Self-directed and driven culinary professional with comprehensive accomplishments leading culinary strategy, restaurant kitchen operations, food preparation, menu development, budget, and cross-functional teams to achieve goals. An innovative thinker with strong SOP development, gourmet cuisine, inventory control, and wine pairing acumen. Demonstrated success in developing and executing plans in fast-moving, high-pressure environments. Recognized for implementing expense reduction strategies through P&L analysis to ensure revenue growth across multiple restaurant locations. Expertise includes managing executive and sous chefs, food safety compliance, branding, vendors, budgets, and innovative flavor profiles for a fine-dining steakhouse.Accomplishments:• Managed 21 executive chefs, 40 sous chefs, and culinary operations for 21 restaurants with nearly $130M in sales annually.• Developed new recipes, created seasonal menus, and wrote descriptions for core menu options.• Maximized profitability by maintaining an average of 32% in food costs via inventory, budget, and expense control.• Enabled revenue growth by closely monitoring P&L income statements and advising finance on performance improvements.• Opened 12+ new restaurants during tenure.• Mitigated liability by ensuring 100% compliance with food safety standards.• Awarded Top Steakhouse in several markets.Expertise:Culinary Operations, Fine Dining, Menu Development, Culinary Skills, Restaurant Management, Catering, Restaurants, Cooking, New Restaurant Openings, Food & Beverage, Recipes, Cuisine, Food Preparation, Wine, Food Quality, Food Safety, Cost Reduction, Budgeting, Strategic Planning, Corporate Catering, Recipe Development, Cost Management, Banquet Operations, MICROS, Training, Management, Leadership, Coaching, Chef, Culinary Management, Labor Control, Gourmet, Menu Costing, Food Cost Management, Serve Safe Certified, Food Service, Seafood, Food Cost Analysis, Steakhouse, Scheduling and Labor Cost