Dale Jones

Executive Chef and culinary operations leader with 10+ years of kitchen experience across restaurant operations, menu development, catering, and team leadership. Skilled in food- and labor-cost control, inventory, scheduling, training, vendor relations, and restaurant P&L; support. Recognized for improving procurement processes, developing scratch-made and seasonal menus, and leading teams to deliver consistent food quality and guest experiences.

Executive Chef - Honor Brewing Restaurant - Fairfax, VA

(2025-05)

• Direct daily back-of-house operations, maintaining food quality, consistency, presentation, and timely service.
• Lead, coach, and develop culinary staff; establish clear performance expectations and kitchen standards.
• Develop menus, specials, recipes, prep systems, and culinary procedures.
• Oversee ordering, inventory, receiving, product rotation, vendor relationships, and supply levels.
• Monitor food and labor costs, review operating performance, and support restaurant P&L; goals.
• Manage kitchen scheduling and staffing to align with service volume and labor targets.
• Maintain food-safety, sanitation, cleanliness, and workplace standards; collaborate with front-of-house leadership on guest experience.
• Support catering, private events, and high-volume service while maintaining culinary standards.

Executive Chef - The Strand DC

(2024-08 - 2025-05)

• Developed seasonal and customized menus that accounted for local preferences, allergens, and dietary restrictions.
• Reduced overall food costs by 20% through improved procurement procedures.
• Trained and developed back-of-house staff and new hires.
• Managed inventory, supply levels, ordering, sales, and deliveries against established cost goals.

Culinary Operations - Wagamama USA / Punchbowl Social

(2023-09 - 2024-08)

• Supported onboarding and training of back-of-house employees across kitchen operations.
• Assisted with inventory counts, food-cost management, and executive-chef P&L; responsibilities.

Culinary Operations - Red’s Table

(2022-11 - 2023-08)

• Supported daily back-of-house operations, including equipment and line checks, ordering, and invoice processing.
• Reviewed weekly kitchen spending and inventory and prepared operating recaps for senior management.
• Created and implemented order guides, prep lists, and kitchen checklists.

Kitchen Operations - Hill Country BBQ

(2022-05 - 2022-11)

• Managed daily back-of-house operations and kitchen staff scheduling.
• Conducted weekly inventory counts, processed invoices, maintained procedures, and managed product orders and vendor relationships.

Kitchen Operations - Upper West Side Cafe

(2021-12 - 2022-05)

• Led back-of-house employees and daily kitchen operations, including catering events.
• Managed inventory, supplies, food orders, staff scheduling, and restaurant P&L; responsibilities.
• Conducted quarterly performance assessments.

Culinary Operations - Hill Restaurant Group

(2019-10 - 2021-01)

• Trained and developed kitchen staff and new hires.
• Conducted inventory counts and supported P&L; management.
• Created order guides, prep lists, and checklists; developed seasonal menu changes and menu-item cost analyses.

Culinary Operations - TRYST Trading

(2017-12 - 2019-08)

• Managed and trained a team of 20+ culinary professionals.
• Implemented kitchen-operation improvements associated with a 20% yearly increase in sales.
• Developed and priced menu items to meet company standards.
• Managed back-of-house scheduling, food orders, performance reviews, and restaurant P&L; responsibilities.

Catering & Kitchen Operations - Chadale’s Cafe & Catering

(2017-12 - 2019-02)

• Trained back-of-house staff on new menu items and developed scratch-based menus.
• Conducted biweekly inventory counts and maintained delivery invoices.
• Coordinated and executed on-site and off-site catering for events serving up to 750 people.

Culinary Operations - Skipper’s Pier

(2017-05 - 2017-12)

• Supported the chef with kitchen management and menu execution in a scratch-based kitchen.
• Maintained health and safety standards and trained team members on new menu items.

Culinary Team Member - Notti Bianchi

(2015-10 - 2017-05)

• Worked and trained under the chef in an Italian scratch-kitchen concept.
• Supported food preparation, inventory, supplies, scheduling, and station setup and breakdown.
• Reported supply shortages and equipment issues to culinary leadership.

Culinary Team Member - Copperwood Tavern

(2015-10 - 2017-05)

• Prepared and broke down assigned stations and supported scheduled events.
• Handled, stored, and rotated products according to proper kitchen practices.
• Trained under the chef in a scratch-based kitchen concept.

High School Diploma - Eleanor Roosevelt High School (1992 - 1996)