Scott Calhoun

Co-chef Co-owner

Worked with Executive Chefs at all Bernie's locations to support in structuring and implementation of systems for food ordering and purchasing, labor analysis and costs, inventory, menu development and recipe costing, and training of staff on al levels in the kitchens.

Brought on to oversee all aspects of operation in the kitchen. Scheduling, overall structure and implementation of systems for ordering, food cost management, developing specials, weekly happy hour menus, developing labor budget strategies, and controlling all variable cost categories. In June my title shifted to Culinary Director, to oversea all Bernie's locations as well as future projects

-Maintaining daily operations and standards in the kitchen, as well as working closely with the GM to control all variable operating expenses of the restaurant
-Seasonal menu changes, catering menu development, and special events menus
-Working with the GM and sous chefs on budget analysis, scheduling, payroll, and purveyor relationships
-Keeping restaurant food costs at 25.5% versus industry standard of 32-34%, and owner goal of 30%
−Maintaining whole staff labor costs at 26% versus industry standard of 30%

-Responsible for working directly with the Chef de Cuisine to ensure daily operations and expectations of the restaurant were upheld
-Maintained ordering systems, inventory, scheduling, and payroll

Garde Manger, Commis, Poissonier, Saucier, Hot Apps, and Rotisseur stations.