Valerie Brucker
Roanoke,VA
Summary
Accomplished Executive Chef with 15+ years of comprehensive experience working in food service industry. Adept at strictly monitoring kitchen activities and meeting health code standards. Strong organizational, leadership and management skills.
Overview
31
31
years of professional experience
Work History
Executive Chef
Twisted Track Brew Pub
02.2025 - Current
- Directed kitchen operations, ensuring high-quality food preparation and presentation.
- Developed seasonal menus that enhanced customer experience and showcased local ingredients.
- Trained and mentored culinary staff to improve skills and maintain consistency in food quality.
- Implemented inventory management practices to reduce waste and optimize ingredient usage.
- Oversaw kitchen safety protocols, maintaining compliance with health regulations and standards.
- Managed vendor relationships, negotiating contracts for optimal pricing on quality supplies.
Executive Chef
Moxie Wood Fire Grill
10.2008 - 09.2019
- Collaborate with vendors to source desired recipe ingredients while maintaining tight costs
- Hire, train and manage all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews
- Work with local farms to lower costs and bring freshest ingredients to table
- Responsible for ordering and inventory for bar and dining room
- Work efficiently on wood fire grill and oven, developing menus around these focal points of restaurant
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality
- Obtained fresh ingredients from local farms, including produce and beef, effectively slashing grocery costs by 3.5%
- Maintained well-organized mise en place to keep work efficient and consistent
- Monitored line processes to maintain consistency in quality, quantity and presentation
- Trained and managed kitchen personnel and supervised all related culinary activity
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes
- Ensured excellent food quality and maximized customer satisfaction while preparing meals according to customer requests
Executive Chef
Ridgemont Country Club
03.2001 - 04.2006
- Coordinated and executed menu planning, recipe development and daily restaurant operations
- Oversaw hiring, training and development of kitchen employees
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions
- Trained and managed kitchen personnel and supervised all related culinary activity
- Ensured excellent food quality and maximized customer satisfaction while preparing meals according to customer requests
Sous Chef
Grove Park Inn Resort
07.1994 - 02.2001
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation
- Planned and directed high-volume food preparation in fast-paced environment
- Established and updated staff schedules and assignments to optimize coverage of peak times
- Maintained well-organized mise en place to keep work efficient and consistent
- Evaluated inventory levels on daily basis and placed orders to restock fresh and dry items before supplies ran out
- Supervised and enhanced work of five-person team producing more than 500 plates per day
Education
Associate of Arts - Culinary Arts
Pennsylvania Institute of Culinary Arts
Pittsburgh, Pa1994
Timeline
Executive Chef
Twisted Track Brew Pub
02.2025 - Current
Executive Chef
Moxie Wood Fire Grill
10.2008 - 09.2019
Executive Chef
Ridgemont Country Club
03.2001 - 04.2006
Sous Chef
Grove Park Inn Resort
07.1994 - 02.2001
Associate of Arts - Culinary Arts
Pennsylvania Institute of Culinary Arts