Scott  W

Executive Chef - 20 Years of Experience - Near 27513


Executive Chef

Education Level:


Will Relocate:



Highly qualified Executive Chef and experienced General Manager with over 30 years of professional experience. Extensive experience developing innovative culinary creations and the implementation of alacart and banquet menus for a wide array of restaurants, hotels, country club and corporate facilities. Goal driven individual who is passionate and interested in the success of the company. I enjoy managing day to day operations with organization and structure who exemplifies professionalism with leadership to strive in customer satisfaction while fostering a friendly and desirable atmosphere and a "yes, I can!" attitude. Dedicated to maintaining and improving upon a reputation built on quality service, a great dining experience and setting uncompromising standards of ethics and character. Food Safety and Sanitation * Service and Quality Standards * Inventory Management * Menu Design * Culinary Creations * Marketing/Sales * Operations * Culinary/HACCP * Staff Supervision and Leadership * Talent Acquisition * Catering/Event Planning * Cost Control Management * Budgets/P&L * Business Development * Ice Sculpting and DesignFUNCTIONAL EXPERIENCE Operation and Management * Managed a culinary staff of 50 cooks, dishwashers and kitchen managers. * Ensured that the culinary staff performs job responsibilities according to HACCP, OSHA, and state sanitation guidelines. * Responsible for the execution of strategic staffing including budget forecasting and management. * Responsible for profit and loss accountability, variance reports, cost of goods and inventory control. * Coordinated multiple banquets and up to 1,200 guests. * Worked as part of sales team to sell, upgrade and execute events. * Collaborated closely with Food and Beverage manager to conduct staff meetings and resolve any service, product or personal issues. * Renovated and restructured the kitchen lay out to fulfill its maximum potential * Established direct contact with members to drive sales revenue. * Ensured proper equipment operation and maintenance to ensure proper safety & sanitation in kitchen. * Controlled and managed food cost and inventory from 35% to 32%. * Maintained amiable relationships with vendors and received preferred pricings. * Designed a start-up deli restaurant as a model for future restaurant franchisees. * Responsible for the selecting and purchasing of kitchen equipment. Kitchen Operation * Demonstrated of culinary techniques to staff to ensure proper preparation, presentation and quality of new menus. * Regularly developed new recipes in accordance with consumer tastes, nutritional needs and budgetary considerations. * Consistently maintained a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements including back to back 99's inspection scores. * Developed menu items to reflect current trends and local taste for restaurants and banquet. * Catered 5 million in private functions annually - size ranging from small tea parties to 1200+ person banquets. * Created & executed monthly high-end specialty wine dinners from 25-45 guests. CHRONOLOGICAL WORK HISTORY Executive Chef, Winton's Grille-Raleigh, NC 2014 - present General Manager, Tracy's New York Deli LLC-Chapel Hill, NC 2011 - 2014 General Manager/Executive Chef, Bon Appetit Management Co -RTP, NC 2008 - 2010 Executive Chef, Radisson Hotel-RTP, NC 2004 - 2008 Executive Chef, Sam Snead's Tavern-Cary, NC 2003 - 2004 Executive Chef, Warehouse Entertainment-Raleigh, NC 1996 - 2003 Executive Chef, Glaxo Aramark-Durham, NC 1993 - 1996 Executive Chef, Embassy Suite Hotel-Raleigh, NC 1986 - 1993 * Featured in the Top Chefs of Triangle * 1st Place recipient Florida Chefs Association Competition * 1st Place recipient March of Dimes Chef's Competition * 4-times 1st Place North Carolina's State Chili Cook-off * 2nd Place Ice Carving Competition Charleston, SC * Increased county health inspection scores from 95.5 to 99.0 * Implemented and developed new sushi program