Summary
Overview
Work History
Education
Skills
Timeline
Generic

Gabriel Flowers

Chattanooga

Summary

Focused and dedicated with 10+ years of culinary experience. Led kitchens to operational excellence in 5+ million dollar contracts. Adept at menu development and planning. Ambitious with success in preparing excellent meals for large groups under strict deadlines. Detail-oriented while calculating inventory, properly storing food, monitoring food costs, and hourly labor. Team-player with focus on following orders to provide quick service and smooth operations. Willingness to take on added responsibilities to meet company goals.

Overview

8
8
years of professional experience

Work History

Chef Manager

Eurest Compass Group
06.2024 - Current
  • Oversaw all aspects of food service operations, including unit controls, marketing initiatives, procurement processes, and direct client engagement, ensuring seamless service delivery and customer satisfaction.
  • Led a diverse team of professionals, cultivating a collaborative and inclusive work environment that promoted high employee morale and a dedication to excellence.
  • Enforced strict compliance with Eurest Quality Standards, maintaining excellence in food safety, service, and operational procedures.
  • Designed and executed innovative menus emphasizing seasonal ingredients and regional culinary influences, enhancing the overall dining experience.
  • Administered budget planning and execution, conducted performance evaluations, facilitated employee training, managed scheduling, and negotiated vendor and client contracts.

Executive Chef 2

Sodexo Independant Schools, The McCallie School
01.2024 - 06.2024
  • Elevated student satisfaction by designing innovative, diverse menus that accommodated a wide range of dietary requirements and celebrated cultural culinary traditions.
  • Collaborated with Executive Chefs across the company to exchange best practices and co-develop distinctive menu offerings that highlighted each property's unique identity within a new sector of Sodexo.
  • Assisted in the development of other local schools within the district to elevate menus and create station standards.
  • Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.

Executive Chef 1

Sodexo Campus Services, Lee University
06.2023 - 01.2024
  • Traveled as a Support Chef for my District Manager helping under-performing accounts and large catering support.
  • Culinary Operations Manager for a 5,300,000 dollar account.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Requisitioned food and oversaw production for 1.8mil in catering and 3.8mil at the dining hall.
  • Successfully coordinated and executed the preparation and service of over 250,000 meals across breakfast, lunch, and dinner during an 11-week summer camp season, ensuring consistent quality and satisfaction for a large and diverse group of young campers.
  • Managed and trained 49 personnel while maintaining a labor cost below budget.
  • Maintained a 30% food cost on a 33% budget.

Executive Sous Chef

Sodexo Campus Services, Lee University
10.2022 - 06.2023
  • Estimated food consumption, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
  • Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.

Culinary Specialist Submarines

United States Navy, USS Hampton
10.2017 - 10.2022
  • Developed menus and meal plans which met personnel needs, utilizing available supplies and within budget restrictions.
  • Took inventory of supplies and maintained accurate stock records of over $114,000 to minimize losses and support supply ordering.
  • Conducted inspections of food preparation and dining facilities to verify compliance with health and safety regulations.
  • Planned menus and ordered various food stock to provide balanced and nutritious meals.
  • Managed 3 culinary personnel in service to 186 customer base.

Education

High School Diploma -

Bradley Central High School
Cleveland, TN
05.2016

Skills

  • Critical Thinking
  • Attention to Detail
  • Problem Solving
  • Inventory Management
  • Leadership
  • Personnel Management
  • Nutrition and meal planning
  • Recordkeeping

Timeline

Chef Manager

Eurest Compass Group
06.2024 - Current

Executive Chef 2

Sodexo Independant Schools, The McCallie School
01.2024 - 06.2024

Executive Chef 1

Sodexo Campus Services, Lee University
06.2023 - 01.2024

Executive Sous Chef

Sodexo Campus Services, Lee University
10.2022 - 06.2023

Culinary Specialist Submarines

United States Navy, USS Hampton
10.2017 - 10.2022

High School Diploma -

Bradley Central High School

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Gabriel Flowers