WALTER ROGERS
South Bend,IN
Summary
Culinary professional with a proven track record in crafting exceptional dining experiences and managing high-volume kitchens. Expertise in developing innovative menus and ensuring seamless kitchen operations contributes to overall efficiency and guest satisfaction. Recognized for a collaborative approach and adaptability in dynamic environments, consistently delivering high-quality results that exceed expectations. A passion for culinary excellence drives a commitment to continuous improvement and team success.
Overview
15
15
years of professional experience
Work History
Executive Chef
Four Winds Casino
10.2022 - 12.2025
- Led kitchen operations, ensuring timely and quality food preparation.
- Developed innovative menus reflecting seasonal ingredients and guest preferences.
- Streamlined inventory management processes to reduce waste and optimize supply usage.
- Trained and mentored culinary staff, enhancing skills and team performance.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
Sous Chef
Ochsner Medical Center
08.2020 - 09.2023
- Supervised daily kitchen operations, ensuring compliance with health and safety standards.
- Collaborated with culinary team to develop innovative menu items reflecting seasonal ingredients.
- Trained and mentored junior kitchen staff, enhancing their culinary skills and efficiency.
- Implemented cost-control measures, optimizing ingredient usage without compromising quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
Sous Chef
Embassy Suites
06.2019 - 03.2020
- Supported senior leadership by developing and assuming basic management responsibilities.
- Supervised the preparation, cooking, and presentation of various food items.
- Developed and implemented creative menu items that adhere to Embassy Suites brand standards.
- Planned and organized purchasing, production, and scheduling.
- Managed hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring.
- Lead and coached the team towards achieving exceptional guest service and employee satisfaction results.
- Monitored food production, ordering, cost, and quality and consistency on a daily basis.
- Ensured proper safety and sanitation of all kitchen facilities and equipment.
Sous Chef
Central Exchange
12.2017 - 06.2019
- Estimated food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased.
- Coordinated assignments of cooking & service personnel to ensure economical use of food, timely preparation and service.
- Assessed staffing needs and recruit staff, using methods such as newspaper advertisements or attendance at job fairs.
- Created specialty dishes and develop recipes to be used in dining facilities.
- Established and enforced nutritional standards for dining establishments, based on accepted industry standards.
- Established standards for personnel performance and customer service.
- Arranged for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
Lead Line
Majestic
06.2016 - 06.2017
- Setting up and stocking stations with all necessary supplies
- Preparing food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
- Cooking menu items in cooperation with the rest of the kitchen staff
- Using methods such as newspaper advertisements or attendance at job fairs.
Sous Chef
Karl’s Cabin
08.2012 - 11.2016
- Created specialty dishes and develop recipes to be used in dining facilities.
- Established and enforced nutritional standards for dining establishments, based on accepted industry standards.
- Established standards for personnel performance and customer service.
- Arranged for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
Assistant Kitchen Manager
TGI Fridays
06.2011 - 08.2012
- Planned, directed, or supervised the food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.
- Prepared and cooked foods of all types, either on a regular basis or for special guests or functions.
- Recorded production or operational data on specified forms.
- Recruited and hired staff, such as cooks and other kitchen workers.
- Supervised or coordinated activities of cooks or workers engaged in food preparation.
Education
Associate of Applied Science - Culinary Arts, Hotel- Restaurant Management
Henry Ford College
Dearborn, MISkills
- Cost control
- Menu planning
- ServSafe certification
- Strong work ethic
- Hiring, training, and development
- Operations management
- Dietary restrictions
- Vendor relationship management
Languages
English
Native or Bilingual
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Executive Chef
Four Winds Casino
10.2022 - 12.2025
Sous Chef
Ochsner Medical Center
08.2020 - 09.2023
Sous Chef
Embassy Suites
06.2019 - 03.2020
Sous Chef
Central Exchange
12.2017 - 06.2019
Lead Line
Majestic
06.2016 - 06.2017
Sous Chef
Karl’s Cabin
08.2012 - 11.2016
Assistant Kitchen Manager
TGI Fridays
06.2011 - 08.2012
Associate of Applied Science - Culinary Arts, Hotel- Restaurant Management
Henry Ford College