Henley Phillips

Experienced culinary leader with a background spanning luxury hospitality, high-volume institutional dining, multi-unit restaurant operations, and guest-focused culinary programming. Proven success leading large teams, developing seasonal menus, controlling labor and food costs, and executing elevated dining experiences across diverse environments. Skilled in culinary leadership, operational management, menu innovation, inventory systems, staff development, and large-scale food service compliance.

Chef Supervisor at Chula Vista Elementary School District – Child Nutrition Services (2023-01 – Present)

• Lead culinary and operational oversight for approximately 50 schools and a workforce of roughly 200 employees.
• Oversee production and service of approximately 22,000 lunches and 9,000 breakfasts daily.
• Develop recipes and menus compliant with California and federal child nutrition guidelines.
• Ensure all meals qualify as reimbursable under state and federal meal program regulations.
• Manage staffing, scheduling, training, and operational consistency across multiple school sites.
• Conduct 'Chef of the Day' initiatives by preparing meals on-site at individual schools.
• Oversee ordering, receiving, inventory control, and warehouse coordination.
• Monitor labor efficiency metrics including meals-per-labor-hour performance.

Executive Sous Chef at Vermejo Park Ranch – Ted Turner Reserve (2020-01 – 2023-12)

• Directed culinary operations for the main lodge, high country lodge, private cabins, and off-site guest experiences.
• Served as private chef for three additional ranch properties during VIP guest stays.
• Designed and executed seasonal menus driven by product availability, dietary preferences, and seasonal ingredients.
• Managed and developed a culinary team of 15–20 staff members.
• Oversaw greenhouse operations and sourced approximately 50% of seasonal vegetables on property.
• Led wine dinners, private events, and curated culinary experiences for luxury clientele.
• Conducted cooking classes for guests and local school children.

Sous Chef | Chef de Cuisine | Executive Chef at The Collins Quarter Group (2014-01 – 2020-12)

• Opened three new restaurant locations and supported operational rollout and kitchen development.
• Managed culinary operations across multiple restaurants with distinct menus and service styles.
• Developed seasonal menus focused on Pan-Pacific, Southern, and French-inspired cuisine.
• Oversaw ordering, inventory management, staffing, hiring, onboarding, and disciplinary actions.
• Led and developed teams of approximately 50 employees.
• Maintained operational standards in fast-paced, high-volume environments.