In charge of a department of up to 120 people spread across 8 different food venues.Exceeded yearly revenue goals, bringing in roughly $2,000,000 in 2021.Weekly, Monthly and Yearly budgeting planning and forecastingBuilt vendor and broker relationships as well as daily ordering tasksInterviewing, hiring and onboarding of new employeesDelegation of tasks to team of assistant managers and supervisorsOversaw the near complete rebuilding of department training and and SoP systemsLead weekly department meetingsCreate/modify seasonal venue menusIn-depth menu costing and pricing workCompleted 4 week 'Fundamentals of Leading People' workshop

In charge of coming up with the bulk of daily/weekly menu items and assisting the head chef in leading weekly kitchen huddles.Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.Developed full, tasting, and special events menus to meet all establishment needs and maintain strong customer levels.Cultivated positive relationships with vendors to source best ingredients at best prices.Planned and directed high-volume food preparation in fast-paced environment.Established and updated staff schedules and assignments to optimize coverage of peak times.Acted as head chef when required to maintain continuity of service and quality.Developed and cooked exciting, memorable dishes that brought new customers into establishment and bolstered restaurant revenues to $10,000,000.Supervised and enhanced work of 40+-person team producing more than 300-1,200 plates per day.Graduated from Zingerman's 8 week "Leadership Development Program" boot camp.Acted as mediator for staff disputes.

Aligned seasonal plans with ingredient availability and key area events for optimal promotions.Mentored more than 10 kitchen staff at all levels to prepare each for demanding roles.Produced revolutionary Italian world-fusion cuisine.Entirely from-scratch farm to table kitchen.Techniques including whole animal butchery (Fish, lambs), breaking down of primal cuts (pork, beef), fresh bread and pasta production, fermentation, charcuterie, and a small amount of molecular gastronomy.Monitored line processes to maintain consistency in quality, quantity and presentation.Scheduled and received food and beverage deliveries, adhering to food cost and budget.Ensured excellent food quality and maximized customer satisfaction while preparing meals according to customer requests.Trained and managed kitchen personnel and supervised all related culinary activity.Developed and remained accountable for safety, quality, consistency and adherence to standards.Monitored and controlled overhead and production costs with responsibility for profit and loss.Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.Planned promotional menu additions based on seasonal pricing and product availability.

note: I've worked at Tosi's in various capacities on-and-off since 2010)Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.Adjusted established recipes to remove allergens or alter tastes for customer desires.Prepared food items to meet recipes, portioning, cooking and waste control guidelines.Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.Checked each food item for freshness and provided feedback to kitchen supervisor for removal.Maintained well-stocked stations with supplies and spices for maximum productivity.Distributed food to team members with efficiency in high-volume environment.