Summary
Overview
Work History
Education
Skills
Personal History
Timeline
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Toby Gayton

Executive Chef

Summary

Experienced professional seeking a role in a fast-paced kitchen environment. Dedicated to expanding colleagues' knowledge and learning from their experiences.

Overview

13
13
years of professional experience

Work History

Executive Chef

Sortino's Italian Kitchen
1 2022 - Current
  • Led a 325-seat Italian-American restaurant within Kalahari Resort, aligning cuisine with Midwestern and guest preferences.
  • $70,000 saved year-to-date on labor and food costs.
  • Develop and implement standard operating procedures, ensuring efficiency and consistency.
  • Mentor and nurture team members, fostering professional growth and skill enhancement.
  • Craft culinary experiences that exceed guest expectations, enhancing customer satisfaction, and repeat patronage.
  • Manage labor and food costs, maintaining company standards, and driving profitability.
  • Stay ahead of culinary trends, ensuring continuous improvement and innovation.

Executive Sous Chef

True Food Kitchen
6 2020 - 1 2022
  • Successfully led a culinary team of 37 cooks and maintained a yearly revenue of $7 million while reducing spending by 6.2%, through efficient labor management.
  • Mediterranean-inspired menu focused on health and sustainability, with an emphasis on using seasonal vegetables.
  • Managed daily kitchen operations, ensuring safety, cleanliness, and inventory control.
  • Encouraged a professional environment promoting respect, integrity, and teamwork.
  • Facilitated performance evaluations, offered constructive input, and established performance objectives for the team.

Executive Sous Chef

Acre 41 Otis Hotel
05.2019 - 06.2020
  • Supervised five culinary outlets, with a staff of 100, ensuring quality and consistency across all production phases within a 300-room hotel.
  • Managed weekly food costs and monthly inventory, optimizing resource allocation.
  • Developed associates through communication and positive reinforcement, fostering career growth.
  • Coordinated with the sales team to strategically plan event menus, resulting in enhanced client satisfaction.
  • Engaged with guests to provide menu information and recommendations, elevating the overall guest experience.

Executive Sous Chef

North Italia Fox Restaurant Concepts
04.2017 - 05.2019
  • Managed weekly inventory and maintained a 29% food cost, using declining budgets.
  • The company's smallest restaurant, in terms of square footage, with the highest grossing revenue.
  • Recruited by former mentor and chef-partner.
  • Worked with daily fresh pizza and pasta programs.
  • Trained future management team members, ensuring readiness for leadership roles.
  • Ordered supplies based on sales forecasts to optimize stock levels.
  • Maintained specific labor cost percentages while fostering a positive work environment.
  • Provided upper management with updated logbooks and ECOSURE sheets for compliance.

Executive Sous Chef

The Grove Wine Bar & Kitchen
6 2015 - 4 2017
  • Managed kitchen operations for a 180-seat restaurant, driving $2M in annual revenue.
  • Developed and curated diverse menus while sourcing from local vendors, ensuring high-quality standards and cost control.
  • Led staff hiring and scheduling, fostering a collaborative and efficient kitchen environment.
  • Assisted in opening new restaurant locations, aided in company growth, and increased guest relations.
  • Butchered animal proteins, maintaining precision and quality in food preparation.
  • Led training initiatives, advancing a dishwasher to line cook, who remains employed under my leadership today.

Sous Chef

Fleming's Prime Steakhouse and Wine Bar
05.2011 - 06.2015
  • Started as a broiler and was promoted through different positions to achieve the title of Sous Chef.
  • Hired and scheduled staff, managed inventory, and controlled costs, achieving a food cost under 27%.
  • Directed purveyor relations and ordered products, ensuring high-quality ingredients and timely delivery.
  • Oversaw kitchen operations, maintaining cleanliness and proper opening and closing procedures.
  • Butchered high-end proteins, such as fish and beef, ensuring precise cuts and customer satisfaction with requested temperatures.
  • Led a team of 50+ staff, ensuring efficient ticket times and plate presentations, enhancing customer experience.

Education

Associates Degree -

Texas Culinary Academy
05.2001 -

Skills

    Safe Food Handling

    Inventory Management

    Kitchen Management

    Sanitation Guidelines

    Team Leadership

    Menu Planning

Personal History

Throughout my years in the food service industry, I have had the privilege of delighting guests with my culinary skills. I have experience with a variety of cuisines, including Hawaiian, Continental, and Italian. By shadowing, observing, and learning from different chefs at my past and current establishments, I have acquired knowledge, experience, and problem-solving skills that I can apply in the fast-paced environment of the kitchen. Creating connections through the dishes I prepare is how I demonstrate hospitality to each and every guest.

Timeline

Executive Sous Chef

Acre 41 Otis Hotel
05.2019 - 06.2020

Executive Sous Chef

North Italia Fox Restaurant Concepts
04.2017 - 05.2019

Sous Chef

Fleming's Prime Steakhouse and Wine Bar
05.2011 - 06.2015

Associates Degree -

Texas Culinary Academy
05.2001 -

Executive Chef

Sortino's Italian Kitchen
1 2022 - Current

Executive Sous Chef

True Food Kitchen
6 2020 - 1 2022

Executive Sous Chef

The Grove Wine Bar & Kitchen
6 2015 - 4 2017

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Toby GaytonExecutive Chef