Executive Chef Career Research and Resources
Escondido Golf and Lake Club
As executive Chef, I was the director of all culinary operations and staff. I was brought in via Bond Properties to help revitalize Escondido’s menus and food quality, as well as improve food costs. I led a team of 16 over 3 food outlets and 3 gratis food outlets and created a menu which is still in use today. Created order guides, streamlined inventory, and brought down food cost by 40% while receiving much positive member...
Avg. Salary: $57,500 · Company Rank: Not Available
Yellowstone Club
As Executive Sous Chef, I work under and closely to the Executive Chef and led a team of 50-60 culinary staff property wide. On a daily basis, I managed production sheets, daily prep, menu creation for all outlets, catered events, and special events, as well as walked, road, or skied all areas daily as well. On a weekly basis, I scheduled all culinary staff for the main lodge and most gratis areas, and was responsible for ...
Avg. Salary: $57,500 · Company Rank: Not Available
The Timbers
As Executive Chef, I led a team of 17 culinary staff. The menus changed every season and I was responsible for menu development and costing, all hiring and firing of culinary staff, scheduling in all areas, daily production sheets, and ordering and maintaining inventory of product. I maintained a 29-33% food cost in winter season and 25-29% food cost in summer season. We opened The Timbers at Moonlight Lodge in December of ...
Avg. Salary: $57,500 · Company Rank: Not Available
Forepaugh’s
As Sous Chef at Forepaugh’s, my primary duty was ensuring the success of daily prep and line execution. On a daily basis, I led the rest of the team in daily prep and execution of daily service execution for entire kitchen. On a weekly basis, I worked all stations in the kitchen for dinner service, lunch service, and Sunday brunch. In addition, I made weekly trips to our produce vendors warehouse as well as farmers markets...
Avg. Salary: $57,500 · Company Rank: Not Available
Hotel Eklund
All aspects of opening a new operation (ie:setting up vendor accounts, menu/recipe writing), food production, supervision, hiring, training and coaching employees, writing policies for kitchen staff, food ordering/inventory control, food and labor cost control.
Avg. Salary: $48,000 · Company Rank: Not Available
For the Love of Food, Inc.
~ Interact with high level clientele from initial contact throughout relationship ~ Responsible for all contract negotiations ~ Maintain inventory ~ Order all food and supplies ~ Hire and fire staff ~ Responsible for maintaining food and labor cost ~ Design all cooking classes, menus and recipes
Avg. Salary: $70,000 · Company Rank: Not Available
EatZi's
I managed a staff of 6 in the bread bakery, who worked 2:00 AM - 6:00 PM. I was also the Exec. Pastry Chef for the pastry shop where I led a tri-lingual staff who worked almost 'round the clock producing an amazing line of cookies, cakes, muffins, scones, pies, puddings, individual desserts and specialty holiday items.
Avg. Salary: $70,000 · Company Rank: Not Available
L'Ecole de Cuisine / York Technical Institute
While there I taught the baking program to culinary students, as well as the Pastry program to Pasty students. I also taught the basic and intermediate culinary program. I left to accept the job as Executive Pastry Chef at EatZi's
Avg. Salary: $70,000 · Company Rank: Not Available
Troy Country Club
All those required as Chef, culinary, administrative, member satisfaction and innovation
Avg. Salary: $59,000 · Company Rank: Not Available
A Cook's Table
Developed curricula and taught a diverse range of cooking classes, including Kids Cooking, Soups, & Stews, Chicken & Beef Cookery, Introductory Baking, Crêpes, Fruitopia!, and a host of others Supervised & developed hands-on cooking classes for corporate meetings Spear-headed and fostered the wildly popular Singles Cooking Series featured in the Baltimore Sun
Avg. Salary: $70,000 · Company Rank: Not Available
