PROFESSIONAL
SUMMARY
SKILLS
WORK HISTORY
DSDAWN
SPINHARNEY
dawnspinharney@gmail.com| (402) 707-1050
8733 Izard St, Omaha, Nebraska68114
Seasoned Executive Chef with 9 years’ culinary experience. Maintains and
handles all operations for establishment and staff. Friendly, helpful
Executive Chef who is consistently prompt and willing to work a flexible
schedule.
Payroll and scheduling
Team leadership
Workflow optimization
Employee training and
development
Problem-solving
Vendor relations
Recipes and menu planning
Fine-dining expertise
Food preparation and safety
Staff management
Food preparation
Performance assessments
Forecasting and planning
Hospitality
Food plating and presentation
Menu planning
Kitchen equipment operation
and maintenance
Budgeting
Order delivery practices
Inventory management
Team standards
Operations Management
06/2017 – CURRENTExecutive Chef | Omaha Marriott – Omaha, NE
Oversaw all business operations for the restaurant, including
customer service, sales, strategic planning, policy development and
inventory control.
Developed and remained accountable for safety, quality,
consistency and adherence to standards.
Inventoried food, ingredient and supply stock to prepare and plan
vendor orders.
Increased profits and efficiency by building an optimal inventory
control model.
Assisted customers in planning corporate events, social galas and
gourmet dinners.
Trained and managed kitchen personnel and supervised all related
culinary activity.
Generated employee schedules, work assignments and determined
appropriate compensation rates.
Developed menus, controlled food costs and oversaw quality,
sanitation and safety processes.
Planned promotional menu additions based on seasonal pricing and
product availability.
Ensured excellent food quality and maximized customer satisfaction
while preparing meals according to customer requests.
10/2015 – 06/2017Executive Chef | Sheraton Omaha – Omaha, NE
Ensured personnel safety, kitchen sanitation and proper food
handling or storage.
Applied entrepreneurial leadership and vision for one of Omaha’s
premier full-service catering and event production companies.
Incorporated customer feedback in the experimentation and
creation of new signature dishes.
Generated employee schedules, work assignments and determined
appropriate compensation rates.
Ensured excellent food quality and maximized customer satisfaction
while preparing meals according to customer requests.
Inventoried food, ingredient and supply stock to prepare and plan
vendor orders.
Trained and managed kitchen personnel and supervised all related
culinary activity.
Planned promotional menu additions based on seasonal pricing and
product availability.
Hired, trained and managed all kitchen staff, including employee
development, issuing disciplinary action and conducting
performance reviews.
06/2014 – 10/2015Sous Chef | 1912 Omaha – Omaha, NE
Disciplined and dedicated to meeting high-quality standards.
Implemented successful cross-marketing strategies such as food and
wine pairings.
Plated in an attractive manner according to restaurant standards.
Developed full, tasting, and special events menus.
Maintained total control to maximize guest satisfaction and team
productivity.
Cultivated positive relationships with vendors to source the best
ingredients at the best prices.
Planned and directed food preparation in fast-paced environment.
Refilled and rotated items on shelves to maintain well-stocked
inventory.
06/2012 – 11/2014Sous Chef | Lot 2 Restaurant And Wine Bar –
Omaha, NE
Disciplined and dedicated to meeting high-quality standards.
Planned and directed food preparation in fast-paced environment.
Plated in an attractive manner according to restaurant standards.
Verified all deliveries against invoices and completed shortage and
overage reports.
Recorded temperature of food and food storage areas, including
freezers and refrigerators.
Weighed, packaged and labeled meat and seafood products,
following proper dating procedures.
Ensured meats were properly cut in a timely manner.
Stocked and cleaned grocery shelves, bulk bins and freezer and
dairy cases.
09/2011 – 06/2012Sous Chef | 7M Grill – Omaha, NE
EDUCATION
Developed full, tasting, and special events menus.
Cultivated positive relationships with vendors to source the best
ingredients at the best prices.
Managed staff schedules to optimize coverage of peak times.
Disciplined and dedicated to meeting high-quality standards.
Plated in an attractive manner according to restaurant standards.
Planned and directed food preparation in fast-paced environment.
2010Institute For Culinary Arts, Omaha, NE
Associates: Culinary Arts And Management
Member of Phi Theta Kappa
Graduated in Top 5% of Class
Graduated with 3.976 GPA
Member of Culinary Team Nebraska