Benjamin Browning Email & Phone Number

Remote

Further honing and developing the already amazing culinary program at Guckenheimer.

Greater Chicago Area

• Executive Chef | Rustle + Roux (2nd floor Franklin Center)/R29 Bar + Lounge (29th floor Franklin Center) - Chicago | Style: Upscale café dining/Executive fine dining/catering| Meals Served per day: Breakfast ~250.
• Effectively procure, lead and promote staff in an unbiased manner. Provide ongoing training for chefs, managers and hourly associates pertaining to food quality, presentation, purchasing, inventory controls, safety and.
• Manage full and effective HACCP program: recording, documenting and follow up to ensure safe flow of all time and temperature sensitive products.
• Implement/create initiatives related to seasonal culinary marketing, wellness and opportunity buys. Ensure all standards of food quality, production, cost and safety meet or exceed standards.
• Catering (on/off premise) menu planning and execution.
• Assist Regional Chef with new business tours and openings, private events, training seminars.

Greater Chicago Area

• Chef/Consultant | Implemented and maintained systems pertaining to cost, inventory and consistency | Worked directly with David Morton and Michael Kornick to implement and train to permanent solutions for the Fish Bar.
• Effectively procure, lead and promote staff in an unbiased manner. Create/provide ongoing training for chefs, managers and hourly associates pertaining to food quality, fish butchery, presentation, purchasing.
• Create initiatives related to integration of local farms and seasonal promotions.
• Ensure all standards of food quality, production, cost and safety meet or exceed standards.
• Catering (on/off premise) menu planning and execution.
• Collaboration with DMK associates and management to meet our goals collectively.

Greater Chicago Area

• Chef Instructor | Fine dining instructor | Style: contemporary American fine dining, Michelin Guide recommended | certified green restaurant, Seats: ~70 | Class size: 8-15 students |Faculty senate (curriculum.
• Lead a class charged with reinforcing two years of culinary training in a live fine dining restaurant run by culinary students focusing on food quality, presentation, mise en place, purchasing, inventory controls.
• Create seasonal menus for a five week rotation fine dining menu that is cost effective as well as integrate all basic cooking technique.
• Ensure all standards of food quality, production, cost and safety meet or exceed standards. Creation of grading rubrics and daily use for accurate student evaluation. Creation of syllabi for multiple classes as a basis.
• Create initiatives related to integration of local farms (our restaurant used ~90% locally sourced products). Co-manage garden on grounds used for the restaurant as well as learning opportunity for the students.
• Farmers market - Taking students to the Chicago Green City Market weekly to procure ingredients for the restaurant, share product knowledge and create relationships with farmers.

Greater Chicago Area

• Executive Chef | Style: Contemporary American comfort food motivated by local sustainable farms | Seats: ~150 | Staff: 15 cooks | Service: dinner, late night grill kitchen, banquets and off premise catering | Volume.
• Effectively procure, lead and promote staff in an unbiased manner. Create/provide ongoing training for chefs, managers and hourly associates pertaining to food quality, presentation, purchasing, inventory controls.
• Create initiatives related to integration of local farms (our restaurant used ~80% locally sourced products).
• Ensure all standards of food quality, production, cost and safety meet or exceed standards.
• Catering (on/off premise) menu planning and execution.
• Collaboration with other chefs in Boka Group to meet our goals collectively.

Northfield, IL

• Executive Sous Chef | Chef/owner: Michael Kornick | Style: Contemporary American | Seats: 160 | Staff: 15cooks | Service: lunch, dinner and banquets | Volume: ~5M | 2.5 Stars Chicago MagazineResponsibilities:
• Effectively procure, manage and promote staff in an unbiased manner. Provide ongoing training for hourly associates pertaining to food quality, presentation, safety and sanitation.
• Weekly menu planning with the Executive Chef.
• Ensure all standards of food quality, production, cost and safety meet or exceed standards.
• Banquet menu planning and execution.
• Collaboration with other chefs in mk restaurant group to meet our goals collectively.

Atlanta, GA

Developed and executed local-seasonal menus on a daily basis for executives and guests of Gatorade Corporation.

• Executive Chef | Style: American fine dining driven by local ingredients | Seats: 86 | Staff: 10cooks | Service: deli, fine dining, degustation menus, banquets and off premise catering | Volume: ~1.5M Responsibilities:
• Effectively procure, lead and promote staff in an unbiased manner. Create/provide ongoing training for chefs, managers and hourly associates pertaining to food quality, presentation, purchasing, inventory controls.
• Create initiatives related to integration of local farms and seasonal promotions (our restaurant used ~40% locally sourced products).
• Ensure all standards of food quality, production, cost and safety meet or exceed standards.
• Create/execute wine tasting menus in collaboration with guests and/or wine makers on a regular basis. Catering (on/off premise) menu planning and execution.

Developed and executed local-seasonal menus on a daily basis for executives and guests of Gatorade Corporation.

Persuing Bachelor’S Degree, Education, 3.8

Associates Degree, Applied Sciences, Culinary Arts; Culinary Arts

Gold medal, Best of Show cold food salon and gold medal in sanitation. 1999 International Cold Food Salon in St. Georges Bay, Malta Gold.