Jose Flores
Elmwood Park
Summary
Creative and results‑driven Executive Sous Chef with over 10 years of blending fine‑dining and banquet expertise. Adept at mentoring culinary teams, streamlining kitchen operations and maintaining high standards under pressure. Passionate about crafting memorable dining experiences and fostering continuous culinary growth.
Overview
6
6
years of professional experience
1
1
Certification
Work History
Executive Sous Chef
Kimpton Hotels & Restaurants
08.2023 - Current
- Awarded Manager of the Quarter (Q2 2024) for exceptional leadership, operational excellence and cost‑control performance.
- Directed all culinary operations for daily service (150‑seat dining room) and 50+ annual banquets, generating $6 M in F&B revenue and serving up to 250 guests per event.
- Engineered menus and banquet offerings, implementing menu‑engineering strategies that maintained food costs as low as 17%.
- Managed annual food & labor budgets, delivered monthly P&L analyses.
- Recruited, trained and led a team of sous‑chef, line cooks and banquet staff; cross‑training reduced labor‑cost.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Boosted staff morale and reduced turnover by implementing recognition and rewards system.
Executive Sous Chef
Lucca Osteria & Bar
04.2021 - 04.2022
- Reduced food costs % by using seasonal ingredients, setting standards for portion size, and minimizing waste.
- Priced out menu quarterly to ensure profitability
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Trained and managed kitchen personnel and supervised all related culinary activity.
- Monitored and controlled overhead and production costs with responsibility for profit and loss.
- Acted as head chef when required to maintain continuity of service and quality.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Placed orders to restock items before supplies ran out.
- Hired, trained, and managed kitchen staff, including developing employees, issuing disciplinary action, and conducting performance reviews.
- Controlled food costs, and oversaw quality, sanitation, and safety processes.
Sous Chef
Kimpton
11.2018 - 03.2021
- Create schedules for kitchen staff to ensure optimum resource management and speed of service.
- Train new and existing kitchen staff on the preparation, arrangement, and plating of dishes per the current menu.
- Ensure all staff members adhere to culinary standards and regulations.
- Respond to customer inquiries and concerns personally.
- Design new menu choices based on seasonal ingredients and customer demand.
- Track, record and replenish inventory as needed.
- Cross-train kitchen staff on multiple stations.
- Resourcefully solve any issues that arise and seize control of any problematic situation.
- Manage and train kitchen staff, establish working schedule and assess staff’s performance.
- Order supplies to stock inventory appropriately.
- Maintain a positive and professional approach with coworkers and customers.
- Assist lead chef with pricing menu items.
Education
Wright Community College
Chicago, IL08.2020
Associate of Applied Science - Information Technology and Networking
DeVry University
Chicago, IL05.2023
Information Technology Essentials
DeVry University
Chicago, IL07.2021
Skills
- Critical thinking
- Inventory management
- Kitchen equipment operation & maintenance
- Fast‑paced decision making
- Creativity
- Kitchen management
- Team leadership
- Coaching & mentoring
- Ordering & invoicing
- Schedule management
- Multitasking
- Time management
- Attention to detail
- Handling pressure
- Fine‑dining expertise
- Food preparation, plating & presentation
- Menu item pricing
- Cost control & budgeting
- Recordkeeping & documentation
Certification
- Certified Food Service Manager
- ServSafe Allergens
Timeline
Executive Sous Chef
Kimpton Hotels & Restaurants
08.2023 - Current
Executive Sous Chef
Lucca Osteria & Bar
04.2021 - 04.2022
Sous Chef
Kimpton
11.2018 - 03.2021
Associate of Applied Science - Information Technology and Networking
DeVry University
Information Technology Essentials
DeVry University
Wright Community College
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