Scott D. Lecompte Email and Phone Number
Scott D. Lecompte work email
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Scott D. Lecompte personal email
Scott D. Lecompte phone numbers
I am a passionate results oriented leader with progresive food and beverage experience, mentoring and developing skilled hospitality professionals and culinary teams. I am an organized, collaborative manager with proven track record of improving customer satisfaction, reducing operational costs and developing and executing business plans to increase both revenue and profit. •Ensure food offerings are innovative, flavorful, and executed consistently, to surpass guests’ expectations. •Develop culinary team through hands-on training and routine coaching.•Dedicated focus on safety and sanitation practices.Specialties: Regional Italian Cuisine, Contemporary American Cuisine, Traditional French Cuisine, Casual and Fine Dining, Banquets. Familiar with Lean management principles and applications
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Manager Kitchen OperationsJoliet Junior CollegeChicago, Il, Us
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Manager Kitchen OperationsJoliet Junior College Aug 2015 - Present1215 Houbolt Road Joliet, Il 60431Manage culinary operation including catering, cafeteria and an early childhood center at a community college. Responsible for food quality and recipe adherence, managing cogs, labor, supplies & expenses. Implementing daily special and rotating menus in a scratch kitchen. Assisting in managing front of house operations, cash handling, invoicing, marketing to college customers and executing corporate and college catering events. Collaborate on requests for procurement of… Show more Manage culinary operation including catering, cafeteria and an early childhood center at a community college. Responsible for food quality and recipe adherence, managing cogs, labor, supplies & expenses. Implementing daily special and rotating menus in a scratch kitchen. Assisting in managing front of house operations, cash handling, invoicing, marketing to college customers and executing corporate and college catering events. Collaborate on requests for procurement of food contractors. Leading a staff of 40 in a diverse and fast paced environment. Show less
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Executive Chef- PartnerBuca Di Beppo Dec 2013 - Aug 2015 Increasing customer service and food quality scores, from 76% to 88% from Q1- Q4 and driving store sales by 3.5% from Q2-Q4 2014 and increasing sales by 11% in Q1 2015 by focusing on recipe adherence, food quality & consistency, timing standards, quality audits, inventory and production controls. Manage day to day operations of traditional Italian restaurant with $3 million in annual revenues with restaurant staff of over 50 employees. Responsible for all aspects of P&L, and… Show more Increasing customer service and food quality scores, from 76% to 88% from Q1- Q4 and driving store sales by 3.5% from Q2-Q4 2014 and increasing sales by 11% in Q1 2015 by focusing on recipe adherence, food quality & consistency, timing standards, quality audits, inventory and production controls. Manage day to day operations of traditional Italian restaurant with $3 million in annual revenues with restaurant staff of over 50 employees. Responsible for all aspects of P&L, and ensuring compliance of corporate specifications and procedures Show less -
Executive ChefGate Gourmet Aug 2011 - Nov 2013O'Hare International AirportManage culinary operation of International Kitchen at O’Hare International Airport, revenues exceeding $25M annually Responsible for food quality and recipe adherence for multiple airlines, including United Airlines, Swiss Air, British Airways, Delta and several others, serving over 10,000 meals daily Manage resources and menus for multiple airlines, service classes and menu cycles -
Executive Sous ChefGate Gourmet Aug 2011 - Feb 2013O'Hare International AirportManaging day to day restaurant operation ensuring food quality standards and productivity goals
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Executive ChefCaesars Entertainment Corporation - Harrah'S Joliet Casino Apr 2008 - Jun 2011Joliet, IlDirected Culinary Operations, including banquet, steakhouse, casual, quick serve, buffet and employee dining and multiple venues with F&B Revenues exceeding $15 million annually Implementation and development of menus and recipes for 7 restaurants including banquets Responsible for Staff of 100 culinary , service employees including 17 chefs and supervisorsCreated scheduling efficiencies using forecasting tools through Kaizen/Lean management principals of continuous improvement to… Show more Directed Culinary Operations, including banquet, steakhouse, casual, quick serve, buffet and employee dining and multiple venues with F&B Revenues exceeding $15 million annually Implementation and development of menus and recipes for 7 restaurants including banquets Responsible for Staff of 100 culinary , service employees including 17 chefs and supervisorsCreated scheduling efficiencies using forecasting tools through Kaizen/Lean management principals of continuous improvement to optimizing variable and fixed labor resulting in savings of $100kDeveloped criteria for employee performance expectations as well as departmental standards for food and service, resulting in 20% increase in service scores for fine dining steakhouse and buffet and 9 consecutive quarters of food quality and service improvements Opening Chef for Aces Diner, (2005), Mosaic Restaurant, (2006) and Reserve Steakhouse, (2006)Risk Control Committee- develop strategies and training to lower OHSA Recordable Injuries by 40%Property Chairman’s Award Winner for Community Service, (2010)Property Chairman’s Award Nominee for Leadership (2007), and Innovation (2009) Show less -
Room ChefCaesars Entertainment Corporation - Harrah'S Joliet Casino Aug 2003 - Apr 2008Joliet, Il
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Sous ChefCaesars Entertainment Corporation - Harrah'S Joliet Casino Mar 2003 - Aug 2003Joliet Il
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Executive ChefTrattoria Aiello May 2001 - Feb 2003Palos Heights, IlOpening Chef, responsible for development of Regional Italian MenuKitchen design, procurement of all equipment Training culinary and service staff in Regional Italian Cuisine
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Sous ChefCourtrights Restaurant Oct 1998 - May 2001Willow Springs, IlEarned Employee of the Year Honor for 1999 Implemented scratch sauce production and all protein butchering for 150 seat four star restaurant
Scott D. Lecompte Skills
Scott D. Lecompte Education Details
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Italian Culinary Institute For ForignersRegional Italian Cuisine -
Washburne Culinary InstituteCulinary Arts Certification
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Business Management & Liberal Arts
Frequently Asked Questions about Scott D. Lecompte
What company does Scott D. Lecompte work for?
Scott D. Lecompte works for Joliet Junior College
What is Scott D. Lecompte's role at the current company?
Scott D. Lecompte's current role is Manager Kitchen Operations.
What is Scott D. Lecompte's email address?
Scott D. Lecompte's email address is s.****@****bal.net
What is Scott D. Lecompte's direct phone number?
Scott D. Lecompte's direct phone number is +170895*****
What schools did Scott D. Lecompte attend?
Scott D. Lecompte attended Italian Culinary Institute For Forigners, Washburne Culinary Institute, University Of Illinois At Chicago.
What are some of Scott D. Lecompte's interests?
Scott D. Lecompte has interest in Children, Electronics, Home Improvement, Environment, Education, Home Decoration, Health.
What skills is Scott D. Lecompte known for?
Scott D. Lecompte has skills like Fine Dining, Culinary Skills, Menu Development, Banquets, Food And Beverage, Hospitality, Recipes, Restaurants, Sanitation, Food, Continuous Improvement, Catering.
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