Summary
Overview
Work History
Education
Skills
Accomplishments
Timeline
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Zachary J. McLaughlin

Grand Junction,CO

Summary

Experienced Executive Chef and former General Manager with over 12 years of successful experience in large-scale venues including Parks & Resorts, Hotels, Stadiums, Casinos, and Convention Centers. Results-driven professional focused on profit optimization and excelling in high-pressure environments by delivering projects efficiently and on time. Recognized for meticulous leadership, strategic planning, and strong managerial skills. Committed to bringing vision and integrity to every project.

Overview

12
12
years of professional experience

Work History

Executive Chef

Oak View Group
04.2022 - Current


  • Created, implemented and maintained a well-controlled business inventory with minimal losses by enforcing solid monitoring and management structures.
  • Managed financial aspects of the business, including budgeting, forecasting, and cost control for optimal profitability.
  • Monitored kitchen maintenance needs, coordinating repairs and upgrades as necessary to keep operations running smoothly.
  • Enhanced communication among team members through regular meetings, promoting an open dialogue about challenges and opportunities for improvement.
  • Analyzed sales data to identify trends and opportunities for menu expansion or modification based on customer preferences.
  • Analyzed customer feedback data to identify areas of improvement and develop solutions.
  • Coordinated with multiple departments to ensure seamless operations, leading to enhanced customer experience.
  • Conducted regular competitor analysis to stay ahead in market trends and offerings.
  • Upgraded technology systems, enhancing overall business efficiency and customer interaction.

Executive Chef & Kitchen Manager

Le Rouge Restaurant
03.2021 - 04.2022
  • Managed all aspects of the kitchen and back of house.
  • Reduced food costs and overhead through diligent ordering processes and cross utilization of product allowed menu expansion and new offerings.
  • Implemented thorough recipe and build sheets to consistently provide high quality experiences for customers and community.

General Manager/Executive chef

High Alpine Brewing Company
06.2018 - 10.2020
  • Hired as Executive chef then quickly promoted to a dual roll which included General Manger.
  • Developed and implemented strategies to increase sales and profitability.
  • Managed budget implementations, employee evaluations, and contract details.
  • Increased overall company efficiency by streamlining operations and implementing innovative managerial strategies.
  • Increased profits by $106,000 in the last quarter of 2018 by implementing and closely monitoring new inventory procedures in the back of house, front of house and merchandise.
  • Monitored, and maintained point of sale (Square interface) to increase efficiency and use of ease for staff.
  • Worked closely with social media manager to consistently update website with new merchandise items, as well as both food and beverage items.
  • Implemented operational strategies and effectively built customer and employee loyalty through various community outreach programs and donations for charitable causes.

Executive Chef

Delaware North
10.2015 - 10.2017
  • Maintained an average food cost of 26%.
  • Increased overall profits and exceeding company set Cost of sales at 29%.
  • Traveled to help open new restaurants and assist with high end private events throughout the company.
  • Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
  • Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.

Sous Chef

Delaware North
11.2013 - 10.2015


  • Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Adhered too and recognized Delaware North corporate policies and effectively taught them too employees.

Education

Devry University - Graphic Design

Devry University
Chicago, IL

High School Diploma -

North Collins Jr/Sr High School
North Collins, NY
01.2005

Skills

  • Effective inventory oversight
  • Organizational growth strategies
  • Cost analysis and savings
  • Deadline oriented
  • Strong Leadership/Management Skills
  • Collaborative strategic planning
  • Project management
  • Budget analysis
  • Cost reductions
  • Customer relationship management
  • Employee and Management development
  • Restaurant and food trend market analysis

Accomplishments

  • Accepted for and completed Blue Sky Leadership program.
  • Won and/or finalized as contestant in multiple cooking/plating competitions.
  • Delaware North employee of the month, 06/01/13
  • Received multiple promotions during employment at Delaware North since starting as a line cook, working my way to Executive Chef.
  • American Culinary Federation Certified Sous Chef

Timeline

Executive Chef

Oak View Group
04.2022 - Current

Executive Chef & Kitchen Manager

Le Rouge Restaurant
03.2021 - 04.2022

General Manager/Executive chef

High Alpine Brewing Company
06.2018 - 10.2020

Executive Chef

Delaware North
10.2015 - 10.2017

Sous Chef

Delaware North
11.2013 - 10.2015

Devry University - Graphic Design

Devry University

High School Diploma -

North Collins Jr/Sr High School