Raina Lee
Chicago
Work Preference
Summary
Results-driven Executive Chef with extensive experience in team leadership and cost control. Successfully expanded catering services and implemented efficient inventory management systems, driving profitability and enhancing service quality.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Executive Chef/Director of Operations
Levy & PSC
09.2024 - Current
- Designed and executed seasonal menus to enhance guest satisfaction and culinary experience.
- Managed kitchen staff, fostering teamwork and collaboration to ensure efficient service delivery.
- Implemented food safety standards, maintaining compliance with health regulations and ensuring quality control. Was on site Loss Prevention Coordinator.
- Collaborated with front-of-house staff to create seamless service flow during peak hours of operation.
- Oversaw inventory management, optimizing supply chain processes to reduce waste and cost.
- Oversaw business operations, inventory control, P&L, MSR, BEO Invoice Management, payment processing, end of month control.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
- Led kitchen operations, ensuring seamless service during high-volume periods.
Executive Chef
Atria Senior Living
01.2022 - 09.2024
- Developed and implemented seasonal menus focusing on nutrition and resident preferences.
- Supervised kitchen staff, ensuring efficient workflow and adherence to food safety standards.
- Trained team members in culinary techniques and proper equipment usage to enhance skill sets.
- Collaborated with dietary staff to accommodate special dietary needs and restrictions for residents.
- Conducted regular quality control checks to maintain high standards of food presentation and taste.
- Innovated new recipes aligned with seasonal ingredients while maintaining cost-effectiveness in operations.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
Executive Chef/Director of Purchasing
Mayo Clinic/ Morrison Healthcare
10.2020 - 01.2022
- Oversaw daily kitchen operations, ensuring compliance with health and safety regulations.
- Developed seasonal menus catering to dietary needs of residents, enhancing customer satisfaction.
- Mentored culinary staff in food preparation techniques, improving team efficiency and skill levels.
- Implemented inventory management systems to reduce waste and optimize ingredient usage.
- Conducted regular training sessions on food safety and hygiene practices for all kitchen staff.
- Oversaw business operations, inventory control, and customer service for site.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Orchestrated catering events for high-profile clients, consistently receiving commendable feedback.
- Implemented food cost and waste reduction initiatives to save money.
Executive Chef
Marriot Hotel
04.2018 - 10.2020
- Streamlined inventory management processes, reducing food waste through effective purchasing strategies.
- Led weekly staff meetings to discuss menu planning, feedback, and operational improvements.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their banquets.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Managed budgeting and financial planning to ensure profitability and sustainable growth.
- Crafted unique dishes that significantly increased restaurant reputation and customer base.
- Maintained stringent health and safety standards, passing all inspections with high marks.
- Collaborated with front of house to ensure cohesive and superior guest experience.
- Worked with companies Task Force to help other locations.
Education
Associate of Science - Business Management
High Tech Institute
Brookfield, WISkills
- Food safety - LPC - ServSafe Certification
- Cost control - Inventory Control
- Menu development
- Strong work ethic
- Team leadership - hiring, training, and development
- Operations management
- Food prep planning
- Catering and events
- Dietary restrictions
- Recipe creation
- Fine dining
- Order management
Accomplishments
- Ensured safe and efficient kitchen operations while managing a BOH staff of 50.
- Oversaw line operations at fine dining establishments in Milwaukee, WI.
- Recognized for no incidents withing the kitchen for the year of 2025.
- Selected to create and prepare unique dishes for private parties with well-known celebrities.
- Oversaw hotel of over 400 rooms including restaurant service, banquets, and metting.
- Developed and maintained operational budgets for food and beverage services, consistently meeting financial targets.
- Opened several new venus including entertainment, sports, and hotels.
Certification
- ServSafe Manager Certification
- On Site LPC training
Timeline
Executive Chef/Director of Operations
Levy & PSC
09.2024 - Current
Executive Chef
Atria Senior Living
01.2022 - 09.2024
Executive Chef/Director of Purchasing
Mayo Clinic/ Morrison Healthcare
10.2020 - 01.2022
Executive Chef
Marriot Hotel
04.2018 - 10.2020
Associate of Science - Business Management
High Tech Institute