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Vice President of Culinary, R&D and Innovation Resume Example

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VICE PRESIDENT OF CULINARY, R&D AND INNOVATION
Professional Summary

Top-level strategic decision-maker recognized for energetic leadership, team building and high level execution. Extensive culinary, food-service and manufacturing background with proven track record of performance and positive financial results.

Professional Skills
  • Culinary Innovation
  • Research & Development
  • Restaurant Operations
  • Strategic Management
  • Public Speaking
  • Systems Integration
  • Process Improvement


  • Culinary Science
  • Food Manufacturing
  • Business Development
  • Business Modeling
  • Facilities Design
  • Brand Marketing
  • Problem Resolution


Haliburton International Foods Highlights
  • Built best-in-class culinary department including team, facilities design and market approach, 2011.
  • Played an integral role landing a key $40MM account, 2013.
  • Executed the successful turnaround of a flailing research & development department, 2015.
  • Successfully revamped the commercialization function, 2015.
  • Created, developed and implemented company business and sales processes, 2015.
  • Established business case and won approval to implement company PLM system, 2015.
  • Assumed leadership of quality department facilitating management structure reorganization. 


Work History
Vice President of Culinary, R&D and Innovation04/2010 to Current
Haliburton International Foods Corp – Ontario, CA
  • Driving all aspects of product and menu innovation including design, flavor positioning, category development, process engineering and financial modeling.
  • Diverse product development and manufacturing experience including hot & cold process sauces, salsas and soups, fired roasted & pickled vegetables, ancient grains, beans, dips and spreads.
  • Direct responsibility for marketing including messaging and execution of print and digital campaigns, web site, special events and client presentation strategy.
  • Strong relationships with senior executives from many high level accounts.
  • Executive team member reporting directly to the CEO.
  • Vice President of Culinary: 8/2014 – 4/2015, Director of Culinary: 4/2010 - 8/2014


Director of Menu, Product & Concept Development05/2002 to 12/2009
Flying J Inc – Ogden, UT
  • Established food & beverage strategies for 250 amenity-loaded travel plazas in 42 states and 7 Canadian provinces including full service restaurants, fast casual and quick service concepts.
  • With total company revenues of more than $16 billion and restaurant revenues in excess of $255 million, Flying J restaurants ranked in the Top 100 by Nation's Restaurant News.
  • Built department, designed test kitchen, hired and developed team, created financial models, pioneered R&D processes, implemented menu and consumer insight strategies.
  • Set strategy for product innovation, production system design and menu marketing.

Corporate Chef, Manager of Culinary Services09/1998 to 05/2002
Ventura Foods, LLC – Charlotte, NC
  • Led a team of chefs developing menu and product concepts for leading restaurant brands.
  • Developed relationships and collaborated with client culinary, R&D and marketing executives presenting consumer insights and menu trend data.
  • Educated cross-functional teams with culinary expertise and product training.


Director of Food & Beverage Operations06/1995 to 04/1998
Grand Targhee Resort – Alta, WY
  • Developed strategy for F&B operations at this spectacular resort at the base of the Grand Tetons.
  • Recruited, hired and developed team of culinary and food and beverage professionals resulting in a “first season” turnaround in guest satisfaction, food quality and financial performance.
  • Reorganized and revamped the department resulting in turnover reductions of 150% to 25%, cost of good reductions from 35% to 30% and 29% to 24% respectively.
  • Implemented quality strategy initiatives resulting in a 10% avg year over year revenue/guest improvement.
  • Developed and launched specialty coffee/bakery café, fast casual pizza & pasta concepts, liquor store and resort savory and sweet commissary kitchens.
  • Initiated a resort wide environmental and recycling program.


General Manager Food & Beverage Outlets09/1993 to 06/1995
Sheraton Meadowlands Hotel – East Rutherford, NJ
  • Leading culinary and service teams responsible for fine dining and full service restaurants, room service and bar operations of this 450 room, luxury business hotel located minutes from NY City.
  • Consistently exceeded Sheraton's guest and employee satisfaction standards.
  • Exceeded financial goals for revenue, covers per occupied room and contribution margins.
  • Fine Dining Steakhouse Manager: 10/1991 – 4/1992, Brasserie Restaurant Manager, 8/1990 – 10/1991


Executive Chef/Principal Operator04/1992 to 08/1993
Richard's American Cuisine – Sea Bright, NJ
  • Developed concept and business model for this restaurant and banquet start-up.
  • Designed kitchen, developed recipes, created operating systems, recruited team and ran day-to-day operations for this 120 seat up-scale restaurant with 500-person banquet component.


Education
BS: Food Service Management1989Johnson & Wales University- Providence, RI

Associate of Science: Culinary Arts1987Johnson & Wales University- Providence, RI
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Resume Overview

Companies Worked For:

  • Haliburton International Foods Corp
  • Flying J Inc
  • Ventura Foods, LLC
  • Grand Targhee Resort
  • Sheraton Meadowlands Hotel
  • Richard's American Cuisine

School Attended

  • Johnson & Wales University

Job Titles Held:

  • Vice President of Culinary, R&D and Innovation
  • Director of Menu, Product & Concept Development
  • Corporate Chef, Manager of Culinary Services
  • Director of Food & Beverage Operations
  • General Manager Food & Beverage Outlets
  • Executive Chef/Principal Operator

Degrees

  • BS : Food Service Management 1989
    Associate of Science : Culinary Arts 1987

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