Victor Mitchell
Charlotte,North Carolina
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Executive Chef
HHS1
02.2018 - 10.2021
- Opened this account, implementing and upholding HHS1 standards of operation
- Worked on corporate projects, assisting with beta programs that will influence the entire Food Service Division
- Train and managed kitchen personnel and supervise/coordinate all related culinary activities; 20 plus FTE
- Estimate food consumption and requisitions select in order develop recipes, standardize production and ensure consistent quality
- Establish presentation technique and quality standards, while ensuring proper equipment operation/maintenance
- Ensure proper safety and sanitation in kitchen according to Texas Food Handlers guidelines and federal laws
- Regularly, designed and implemented select menus for special or private catering events
- Offer culinary instruction and demonstrate culinary techniques raising the overall production, skill and taste of staff
- Directly supervise kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases.
Executive Chef
HHS1
10.2016 - 02.2018
- Opened this account, implementing and upholding HHS1 standards of operation
- Worked on corporate projects, assisting with beta programs that will influence the entire Food Service Division
- Train and managed kitchen personnel and supervise/coordinate all related culinary activities; 20 plus FTE
- Estimate food consumption and requisitions select in order develop recipes, standardize production and ensure consistent quality
- Establish presentation technique and quality standards, while ensuring proper equipment operation/maintenance
- Ensure proper safety and sanitation in kitchen according to Texas Food Handlers guidelines and federal laws
- Regularly, designed and implemented select menus for special or private catering events
- Offer culinary instruction and demonstrate culinary techniques raising the overall production, skill and taste of staff
- Directly supervise kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases.
Sous Chef
Morrison
09.2015 - 10.2016
- Train and manage kitchen personnel and supervise/coordinate all related culinary activities
- Estimate food consumption and requisitions select in order develop recipes, standardize production and ensure consistent quality
- Establish presentation technique and quality standards, while ensuring proper equipment operation/maintenance
- Ensure proper safety and sanitation in kitchen according to Texas Food Handlers guidelines and federal laws
- Cook selected items for special or private catering events
- Offer culinary instruction and demonstrate culinary techniques raising the overall production, skill and taste of staff
- Directly supervise kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases.
Kitchen Supervisor
ABL Management
10.2013 - 09.2015
- Train and manage kitchen personnel and supervise/coordinate all related culinary activities
- Estimate food consumption and requisitions select in order develop recipes, standardize production and ensure consistent quality
- Establish presentation technique and quality standards, while ensuring proper equipment operation/maintenance
- Ensure proper safety and sanitation in kitchen according to Texas Food Handlers guidelines and federal laws
- Cook selected items for special or private catering events
- Offer culinary instruction and demonstrate culinary techniques raising the overall production, skill and taste of staff
- Directly supervise kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases.
Private Chef
Private Estate – Rayford Family
08.2011 - 10.2013
- Prepare shop and plan weekly meals for family’s daily diet including any outings
- Entertain and plan meals for special guest, associates and friends that frequent the estate.
- Adapted quickly to last-minute changes in menu requests or guest counts without sacrificing quality or presentation standards.
- Maintained a clean and organized kitchen workspace, adhering to strict sanitation guidelines and safety protocols.
- Coordinated with event planners during large gatherings or parties, ensuring seamless service and guest satisfaction.
- Provided exceptional private catering services for special events, creating memorable dining experiences for guests.
- Conducted regular inventory checks on kitchen supplies and equipment, making necessary purchases or repairs as needed.
Personal Assistant/ Private Chef
Private Estate – Rayford Family
08.2011 - 10.2013
- Coordinate family and personal schedules, meetings and appointments daily
- Execute and assist in all travel arrangements, ensuring proper arrival, stay and departure aspects are met
- Establish and maintain networks within community
- Working with and supporting local organizations tactfully
- Assist in grounds maintenance and identify repairs to estate inside and out
- Work with contractors establishing ideas, budgets and final outcome of world class events
- Maintain weekly schedules, work assignments and maintenance duties for all staff.
Front Office Supervisor/ Cottage Butler
The Biltmore Estate
04.2010 - 08.2011
- Responsible for ensuring the effective and efficient operations of the Cottage, to exceed standards for guest satisfaction and guest care
- Develop and implement short and long-term objectives, which will maximize the Butler’s service performance and their effectiveness
- Provide a world class experience to all Inn Guests and visitors through the development of one-on-one relationships with all internal and external guests
- Responsible for the daily operation of the Valet Dispatch, Valet and Bellmen departments
- Supervisor will provide leadership support when managing guests and provide personal contact for all
- Promote and maintain integrity with the highest caliber of guest service, maintain respect to all guests & employees.
Demi Chef/ Banquet Chef
Charlotte Country Club
07.2006 - 08.2007
- Assisted in the creating daily features for two ala carte restaurants seating more than 150 covers a night
- Rotated through the fine dining, grill, pantry, and banquet sections of the kitchen
- Created daily work assignments, ensuring all setup and closing duties were completed accurately.
Education
Completion Management In Training Courses -
The Biltmore Estate
Asheville, NC11.2008
Bachelors of Science Food Service & Hospitality Management -
Johnson & Wales University
Charlotte, NC02.2007
Skills
- Food Safety
- Menu Planning
- Cost Control
- Menu development
- Strong Work Ethic
- ServSafe Certification
- Hiring, Training, and Development
- Inventory Control
- Kitchen Management
- Vendor Relationship Management
- Special Events
- Catering and Events
- Staff Training
- Coaching and Mentoring
- Recipes and menu planning
- Process Improvements
- Sanitation Guidelines
- Regulatory Compliance
Honorscertificationsassociations
- Skills USA Vocational Industrial Clubs of America President
- National Occupational Competency Testing Institute certified in
- Trained Intervention Procedures certified
- Region Champion – HHS Lead Chef
Certification
CDM, CFPP Credentials
Serv Safe certified in US official food safety standards until 2027
Timeline
Executive Chef
HHS1
02.2018 - 10.2021
Executive Chef
HHS1
10.2016 - 02.2018
Sous Chef
Morrison
09.2015 - 10.2016
Kitchen Supervisor
ABL Management
10.2013 - 09.2015
Private Chef
Private Estate – Rayford Family
08.2011 - 10.2013
Personal Assistant/ Private Chef
Private Estate – Rayford Family
08.2011 - 10.2013
Front Office Supervisor/ Cottage Butler
The Biltmore Estate
04.2010 - 08.2011
Demi Chef/ Banquet Chef
Charlotte Country Club
07.2006 - 08.2007
Completion Management In Training Courses -
The Biltmore Estate
Bachelors of Science Food Service & Hospitality Management -
Johnson & Wales University
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