Summary
Overview
Work History
Education
Skills
Accomplishments
Languages
Timeline
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Vito Racanelli

Summary

Dynamic Executive Chef with a proven track record at Anheuser-Busch, excelling in menu development and cost control. Renowned for enhancing customer satisfaction through innovative culinary offerings and effective team leadership. Skilled in food safety and operations management, driving profitability while fostering a collaborative kitchen environment.

Professional culinary expert with strong focus on team collaboration and delivering exceptional results. Demonstrates expertise in menu development, kitchen management, and high-quality food preparation. Reliable and adaptable, ensuring consistent excellence in fast-paced, changing environments. Known for leadership, creativity, and maintaining high standards in all culinary operations.

Experienced with culinary arts, focusing on menu development and kitchen management. Utilizes creativity and organizational skills to maintain high standards in food quality. Track record of leading teams effectively and adapting to changing demands in high-pressure environments.

Culinary professional with solid track record in creating exceptional dining experiences and managing high-volume kitchens. Adept at developing innovative menus and ensuring seamless kitchen operations. Known for collaborative approach and adaptability to dynamic environments, consistently delivering high-quality results.

High-performing Chef offering 30 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.

Possesses versatile skills in project management, problem-solving, and collaboration. Brings fresh perspective and strong commitment to quality and success. Recognized for adaptability and proactive approach in delivering effective solutions.

Overview

19
19
years of professional experience

Work History

Executive Chef/Food Service Director

Handcut Foods/Villa Duchesne
05.2024 - Current
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Oversaw business operations, inventory control, and customer service for School cafeteria, catering and cafe outlet.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
  • Maximized profitability by effectively managing food costs through portion control and minimizing waste.
  • Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
  • Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
  • Optimized kitchen layout and equipment use, significantly increasing productivity.

Food and Beverage Director

Busch Family Brewery
08.2023 - 02.2024
  • Boosted overall revenue by streamlining operations and optimizing staff productivity through effective scheduling and task delegation.
  • Analyzed financial reports to identify areas of opportunity for increasing profitability while managing expenses effectively within budget constraints.
  • Monitored industry trends to remain current with evolving culinary techniques, presentation styles, and consumer preferences for continuous improvement of offerings.
  • Optimized labor costs by monitoring staffing levels based on business needs and adjusting schedules accordingly for maximum efficiency.
  • Enhanced customer satisfaction by implementing innovative food and beverage menus tailored to client preferences.
  • Maximized profitability with strategic menu pricing and comprehensive inventory management systems.
  • Increased guest loyalty by consistently providing exceptional service standards and memorable dining experiences.
  • Maintained compliance with local health department regulations through regular staff training and facility inspections.
  • Ensured consistent delivery of safe, high-quality food items by enforcing proper handling practices among kitchen staff members.
  • Negotiated favorable contracts with suppliers, securing competitive pricing on premium ingredients without compromising quality standards.
  • Developed strong vendor relationships, resulting in cost savings on food and beverage purchases without sacrificing quality.
  • Worked with qualified chef to diversify menu with new offerings.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
  • Purchased food and cultivated strong vendor relationships.
  • Developed unique events and special promotions to drive sales.

Restaurant Owner

Big V's Craft BBQ
04.2020 - 01.2023
  • Managed payroll, daily deposits, and cost controls.
  • Supervised daily restaurant operations, ensuring smooth workflow and timely resolution of any issues that arose.
  • Set employee schedules, delegated work, and monitored food quality and service performance.
  • Maintained positive relationships with local community and government officials.
  • Ensured compliance with all health department regulations, maintaining a safe environment for both employees and patrons alike.
  • Optimized menu offerings based on customer feedback, leading to better sales performance and high levels of repeat business.
  • Effectively managed payroll responsibilities while adhering to budgetary constraints, promoting cost-effective staffing practices across all shifts.
  • Recruited, hired, and trained talented staff to fill vacancies.

Event Manager/ Culinary Stage

Taste of St. Louis
03.2006 - 10.2019
  • Managed budgets and negotiated contracts with vendors, ensuring cost-effective event execution.
  • Streamlined event planning processes by implementing efficient project management strategies.
  • Implemented innovative event themes and designs to create memorable experiences for attendees.
  • Managed administrative logistics of events planning, event booking, and event promotions.
  • Established relationships with key stakeholders, fostering long-term partnerships for future collaborations.
  • Increased client satisfaction by consistently delivering well-executed events within budget constraints.
  • Recruited trained, and managed teams of volunteers to assist with event operations and logistics.
  • Coordinated large-scale conferences for industry professionals, resulting in increased networking opportunities.
  • Oversaw logistics for multi-day events, including accommodations, transportation, and scheduling.
  • Collaborated closely with clients throughout the planning process to ensure their vision was accurately reflected in the final event layout.
  • Ensured smooth transitions between program elements at live events through effective stage management techniques.
  • Conducted post-event evaluations to identify areas for improvement and implement necessary changes in future planning efforts.
  • Developed marketing materials and promotional campaigns to maximize event attendance and visibility.
  • Mobilized volunteers effectively, ensuring smooth operation and positive experiences for both attendees and contributors.
  • Fostered strong relationships with sponsors, elevating caliber and financial support of events.
  • Boosted audience satisfaction with meticulous attention to detail in event programming and speaker selection.
  • Developed training programs for event staff, elevating level of professionalism and service delivery at events.

Corporate Executive Chef

Anheuser-Busch
02.2014 - 08.2019
  • Regularly reviewed industry trends and competitor offerings to ensure continued relevance of menu items while also identifying opportunities for innovation.
  • Directed special projects such as restaurant redesigns or expansions which contributed significantly towards long-term business growth.
  • Championed sustainable practices within the kitchen operations by sourcing locally grown produce whenever possible, reducing environmental impact without sacrificing quality or taste profiles.
  • Collaborated with marketing teams to create effective promotional materials, resulting in increased brand awareness and customer interest.
  • Collaborated with other executive team members to develop strategic plans for business growth and profitability.
  • Continuously updated knowledge on industry trends and innovations to provide customers with the most current information and recommendations regarding their vision care.
  • Developed strong relationships with key stakeholders within the organization, fostering a collaborative environment conducive to innovation.
  • Conducted extensive research on emerging technologies to remain knowledgeable about the latest innovations.
  • Designed and executed culinary training programs for staff members, resulting in improved kitchen efficiency and overall team performance.
  • Enhanced innovation strategies by implementing cross-functional collaboration and ideation sessions.
  • Conducted in-depth market research to support product development initiatives and drive innovation.
  • Led brainstorming sessions to generate fresh ideas for content creation and campaign direction, driving innovation within the team.

Education

Associate of Applied Science - Culinary Arts

Johnson & Wales University
Providence, RI
07-1998

Skills

  • Food safety
  • Menu planning
  • Cost control
  • Menu development
  • Hospitality service expertise
  • ServSafe certification
  • Team leadership
  • Hiring, training, and development
  • Inventory control
  • Kitchen management
  • Safe food handling
  • Operations management
  • Kitchen operations oversight
  • Special events
  • Catering and events
  • Coaching and mentoring
  • Creative thinking
  • Food pairing
  • Inventory management
  • Staff scheduling
  • Recipe creation
  • Attention to detail
  • Menu supervision
  • Forecasting and planning

Accomplishments

  • Resolved product issue through consumer testing.
  • Collaborated with team of 6 food scientist in the development of Budweiser Beer Powder.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Supervised team of 30 staff members.

Languages

Italian
Professional Working

Timeline

Executive Chef/Food Service Director

Handcut Foods/Villa Duchesne
05.2024 - Current

Food and Beverage Director

Busch Family Brewery
08.2023 - 02.2024

Restaurant Owner

Big V's Craft BBQ
04.2020 - 01.2023

Corporate Executive Chef

Anheuser-Busch
02.2014 - 08.2019

Event Manager/ Culinary Stage

Taste of St. Louis
03.2006 - 10.2019

Associate of Applied Science - Culinary Arts

Johnson & Wales University

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