Summary
Overview
Work History
Education
Skills
Timeline
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Zach Baughman

Zach Baughman

New Smyrna Beach ,FL

Summary

Dynamic and adaptable leader with 15 years of restaurant management experience, demonstrating exceptional skills in team leadership, operational excellence, and customer-centric service. Proven track record of managing complex environments, driving team performance, and solving critical challenges with precision and creativity. Currently pursuing a Computer Science degree, combining strategic management expertise with emerging technical skills to excel in diverse professional settings.

Key Strengths:

- Leadership & Team Development: Consistently led high-performing teams, cultivating a culture of collaboration, accountability, and continuous improvement

- Operational Excellence: Expert in streamlining processes, optimizing workflow efficiency, and maintaining high standards of performance under pressure

- Customer Service Mastery: Demonstrated ability to manage diverse stakeholder expectations, resolve conflicts, and create positive, memorable experiences

- Adaptability & Learning Agility: Successfully transitioning to technology sector, quickly acquiring new skills and demonstrating commitment to professional growth

- Problem-Solving: Adept at analyzing complex situations, developing strategic solutions, and implementing effective action plans

- Communication: Strong interpersonal skills with proven ability to communicate effectively across all organizational levels

Professional Versatility:

Equipped with a robust skill set that translates seamlessly across industries, from hospitality to technology, office administration, and customer-facing roles. Committed to leveraging extensive leadership experience and emerging technical knowledge to drive organizational success.

Overview

27
27
years of professional experience

Work History

Kitchen Manager

Fiddlers Green Irish Pub and Eatery
Winter Park, FL
03.2021 - Current
  • Created schedules
  • Lead and trained kitchen staff
  • Monthly yearly inventories
  • Created daily and monthly specials
  • Oversaw kitchen sanitation
  • Hiring off current staff
  • Managed budgets and labor

Lead Cook and Supervisor

Five Bridges Steak & Seafood Restaurant - Island Resort and Casino
MI
09.2019 - 03.2021
  • Created and designed rotating menus, new dishes and plate layouts
  • Sometimes assisted in other restaurants in the casino resort campus when needed
  • Filled in for Executive Chef when they were not available
  • Completed checklists and paperwork required by Resort and Native American Indian Community
  • Leader of cooking staff in the Resort's finest restaurant

Head Chef

Stoney Acre Irish Pub & Grill
Beaver Island, MI
05.2019 - 09.2019
  • Stepped into failed restaurant and brought it back to life
  • Created entire new menu for the restaurant
  • Designed new menu items while listening to customer feedback
  • Instructed line cooks on plate layout and food specifications
  • Maintained budget and sent inventory requests to owner

Security Officer

Cramer Security and Investigation
Huntington, WV
01.2019 - 05.2019
  • Went through elaborate security and investigations training
  • Provided security to clients upon contract
  • On active duty to secure locations as requested by clients and upper management
  • Screened and identified all who entered the facility being guarded
  • Ensured that actions and premises were properly documented in log

Store Manager

Stor-All, Storage
Louisville, KY
07.2018 - 12.2018
  • Managed storage facility, paperwork, and database
  • Scheduled clients as needed per inquiry
  • Showcased storage units and explained protocol to clients
  • Handled issues with units or payments when necessary
  • Processed transactions and closed store daily

Executive Chef

Red Geranium Restaurant
New Harmony, IN
02.2018 - 07.2018
  • Created intricate recipes and menus for an upscale, gourmet restaurant
  • Instructed cooks and sous chefs on food presentation and cooking specifications
  • Oversaw budget of the restaurant and made decisions as needed
  • Managed and tracked inventory using a computer database in Excel
  • Interacted with music festival organizations and event planning

Chef de Cuisine

R'z Café & Catering
Fort Branch, IN
08.2016 - 02.2018
  • Managed food-service staff and provided instruction to catering stations
  • Constructed a menu of catering items based on time and cost effectiveness
  • Ensured that food was properly cooked, shipped and displayed when necessary
  • Designed table layouts for events
  • Managed inventory and kitchen budgeting

Chef de Cuisine, Executive Chef

Market Street Living
Evansville, IN
06.2014 - 08.2016
  • Acted initially as the Chef de Cuisine for one of the cooking teams
  • Promoted to being Executive Chef of the venue
  • Managed all cooking teams of the venue and food-service staff
  • Planner of Special Events
  • Polled residents of the area for preferences and dietary concerns

Head Chef

Mt. Pleasant Child Development Center
Evansville, IN
03.2012 - 04.2014
  • Creator of monthly menus based on each season and capacity
  • Budgeted costs of menus as needed
  • Directed kitchen staff, operations and maintenance of the Food & Beverage Department
  • Made sure meals were suitable for children, staff and others
  • Interacted with children and staff outside of the department

Culinary Assistant, Sous Chef

RiRa Irish Pub
Evansville, IN
01.2010 - 03.2012
  • Prepped food weekly, as needed by the large restaurant section of the Irish Pub
  • Completed necessary forms like HACCP and Inventory, daily
  • Assisted the Executive Chef in coming up with recipes and managing staff
  • Designed plate layouts for selected dishes and photo opportunities
  • Cooked entrees as ordered and delegated actions of those in designated stations

Party Planner and Mixologist

Someplace Else
Evansville, IN
02.2008 - 01.2010
  • Professionally scheduled and planned elaborate parties for the venue
  • Created recipes for cocktails and beverages, acting as a mixologist
  • Designed and redesigned dancefloor as necessary for planned events
  • Made decisions as a purchasing coordinator
  • Purchased, researched, and installed the necessary lighting, audio and other equipment

Executive Chef, Chef de Cuisine, and General Manager

Finn's Café & Bakery
Evansville, IN
12.2007 - 01.2010

Serviceman, Control Technician

United States Air Force
01.1998 - 01.2002
  • Abroad
  • Under command as Guidance
  • Operated and facilitated USAF Drone Technology
  • Remained in active duty and took on orders and operations as given
  • Completed an extensive military training and flight lessons before going into active duty

Founder and cooperative of the Restaurant itself

US Air Force Serviceman, U.S. Air Force
Czech Republic
  • Acted as the Executive Chef and General Manager of the facility
  • Developed recipes and manuals for recurring menu
  • Partook in Human Resource, as well as Workforce Management
  • Acted as a Location Consultant for the business, , Afghanistan, and Texas

Lead Line Cook

City works
Kissimmee
03 2022 - 01 2025
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Grilled meats and seafood to customer specifications.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Handled portion control activities according to specified instructions provided by chef.

Education

Culinary Degree - Culinary Arts and Business Management

Delgado Culinary Institute
New Orleans, LA
September.2007

Bachelor Of Computer Science - Cyber security

American InterContinental University
04.2027

Skills

  • Catering
  • Culinary Experience
  • Cooking
  • Kitchen Management Experience
  • Profit & Loss
  • Business Consulting
  • Layout Design
  • Purchasing
  • Labor Cost Analysis
  • Event Planning
  • Forecasting
  • Project Management
  • Restaurant Management
  • Food Safety
  • Inventory Control
  • Menu Planning
  • Military Service
  • Branch: United States Air Force
  • Rank: E4
  • Certifications and Licenses
  • ServSafe
  • First Aid Certification
  • Assessments
  • Food safety — Highly Proficient
  • March 2021
  • Proper food handling, storage, and equipment use for preventing the spread of foodborne illness
  • Full results: Highly Proficient
  • Work style: Reliability — Proficient
  • Tendency to be reliable, dependable, and act with integrity at work
  • Full results: Proficient
  • Supervisory skills: Motivating & assessing employees — Proficient
  • April 2021
  • Motivating others to achieve objectives and identifying improvements or corrective actions
  • Restaurant manager — Highly Proficient
  • Managing restaurant staff and meeting customer expectations
  • Work motivation — Highly Proficient
  • Level of motivation and discipline applied toward work
  • Indeed Assessments provides skills tests that are not indicative of a license or certification, or continued
  • Development in any professional field

Timeline

Kitchen Manager

Fiddlers Green Irish Pub and Eatery
03.2021 - Current

Lead Cook and Supervisor

Five Bridges Steak & Seafood Restaurant - Island Resort and Casino
09.2019 - 03.2021

Head Chef

Stoney Acre Irish Pub & Grill
05.2019 - 09.2019

Security Officer

Cramer Security and Investigation
01.2019 - 05.2019

Store Manager

Stor-All, Storage
07.2018 - 12.2018

Executive Chef

Red Geranium Restaurant
02.2018 - 07.2018

Chef de Cuisine

R'z Café & Catering
08.2016 - 02.2018

Chef de Cuisine, Executive Chef

Market Street Living
06.2014 - 08.2016

Head Chef

Mt. Pleasant Child Development Center
03.2012 - 04.2014

Culinary Assistant, Sous Chef

RiRa Irish Pub
01.2010 - 03.2012

Party Planner and Mixologist

Someplace Else
02.2008 - 01.2010

Executive Chef, Chef de Cuisine, and General Manager

Finn's Café & Bakery
12.2007 - 01.2010

Serviceman, Control Technician

United States Air Force
01.1998 - 01.2002

Founder and cooperative of the Restaurant itself

US Air Force Serviceman, U.S. Air Force

Lead Line Cook

City works
03 2022 - 01 2025

Culinary Degree - Culinary Arts and Business Management

Delgado Culinary Institute

Bachelor Of Computer Science - Cyber security

American InterContinental University
Zach Baughman