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Foxwoods Casino Resort - Restaurant Chef Resume Example

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Nora Butler
Professional Summary

 Professional, experienced and service-oriented Chef with a proven track record of increasing profitability, food quality and guest satisfaction. Equipped with a skill set that enables a quick analysis of daily operations and pinpoint areas that, with proper supervision and management, can be significantly revamped. Recognized Leader with the ability to recognize potential in individual employees and maximize their value to the organization. 

  • Valid ServSafe Certified, August 2014
  • Multi-Outlet/High Volume Operations
  • Budgeting/P&L Management/Cost Reduction
  • Staff Training/Leadership/Supervision/Team Building
  • Service & Market Share Expansions
  • Inventory/Purchasing
  • Guest Relations/Customer Service
  • Conferences/Special Occasions
  • Catering/Banquets/Events
  • Safety/Sanitation
  • Quality Control
  • Time Management/Multi Tasking
  • Price Structuring
  • Cost Containment
  • Menu Development & Design
  • Resource Procurement/Inventory
Restaurant Chef, 05/2009 to Present
Foxwoods Casino Resort Mashantucket, ct
  • Direct a culinary staff of 45+ employees for a full service restaurant, VIP Lounges and room service.
  • Created Financial Budgets for 3 Outlets
  • Responsible for Profit & Loss and while increasing revenue by 10%.
  • Update Operational Policies and Procedures
  • Improve both FOH and BOH Guest Service by training and team building
  • Develop both Sous Chefs and Cooks to take on more of a leadership role in the operation
  • Proactively train Staff on Food Safety and Health Department requirements to avoid violations
  • Increased Profitability by meeting and/or lowering expenses such as Food, Labor, and Cost of Goods
  • Quarterly Employee Evaluations and Coaching
  • Menu Design, cost breakdown, plate presentations,
  • Implement new menu selections
Executive Chef, 04/2004 to 05/2009
Inn at Mystic Floodtide Restaurant Mystic, Ct
  • Supervising kitchen operation of a 175 room Historic Inn with a Fine Dining Restaurant and Banquet Facility.
  • Managed an operating budget of over 2 million dollars
  • Designed and implemented a creative menu with the use of fresh, local organic and natural ingredients for an award winning dining experience
  • Performed Administrative/Operational duties such as ; Hiring, Recruiting, Terminations for a staff of 25+
  • Scheduling, Training, Purchasing and Cost controls
  • Coordinated Banquet and Catering Service ranging from Weddings to Conferences.
  • Instrumental in minimizing expenses to increase profitability
  • Streamlined daily operation with a focus on improving food quality and consistency
  • Met with customers to discuss menus for special occasions, such as weddings,parties, or banquets.
Seasons Buffet Chef, 07/2001 to 03/2003
Mohegan Sun Uncasville, Ct
  • Managed 2 Buffets with a customer volume in excess of $2.5 million annually
  • Maintained positive guest experience
  • Ensured all dishes were prepared consistently according to standardized recipes, monitored food and operational cost controls.
  • Directed a staff of 45+ culinary employees in the preparation, garnishing and presentation of food
  • Scheduling, Employee Evaluations and Training
  • Planned and implemented cycle menus focusing on estimated amounts of required food supplies/equipment
Executive Chef, 05/1996 to 02/2001
Cal-Neva Casino Resort Crystal Bay, Nv
  • Directed Culinary staff of 65 employees at a Conde Nast flagship casino for the state of Nevada, featuring 3 restaurants, Wedding, Banquet, Conference Facilities, Chalets and Frank Sinatra Celebrity Showroom.
  • Menu Development for Banquets, Weddings, Buffet and Lakeview Restaurant
  • Responsible for all kitchen operations, including Health Inspections, Purchasing & Inventory Control, Food and Labor Costs
  • Inspected supplies, equipment, and work areas to insure conformance to established standards.
  • Collaborated with Food and Beverage Director to plan and develop recipes/menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
  • Recruited and hired staff, such as cooks and other kitchen workers.
Associate of Science: Culinary Arts, Jun 1981 Johnson & Wales University - Providence, RI
Awards and Notable Events
  • Voted Best Brunch, Connecticut Magazine, 2005
  • Voted Best French Cuisine, Connecticut Magazine, 2005
  • Voted Best Continental Cuisine, Connecticut Magazine, 2007
  • Voted Best of Mystic Clam Chowder, 2004 to 2008
  • Appeared in Food Segment on WTNH New Haven, CT, 2006 (Lobster Crepes)
  • Interview Segment with Restaurant Impossible, 2006
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Resume Details

This is a real resume for a Restaurant Chef in RAYNHAM, Massachusetts with experience working for such companies as Foxwoods Casino Resort, Inn At Mystic Floodtide Restaurant, Mohegan Sun. This is one of the hundreds of Restaurant Chef resumes available on our site for free. Use these resumes as templates to get help creating the best Restaurant Chef resume.

Previous Companies:

  • Foxwoods Casino Resort
  • Inn at Mystic Floodtide Restaurant
  • Mohegan Sun

Previous Job Positions:

  • Restaurant Chef
  • Executive Chef
  • Seasons Buffet Chef


  • Johnson & Wales University

Level of Education:

  • Associate of Science

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