Summary
Overview
Work History
Education
Skills
Timeline
Generic

Zachary Thompson

Abbeville,LA

Summary

Executive Chef with a 8-year track record of culinary excellence. Known for creating innovative menus, implementing comprehensive food safety programs, and leading high-performing culinary teams. Expertise in cost control, staff training, and strategic planning. Committed to delivering high-quality food and exceptional customer service. Equipped to elevate dining experiences and maximize restaurant profitability.

Overview

11
11
years of professional experience

Work History

Corporate Project Leader

Compass Group USA
04.2024 - Current
  • Obtained, organized and developed training procedure manuals, guides and course materials.
  • Identified training needs and developed content while evaluating existing programs.
  • Presented information using variety of instructional techniques or formats, such as role-playing, simulations, team exercises, videos and lectures.
  • Developed individualized and group programming and safety plans in support of academic achievement.

Food and Beverage Consultant

The Little Big Cup
01.2024 - 05.2024
  • Recruited, selected and trained competent food service personnel.
  • Evaluated employee performance and made recommendations to food services director concerning wage and salary adjustments, hiring, terminations, and transfers.
  • Reviewed current business levels in restaurant operations and recommended priority shifts to enhance profitability.
  • Assisted restaurant management with preparation of realistic budget and menu that enabled business success.

Executive Chef Consultant

Rivers Edge Restaurant
09.2023 - 01.2024
  • Relocated to Washington September 2023
  • Opened the restaurant 12/15/23
  • Designed restaurant interior as well as updated all equipment, utensils, and dining wear.
  • Developed and implemented a comprehensive food safety program to ensure compliance with all health and safety regulations.
  • Created a culturally viable and appropriate concept the people of the Quileute nation could use socioeconomically for the community and to capitalize on tourism.
  • Laid foundational training program for kitchen staff, focusing on culinary techniques, menu training, and service training.
  • Collaborate with the tribal government to develop a long-term vision and strategic plan for the restaurant's culinary offerings.
  • Provide expert advice and guidance on menu creation and development to maximize profitability and customer satisfaction.

Food and Beverage Director/ Executive Chef

AlexandriaConventionCenter&AvalonHotel
11.2021 - 09.2023
  • Catered 2000+ guests including the CEO of P&G, The Governors ball, and NFL banquets
  • Develop and implement innovative menu offerings to attract and delight guests, while also meeting dietary restrictions and preferences
  • Collaborate with event planners to create custom menus and dining experiences for conferences, meetings, and special events at the convention center and hotel
  • Develop and implement a comprehensive food safety and sanitation program to ensure compliance with all local, state, and federal regulations, maintaining a safe and healthy environment for staff and guests at the Alexandria Convention Center & Avalon Hotel
  • Lead and train culinary staff to ensure high standards of food preparation and presentation, while also fostering a positive and collaborative work environment
  • Implement cost control measures to optimize the use of ingredients and reduce food waste, leading to improved profitability for the Alexandria Convention Center & Avalon Hotel.

Pit Master

KoalsBBQ-Alexandria,La
11.2022 - 04.2023
  • Collaborate with the executive chef to develop new menu items that incorporate traditional Creole flavors and techniques, ensuring that the culinary offerings at KoalsBBQ-Alexandria,La are unique and authentic
  • Train and mentor kitchen staff on the proper use of state-of-the-art smoking and BBQ equipment to enhance their culinary skills and ensure consistent quality in food preparation at KoalsBBQ-Alexandria,La
  • Lead a team of 5 chefs to ensure smooth operation of the kitchen and timely preparation of high-quality dishes, while also providing mentoring and guidance to develop their culinary skills and professionalism
  • Supervise the daily operations of the kitchen, including food preparation, cooking, and plating, to ensure that every dish meets the high standards of taste, presentation, and quality set by KoalsBBQ-Alexandria,La.

Sergeant

Department of defense
09.2013 - 12.2021
  • Noncommissioned Officer
  • Develop and implement strategies for effective riot and crowd control during military operations
  • Administered and implemented life-saving treatment in theater
  • Organized Search and rescue during natural disasters
  • Sniper/Scout qualified
  • Expert marksman on numerous weapon systems
  • Signed and held accountability on over 3,000,000 dollars of military equipment
  • Held top-secret security clearance throughout military career.

Sous Chef

SweetWaterKitchen-Boulder,UT
03.2021 - 11.2021
  • Collaborate with the Executive Chef to develop new menu items that reflect the unique culinary style of Sweet Water Kitchen and attract a diverse range of customers
  • Manage food waste and implement strategies to reduce it
  • Oversee the training and development of the culinary team to ensure they have the skills and knowledge needed to deliver high-quality meals and exceptional customer service
  • Implement cost-saving measures in the kitchen to optimize expenses and increase profitability
  • Develop and implement a seasonal menu that utilizes locally sourced ingredients to support sustainability efforts and showcase the flavors of the Boulder, UT
  • Catered banquets, weddings, and festivals of 300+ guests
  • Created unique menu items to serve special guests such as Matt Gram, Joe Rogan, and Scarlett Johansson.

Executive Chef

Tunks Cypress Inn-Boyce, LA
03.2020 - 03.2021
  • Develop innovative and unique menu items that reflect the local cuisine and attract customers
  • Collaborate with the management team to create and implement menu specials and promotions to attract new customers and increase revenue
  • Ensure compliance with health and safety regulations in the kitchen
  • Implement an efficient ordering and inventory management system to reduce food waste and control costs
  • Conduct regular training sessions to update the kitchen staff on the latest culinary trends and techniques, keeping the restaurant's menu offerings fresh and innovative
  • Successfully serviced a fine dining room, casual bar, and three banquet rooms each seating 250+ guests.

Sous Chef

Princess Cruise Line-Anchorage, AK
11.2019 - 03.2020
  • Led a team of 30+ chefs and created protocol for the training and development of staff
  • Worked high volume hours and maintained high quality product that upheld the fine dining standard
  • Responsible for all aspects of food and beverage control for this very busy corporate caterer on the main line
  • Develop and implement creative and innovative menu options that cater to the dietary restrictions and preferences of guests on Princess Cruise Line, ensuring a personalized and exceptional dining experience for each individual
  • Oversee the creation and execution of themed culinary events and specialty dining experiences, such as wine tastings, cooking classes, and chef's table dinners, to enhance the guest experience and attract new customers on Princess Cruise Line
  • Train and mentor new culinary staff to ensure they understand and adhere to the high standards of food preparation and presentation set by Princess Cruise Line.

Education

Culinary Arts -

Lincoln Culinary Institute
06.2016

High School Diploma - undefined

Pineville High School
05.2013

Skills

  • Training facilitation
  • Proposal Writing
  • Resource Mobilization
  • Partnership Development
  • Goals and performance
  • Quality Control
  • Vendor Management

Timeline

Corporate Project Leader

Compass Group USA
04.2024 - Current

Food and Beverage Consultant

The Little Big Cup
01.2024 - 05.2024

Executive Chef Consultant

Rivers Edge Restaurant
09.2023 - 01.2024

Pit Master

KoalsBBQ-Alexandria,La
11.2022 - 04.2023

Food and Beverage Director/ Executive Chef

AlexandriaConventionCenter&AvalonHotel
11.2021 - 09.2023

Sous Chef

SweetWaterKitchen-Boulder,UT
03.2021 - 11.2021

Executive Chef

Tunks Cypress Inn-Boyce, LA
03.2020 - 03.2021

Sous Chef

Princess Cruise Line-Anchorage, AK
11.2019 - 03.2020

Sergeant

Department of defense
09.2013 - 12.2021

High School Diploma - undefined

Pineville High School

Culinary Arts -

Lincoln Culinary Institute

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