef
By George
04.2014 - 05.2015
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
chef
Vivo Kitchen
09.2010 - 12.2011
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
Chef Consultant
Onthesquareindustrys Llc
09.2006 - 09.2010
- Various jobs in small places from Florida to Maine
- Collaborated with other personnel to produce and modify menus and selections.
- Developed recipes and menus by applying understanding of market demand and culinary trends,
- Obtained fresh, local ingredients to lower grocery costs.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Collaborated with staff members to create meals for large banquets.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Mentored kitchen staff to prepare each for demanding roles.
Head Chef/Kitchen Manager
The Bay
08.2002 - 07.2006
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling and surface cleaning.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Checked and tested foods to verify quality and temperature.
Executive Chef
Muddy Rivers Bar And Grille
09.2000 - 08.2002
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
Education
GED -
Chenango Valley High School
Binghamton, NY06.1999
Skills
- Creating Menus Market Analysis skill training
- Food cost Butchering Scratch Cooking
- Culinary Marketing Volume Cooking Event planning
- Certificates
- Culinary food Management Serv Safe
- Butcher certification
- Recruitment and Hiring
- Service Quality Standards
- Reading Comprehension
- Supply Ordering
- Customer Experience
- Event Oversight
- Training Oversight
- Department Management
- Regulatory Requirements
- Social Perceptiveness
Timeline
Director of Dining Services
The Ranch Estates Scottsdale
11.2022 - Current
Executive Chef/owner
Infuzed Bistro
04.2019 - 11.2022
Head Chef/Kitchen Manager
Four Points Brewing And BBQ
05.2015 - 06.2019
chef
By George
04.2014 - 05.2015
chef
Vivo Kitchen
09.2010 - 12.2011
Chef Consultant
Onthesquareindustrys Llc
09.2006 - 09.2010
Head Chef/Kitchen Manager
The Bay
08.2002 - 07.2006
Executive Chef
Muddy Rivers Bar And Grille
09.2000 - 08.2002
GED -
Chenango Valley High School
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