Doug J. WatsonExperienced Corporate Culinary Manager4150 Belt Line Road unit 13062346-426-6008Addison, TX 75001Djw036@gmail.comPersonal ExpertiseOpened multiple restaurants as a salaried manager creating concepts and building teams from the ground up.Regulated costs to be under budget at all restaurants I have managed.Trained, hired, and managed up to 45 employees and restaurants averaging up to $800K / month.Obtain a Bachelor’s degree in Hospitality Management from one of the best Culinary Universities in the Country.1 of 16 to compete in the National Ment’or Young Chef Competition in October 2014 judged by Chef Daniel Boulud.Relevant Leadership ExperienceExecutive Chef4/22 – CurrentDallas Cowboys Social ClubFrisco, TXCreating consistency in a members-only environment with constant demands of exceptional quality and overall perfection of each seasonal dishMenu development for events ranging from 10 person chef’s tasting with wine pairing to a 600 person all-inclusive feast simultaneous with a-la-carte dinner serviceRegional Culinary Director4/21 – 4/22Cle GroupHouston / Dallas, TXOpened 2 different concepts in Houston and Dallas in the same month as the only culinary director for the groupSupervising 3 locations each with an entire staff I built from the ground up using recipes I createdCreating an inventory and recipe structure for Compeat software for all 3 locationsChef de Cuisine7/20 – 4/21Brennan’s of HoustonHouston, TXRunning day-to-day operations of restaurant ensuring quality and cleanliness throughoutDeveloping staff to create modern techniques and unique concepts from a deep-rooted Creole traditionEstablishing proper procedures of ordering, controlling inventory and rotation, lowering food costExecutive Chef11/17 – 3/20Atlas Restaurant GroupBaltimore, MDOpened fine dining French concept as well as casual Italian conceptKept food and labor costs under budget at both locations, hired and trained all staffCreated inventory systems, food cost analysis, menu recipes and formatsCulinary Consultant4/17 – 11/17101 Deli / Banditos / WaywardBaltimore, MDDeveloped menu and recipes, blueprints, hired and trained all staff, created HACCP programCrafted all charcuterie in house from personal recipes which equaled over 3,000 lbs.Executive Sous Chef11/14 – 4/17Cinghiale RestaurantBaltimore, MDDaily menus displaying seasonal ingredients and unique menu itemsOperated over $6M in annual sales with an average of 25 BOH employeesExecutive Chef7/13 – 10/14Sunset GrilleHilton Head Island, SCBecame top 25 on island under my management and newly trained staffSeasonal scratch menu with food cost under 20% and BOH labor under 15%EducationJohnson & Wales University2008 – 2012AS Culinary Arts / BS Food Service ManagementCharlotte, NC