Executive Chef
| Industry Focus: | Travel, Hospitality & Restaurant | Title: | Executive Chef | |
| Experience: | 21+ Years | Position Type: | Full-Time | |
| Education Level: | 2-Year College Degree | Security Clearance: | None | |
| Relocation: | Any Location | Travel Preference: | No Preference | |
Gregory Lynn Epperson
Mobile: +1 615-804-4190 Home
Email: chefnashville@live.com
Professional Experience:
Executive Chef (Oct.2009- April 2011)
Sheraton Charlotte Hotel www.sheraton.com
Charlotte, NC
• 220 room full service hotel
• 19000 Sq. ft meeting and convention space
• 3 million annual F/B revenues
• Manage 15 employees and one Executive Sous Chef
• Responsible for all aspects of BOH operations
• Scheduling, ordering, payroll, budget management
• Keep daily ledger of all F/B cost, expenses and sales
• Created new menus for all F/B outlets
Executive Chef (opening Executive Chef) (Jan.2008-Dec.2008)
Wild Ginger Pan-Asian Restaurant www.dinewildginger.com
Franklin, Tn.
• New 240 seat upscale dining restaurant with Sushi Bar; $65,000 weekly sales average
• 24hourly kitchen employees; Supervise two sous chefs and four sushi chefs
• High-end world fusion cuisine with emphasis on Pan Asian style dishes
• Voted Best new Restaurant In Williamson County (Nashville Scene best Of 2008)
• Daily use of Chef Tec software
• Reported directly to owners Andrew Siao and John Chen/ no GM at this location
• Won “Best Presentation” at the annual “Taste of Cool Springs” June 2008
• reported directly to the owners Andrew Siao and John Chen
Senior Sous Chef (05’- 06’)
Washington Dulles Marriott Hotel www.marriott.com
Washington, D. C.
• 368 room hotel, 12,000 sq. ft. meeting space; 5m in F/B sales; 60%Banquets/ 40%restaurant
• supervised a staff of 25 people including 4 Sous Chefs, 1 purchasing supervisor
• Supervised the production kitchens for both restaurants and banquets
Executive Chef (03’-04’)
Hotel RUS www.hotelrus.kiev.ua
Kiev, Ukraine
• 3 star hotel; 400+ rooms, 2 restaurants, 24 hr. room service ($4million USD annual F/B sales)
• transformed the standard of food quality in the kitchens to western style standards
• Established and maintained a modern sanitation program using the HACCP guidelines.
• directed the project of kitchen reconstruction in the bakeshop, main kitchen and restaurant
• Developed Hotel RUS as an externship site for culinary students from the local cooking school
• supervised 53 people including 1 Exec. Sous Chef, 1 pastry chef, 4 sous chefs, chief steward
Executive Sous Chef (2002-03’’)
Shangri La – Casino www.shangrila.ru
Moscow, Russia
Eastern Europe’s largest casino with Four restaurants serving a mix of Chinese, Japanese,
International and Russian Cuisines
• Supervised the main kitchen and daily buffet production in Restaurant MACO serving a rotating menu of German, Italian, Greek, Mediterranean, Georgian, Chinese and Russian cuisines
• Supervised daily; 8 sous chefs, 1 chief steward, 1 technologist, and 70 cooks
• Reported directly to Executive Chef Marc Ulrich
Executive Chef (01’’-02”)
Guckenheimer www.guckenheimer.com
Denver, Colorado
• managed all aspects of kitchen operations serving 500-750 people daily.
• Maintained daily H.A.C.C.P. sanitation logs and MSDS
• supervised a staff of 11cooks and dishwashers in a 2 meal a day “from scratch” kitchen
• Created weekly menu changes for 2 kitchens/ dining areas. (Ala carte grill, deli and salad bar)
• maintained the budgeted 29% Food Cost during entire tenure
• Reported directly to GM Jeff Evans
Executive Chef (opening Executive Chef) (99’-01’)
Empire Diner (closed after 9/11/2001)
Denver, Colorado
• Responsible for all aspects of back of the house operations in new restaurant opening
• International cuisine with seasonal menu changes (all menu items made from scratch)
• Supervised and trained a staff of 12 cooks and dishwashers
• Reported directly to owners Marina and Raza Khan
Sous Chef (98’-99’)
Nashville City Club (CCA)’www.nashvillecity.com
Nashville, Tennessee
• created a new dinner menu with heavy emphases on classical French cuisine
• supervised and trained a staff of 7 cooks and dishwashers
• supervised the production of all banquets and special events
• trained the wait staff on tableside cooking of steaks, salads and desserts
Executive Sous Chef (96’-98’)
Sheraton Colony Square Hotel www.sheratoncolonysquare.com
Atlanta, Georgia
• 467 room hotel in Atlanta’s financial district $8 million a year in F/B sales (65% from banquets)
• Supervised main kitchen, Restaurant, all banquet production and room service
Executive Sous Chef (1995-.1996)
Santa Fe Restaurant www.rosinter.ru
Moscow, Russia
• American southwest cuisine $12 million annual food and beverage sales
• supervised a brigade of 4 sous chefs and 40 cooks
Awards: 2008 Best new restaurant (WILD GINGER) “Nashville Scene best of awards”
2008 1st place “Taste of Cool Springs” Nashville, Tennessee
Achievements
2002-04’ I oversaw the complete renovation and reconstruction of all of the kitchens at Hotel RUS in Kiev, Ukraine. I worked with the contractors to promote smooth kitchen operations during the reconstruction of the kitchens. 2004- While working as Executive Chef at Hotel Rus in Kiev Ukraine I had the honor of preparing two banquets for the USA’s former Secretary Of State Madeline Albright during her “Ukraine in Europe and the World” conference which also included many leaders of the European Union.
2008- I opened a new restaurant in Nashville, Tennessee as Executive Chef. It is a high volume Pan-Asian Fusion restaurant with a sushi bar www.dinewildginger.com . I was hired 5 months before the restaurant opened and I have been responsible for all of the pre opening management including; designing the menu concept, purchasing all necessary equipment, costing all kitchen, Sushi and bar menus using Chef Tec software, establishing the opening and operating budget, developing vendor relationships, but most importantly, hiring, training and retaining an awesome team of culinary professionals.
Seminars, Trainings & Courses
2005- “Foundations of Leadership” Marriott International
2005 National Restaurant Association “Serve Safe” sanitation and HACCP certification- (expires 2010)
2008- Staff One certification “Documentation, Discipline and Termination”
“Sexual harassment” and “Interviewing and Selecting”
Other Qualification
• 25 years of progressive kitchen experience working in 9 states in the USA and Eastern Europe
• Extensive experience in clear and effective business communications and customer service
• Culinary degree from Johnson and Wales University (USA)
• Extensive computer skills with all hospitality and office related software
• Excellent team building and staff retention skills
• Extensive experience in staff training and mentoring of Sous Chefs and cooks
• Advanced high degree of culinary skill and knowledge
• Outstanding skills in financial analysis, P&L statements and strategic planning;
• High volume experience with operations having up to 12 million a year in F/B sales
• Multi department management experience
• Excellent banquet skills in organization/planning, plating and presentation
• Vast knowledge of international cuisine
• Excellent menu writing and costing skills/ computer skills
• Superior knowledge of purchasing specs and online ordering
• Extensive experience with Chef Tec software
Education and Professional Chef Training
Date: 1993/94’ Johnson and Wales University- Charleston, South Carolina USA
Degree; Associates Degree/Culinary Arts
Objective
To obtain an Executive Chef position that will make full use of my advanced culinary skill, kitchen management and financial expertise while also providing outstanding career growth. My long term goals are to become F/B Director and eventually I would like to be in a GM role within the next 5-10 years
