Cory R Campbell

Results-driven culinary professional with extensive experience as an Executive Chef, Kitchen Manager, and Food & Beverage Director. Skilled in leading teams, optimizing kitchen operations, and enhancing guest satisfaction through innovative menu development. Seeking to leverage my expertise and passion in a dynamic role focused on culinary excellence and operational efficiency.

Executive Chef - Costa Del Sol - New Smyrna Beach FL

(2026-03)

• Redesigned the menu to cross utilize ingredients, improved efficiency and reduced costs.
• Oversaw inventory control, ensuring optimal stock levels and minimizing waste.
• Recruited, trained, and scheduled kitchen staff to maintain high-performing team.
• Managed ordering processes to ensure quality supplies while controlling food costs.
• Developed and launched a successful brunch menu that increased customer engagement.
• Worked throughout the kitchen to maximize workflow and enhance overall restaurant efficiency.

Food & Beverage Director / Executive Chef - Sterling Court - Deltona FL

(2025-05 - 2026-03)

• Prepared and organized parties and special events, enhancing guest experiences.
• Developed weekly menus and specials, adhering to dietary restrictions to meet residents’ needs.
• Provided training for chefs at new locations and those transitioning from other properties.

Sous Chef - John Knox - Orange City FL.

(2021-09 - 2025-06)

• Actively worked the line during service to ensure timely and high-quality meal preparation.
• Assisted and executed catering events, ensuring exceptional service.
• Collaborated on product ordering to maintain inventory levels and kitchen efficiency.
• Worked in all areas of the kitchen, demonstrating versatility and teamwork.

Shop Manager/Meat Manager - Fat Backs Custom Cuts

(2019-06 - 2021-09)

• Responsible for opening and closing the shop, maintaining a secure and efficient environment.
• Expertly handled all meat cutting and specialty menu items, adhering to culinary best practices.
• Managed restocking and rotation of products to ensure freshness and reduce waste.

Culinary Degree - Culinary Arts - University of Memphis, TN (1998 - 1998)

General Education - Houston High School, TN (1996 - 1996)