Scott D. Lecompte Email & Phone Number

Chicago, Il, Us

1215 Houbolt Road Joliet, Il 60431

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… 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

 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

O'Hare International Airport

Manage 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

O'Hare International Airport

Managing day to day restaurant operation ensuring food quality standards and productivity goals

Joliet, Il

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… 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

Joliet, Il

Joliet Il

Palos Heights, Il

Opening Chef, responsible for development of Regional Italian MenuKitchen design, procurement of all equipment Training culinary and service staff in Regional Italian Cuisine

Willow Springs, Il

Earned Employee of the Year Honor for 1999 Implemented scratch sauce production and all protein butchering for 150 seat four star restaurant

Graduate, Regional Italian Cuisine

Graduate of Masters Course- Study of Regional Italian Cuisine and Wine Awarded Scholarship by Grupo Ristoranti Italiani, New York, NY.

Culinary Arts, Culinary Arts Certification

Culinary Arts

Business Management & Liberal Arts

Business Administration