Don Lee

Transition Kitchen Manager, Executive Chef

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Work Experience
  • Transition Kitchen Manager, Executive Chef

    Café on the Grove, Bronzeville
    May. 2016 to Present (8 months)

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    Role & Tasks:

    ● Completely retooled all kitchen operations, bringing up to code
    ● Evaluated and retrained tenured crew and hired committed team members dedicated to the order of kitchen policy and procedure.
    ● Improved sales through establishing systems that assured consistent product quality and preparation. Created efficient food cost program monitoring variance, inventory, portion control, waste, and purchasing.
    ●Upgraded Service delivery standards through enhanced POS processes, including a ticket system to align back and front of house performance and efficiency.
    ● Developed a comprehensive plan for catered events, banquets and private parties that are held at the adjacent facility, owned by the café. Established a menu along with food cost guideline to secure a satisfied client base.

  • Kitchen Manager

    Au Bon PainChicago, IL, US
    Feb. 2012 to May. 2016 (4 years and 3 months)

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    Role & Tasks:

    ●Locations generated over one hundred thousand weekly
    ●Kitchen Manager Second to the GM, Assistant Manager FOH
    ●Interviewed and trained all new hires, and developed shift leaders into management
    ●Trained DM's GM's, Assistant managers, and crew on seasonal rollout six times a year
    ● Specialized in stabilizing food cost, inventory, purchasing, variance, portion control, and waste.
    • ● Managed entire kitchen operations including all baking, catering, pre made grab and go, prep and line cooks.
    • . ●Utilized CBOS (program) inventory adjustments, physical inventory,
    • vendor ordering, prep, sales, and waste

  • Sous Chef

    Norman's Bistro, Kenwood Community
    Jun. 2011 to Feb. 2012 (8 months)

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    Role & Tasks:

    ● Supervised dinner shift (team members) and closed kitchen nightly
    ● Maintained inventory of stock and produce
    ● Daily prep and cooking (flat top and grill)
    ● Supervised Sunday brunch and catered events
    ● Maintained sanitation requirements according to Codes
    Chef Supervisor, Delaware North

  • Sous Chef

    Chicago Bears, Soldier Field
    Jul. 2008 to Jan. 2011 (2 years and 6 months)

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    Role & Tasks:

    ● Catering of 133 Sky Suits for every home game and special events including weddings and award ceremonies
    ● Supervised the preparing of food orders made by suite owners prior to the game, Cooking for 2500 to 3000 per home game including suite owners and guests
    ● Weekly inventory
    ● Supervised cooks at Marche' (restaurant) at Soldiers Field where I supervised cooks performing Game Day kitchen supervised and prepared ticket orders made by suit owners during the game

Education
  • Advanced Culinary and Business
    Kendall CollegeChicago, IL, US
    Aug. 2006 to May. 2007

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    Bachelor of Arts Degree

  • Culinary Arts
    Le Cordon Bleu Culinary Arts, Chicago, IL
    Aug. 2004 to May. 2005

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    Associate of Applied Science Degree

Certifications & Courses
  • ServSafe Certification
    ServSafe
    Jul. 2019
  • City of Chicago Manager Certification
    City of Chicago Manager
    Jul. 2019
  • Food Service Sanitation Safety License and Permit
    State of Illinois Department of Public Health
    Jul. 2019
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