Patrick Waters
Evanston
Summary
Talented leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with numerous cuisines, sourcing ingredients, controlling budgets and boosting customer satisfaction.
Overview
18
18
years of professional experience
1
1
Certification
Work History
Executive Sous Chef
Skokie Country Club
03.2023 - Current
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Promoted teamwork among kitchen staff, creating a positive work environment by encouraging creativity and efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Incorporated dietary restrictions into menu planning to accommodate diverse member needs.
- Organized special events, weddings and catering services, showcasing culinary expertise to both members and guests.
Executive Sous Chef
LSG Sky Chefs
05.2021 - 03.2023
- Assisted with menu development for various airlines during menu presentation set up/ execution across North America.
- Delivered excellent food quality and maximized customer satisfaction by preparing over 4,000 meals daily according to customer specifications.
- Developed kitchen staff of over 30 cooks through training, disciplinary action and performance reviews.
- Used root cause analysis to conduct assessments and develop improvements.
- Maintained high food quality standards by checking plated meals for specification adherence to verify product quality and quantity.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
Executive Chef
Anteprima Restaurant
03.2020 - 05.2021
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Lead daily dinner service of over 200 covers per night
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Responsible for daily menu creation
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed relationships with local farmers and vendors ensuring finest ingredient availability.
- Assisted customers in planning corporate events, social galas and gourmet dinners with owners/operators of Italian vineyards.
Excutive Chef
Fado Irish Pub and Restaurant
02.2018 - 03.2020
- Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
- Verified staff compliance with accepted food and drink safety regulations, suggesting remedial training where necessary
- Developed recipes and menus by applying understanding of market demand and culinary trends,
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Dropped and maintained food cost from 38% to 27%
- Budget/forecasting creation, implementation, P&L experience
Sous Chef
The Duck Inn
01.2014 - 02.2018
- Received Michelin bib gourmand 4 years consecutively
- Mentored kitchen staff to prepare each for demanding roles.
- Plated every dish to meet strict restaurant standards and maintain stellar business reputation.
- Developed full, tasting, and special events menus to meet establishment needs as well as Banquet and Off Site Events.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Implemented, and managed planting, upkeep, and harvest of 3 on site working gardens.
Excecutive Chef
Wild Rover Restaurant and Tavern
05.2011 - 01.2014
- Developed new concept & brand with partners, including complete build out of kitchen/ dining room.
- Built customer loyalty by devising promotions and products according to customer needs and budget.
- Cultivated performance-based culture based on individual accountability, goal attainment and team achievement.
- Motivated, trained and disciplined staff over over 40 employees to maximize performance.
- Managed budget implementations, employee reviews, training, and schedules.
- Oversaw inventory by ordering precise quantities of stock and executing corrective actions to drive profitability.
Executive Chef
Hilton Garden Inn Hotel
03.2007 - 05.2010
- Responsible for completely overhauling restaurant including new seasonal menus, room service, and banquets in 200 room hotel.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- BOH and FOH Scheduling, Inventory/Ordering, Menu development, liquor ordering, Banquet and catering execution
- Coordinated meetings between all team members of different departments including Front desk, Accounting, Sales, and Housekeeping guaranteeing flawless service and encompassing all guests needs
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
Education
Bachelor of Professional Studies - Advanced Culinary Arts & Hospitality
Robert Morris University Chicago
Chicago, IL02.2009
Skills
- Menu & Recipe Development
- Forecasting & Purchasing
- Food Safety, Sanitation and organizational practice implementation
- Staff Recruiting, Hiring, Training and Development
- Labor Cost Analysis
- Equipment Purchasing, Inspection, and Maintenance
- Consistent Verbal and Written Communication
- Inventory Management
- Current in Culinary Trends
- Operational Oversight, Catering and Events
- Hygiene Policy Implementation
- Attention to Detail
Certification
- Certified Food Service Handler- City of Chicago
- HACCP Certified
- Basset Certified
Relocation
Willing to relocate: Anywhere
Contact
Chicago, IL 60660
Timeline
Executive Sous Chef
Skokie Country Club
03.2023 - Current
Executive Sous Chef
LSG Sky Chefs
05.2021 - 03.2023
Executive Chef
Anteprima Restaurant
03.2020 - 05.2021
Excutive Chef
Fado Irish Pub and Restaurant
02.2018 - 03.2020
Sous Chef
The Duck Inn
01.2014 - 02.2018
Excecutive Chef
Wild Rover Restaurant and Tavern
05.2011 - 01.2014
Executive Chef
Hilton Garden Inn Hotel
03.2007 - 05.2010
- Certified Food Service Handler- City of Chicago
- HACCP Certified
- Basset Certified
Bachelor of Professional Studies - Advanced Culinary Arts & Hospitality
Robert Morris University Chicago
Similar Profiles
Rayne LeBoyerRayne LeBoyer
Lifeguard at Skokie Country ClubLifeguard at Skokie Country Club
Dylan CohanDylan Cohan
Golf Caddy at Skokie Country ClubGolf Caddy at Skokie Country Club
Claudia FraustoClaudia Frausto
Golf Caddie at Skokie Country ClubGolf Caddie at Skokie Country Club