Scott Wegener Email & Phone Number

Naperville, Illinois

Accountable for overall culinary operations at Arlington Park with several unique high volume restaurant concepts with combined annual revenue exceeding $10 MillionAccountable for successful kitchen operations in Levy Restaurants "Restaurant Division" with combined annual revenue exceeding $79 MillionWorked intimately with Levy Innovations department developing new concepts for clients and Levy Restaurants.Supervised a staff of 400+ including five Executive Chefs and 19 Sous ChefsCore responsibilities included IPOE system compliance, menu development, kitchen design, cost controls, culinary education and continuous training and development

Intimately involved with the concept creation and opening of this upscale American cuisine restaurant concept with revenues exceeding $7 MillionResponsible for menu development, culinary mentoring, purchasing, ordering, scheduling, inventories, personnel administration, and food and labor cost controls"Best New Suburban Restaurant 2007" by Time Out Magazine, and accolades in Chicago Magazine, The Chicago Tribune, The Daily Herald, among othersWhen founder and owners pulled out, acted as President for a period of 6 months, accountable to the bank for maintaining cash flow and professional operation

The Clubhouse (Where you belong!), Nick's Fishmarket, Carlucci Accountable for successful kitchen operations in several unique high volume restaurant concepts with combined annual revenue exceeding $38 MillionSupervised a staff of 200+ including five Executive Chefs, 14 Sous Chefs, three Pastry Chefs and 12 SupervisorsCore responsibilities included food quality, recipe adherence, menu development, kitchen design, cost controls, purchasing, corporate management education and continuous training and developmentRecaptured AAA 4-Diamond status at Nick's Fishmarket after swiftly reviving the ailing culinary program inherited upon acquisition

Recruited by former President of Levy Restaurants to create menu concept and open this unique start-up 415-seat "eatertainment" concept Responsible for ordering, scheduling, inventories, personnel administration, and food and labor cost controls

Provided leadership and direction for this popular $12 Million unitResponsible for staff training and development, upholding company's food quality standards, menu development, and food and labor cost controls

Progressed from Sous Chef to Executive Chef in 2 years, leading teams of Culinarians through openings and operations in some America’s most notable entertainment venues ► Executive Chef Pro Player Stadium, Miami, Florida 6/1994-4/1997• Directed all daily activities for this $8.5 Million sports entertainment venue• Supervised 100+ employees, including one Executive Associate two Associates• Each game and event day, successfully operated 20 catered events, 200 executive suites, and eight concession stands with responsibility for ordering, scheduling, inventories, personnel administration, billing, and food and labor cost controls ► Executive Chef, The Stadium Club at Wrigley Field, Chicago, IL 2/1993-5/1994 ► Banquet Chef, McCormick Place, Chicago, IL 9/1992-1/1993► Executive Chef / Sous Chef, Arlington Park, Arlington Heights, IL 4/1990-8/1992►Additional Responsibilities at Levy RestaurantsConcurrent with the responsibilities of my “home venue,” traveled for openings and task force St. Louis Convention Center • US Cellular Field (Chicago White Sox) • Bistro 100, CharlotteArrowhead Stadium (Kansas City Chiefs) • Kiel Center (St. Louis Blues)Rose Garden Arena (Portland Trailblazers)