Vice President Of Culinary, R&D And Innovation Resume Example Haliburton International Foods Corp

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

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

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

Resume Score: 70%

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