☆ David Gordon-Somers ☆ Email & Phone Number

Nashville, TN

• Selected to oversee day-to-day kitchen operations for an American comfort food restaurant and bar generating between $1.25-$1.5 million in annual revenues. Supervise 21 direct / indirect reports. Accountable for food.
• Generated significant cost savings by tracking and managing personnel costs and reorganizing kitchen operations to improve efficiency during daily operations and special events.
• Improved inventory turnover by overseeing the efficient procurement, receipt, storage, and distribution of stock items used to safely prepare customer dishes.
• Successfully evaluated, qualified, and selected vendors based on price, quality, and delivery performance.
• Cut costs by negotiating favorable pricing for a variety of food menu items with local vendors.

Nashville, TN

• Served as Senior Sous Chef for an organization providing hotel / boat attractions (General Jackson Show Boat / Music City Queen Boat). Led 13 direct reports and 30 indirect reports. Accountable for P&L analysis, staff.
• Planned and coordinated daily kitchen operations from controlling inventory levels and scheduling labor resources to maintaining high quality food safety and sanitation standards.
• Raised service and culinary standards across operations by streamlining food prep processes to ensure menu items were delivered per safety and quality requirements.
• Implemented staff training programs to maintain high quality product, safety, and customer service standards in demanding environments.

Murfreesboro, TN

• Oversaw day-to-day operations for a banquet and restaurant kitchen at one of the nation’s largest hotel chains. Supervised 32 direct / indirect reports. Accountable for inventory management, supply purchasing, vendor.
• Led a 27-member team of food service professionals to coordinate and facilitate special events ranging from small 25-person dinners to large banquets serving more than 1,400 people.
• Successfully planned and coordinated six events per day that covered a wide range of menu choices.
• Significantly improved food taste and presentation by developing and introducing new seasonings to upper management and customers.
• Partnered with an Executive Chef to design and roll out a new menu consisting of local fruits to target and attract new demographics.

Nashville, TN

• Provided senior leadership and support as a Chef at two restaurant establishments for a large global hotel chain. Supervised 13 direct reports and 20 indirect reports. Oversaw quality improvements, food safety, menu.
• Selected by management at Nashville Airport Marriott to develop and implement a four-course meal for a 12-member Executive Committee of the Management Career Review Board.
• Generated $300,000 in additional banquet revenues by directing a high-performance team of 27 food service associates supporting banquet preparations during absence of Chef.
• Surpassed customer satisfaction ratings from 60% to 90% by optimizing the design and presentation of buffets, while controlling food and labor costs.
• Achieved 16th place out of 122 regional hotels by devising and executing quality improvement procedures for both breakfast and lunch buffets.

Bachelor Of Culinary Arts, Carribean & International Cuisine

Diploma, Alaska Seafood

Certificate In Culinary Arts, Food & Nutrition