Executive Chef
Send a job offer directly to this candidate
Experienced in open multi restaurant concepts with proven ability to design menus, create operational systems, and build efficient culinary teams. Adept at balancing culinary creativity with business acumen. Consistently improving food quality, guest satisfaction, and profitability. Recognized for strong leadership, staff mentorship, and dedication to elevating the guest experience.
Executive Chef - Maury's Steak & Seafood & Stretto Italian Steakhouse - Port Charlotte, FL
(2023-01)
Opening Chef for a 120-seat multi-outlet steakhouse, responsible for developing a signature menu from ground up. Led the restaurant through a successful launch by hiring and training back of the house team, establishing standard operating procedures, and instilling a culture of consistency and culinary excellence. Achieved $5M in first year revenue; projected to increase to $6.5M in year two and $7-$7.5 in year three.
Maintained labor costs at or under 15%, optimizing efficiency while ensuring profitability and guest satisfaction.
Executive Chef - Steelbach - Tampa, FL
(2022-01 - 2023-12)
Oversaw a team of 25+ staff members, including sous chefs, line cooks and dishwashers. High-volume, $7.5M Michelin Guide-recognized steakhouse with its own steer program. Managed weekly inventory, control food costs, and align schedules with budget forecasts. Optimized procurement by analyzing prior week's product mix. Combined leadership, culinary passion, and a drive for excellence.
Executive Chef - Oak and Ola - Tampa, FL
(2019-01 - 2022-12)
Led all culinary and kitchen operations for a Michelin Guided recognized fine dining restaurant, upholding elevated standards of execution, consistency, and guest experience. Directed, mentored and developed the culinary team to foster excellence and disciplined kitchen culture. Instrumental in achieving Michelin Guide recognition and "Best new restaurant" honors in Tampa. Optimized labor and food cost without sacrificing quality or guest satisfaction.
Chef De Cuisine - The Ritz Carlton - Sarasota, FL
(2018-01 - 2019-12)
Organized and ran a multi-outlet restaurant in collaboration with the general manager and executive chef. Produced monthly inventory reports, revamped menus, and implemented kitchen design. Lowered food costs by 3% by optimizing vendor selection. Lowered labor costs by 1% - 1.5% under the projected budget. Anticipated culinary trends to maintain a competitive advantage.
Banquet Chef - Sirata Beach Resort - Saint Pete Beach, FL
(2017-01 - 2018-12)
Oversaw catering events for a high-volume destination wedding venue. Collaborated with the catering department to implement personalized menus. Implemented a seasonal amenity program using locally sourced ingredients. Maintained plate cost to meet and exceed profit margins.
Chef De Cuisine - Maritiana Grille, Loews Don Cesar - Saint Pete Beach, FL
(2015-01 - 2017-12)
Managed the daily operations of the award-winning fine dining outlet. Sourced local products for a farm-to-table concept and maintained plate cost and product consistency. Ensured compliance with all food and beverage policies and standards.
Culinary Arts - Culinary Institute (2004-01 - 2004-12)
