Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Brittany Savage

Markleton

Summary

As an experienced culinary professional, I am able to lead and manage a team, work under pressure, and produce a consistent standard of quality food products. I am experienced in menu planning and pricing, tracking of inventory, as well as ordering supplies. I am knowledgeable regarding all necessary culinary equipment and am an experienced event planner. With my abilities to accomplish tasks while maintaining high standards of excellence in regards to creativity and attention to detail in all aspects of my culinary work, I believe the Outlet Executive Chef position would be the perfect match for my skill set. I have attached my resume which includes my work history and experience and contact information for four references. Thank-you for your time and consideration.

Overview

17
17
years of professional experience
1
1
Certification

Work History

Executive Chef

Fallingwater
02.2023 - 04.2025
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Fostered a positive work environment where employees felt valued and motivated to perform at their best, contributing to the team''s success.
  • Streamlined kitchen operations for improved efficiency, reducing food waste and increasing overall productivity.
  • Managed budget effectively by carefully tracking expenses and identifying cost-saving opportunities within the operation.

Kitchen Assistant/ Cafe Assistant/ Baker

Fallingwater
04.2022 - 02.2023
  • In the Kitchen at Fallingwater, I am responsible for the preparation of all baked goods and pastries for the Cafe and Special Events. I prepare the order list for the ingredients and other products that are needed and plan the menu of baked goods for the week. In addition, I assist with the preparation, set-up, and delivery of hot foods for Brunches, Sunset Tours, Focus Tours and other Special Events. I have also staffed many of these events to assist with refill throughout the duration of the evening.
  • When I am stationed in the Cafe, I have served in the capacity of Sous Chef when needed by making sandwiches, preparation of other food items and restocking. When interacting with customers, I offer excellent customer service whether running the register or assisting them with their orders.
  • Assisted chefs in food preparation tasks, resulting in timely meal service.
  • Cleaned and organized kitchen stations to promote team efficiency.

Owner

Savagely Sweet
11.2011 - 02.2023
  • As the business owner I oversee every aspect of the operation. I speak directly with customers, take and fulfill orders, menu plan, order ingredients and track supply costs. I cater large events like weddings with a custom wedding cake, cupcakes, cookie tables, decorated sugar cookies, and chocolate covered treats.
  • Managed day-to-day business operations.
  • Developed and maintained strong relationships with clients, resulting in repeat business and referrals.

Head Baker/ Show cook

Waynesburg University
05.2013 - 06.2016
  • As the show cook, I prepared a wide variety of foods for students in front of them as they ordered. As head baker, I was responsible for preparing all of the baked goods and pastries for students and staff. Baked goods were prepared fresh for each breakfast, lunch and dinner and also special events. Working directly with the parents of students, I designed and created custom birthday cakes which I then arranged to be delivered to the students dorm.

Head Chef

Strykers Bar and Grill
05.2011 - 05.2015
  • As the head chef, I was in charge of leading my team in controlling and directing the food preparation process, creating and pricing menus, maintaining inventory and ordering, arranging for repairs of equipment when necessary and addressing any customer concerns. In addition, I was responsible for managing my staff, their records of payroll and attendance and all of their training.

Culinary Intern-cook

Nemacolin Woodlands Resort and Spa
06.2008 - 01.2009
  • I was trained and became proficient in every kitchen at the resort, including the AAA Five-Diamond and Forbes Five-Star Lautrec restaurant where I interned under then Chef, Jeremy Critchfield. At Nemacolin, I was educated in the art of high quality food preparation and various cooking methods, as well as restaurant catering skills such as the presentation and plating of food for large parties and events. My tenure at Nemacolin also provided me with the necessary skills needed to provide excellent customer service in all guest interactions.

Education

Culinary Arts -

Greene County CTC
Waynesburg, PA
05.2008

Culinary Arts -

Westmoreland Community College
Westmoreland, PA
10-2009

Skills

  • Customer Service
  • Knife skills
  • Presentation of food
  • Food preparation
  • Ingredient selection
  • Problem solving
  • Communication
  • Kitchen safety
  • Multitasking
  • Safe food handling
  • Sanitation practices
  • Portion Control
  • Baking and cooking techniques
  • Menu design and planning
  • Inventory and ordering
  • Hiring and firing
  • Cost control
  • Business sense
  • Budgeting
  • Food quality
  • Supervising and leading a team
  • Money skills
  • Menu development
  • Strong work ethic
  • Hospitality service expertise
  • Local sourcing

Certification

  • Servsafe Food Handlers - Expires 2028
  • Servsafe Manager - Expires 2029

Timeline

Executive Chef

Fallingwater
02.2023 - 04.2025

Kitchen Assistant/ Cafe Assistant/ Baker

Fallingwater
04.2022 - 02.2023

Head Baker/ Show cook

Waynesburg University
05.2013 - 06.2016

Owner

Savagely Sweet
11.2011 - 02.2023

Head Chef

Strykers Bar and Grill
05.2011 - 05.2015

Culinary Intern-cook

Nemacolin Woodlands Resort and Spa
06.2008 - 01.2009

Culinary Arts -

Greene County CTC

Culinary Arts -

Westmoreland Community College

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Brittany Savage