executive chef resume example with 9+ years of experience

(555) 432-1000,
, , 100 Montgomery St. 10th Floor

Ambitious and results-oriented 32 year old with over 14+ years of experience creating strategic alliances with Manager's and Chef's alike to effectively align with and support key business initiatives. Progress-driven planner adept at building and retaining high-performing teams. Leverages effective daily production planning, budgeting and resource management to reach operational objectives.

I'm a spontaneous and outgoing individual with the strive to push forward and succeed at anything I put in front of me or may cross my path. I have worked in numerous fields of art and entertainment. I thrive in the light. I love to be the front runner, the face, the guiding light to those around me. Making people smile and laugh comes like second nature to me. I’m proactive in difficult situations. And I use every opportunity to better myself and those around me. I can diffuse a situation before it even starts. I'm really in tune with my energy and that of those around me.

I believe I would be a great addition to your team and bring a passion and joy to your team and I'm willing and able to learn and grow within your company if given the opportunity.

  • Customer service oriented
  • Budgeting and cost control
  • Food preparation techniques
  • Food and beverage pairing
  • Banquets and catering
  • Purchasing
  • Dish preparation
  • Meal preparation
  • Vendor relationships
  • Cleaning and sanitation
  • Portion and cost control
  • Cross-functional team management
  • Policy/program development
  • Supervision and training
  • Sales team development
  • Performance improvements
  • Leadership and team building
  • Proficient in Microsoft Word, Excel and etc.
Education and Training
The Art Institute of Houston Houston, TX Expected in 04/2012 Bachelor of Arts : Culinary Arts - GPA :
  • Minor in Business Management
Clear Lake High School Houston, TX Expected in 03/2008 High School Diploma : - GPA :
Al Copeland Investments - Executive Chef
Metairie, LA, 03/2018 - Current
  • Coordinated and executed menu training, recipe development and daily restaurant operations.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Monitored quality, presentation and quantities of plated food across line.
  • Trained kitchen workers on culinary techniques.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
  • Supervised 50+ BOH staff members and delivered mentorship to strengthen kitchen skills.
  • Performed financial analysis and recommended effective methods to cut costs.
  • Monitored meals served for temperature and visual appeal.
  • Utilized local, fresh food products to support local economies and showcase community support.
  • Supervised preparation of specialty items and customer requests to verify accuracy in production.
  • Oversaw hiring, training and development of kitchen employees.
  • Provided excellent professional development opportunities for staff.
  • Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
  • Provided effective orientation and training to each new associate and developed ongoing training programs.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
  • Conducted assessments and utilized root cause analysis to implement corrective action strategies.
  • Managed kitchen staff team and assigned various stages of food production.
Campbells - Asst Manager
Paris, TX, 01/2018 - 03/2018
  • Delegated daily tasks to team members to optimize group productivity.
  • Mentored staff to enhance skills and achieve daily targets, using hands-on and motivational leadership.
  • Directed and led employees, supervising activities to drive productivity and efficiency.
  • Collaborated with store manager to develop strategies for achieving sales and profit goals.
  • Enforced company policies and procedures to strengthen operational standards across departments.
  • Organized schedules, workflows and shift coverage to meet expected business demands.
  • Maintained inventory accuracy by counting stock-on-hand and reconciling discrepancies.
  • Completed inventory audits to identify losses and project demand.
  • Implemented training processes for newly hired employees and supervised department managers, shift leads and production personnel.
  • Planned and prepared workflow schedules, delegating tasks for 40-50+ member of our team.
  • Secured revenue, accurately monitoring transactions and deposits to eliminate discrepancies.
  • Developed training, assessment and performance monitoring programs to coach and mentor employees.
  • Conducted job interviews, led employee performance evaluations and rewarded top performers to attract and retain quality personnel.
  • Assisted supervisor in evaluating employee performance and cultivating improvement initiatives.
  • Supported sales management initiatives to optimize business development.
Buffalo Wild Wings - Asst General Manager
Dothan, AL, 11/2015 - 01/2018
  • Managed store cash intake with high accuracy and prepared daily bank deposits.
  • Placed new inventory orders and oversaw correct restocking procedures to maintain operational output.
  • Supervised critical tasks, including budget implementations, employee reviews, training and scheduling for projects.
  • Applied knowledge of coverage needs and individual employee strengths to produce successful team schedules.
  • Motivated and led team members to work together to achieve targets.
  • Disciplined and maintained staff to deliver hospitable, professional service reflecting business initiatives.
  • Managed and mentored staff to carry out operational directives with high productivity and accuracy.
  • Fostered performance-oriented environment focused on promoting team collaboration, personal accountability and long-term business success.
  • Met business targets with streamlined operations strategies.
  • Coordinated monthly budgets, managed profit and loss and consistently met desired margin targets.
  • Strategized long-term business needs while generating guest relations feedback for process improvements.
  • Enhanced team engagement and performance with daily updates and informational meetings.
Campbells - Asst Manager
Norwalk, CT, 03/2012 - 11/2015
  • Delegated daily tasks to team members to optimize group productivity.
  • Mentored staff to enhance skills and achieve daily targets, using hands-on and motivational leadership.
  • Directed and led employees, supervising activities to drive productivity and efficiency.
  • Planned and prepared workflow schedules, delegating tasks for 35-40 member team.
  • Secured revenue, accurately monitoring transactions and deposits to eliminate discrepancies.
  • Enhanced sales by implementing merchandising and promotional improvements.
  • Supported sales management initiatives to optimize business development.
  • Drove operational efficiency, building customer rapport to foster loyalty and increase sales.
Company Name - Server Shift Leader
City, State, 05/2008 - 01/2012
  • Supervised serving staff to drive high level of hospitality and food excellence.
  • Trained and acclimated new servers to restaurant's culture and operations.
  • Managed tables throughout dining room to execute service at highest level.
  • Held performance reviews to identify and correct areas needing improvement.
  • Leveraged proper serving etiquette to promote inviting dining atmosphere.
  • Welcomed guests with personable attitude and brought beverage orders while reviewing menu options.
  • Checked on guests to verify satisfaction with meals and suggested additional items to increase restaurant sales.
  • Communicated with hosts, bussers and kitchen staff to prepare for and serve customers.
  • Provided exceptional service to high volume of daily customers.
Company Name - Banquet Server
City, State, -
  • Prepared serving and appetizer trays and setting tables in setup for events.
  • Collected dishes promptly after each course, cleared crumbs and glassware and maintained customer satisfaction.
  • Addressed concerns or complaints quickly to improve service and escalated more advanced issues to management for resolution.
  • Handled food safely and kept spaces clean to protect customers from foodborne illness and maintain proper sanitation.
  • Greeted arriving guests and escorted each to assigned tables, took drink orders and answered questions about events.
  • Carried appetizer and drink trays around events and maneuvered around guests and furniture without spilling.
  • Arranged place settings with clean tablecloths, napkins and tableware to prepare for incoming guests.
  • Educated guests on meals during by answering questions and bringing special orders.
  • Relayed orders to service bar and kitchen via point-of-sale register system.
  • Maintained knowledge of menu items, garnishes, ingredients and preparation methods to assist guests with menu selection.
  • Rolled silverware and set up food stations and dining areas to prepare for next shift or large parties.

I'm currently the Board Member of One of the largest LGBTQ Non- Profit's here in dallas called Legacy Counceling Center.

I have my own company and LLC. as s shoe designer.

I'm also a professional dancer and choreographer.

I've worked in Event Planning.

I've worked as an Interior Designer.

I currently have started my own brand of shoe line called Lux w/ Luv

And I’ve recently been made the Director of Operations of an upcoming LGBTQ networking event similar to SXSW! My business partner and I are in huge development process of kicking that off.

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Resume Overview

School Attended

  • The Art Institute of Houston
  • Clear Lake High School

Job Titles Held:

  • Executive Chef
  • Asst Manager
  • Asst General Manager
  • Asst Manager
  • Server Shift Leader
  • Banquet Server


  • Bachelor of Arts
  • High School Diploma

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