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Chef Manager Resume Samples
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0-5 years of experience
Served as floating chef manager producing three meals per day in five different locations for the Spectrum drug rehabilitation facility located in Westborough, MA
- Coordinated menus and the transportation of meals to be served in multiple locations.
- Created job descriptions with procedures for the staff to follow to be more productive.
- Daily meal production and staff management including the operation of many special functions up to 350 guests.
- Managed rental of equipment and the training of temporary wait staff for large functions.
0-5 years of experience
Planned weekly menus and established portion sizes and standards of service for all menu items
- Controlled food cost by following purchasing specifications, product storage requirements, recipe standards and waste control procedures
- Trained kitchen staff in safe operating procedures of equipment, utensils, and machinery
- Trained kitchen staff in sanitation practices, established cleaning schedules, stock rotations, refrigeration temperature control points, and other sanitary controls
- Evaluated job performance, rewarded, and disciplined kitchen staff as appropriate
- Ensured that during food preparation quality standards were maintained, trained team in cooking
- Maintains a safe and sanitary work environment for all team members
- Reduced food cost by 2% and increased sales by 13% from budget, while managing a P&L account
0-5 years of experience
Assisted with menu planning, purchasing, inventory, cost, food, and, labor control with the General and Regional Managers
- Balanced registers for employees as well as balanced safe.
- Ensured that methods of food preparation, production and presentation complied with standards and Client specification
- Completed and maintained all legislative paper work as required by law
- Maintained the Company standard of hygiene and safety and take any action as is necessary
- Managed and trained 15+ people helping them develop as better employees
0-5 years of experience
15 Million dollar annual sales including $1 Million dollar week with the Tall Ships with focused menu to expedite crowds.
- Planned and executed menus for large corporate private parties and galas.
- Showcased restaurant at various trade shows and public exhibitions.
- Managed kitchen for shared Temiscal Mexican Cantina.
0-5 years of experience
- Managed up to 135 kitchen staff by planning staff schedule, and overseeing all kitchen and food operations for 21 schools within the [company name].
- Organized budget and cut unwarranted food service costs by implementing cost control procedures and remaining within the budget.
- Communicated effectively within vendors by placing accurate food orders and resolving discrepancies and correlated issues.
- Planned, organized and directed the preparations, delivery and service of all school catering and special meal requests.
- Operated a variety of kitchen and food service equipment including cash register, point of sale and inventory software.
10+ years of experience
- Responsible for the operation of the unit including: purchasing, accounting, receiving, inventory, menu planning, cost controls, maintenance of food safety and sanitation procedures, quality control, employee training and development, client and guest relations.
- Decreased labor, purchasing, and other costs by $85,000, and consistently maintained or came in below monthly budget.
- Assisted South Florida Water Management District for two fiscal months to improve food quality. Hot food sales increased by 5%.
- Total Food Service Direction, Fine Host Corporation, Aramark Corporation, Lackmann Culinary Services, Compass Corporation, Phoenix Restaurants, Inc.
6-10 years of experience
- For health food restaurant within the school. Prepared delight Vegan Dishes & Kosher style platters for a number of venues from parking lots to black tie affairs
- Prepared proposals & contracts for private day school snack and lunch program.
- Oversaw all food operations at the day school account.
- Transformed operations, increasing profits 35% by creating new menu items and marketing catering services to businesses and families.
0-5 years of experience
Supervised a team of 3 people to ensure our food is produced in an efficient manner
- Planned menu cycles keeping within our projected food cost
- Ordered all supplies, and food needed to run the kitchen properly
- Took inventory weekly, and entered it into a report
- Served 200-250 people on a daily basis Mon-Fri
0-5 years of experience
- Supervised and evaluated the activities of the kitchen; managing a staff of three
- Ensured the quality of food was in accordance with expectations and standards
- Oversaw the complete preparation of 60 meals per day
- Managed inventory control and ordering
6-10 years of experience
Providing comprehensive service through planed and coordinated analyses of the modified diet menus using the regular menu as a guide and stayed within the budgetary allowances and the Recommended Dietary Intake serving an adult assisted living.
- Followed mandated health regulations with a HACCP program and proper sanctification procedures.
- Spearheaded the creation of catering program that increased sales by 100%
- Kept the food Cost 4.8% below budget and Labor 5.2% below budget
- Responsible for pay roll, hiring, firing, training, and procurement for unit.
- Directed safety, sanitation and maintenance program for unit.
- Maintained a safe working environment without a time loss accident.
- Throughout my six years maintained an A rating on Safety Board Inspections.
- Worked with Baptist East RN to do Nutrition Assessments to cater to each specific nutritional diets like gluten free, diverticulitis, high sodium, diabetic diets, and high cholesterol.
0-5 years of experience
- Accountable for the effective and efficient functions of Café and Catering operations within corporate guidelines.
- Recruited, trained, evaluated and guided the development of all levels of kitchen staff to provide the freshest and best food possible in accordance with Guckenheimer culinary standards.
- Delivered exceptional customer service by preparing seasonally driven, delicious food items consistently by adhering to all recipe standards.
- Produced daily menu production utilizing large batch cooking techniques in fully equipped food production kitchen.
- Administered purchasing, production and inventory levels to meet cost guidelines.
- Wrote weekly, seasonally driven menus that support sustainability utilizing local farmers and vendors.
- Maintained and managed café and kitchen environment by monitoring presentation and cleanliness.
- Advocated and executed stringent daily HACCP requirements.
- Awarded Chef Manager of the Year in 2010 and Unit of the Year in 2009.
0-5 years of experience
Worked as Chef Manager for Supreme Food Service in KAF.
- Supervised over 50 personnel per shift
- Reviewed all administrative documentation generated in the dining facility and ensured regulatory compliance
- Supervised, directed and controlled work of assigned subordinate personnel
- Observed work performance of subordinate personnel and makes performance ratings
- Provided on the job training to personnel to increase quality of work performance
- Established menu plans under consideration of prescribed calorie and nutrition standards
- Works out daily menus for breakfast, lunch, dinner, short order, brunches, suppers and specialty meals as appropriate, to include low calorie meals
- Prepared cook’s Production Schedules according to established menu plans.
- Ensured timely pickup, proper storage of substitute items, the issue of subsistence items to kitchen personnel, and ensured proper preparation, portioning, and serving of meals
0-5 years of experience
- Hired, trained and supervised 70 full and part time Field Chefs and Assistant Chefs
- Responsible for scheduling all culinary field staff for off premise events
- Worked closely with the Executive Chef regarding menus and staffing for events
- Prepared food and managed staff in events of 3,000+ guests
- Created, implemented and supported company initiatives, programs, and trainings
- Established and maintained open, collaborative relationships with the kitchen and sales team
- Actively participated in staff meetings and operated as an effective management team leader
6-10 years of experience
- Developed policies and procedures needed in the Food and Nutrition Department in accordance with patient care needs and regulations.
- Developed and coordinated the operation and implementation of all catering events, Quality Management activities, and programs to increase revenue, lower costs, enhance customer service, and enhance patient care.
- Responsible for interviewing and recommending personnel, scheduling staff appropriately to meet service needs and cost containment objectives, and implementing employee corrective action, evaluation, and employee increment recommendations.
- Managed all areas of responsibility in a cost effective manner with an emphasis on patient care and quality.
- Supervised and coordinated all activities and training of employees in all areas of responsibility and ensured they met ServSafe, Joint Commisson HRS & HACCP standards.
0-5 years of experience
Chef manager charged with securing new accounts and servicing existing ones by developing and implementing merchandising and marketing procedures and then conceptualizing and executing menus and shopping lists.
- Successfully balanced business operations, including budget management and profit and loss (P&L) reporting, with inventive and organized foodservice production and catering.
- Created and fostered strong working relationships with key players at major accounts, including Johnson & Johnson, Burlington Coat Factory, Atlantic City Electric, Morrison, Eurest, and QVC Television Network. Accounts ranged in budget from $2 million to $25 million
- Spearheaded entire foodservice operations for the Boy Scouts of America (BSA) National Jamboree, as well as multiple BSA summer camps in Lancaster, PA, and Hersey, PA. Developed and executed menu, shopping lists, production plans, and service operations for the two-week event that fed 60,000 youth, 9,000 volunteers, and local and national leaders.
- Directed daily operations and staffing efforts, which included overseeing food and drink preparation in the kitchens, controlling inventory, solving problems efficiently, and training and motivating employees.
0-5 years of experience
- Developed and implemented catering and cycle menu and added two new stations
- Cut food cost by 18% while growing customer participation by 15%.
- Handled cash systems, scheduling, and HAACP.
- Through proper training and cross training, sales were increased and subsidy was reduced.
0-5 years of experience
Currently I direct the Culinary Operations and activities of a large Corporate Cafeteria where we Provide Food Services for up to 1000 employees a day, along with Corporate Catering throughout the Facility.
- Create, and, develop weekly menus that consist of Ethnic, Traditional, Trendy and Health-conscious varieties for multiple stations, including Development of Catering Menus
- Increased Daily Café Sales by 30 Percent by streamlining all Stations and offing more Variety with a changing Theme Menu and selling food by the ounce.
- Increased Catering Sales by 40 Percent by Implementing a new Catering menu with more variety of currant food trends with a more clean corporate dining approach.
- Increased check average of customers by adding upsell items at each station, combos and grab and go items.
- Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste.
- Established and Oversee Standards and Procedures.
- Oversee and Control all Food and Labor Costs.
0-5 years of experience
- Responsible for managing and operating food service operation
- Hired, managed and trained staff
- Prepared schedule and payroll
- Created menu based on client’s dietary needs
- Prepared and executed weekly financial reporting
0-5 years of experience
- Prepared food for large events such as weddings and other large functions with many guests
- Supervise or coordinate activities of cooks or workers engaged in food preparation
- Determined how food should be presented and created decorative food displays
- Determined production schedules and staff requirements necessary to ensure timely delivery of services
- Plan direct or supervise the food preparation or cooking activities of multiple kitchens
- Checked the quality and quantity of received products
0-5 years of experience
Oversee all Corporate Dinning Operations at NJM Trenton NJ, Headquarters
- Implement 6 week cycle menus, special event and promotion menus
- Supervise and train all associates according to SOP’S
- Order and Maintain all food items for 2200 customers per day
- Increase sales by 5% in 1 year period, decrease labor by 4% same period
- Maintain all projected operating budgets, yearly food sales of $820,000.00
- Responsible for safety sanitation guidelines
0-5 years of experience
- Managed a staff of 20+ employees (F.O.H / B.O.H), Coordinating a 5-week rotating Cycle Menu
- Created (90sq. Ft) Sustainable Herb garden, (11) different Organic Herbs for Culinary Entrée’s
- Managed Restaurant style Dining room (125 seats), Created Nutritional Diets for (100+) AL Residents
- Generated a yearly budget for a Full Subsidy $700,000 contract account
10+ years of experience
Successfully operated a small family restaurant in Dalton, Ma for ten years. Consistently served quality food at affordable prices, developed and maintained a local following. Sold the restaurant in May of 2013.
- Menu development, Staffing, Training, Product control
- Performed all accounting functions for the restaurant.
- Prepared all monthly and quarterly filings with State and Federal agencies.
6-10 years of experience
In charge of two contract food service accounts. Responsible for producing menus, catering, and all financial aspects of the accounts. Supervised 6-10 employees for accounts.
- Understanding use of various programs designed for the company to control food cost
- Weekly inventory and daily sales paperwork
- Interaction on a daily basis with guests and meeting with various clients to design catering menus
- Implementing weekly and monthly marketing for the accounts
6-10 years of experience
As Chef Manager, I was responsible for the overall operations and food production of cafeteria, doctor’s dining room and banquets.
- Coordination and preparation of daily meals for cafeteria and patient dietary needs
- Organization and execution of banquets
- Managed daily operations of cafeteria, doctor’s dining room and patient food service
- Direct supervision of 25 employees
0-5 years of experience
- Catering Chef for entire LMU campus, managing approx. 2-3 million in Catering revenue
- Food management with focus on 27-33% food cost through menu design accommodating various client requests from simple lunch options to intricate VIP menus for Presidential events for groups of up to 5,000 people
- Chef Manager for retail outlet with estimated business worth of 7-8 million in revenue
- Supervise Kitchen staff of up to 50 people
- Heavy contribution in day to day operations such as cooking, scheduling and employee training
- Improve and maintain client relationships
0-5 years of experience
- Managed staff performance and customer service
- Monitored food preparation methods, portion size, presentation, and sanitation standards
- Managed food, labor, and direct operating expenses
- Planned weekly menus for breakfast and lunch and prepared food daily
- Catered special events as needed
- Counted and deposited the daily revenue
- Ordered food and miscellaneous supplies on a weekly basis
0-5 years of experience
Fresh Food Manager of Chef Department serving 32 items on hot foods bar, 40 items in cold case, and Catering, producing $1.1 million in revenues.
- Create menus and catered several events
- Hire, train, and direct 20 chefs.
- In charge of purchasing, inventory, assure quality control, and minimize waste for accurate food cost
0-5 years of experience
Manage union employees in all aspects from payroll, training, coaching, evaluating and hiring
- Oversee all aspects of the menu development
- Manage weekly production and sales reports for a long island school district
- Responsible for weekly par levels and food logs
- Control of food and labor costs plus controlling inventory levels
- Coordinate payroll and production scheduling costs
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Last edited by: Gabriela Barcenas, CPRW, Content Writer II -
Gabriela Barcenas
CPRW, Content Writer IIGabriela is a Certified Professional Resume Writer (CPRW) and career adviser. With 10 years of digital media experience and five years of resume writing expertise, her publication history includes fashion, education, travel, social justice, equitable design and career advice.
