Trevor Burt
Clinton,MD
Summary
Dynamic Senior Executive Chef with a proven track record at GW University, excelling in menu creation and kitchen management. Expert in inventory control and cost management, achieving significant food cost reductions. Renowned for fostering team productivity and enhancing guest satisfaction through innovative culinary solutions and effective leadership.
Overview
26
26
years of professional experience
Work History
Senior Executive Chef
GW University
, DC
06.2024 - 10.2025
- Oversees dining halls operation in meeting clients, and health regulatory standards
- Creates weekly 3 meals menus for dining halls customers including students, visitors, families and team members
- Monitors and maintains daily inventories, place orders – food, chemicals, paper products, opportunity buys, teammates supplies
- Payroll controls - timely posted schedules, overtime reductions via approaching overtime reports, job classifications adherence – stepping down and not up (Unionize location)
- Monthly promotional marketing / teaching activities for students
- Dining room Theme station “Trevor’s Island Grill” – monthly themed menu creations
- Generates an average of 30$ M yearly across 4 dining halls- averaged minimum 80 k swipes monthly (food plan)
- Maintains food cost, COGA & CPM monthly - strategically managing purchasing, inventory control, menus planning in line with market trend and fluctuations to be competitive
- Manages HR aspect of department – works directly with recruiters- job posting, selections, interviews, offers, placements, training plans, progressive discipline, terminations
- Adheres to strict company and OSHA Industrial standards – accident preventions, coaching, reporting
- Monthly appreciations -team recognitions – Hero cards, birthdays, anniversaries, above and beyond recognitions
- Higher Education - DC
Regional Executive Chef
Trinity Health Care Service
Livonia, MI
09.2019 - 01.2024
- Directed day to day oversight of Holy Cross Silver Spring / Germantown Hospitals operations (on dotted lines) – culinary operation (patients, retail, sanitation, doctors lounge, catering & purchasing)
- Monitored, implemented corporate operational standards in the Mid-Atlantic Region (HCSP / HCGT)
- Monitored and maintained purchasing compliances, co-lead cost validation reduction, procurements, in line with recipes standards - mainly patients dietary nutritional guidelines.
- Assistant to Regional General Manager at the corporate level – full responsibilities during absence including reporting weekly THS operational “reports-outs” on regional meetings.
- Directly communicated with Holy Cross Senior Management daily encompassing departmental issues, progress, employees’ concerns, daily menus etc.
- Directly oversaw- retail, doctor’s lounge, sanitation, storeroom / purchasing -28 teammates.
- Planned and implemented the roll out of new patient’s menu across the region in May 2022 – which have move patient satisfaction score 10 points to %
- Assisted / restructuring the patient’s line making it more effective, reduction of manual hours, improved food delivery temp / patient satisfaction scores as high as 78% highest in region at one point.
- Played vital rolls in switching from C-Board to Delegate coupled with the implementation of Epic.
- Maintained the# 1 position as the largest location in the entire company in S1 compliances 93 %, purchasing weekly spends, retail revenue average check $8.50, payroll 10 %.
- Daily close communications with all suppliers monitoring prices/ subs – adjusting menus accordingly.
- (Corporate) (Mid Atlantic)
Executive Chef 2
Metz Culinary Management
Baltimore, MD
10.2018 - 09.2019
- Oversaw culinary operations, which included but not limited to preparation and production of all institution meals, food quality and presentation.
- Managed 120 full time employees, 18 managers, 3 sous chefs and temporary associates.
- Ensured compliance with all safety and sanitation standards and regulations.
- Evaluate, coach, council and monitor team members productivity and performances.
- Maintains inventories and purchasing budget by way of “Spend Down” check book.
- Interacts with guests, patients and clients to achieve satisfaction by directly attending to issues.
- (Sinai Hospital)
Assistant Corporate Chef
Windows Catering
Alexandria, Virginia
09.2015 - 09.2018
- Oversaw menus, changes and education process of all culinary service associates.
- Maintained a high level of cleanliness in the kitchen and all its facilities.
- Developed daily production, pick-up and drop off sheets for “BEO’s”- “Drivers Guides.”
- Interviewed, hired and trained new associated by directing and appraising performances.
- Coordinated department daily operational flow by evaluation and guidance.
Executive Chef
compass-USA
Alexandria, Virginia
02.2010 - 08.2015
- Prepared annual budget, achieved financial goal through proper forecasting, cost controls and labor management.
- Responsible for hiring of all kitchen associates, coaching and training developments.
- Oversaw all culinary operations – food supply orders, food and equipment inventory, food production, batch food preparation, timely service of meals, portions and dietary requirements.
- Received and examined food and supplies ensuring quality and quantity met established standards and specifications.
- Scheduled work hours and assignments reviewed and monitored associate’s performances.
- Ensured proper storage and food handling, adhered to all regulations and guidelines.
- Planned, prepared and executed special meals in coordination with the clients’ requests.
- Maintained a competent and motivated staff by implementing effective associate selection, training and development and retention programs which maximized productivity.
Interim Executive Chef
Republican Club
Washington, DC
07.2009 - 02.2010
- Supported the smooth and efficient operation of various departments by providing routine clerical duties.
- Coordinated and executed daily high officials’ banquets.
- Directed entire food production (Presidential Dining Room, Restaurants, Grill, and Catering)
- Created appealing menu development for various Statewide Federal Government members.
- Enforced DC Board of Health standards through daily sanitation walk through, trainings and accountability.
- Effectively managed department administrative processes – scheduling, hiring, budgeting and termination.
Executive Sous Chef
Hyatt Hotels
02.2000 - 03.2009
- Executive Banquet Chef – Hyatt Regency Miami FL – Feb. 2000 – Feb. 2002
- Executive Sous Chef – Hyatt Regency Savannah GA – Mar. 2002 – Feb. 2007
- Executive Sous Chef – Hyatt Regency Capitol Hill Washington DC - Feb. 2007 - Mar. 2009
- Accurately managed production, labor and budget through proper inventory and staffing.
- Managed entire culinary department ensuring that quality and safety standards were met, service distinctiveness was promoted, and available resources were utilized according to expectations.
- Oversaw entire operation consisting of restaurants, banquets, all food production, and storeroom.
- Spared headed the 2004 G-8 Sea Island Summit menu planning and catering executives.
- Headed monthly developmental kitchen meetings which focused on productivity, efficiency, and quality.
- Featured in two Savannah Georgia local newspapers for Mentorship “Learning for Life.”
- Manger of the quarter Savannah GA 2004.
- Spared headed full 3 meal restaurant and off property catering addition at Monumental Catering.
- Redesigned banquet menu monthly to reflect current market prices, budget, and seasonality.
- Maintained a visible public presence - participating in public relation programs and events, coordinated special events with other departments, maintaining guest satisfaction.
Education
Developing Dynamic Leader, Certificate -
Morrison Health Care
Management And Leadership Skills, Certificate -
Rock Hurst University
Food And Nutrition certificate -
Jamaica West IndiesHigh School Diploma -
Jamaica West Indieshuman & Social Biology General Certificate -
University of Cambridge Local Examination Syndicate
Skills
- Menu Creation
- Kitchen management
- Inventory control
- Dietary Specifications
- International Cuisine
- Microsoft Office Suite
- Proprietary Software
- Productivity Metrics
- Scheduling
- Food / Labor Cost Control
- Office Management
- Ordering
- Interviewing
- Employment
International Employment
- Executive Sous Chef, Renaissance Hotel
- Executive Sous Chef Wyndham Hotels
- Executive Sous Chef, The Gloucestershire Hotel
Timeline
Senior Executive Chef
GW University
06.2024 - 10.2025
Regional Executive Chef
Trinity Health Care Service
09.2019 - 01.2024
Executive Chef 2
Metz Culinary Management
10.2018 - 09.2019
Assistant Corporate Chef
Windows Catering
09.2015 - 09.2018
Executive Chef
compass-USA
02.2010 - 08.2015
Interim Executive Chef
Republican Club
07.2009 - 02.2010
Executive Sous Chef
Hyatt Hotels
02.2000 - 03.2009
Developing Dynamic Leader, Certificate -
Morrison Health Care
Management And Leadership Skills, Certificate -
Rock Hurst University
Food And Nutrition certificate -
High School Diploma -
human & Social Biology General Certificate -
University of Cambridge Local Examination Syndicate