Hayley Robinson
Country Club Hills
Summary
Professional culinary leader with robust background in upscale dining and kitchen management. Demonstrates strong leadership in team collaboration, ensuring consistent culinary excellence and high standard of service. Skilled in menu development, inventory management, and maintaining kitchen efficiency. Known for adaptability and reliability in fast-paced environments, driving results and enhancing dining experiences.
Overview
8
8
years of professional experience
1
1
Certification
Work History
Executive Sous Chef
Factor75
Burr Ridge, IL
03.2023 - Current
- Supervised daily kitchen operations, ensuring high standards of food quality and safety.
- Trained and mentored culinary staff including managers, promoting skill development and teamwork.
- Streamlined food preparation processes to enhance efficiency and reduce waste.
- Conducted regular performance reviews, identifying areas for improvement and developing action plans to address them.
- Facilitated smooth collaboration between departments through clear communication channels.
Assistant Executive Chef
COOPER’S HAWK WINERY AND RESTAURANT
Scottsdale, AZ
10.2018 - 03.2023
- Assisted Executive Chef in kitchen operations, food and stock ordering and kitchen supervision
- Co-managed a busy kitchen of over 40 BOH staff members
- Hired and trained all new BOH team members
- Conducted weekly inventory procedures with Executive Chef
- Assisted with meeting or exceeding weekly food cost goals of 1.6% consistently
- Sampled all dishes during the cooking process and inspected all items for visual aesthetics before being served
- Oversee all operations to ensure quality, efficiency and keeping a positive work environment to reduce employee turnover rate
Kitchen Manager
MCQ’S BAR AND GRILL
Bolingbrook, IL
01.2018 - 10.2018
- Placed food and supply orders
- Conducted weekly/monthly inventory checks
- Coach/train team members on menu production, sanitation, safety procedures and overall kitchen knowledge
- Improved menu offerings to better suit restaurant theme, resulting in customer purchases of higher profitable menu items
- Reduced ticket times by 50% through menu changes and improved kitchen processes
Education
Bachelor of Arts - Culinary Arts
Kendall College
Chicago, IL01-2018
Skills
- Ability to work calm and effectively
- Focused and disciplined
- High volume production capability
- Well-tuned palette
- Focus on presentation, portion and cost control
- Highly skilled in preparation of diverse food items
- Well-versed in using and maintaining all equipment in station correctly
- Strong attention to safe food handling procedures
- Kitchen and staff management
- Food and supplies ordering and maintenance
- Inventory management and rotation
- Time management skills
Certification
ServSafe certified
Timeline
Executive Sous Chef
Factor75
03.2023 - Current
Assistant Executive Chef
COOPER’S HAWK WINERY AND RESTAURANT
10.2018 - 03.2023
Kitchen Manager
MCQ’S BAR AND GRILL
01.2018 - 10.2018
Bachelor of Arts - Culinary Arts
Kendall College