director of culinary innovation corporate chef resume example with 20+ years of experience
JessicaClaire
Montgomery Street, San Francisco, CA94105609 Johnson Ave., 49204, Tulsa, OK Home: (555) 432-1000 - Cell: - resumesample@example.com - : - -
Professional Summary
Motivated Corporate Research Chef offering over 19 years experience in the food industry. Focused on high standards for taste and quality within Retail, Food Service, Private label and National Chain Restaurant product development. Superior communication and leadership skills.
Skills
Hospitality and service industry background
Expertise in Ethnic Cuisines including: Regional American, Mexican, South American, Caribbean, Asian, Mediterranean
ServSafe certified HACCP Plan Development Word, Excel, Power Point Trend Analysis Research Food Styling Video Talent
Work History
04/2007 to Current
Director of Culinary Innovation/Corporate ChefSouth Carolina Baptist Ministries Of Aging – Darlington, SC,
Head of Culinary Innovation Development for a $990 million seafood manufacturer.
Duties include researching current culinary trends and new sustainable seafood species through marketing channels as well as personal methods, developing gold standard products for commercialization, insuring ongoing quality specification of products, presenting and attending Top-to-top client meetings.
Achieved and exceeded performance, budget and team goals.
Enhanced and maintained the central standardized recipe and ingredient repository, including nutritional and cost information.
Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business.
Liaised between customers and manufacturing to design new product.
Monitored product standards and quality-control programs.
Aided in Marketing Media intiatives by providing "talent" in internal and external facing video, print and website content.
02/2006 to 04/2007
ChefGiant Eagle – Coraopolis, PA,
Placed as Executive chef of Atlantic Fish concept, a 2.5 million annual restaurant.
Transferred to help develop and open new concept, Bouchee, a French brasserie Reduced food costs by nine percent by using seasonal ingredients, setting standards for portion size and minimizing waste Developed menus, pricing and special food offerings to increase revenue and customer satisfaction Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.
Enhanced and maintained the central standardized recipe and ingredient repository, including nutritional and cost information.
01/2005 to 02/2006
Executive ChefGiant Eagle – Eastlake, OH,
Responsible for all direct systems and applications of running an award winning local eatery Developed menus, pricing and special food offerings to increase revenue and customer satisfaction Instructed new staff in proper food preparation, food storage, use of kitchen equipment and Education utensils, sanitation and safety issues Regularly interacted with guests to obtain feedback on product quality and service levels.
Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
Took a year off from restaurant work to watch my brother-in-law and the rest of the Red Sox win the World Series. GO SOX!.
Contracted as Restaurant Consultant for DODO Organic Coffee Shop in NYC.
Contracted as Private Chef.
06/2002 to 02/2004
Executive ChefGiant Eagle – North Royalton, OH,
Responsible for development, creation and execution of all menu aspects.
Ordering, staffing, training and equipment maintenance for a 65 seat healthy foods restaurant featuring low-fat preparations and health friendly offerings.
Regularly interacted with guests to obtain feedback on product quality and service levels.
Created and managed budgets for operations and capital equipment.
09/2000 to 06/2002
Executive ChefN. R. Lapp Restaurant Group – , ,
Responsible for all Culinary duties in multiunit restaurant group.
Responsible for upgrading menus to reflect current international trends and increasing sales by 31% in first three months.
Awarded best restaurant in Vieques, Puerto Rico 2001 Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.
Created and managed budgets for operations and capital equipment.
09/1998 to 10/2000
Executive ChefEast Coast Grill & Raw Bar – City, STATE,
Executive Chef of James Beard Award winning restaurant.
During tenure celebrated most local awards for best seafood.
Responsible for all functions of kitchen and raw bar including media promotion, menu development, cost analysis, staffing, budgeting, training and education of front of house employees.
Successfully reduced the restaurant's annual food and labor costs by 11% through proper budgeting, scheduling and management of inventory.
Achieved and exceeded performance, budget and team goals.
02/1996 to 11/1998
Executive Chef de CuisineNovomira Restaurant Group – City, STATE,
Responsible for menu development for 4 locations, training, food cost and production.
09/1995 to 02/1996
Executive Chef ConsultantAbuso Catering – City, STATE,
5 star catering for high profile clientele.
01/1994 to 01/1995
Executive Chef/OwnerAuggie Joe's Contemporary Italian Cuisine – City, STATE,
Responsible for development of menu, staff and Media relations.
Education
Expected in 1994 to to
Associate of Arts: Culinary Arts Formal Culinary Apprenticeship - Kansas City, Missouri GPA:
Expected in 1988 to to
High School Diploma: Music/Communications Nederland High School - Nederland, Texas GPA:
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