Vincent Baird
Vandergrift
Summary
Highly skilled Chef with experience in managing culinary teams, developing innovative menus, and ensuring top-quality dining experiences. Strengths include strong leadership skills, creativity in menu development, and proficiency in diverse cooking techniques. Noteworthy impact includes elevating restaurant reputation through culinary excellence and consistently meeting high standard of food safety and quality.
Service-focused professional with history of driving operational excellence and delivering top-quality service outcomes. Known for strategic planning and enhancing customer experiences through innovative solutions. Promotes teamwork and adapts to evolving challenges with effective communication and leadership skills.
Experienced with managing diverse service operations and leading high-performing teams. Utilizes strategic planning and process optimization to enhance service quality and client satisfaction. Track record of fostering collaborative environments and driving continuous improvement initiatives.
Overview
10
10
years of professional experience
Work History
Dining Service Director
Senior Lifestyle
Indiana, PA
12.2025 - Current
- Developed and implemented standard operating procedures to enhance kitchen efficiency and safety.
- Collaborated with dietary teams to accommodate resident nutritional needs in menu planning.
- Conducted staff meetings to communicate expectations, updates, and address team concerns.
- Assisted in managing vendor relationships to secure competitive pricing and quality products.
- Ensured compliance with internal audit processes related to food safety and sanitation practices.
- Managed budgets and resources, ensuring optimal allocation for maximum impact on service delivery outcomes.
- Forged strong partnerships with external stakeholders as well as maintained healthy relations with clients.
- Ensured compliance with industry regulations and standards, maintaining a safe working environment for staff and customers alike.
- Implemented training programs for staff development, enhancing skills and knowledge for improved overall performance.
- Championed the adoption of new technologies that streamlined workflows, improving response times without sacrificing quality or accuracy.
- Optimized scheduling practices to ensure adequate staffing levels during peak times for seamless customer support.
- Resolved escalated client issues promptly and effectively by leveraging strong interpersonal skills and sound judgment in decision making processes.
- Developed and executed strategic plans for service delivery, resulting in increased efficiency and reduced costs.
Executive Chef
Denunzios Italian Restaurant
Jeannette, PA
10.2025 - 12.2025
- Developed and implemented training programs for kitchen staff to enhance skills.
- Collaborated with local suppliers to source fresh ingredients for daily specials.
- Assisted in developing and testing new menu items aligned with seasonal themes.
- Monitored food waste and implemented practices to minimize costs and maximize efficiency.
- Coordinated with front-of-house staff to ensure seamless communication during busy service times.
- Conducted regular inventory audits to maintain compliance with health regulations and standards.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Streamlined kitchen operations with effective inventory management and cost controls.
Executive Sous Chef
Cornerstone Restaurant
Freeport, Pennsylvania
07.2025 - 10.2025
- Supervised kitchen staff in daily food preparation and service activities.
- Developed seasonal menus to enhance culinary offerings and customer satisfaction.
- Ensured compliance with food safety regulations and kitchen sanitation standards.
- Ordered food supplies, maintained inventory, and managed budgeting of resources.
- Managed multiple projects simultaneously while ensuring deadlines were met in a timely manner.
- Created cost-effective menus that increased customer satisfaction and profitability.
- Coordinated catering events from start to finish including menu selection, staffing needs, equipment rentals.
- Provided support during high volume periods such as holidays or special events by managing extra help scheduling.
- Developed creative dishes that showcased seasonal ingredients while adhering to company standards.
- Evaluated employee performance through monthly reviews and established corrective action plans when necessary.
Sous Chef
Cioppino
Pittsburgh, Pennsylvania
07.2021 - 12.2024
- Prepared high-quality dishes using fresh, locally sourced ingredients.
- Supervised kitchen staff to ensure efficient workflow and proper food handling.
- Created weekly menus that showcased seasonal flavors and culinary trends.
- Managed inventory levels to maintain stock of essential kitchen supplies.
- Developed new recipes to enhance the restaurant's culinary offerings.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Trained kitchen workers on culinary techniques.
- Assisted in menu development and recipe testing.
Lead Line Cook/Sous Chef
Olives and peppers
Greensburg, Pennsylvania
08.2016 - 10.2019
- Supervised kitchen staff to maintain high food quality and safety standards.
- Managed inventory to ensure proper stock levels and freshness of ingredients.
- Trained new cooks in food preparation techniques and kitchen procedures.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Monitored cooking temperatures and ensured that dishes were presented properly.
- Performed other related duties as assigned by the Head Chef or Kitchen Manager.
Education
High School Diploma -
Penn Trafford High School
Harrison City, PA2014
ServSafe Certified -
EcoLab
Skills
- Menu development
- Food safety compliance
- Inventory management
- Cost control
- Culinary creativity
- Event planning
- Staff supervision
- High-volume kitchen operations
- Training and coaching
- Time management
- Food pairing
- Menu pricing
- Kitchen management
- Waste reduction
- Nutrition
- Sanitation standards
- Team leadership
- Operations management
- Microsoft outlook, word, and Excel
- Customer service
- Work prioritization
Timeline
Dining Service Director
Senior Lifestyle
12.2025 - Current
Executive Chef
Denunzios Italian Restaurant
10.2025 - 12.2025
Executive Sous Chef
Cornerstone Restaurant
07.2025 - 10.2025
Sous Chef
Cioppino
07.2021 - 12.2024
Lead Line Cook/Sous Chef
Olives and peppers
08.2016 - 10.2019
High School Diploma -
Penn Trafford High School
ServSafe Certified -
EcoLab