Geoffrey Kornberg

I am an experienced Chef and operator with over 20 years in the restaurant business. I began in fine dining as a cook and chef and my last position was VP of culinary and operations in the fast casual space.

INDAY/Beatnic (Formerly By Chloe) New York, NY (July 2021– Present)

Vice President Of Culinary / Operations

• Responsible for Culinary and Operations of 9 restaurants (8 Fast Casual and 1 Full Service)
• Lead menu development and costing, establishing detailed recipes and training materials to ensure consistent execution across all locations
• Act as procurement manager and set contracts and pricing with purveyors
• Audit and validate restaurant compliance with health, safety, sanitation, and operational guidelines across all locations
• Collaborated with Marketing, IT, and Operations teams to ensure timely delivery of all project collateral and initiatives
• Created and rolled out SOPs that improved operational consistency, compliance, and team performance
• Integral in all financial aspects of operations including P&L review (Food Cost, Labor, OPEX),

yearly budgeting, long term capital projects and contract renewal

• Achieved and sustained a 55–57% prime cost margin by optimizing labor and food cost management strateg

The French Culinary Institute, New York, NY

Grand Diploma in Culinary Arts, May 2003

Intensive culinary study and 600 hours of hands-on practical training in classic French cooking techniques

Arizona State University, Tempe, AZ

Bachelor of Arts in English, with a minor in History, May 1999