HYPERLINK “mailto:meagan.l.stout@gmail.com” meagan.l.stout@gmail.com(940) 465 – 3887MEAGAN STOUT06/2019Executive ChefPresentNoelle Hotel (Nashville, TN)Culinary Director of Noelle Hotel, named Best Hotel in Nashville by Conde Naste 2019Increased restaurant, Makeready L&L revenue by $250K in 6 months ($7 million in food)Developed food programs in 3 on-site bars and lobbyLead team of 6 chefs, 35 cooks and 11 stewards05/2018Chef de Cuisine06/2019Americano (Dallas, TX)Lead team of 25 at Forbes 4 star hotel, Joule HotelOrder and receive all food (produce, meat, fish, software, hardware)Create spreadsheets and cost control initiative to sustain healthy food cost and labor costComplete all interviewing, HR intake, training, and scheduling of all 25 kitchen staff01/2018Chef de Cuisine 05/2018Sachet (Dallas, TX)Create lunch menu and train and expedite lunch service daily for Dallas Restaurant of the Year by EaterOrder and receive all food (produce, meat, fish, software, hardware)Create spreadsheets and cost control initiative to sustain healthy food cost and labor costControl all kitchen cost including food cost, labor cost, P&L statements and event costs05/2016Sous Chef01/2018The Breslin Bar & Dining Room (New York, NY)Led Michelin starred restaurant dinner service chef ensuring proper plating and flavor of each dish before leaving the kitchenPrimarily customize all inventory systems, ordering guides and production list on AM, PM, events and productionPerform introductory Human Resource entry for all new hiresR&D and adding new dishes to menu daily04/2015 Sous Chef05/2016 Barley & Board (Denton, TX)Responsible for menu development of garde manger and desserts for 250 seat restaurantTrain and supervisor 20 cooks daily and ensure growth of quality of workDevelop new menu items monthly and calculating cost, recipes and training guides04/2014Line Cook & Pastry Chef04/2015The French Room (Dallas, TX)Prepare classic French desserts at one of Dallas’s 3 Diamond historical hotel, the AdolphusCommunicate with FOH to customize guests desires if neededPrepare everything fresh and from scratch daily04/2014Line Cook & Pastry 12/2014Crickle (Denton, TX)Prepared French pastries in small café which was led by former Beverly Hills HotelExecutive Pastry Chef Cassie BallardWorked on hot line for brunch and lunch08/2009Sous Chef04/2014University of North Texas (Denton, TX)Leading and supervising staff and student workersDirecting, training and working alongside 10 employeesCreate standards and menus for 3 on campus restaurants with 2 yearsEducationUniversity of North TexasBachelor of Science in Hospitality ManagementEl Centro Community CollegeAssociate of Culinary ArtsAwards and LicensesJames Beard Foundation Women in Culinary Leadership Scholarship Recipient (2016-2017) ServSafe Manager Certification 2023CultureMap Dallas Rising Chef 2019
