culinary director resume example with 20+ years of experience
- Montgomery Street, San Francisco, CA 94105 609 Johnson Ave., 49204, Tulsa, OK
- (555) 432-1000
- resumesample@example.com
- Date of Birth:
- India:
- single:
- :
- Chef Instructor
- Event Planner
- Recipe Developer
- Savory and Pastry Chef
- Cooking School Creator and Director
- Retail Manager
- Customer Service Manager
Kona Grill Inc. – Las Vegas, NV Create recipes and prepare yields for menu items. Standardize recipes and calculate food costs to assist price menu items. Assist in event planning including menu selection, contract completion, and create equipment and prep lists for front and back of house. Create and plan DW cooking demonstrations and classes, press appearances, and public involvement. Convert recipes and write methods for the upcoming DW Cookbook.
Texas Health & Human Services Commission – Brownfield, TX Instructed culinary students in the art of pastry and French cooking. Created course syllabus, instruction objectives, and student’s educational goals based on class curriculum. Assigned grades based on student achievement and participation.
Q Hotels Management – Houma, LA
Responsible for managing all aspects of the Test Kitchen department and all in-store /off-site special events including marketing and promotion of private events, kitchen rentals, and guest chef cooking classes. Manage all profitability and expenses by forecasting, meeting, and exceeding self made revenue projections based on yearly goals. Create all menu design and development for hands-on cooking classes, Surfas sponsored demonstrations, and off-site events. Responsible for original recipes, costing, and pricing to ensure profitability. Create and execute shopping lists, game plans, and prep schedules based on each week's events. Recruit, retain and develop an engaged team of 20 culinary educators and chef assistants. Inspire learning to customers as a Chef Instructor or mentor to an average of 15 cooking. classes and 150 students per month. Drive retail sales by highlighting and promoting products through demonstration and written recipes. Ensure Health and Safety codes are followed while maintaining a high standard of cleanliness.
Foot Locker Inc. – Milpitas, CA
Responsible for managing all aspects of a Culinary Program within a Sur La Table retail store. Manage all profitability and expenses by meeting and exceeding monthly revenue projections and adhering to a net cooking goal. Recruit, retain and develop an engaged team of culinary educators, managers, and kitchen assistants. Inspire learning and sharing of knowledge to customers as a Chef Instructor or mentor to an average of 10 cooking classes per week. Responsible for driving retail sales by highlighting and promoting products. Ensure Health and Safety codes are followed while maintaining a high standard of cleanliness. Responsible for the local marketing and promotion of the culinary program including private events, kitchen rentals, and guest chef cooking classes.
Botero At The Wynn Las Vegas – City, STATE
Prepare and plate food items for the Garde Manger and Pastry station in a fine dining, high volume establishment.
Hubert Keller: Secrets Of A Chef Cooking Show – City, STATE Prepared dishes to different stages of production for the Hubert Keller cooking show.
Estiatorio Milos At The Cosmopolitan Las Vegas – City, STATE Bake, prep, and assemble dessert items for a fine dining establishment. Create standard recipes and unique baked goods based on restaurant theme and specifications. Teach and mentor pastry cooks while providing direction and feedback. Ensure that the kitchen is clean at all times and meets all local health code requirements. Assisted in grand opening and set up of restaurant.
TGIS Catering Inc – City, STATE
Hands on food production for a high volume catering company consisting of on-site preparation, plating, and organization.
Pass The Apron Cooking Class Parties – City, STATE
Conduct both hands-on and demonstration style private cooking classes. Create recipes and event menus to coordinate party's theme. Accurately forecast food and labor costs for charging purposes in order to turn a profit. Promote a fun learning atmosphere for client approval and satisfaction.
Old Navy – City, STATE Successfully managed an 18,500 square foot location with annual sales of 9.5 million. Mentor and supervised a leadership team of 5 and associate team of 45. Exceed yearly sales budget and lever goals by 2.2% in previous non-producing location. Developed and retained a strong, talented staff resulting in two internal promotions and reducing turn-over from previous year. Developed interpersonal skills by uniting a conflicted location and motivating team work.
Pottery Barn Kids – City, STATE Acted as Mission Control at a new store opening providing team leadership, new associate training and sole communicator between corporate and store. Supervised training of staff at opening of Mission Viejo location. Responsible for recruiting and training employees to GUEST Standards as well as the individual development of keyed Coordinators. Participated in daily store operations of customer service, floor supervision, team motivation and floor replenishment of highest volume store in company.
Bath & Body Works – City, STATE President club recipient 2001. 4-H award nominee 2001. Manager of various Bath & Body Works stores including the Las Vegas area Must Win location. Directed new store opening of last location. Duties included supervision of final phase of construction, hiring and training of opening staff during peak season and receiving beginning store inventory and props. Acted as liaison between store and corporate offices regarding progress of new store completion. Store consistently outperformed District and Company standards and was regularly ranked Top Three in District. Store achieved increase from a C volume to a B volume within first year of opening. Responsibilities included all store operations, delegation and motivation.
Williams Sonoma – City, STATE Research and conduct public cooking classes with emphasis in food preparation, technique, and sanitation principles. Educate students in the art of cooking while maintaining a profitable return. Coordinate and promote guest chef cooking classes. Ensure outstanding customer satisfaction by providing a friendly environment while maintaining solid product knowledge and all other aspects of customer service.
International Culinary School at The Art Institute, Orange County - Costa Mesa, CA
University of Nevada, Las Vegas - Las Vegas, NV
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Resume Overview
School Attended
- International Culinary School at The Art Institute, Orange County
- University of Nevada, Las Vegas
Job Titles Held:
- Culinary Director
- Adjunct Instructor – Advance Pastry, Classic French
- Event Manager / Culinary Coordinator
- Resident Chef
- Cook II
- Food Stager / Prep Cook
- Pastry Lead
- On-Site Chef
- Chef Instructor / Owner
- General Manager
- Acting Store Manager / Assistant Manager
- Store Manager
- Chef Instructor / Sales Associate
Degrees
- Associate of Science
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