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Professional Summary
Ambitious, award-winning, culinary professional with over 15 years of experience that include Michelin star restaurants, luxury hotels & catering. A true drive and passion for food mixed with the ability to operate a successful business. A strong record of hospitality, making improvements for the guest at ever turn, and building strong internal teams. Highly skilled at preforming financial analysis, trouble shooting operations and recommending effective cost controls. Vast product knowledge in regards to food service operations. 
  • Customer-oriented
  • Vast Product knowledge
  • Self-motivated Business
  • operations organization
  • Leadership/communication skills
  • Extremely organized
  • Product development
  • Team building 
  • Multimillion dollar P&L Management
  • New Restaurant openings 
  • Computer proficient; Word, Excel, Power Point
  • Powerful negotiator
Work History
Executive Chef 06/2015 to Current
Museum of Contemporary Art Chicago, IL
  • Accountable for all food service operations including; Marisol Restaurant, Catering and Special Events
  • Achieved positive reviews from Chicago Tribune, Chicago Magazine, Vogue and Chicago reader for Marisol Restaurant 
  • Created new revenue streams through guest interaction and captured new market share. Raised revenue YOY by 4%.
  • Maintained a 25% food cost and 9% labor cost
  • Effectively managed and maintained all Finacial goals 
Chef de Cuisine 05/2014 to 05/2015
Starwood Hotels, Grant Grill San Diego, CA
  • Managed a staff of up to 35, oversaw all food operations for breakfast, lunch & dinner service.
  • Maintained eco sure program and other kitchen systems.
  • Received placement on Eater's 38 essential San Diego restaurants.
Corporate Chef 10/2011 to 05/2014
Whisknladle Hospitality San Diego, CA
  • Accountable to CEO for all back of house operations in four locations.
  • Improved overall company food cost by 4%.
  • Decreased kitchen labor by 2% while still maintaining quality product.
  • Worked closely with farmers and vendors to create pricing structure. Created MDA with USFoods to save our company 2.5% on operating cost. 
  • Improved operating systems and coached store level Executive Chefs on day to day operations.
  • Analyzed period and quarterly p&ls and set yearly budgets.
  • Received best new restaurant award from San Diego Magazine for Prep Kitchen little Italy.
Executive Chef 01/2010 to 09/2011
Element Collective San Diego, CA
  • In charge of kitchen build out, setting up new vendors, hiring of 25 staff members and preparing pre opening budgets.
  • Launched in house charcuterie program with complete HACCP.
Executive Chef 04/2007 to 12/2009
Bluprint Restaurant Chicago, IL
  • Successfully opened concept with Blue Plate Catering inside the Merchandise Mart.
  • Developed all kitchen systems, menu and maintained a 26.5% food cost.
Chef de Cuisine 10/2004 to 02/2007
Zealous Restaurant Chicago, IL
  • Worked directly with Chef Micheal Taus on creation of daily tasting menus.
Chef de Partie 08/2002 to 09/2004
The Peninsula Hotel, Avenues Restaurant Chicago, IL
Cook 03/1999 to 07/2002
TRU Restaurant Chicago, IL
Food Industry Executive Program: 2013 USC Marshall School of Business - Los Angeles, CA
High School Diploma: 1998 Reynoldsburg High School - Reynoldsburg, OH
This resume is created in 7 minutes.
As a classically trained chef I have experience in multiple foodservice segments, from fine dining to corporate sales.  From line cooking to management I have developed skills in organization, training, product development.  My goal has always been to have a positive influence on the company and people I am working with.  I'm always looking for ways to grow and develop with the business.
  • Equipment training
  • Recipe development
  • Inventory management
  • Product testing
  • ​Scratch cooking
  • Individual and group training
Corporate Chef Dec 2015 to Current
The YES Group Mendota Heights, MN
  • Utilize multiple pieces of kitchen equipment for various operations in the foodservice industry.
  • Perform demonstrations of equipment and procedures for customers
  • Train customers and their employees before, during, and after the purchase of new equipment.
  • Develop new procedures and processes for operators looking to update their methods.
  • Manage multiple customers' needs, from individual operations to chain accounts.
  • Create new recipes to better present and sell our products to multiple market segments.
  • Work with multiple segments of the foodservice industry.
  • Participate in multiple trade shows, working with dealers and customers to develop sales. 
  • ​Host and cater events such as sales meetings and open houses.
Sous Chef Mar 2014 to May 2015
Tilia Minneapolis, MN
  • Managed a team of cooks, ensuring that daily food preparation, as well as restaurant set-up were completed before service.
  • Developed recipes and menus in conjunction with the executive chef.
  • Maintained costs as well as inventory.
  • Catered events both in the restaurant as well as in customers' homes.
Sous Chef Jun 2009 to Nov 2012
Barrio Saint Paul, MN
  • Managed cooks as well as interns in a fast paced scratch kitchen
  • Worked with the Executive Chef in creating specials and new, innovative menu items
  • Ordered and received product from multiple vendors, both local and national, ensuring we were ordering quality product at the best price when available
  • Worked side by side with the prep team, as well as on the line during dinner services
  • Kept a clean and functional kitchen, using skills learned from Serv-Safe classes
  • Handled inventory on a quarterly basis
  • Continued to learn about food trends as well as the regional cuisine applicable to the restaurant in order to keep a fresh and current menu
Education and Training
Associate of Arts, Culinary Arts 2009 Le Cordon Bleu College of Culinary Arts in LA Mendota Heights, MN, United States
  • Graduated with honors
  • Became ServSafe certified
  • Internship at La Belle Vie in Minneapolis