Executive Chef resume examples & templates

Award-winning Executive Chef with over 15 years of culinary experience specializing in farm-to-table cuisine and sustainable kitchen practices. Proven track record of leading high-performing kitchen teams, designing innovative menus, and managing food costs while maintaining exceptional quality standards. Experienced in restaurant openings, menu development, and cultivating relationships with local suppliers. Seeking to bring culinary leadership and innovation to a dynamic restaurant operation.

01/2018 - present, Executive chef, Spruce, San Francisco

• Lead culinary operations for Michelin-starred restaurant serving upscale California cuisine with annual revenue of $4.5M

• Manage kitchen team of 22 staff, including sous chefs, line cooks, pastry chefs, and dishwashers

• Create seasonal menus focusing on locally-sourced, sustainable ingredients, resulting in 25% increase in repeat patronage

• Reduced food costs by 8% while maintaining quality through improved inventory management and strategic vendor relationships

• Collaborate with restaurant's own 83-acre organic farm to develop specialized produce growing programs

03/2014 - 12/2017, Sous Chef, Chez Panisse, Berkeley

• Served as key culinary leader in Alice Waters' iconic restaurant known for pioneering California cuisine and farm-to-table movement

• Assisted Executive Chef in daily kitchen operations, menu planning, and staff management

• Developed relationships with local farmers and artisanal producers to source highest quality seasonal ingredients

• Coordinated special events, including private dining experiences and cookbook demonstrations

• Trained and supervised line cooks, emphasizing technical skills and cooking philosophy

07/2011 - 02/2014, Chef de Cuisine, Cotogna, San Francisco

• Directed daily kitchen operations for acclaimed Italian restaurant under Chef Michael Tusk

• Led a team of 15 kitchen staff in executing rustic Italian menu focused on house-made pastas and wood-fired cooking

• Developed seasonal menu items, daily specials, and tasting menus in collaboration with Executive Chef

• Implemented and maintained HACCP food safety standards, earning consistent 95%+ health inspection ratings