Grant Yarbrough

A seasoned and highly effective professional with 22 years of industry experience searching for a progressive hospitality organization where I can demonstrate my specialization in food and beverage operations, increasing revenue and profitability, with strong culinary experience and management coupled with award-winning menu preparation background and achieving highest level of customer service.

Executive Chef - Keem Cuisine Soul Food Restaurant - Wilmington, Delaware

(2023-03 - 2023-09)

Oversee the daily operation and responsible to the restaurant soul food menu, while supervising the staff of three cooks, one prep cook, and a porter.

Sous Chef - Alterra Mountain Company – Snowshoe Resort - WV

(2022-12 - 2023-03)

As the sous chef daily operation, I was responsible for the line cooks and prep cooks per shift, at the Junction Inn the high-volume restaurant which serve the resorts clients and had a net volume of $250,000 per month.

Sous Chef - Thomas Jefferson University - Philadelphia, PA

(2022-07 - 2022-09)

Oversee the daily operation of the dinning services that feed the students, faculty, and the administrator locate on campus.

Sous Chef - University Of Penn - Philadelphia, PA

(2021-11 - 2022-03)

Responsible for proving guidance to the kitchen staff, line cooks, and food preparation cooks and dish plating, which feed the patient care and feeding of clients throughout the entire hospital.

Campus Executive Chef - Thompson Hospitality - West Chester, PA

(2018-12 - 2020-03)

Oversee the daily operation at Cheyney University oldest (HBCU) in the United States. Manage the daily cooking from scratch kitchen, Accountable for creating menu plans, daily specials, Purchasing, scheduling, food cost, Manage a staff of 15 full time and 6 part time students workers. Also, 4 porters.

Executive Chef - Sage Dinning - Philadelphia, PA

(2017-10 - 2018-11)

Oversee the daily operation of the continuing care retirement community located in Philadelphia, Pennsylvania: Managing the daily cooking from scratch kitchen aspect of the operation for Jesuit Priest that lives at the facility, along with the staff. Accountable for coordinating menus, purchasing, scheduling, Create menus and daily specials and manage a staff of approximately 10 FT and PT hourly employees including cooks, utility workers.

Sous Chef - Sugar House Casino

(2016-03 - 2017-09)

Managing the daily aspect of the operation of Revolution Grille, The Refinery Restaurant, Geno's Steak, Employee dining, and Tacconelli's, kitchens cooking from scratch. Accountable for coordinating menu planning, purchasing, scheduling, staffing, and daily execution Create menus and daily specials that are tasty and visual appealing, in guidelines with the Executive Chef and Food Direction vision.

Event Chef - Starr Catering Group - Philadelphia, PA

(2015-08 - 2017-10)

Responsible for food preparation, cooking from scratch kitchen, extraordinary dining experience, and performance in selective Philadelphia event venues including Pennsylvania Academy of the Fine Arts, Philadelphia Horticultural Center, Philadelphia Museum of Art, Rodin Museum, The Barnes Foundation and other high-end event locations across the East Coast.

Culinary Arts Instructor - Starr Career Academy - Philadelphia, PA

(2013-04 - 2016-07)

Responsible for developing, managing, and inspire students that have various learning styles into great culinarians of the future, instructing the student to maintain and develop professionalism above all in the classroom, lecture, lab, and work-place.

• Explaining to student the fundamental of cooking science
• Instructing students about the theory, techniques, and terminology of culinary art
• Train students in kitchen sanitation and food safety, culinary applications, and restaurant management program

Chef De Cuisine, Sous Chef - Aramark Corporation - Philadelphia, PA

(2004-02 - 2011-04)

Directed the opening and daily operation of the cooking from scratch commissary kitchen and Bull's Barbecue with annual revenue sales of $2 million. Citizen Bank Park, number one venue of stadiums in the country. This includes purchasing and production of all food. Duties include maintaining cost control, training and coaching associates, strong scratch kitchen, a la carte, catering, banquet experience and managing staff members at Citizens Bank Park, an event-driven facility.

• In the spring of 2004- 2011 became responsible for managing the week-long event held at University of Pennsylvania: Penn Relays Franklin Field
• In spring of 2007, became responsible for managing the daily operation and opening of the Smoking Grill Stands an event-driven sales of 380,000 dollars, a new venue in the company to establish upscale dining in amphitheaters/ indoor and open-air venues complex, as well as catering functions. Known as the Tweeter Center 2001- 2008 then the; Susquehanna Bank2008 -2015. Present The BB&T Pavilion in Camden, New Jersey across from Philadelphia

Chef De Cuisine - Aramark International - 2008 Beijing Olympics Culinary Team - Beijing

(2008-04 - 2008-09)

Member of the 2008 Beijing Olympics Culinary Team / International Broadcasting Center. Responsible for managing one of the most significant and largest aspects of the operation for The Olympics Project, Responsible for implementing and executing culinary vision at the Ingredient Control or Picking room and the Expediting Team.

• Leader of culinary team of two ARAMARK International chefs, 5 Sous chefs and over 75 culinary student, and food service student native to China
• Accountable for all purchasing and product utilization throughout venue, and directing all subordinates through product needs for consumption

Chef De Cuisine - Aramark Corporation - Philadelphia, PA

(2008-09 - 2008-10)

Return to my home sit event driven at Citizen Bank Park: Phillies win the World Series responsible for the Bull's Barbeque and managing the diamond club line cooks, and preparation cooks.

Sous Chef - Aramark Corporation - Philadelphia, PA

(2000-01 - 2003-04)

Responsible for the daily operation of the Victor Club, a fine dining restaurant, a 350-seat fine dining, members only venue. inside the First Union/Wachovia Complex.

Sous Chef - Aramark Corporation - Philadelphia, PA

(1999-01 - 2000-12)

Directed the daily operation of the Ovation's Club/Bullies at the Core States/First Union Spectrum, a la carte restaurant, suite's holders, banquet/catering, and press dining. Duties included supervision of the stewarding, scheduling, and training new team members, with the tutelage of the Executive Chef.

• Supervised the production operation and managing team members during, The 2000 Republican National Convention

Sous Chef - Aramark Corporation - Philadelphia, PA

(2000-01 - 2003-12)

Home of the Philadelphia Sixers and Flyers: First Union/Wachovia Complex/Veterans Stadium. Manage the daily operation of the prestigious Victor's Club at the First Union/Wachovia Complex, a 350-seat fine dining, members only venue. Responsible for production of all food, expediting a la carte restaurant dinner and encore, menu planning, maintaining cost control, and managing staff members.

• Other duties included the opening and supervision of the Hall of Fame, Lexus Club, Holt's Cigar Rooms, and catering/banquet operation, for events up to 7000 people, under the supervision of the Executive Chef
• Promoted in the Spring, of 2003 to Suite Sous Chef of the Veterans Stadium Final Season
• Duties included food production for the suite holders, catering, purchasing, training and managing team members
• Also provided support for the Baltimore Raven Stadium, University of Pennsylvania Campus Dining and Winston-Salem Convention Center
• In 1997 and 1999 Democratic Fund Raiser which included dinner for then President Bill Clinton and Mayor Ed Rendell

Sous Chef, Assistant Banquet Chef - Aramark Corporation - Philadelphia, PA

(1998-02 - 2000-02)

Responsible for the daily operation of the ovation club, cooking from scratch kitchen on the First Union/ Wachovia Complex.

Prep Cook, First Cook - Aramark Corporation - Philadelphia, PA

(1996-01 - 1998-02)

Responsible for the daily production of all for the daily production of all soups, stocks, and sauces for the Victor's Club at the Core States Complex opening season.

• Assisting Catering Chef responsible for Flyers founder and chairman Ed Snider who owns both the Philadelphia Sixers and Flyers

M.B.A. - Global Management - University of Phoenix (2012-04)

B.A.B.A. - Business Administration - University of Phoenix (2006-04)

A.S. - Culinary Arts - Arts Institute of Philadelphia (2000-04)

A.S. - General Studies - Community College of Philadelphia (1998-12)

A.A. - Culinary Arts - US Army Cooking and baking School (1987-02)

Certificate - Veterans Upward Bound Program - University Of Pennsylvania

Certificate - Food Service Specialist - US Army Quarter Master School (1986-01 - 1987-12)