Virginia Lindsey
Riverview,FL
Summary
Dynamic Executive Sous Chef with a proven track record at ARAMARK Sports and Entertainment, excelling in menu development and kitchen management. Spearheaded teams to achieve combined F&B revenues of $25M, showcasing exceptional team leadership and inventory management skills. Awarded Pinnacle Entertainment Employee of the Year for culinary innovation and excellence.
Overview
15
15
years of professional experience
Work History
Executive Sous Chef
ARAMARK Sports and Entertainment
2021.05 - Current
- Oversaw all culinary related aspects in Tampa Convention Center and Big Rays Fish Camp located outside of the convention center. Combined F&B revenue of $25 Million
- Excelled in every aspect of banquets and catering. Small corporate functions to 3,000 guest plated dinners.
- Manage a team of 10 line cooks, 20 banquet prep cooks, and 15 stewards.
- Plated every dish with attractive flair to meet strict standards and maintain stellar business reputation.
- Generated employee schedules and daily production schedules.
- Planned catering and concession menus based on seasonal pricing and product availability.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Modified recipes to accommodate dietary restrictions and allergies.
- Coordinated and executed tastings for the client and for guests.
- Trained and managed kitchen personnel and supervised culinary activity.
- Monitored food production to verify quality and consistency.
- Oversaw inventory management and food ordering to maintain fully stocked kitchen.
- Developed close relationships with suppliers to source best ingredients.
- Assisted with menu development and planning.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Appointed District Safety Leader. Oversaw Shoes for Crews compliance, Food Manager Safety Certifications, and Steritech audits for 12 locations in the southeast region.
- ServSafe Manager and ServSafe Proctor certified.
- Proctored ServSafe exams for all Aramark Sports and Entertainment managers in Tampa Bay region.
Senior Food and Beverage Supervisor
Sodexo Dining
2020.09 - 2021.05
- Oversaw catering department at University of Tampa.
- Supervised catering staff at all functions
- Collaborated closely with clients to develop exciting catering menus for memorable events.
- Analyzed catering orders and coordinated with staff to set up equipment, supplies and menus to meet client expectations.
- Coordinated contracts, plating guides, and team training manuals.
- Visited venues before events to assess kitchen facilities and make thorough labor and equipment plans.
- Planned, scheduled and oversaw tastings allowing interested parties and clients to sample popular menu items prior to making selections.
- Solicited, negotiated and booked new and repeat business through previous clients, local businesses and event management companies to maximize catering revenue and meet and exceed goals.
- Monitored food inventory and supplies to prevent waste.
- Controlled food costs and managed inventory.
Personal Chef
Childer's Banquets and Catering
2018.01 - 2020.03
- Worked as a personal chef in a sorority house on Bradley University campus.
- Personal chef for 25 college students.
- Met with client and discussed preferred meals, dietary restrictions and food allergies.
- Prepared and served meals for small dinner parties and large events and complied with diet requests and special accommodations.
- Sourced healthy cooking techniques to capture flavor and nutrients of food with fresh ingredients.
- Designed and prepared all menu items for private home setting.
- Developed recipe inventory to offer meal options for variety of tastes and needs.
- Planned menus that incorporated healthy, fresh food sourced from local farmers and stores.
- Recorded favorite meals of clients and worked continuously on new recipes and repertoire.
- Studied cultures and cuisines of various areas around world in effort to prepare authentic dishes.
Sales Representative
SYSCO Food Services
2016.05 - 2018.12
- Worked as Outside Sales Representative in Central Illinois District
- Built strong client rapport to establish diversified network of connections.
- Contacted new and existing customers to discuss ways to meet needs through specific products and services.
- Visited customer locations to evaluate requirements, demonstrate product offerings, and propose strategic solutions for diverse needs.
- Established new accounts through cold calling and personal visits to potential customers.
- Attended trade shows and conferences regularly to increase brand visibility.
- Collaborated with internal teams to fulfill orders and meet customer needs
- Attended monthly sales meetings and quarterly sales trainings.
- Stayed current on company offerings and industry trends.
- Fielded customer complaints and facilitated negotiations, resolving issues and reaching mutual conclusions.
- Built relationships with customers and community to promote long term business growth.
Executive Chef
Professional Sports Catering
2014.01 - 2016.05
- Executive Chef for Peoria Chiefs AAA baseball team
- 6000 seat baseball park with 25 suites, 2 large outdoor picnic areas as well as 2 large indoor banquet spaces.
- Oversaw 10 banquet prep cooks, 20 concession cooks and 5 stewards.
- Developed menus, controlled food costs and oversaw quality
- Produced clear and concise meal and plans for team members based on specific dietary needs.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Developed new culinary programs that increased customer satisfaction and operational excellence levels.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Assisted with menu development and planning.
Multi Outlet Sous Chef
River City Casino & Hotel
2010.01 - 2014.01
- I was privileged to be on the opening team of River City Casino.
- Oversaw 3 restaurants. Lewy Nines Cafe, The Beerhouse, and Burger Brothers.
- Oversaw 30 line cooks and 8 prep cooks.
- Won Pinnacle Entertainment Employee of the Year in 2012
- Planned and directed high-volume food preparation in fast-paced environment.
- Monitored food and labor costs to verify budget targets were met.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Modified recipes to accommodate dietary restrictions and allergies.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Assisted with menu development and planning.
Education
Associate of Applied Science - Culinary Arts
Le Cordon Bleu College of Culinary Arts
Orlando, FL05.2004
Skills
- ServSafe Manager Certified
- ServSafe Proctor
- Menu development
- Food presentation
- Kitchen Management
- Recipe creation
- Allergy awareness
- Team Leadership
- Inventory Management
Timeline
Executive Sous Chef
ARAMARK Sports and Entertainment
2021.05 - Current
Senior Food and Beverage Supervisor
Sodexo Dining
2020.09 - 2021.05
Personal Chef
Childer's Banquets and Catering
2018.01 - 2020.03
Sales Representative
SYSCO Food Services
2016.05 - 2018.12
Executive Chef
Professional Sports Catering
2014.01 - 2016.05
Multi Outlet Sous Chef
River City Casino & Hotel
2010.01 - 2014.01
Associate of Applied Science - Culinary Arts
Le Cordon Bleu College of Culinary Arts
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