Lance Warren CEC

Executive Chef at Bent Tree Country Club - Dallas
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us****@****om
(386) 825-5501

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Credentials

  • CEC
    American Culinary Federation -- Official LinkedIn Page
    Nov, 2009
    - Nov, 2024
  • Food Service Manager
    City of Dallas
    Nov, 2016
    - Nov, 2024

Experience

  • Bent Tree Country Club - Dallas
    • United States
    • Hospitality
    • 1 - 100 Employee
    • Executive Chef
      • Nov 2015 - Present

      • Drafted, designed, collaborated, and approved plans for kitchens, banquet facilities, restaurants and bars with the architect, project manager, and executive board a $38M new construction project. • Migrated food and beverage operations from existing to temporary facilities during construction. • Created and developed new multi-unit concepts for temporary facilities and future permanent facilities. • Led food production, recipe standardization, menu development, systems development, and scheduling for 3 kitchens, 5 restaurants, and 2,000 annual banquet events. • Conducted cost control, forecasting, and financial reporting for $3.8M in food and beverage revenue. • Coached, trained, and developed a staff of 39 culinary professionals while fostering teamwork and positive relations. • Restructured culinary staff to meet industry labor and salary demands; increased individual salaries by 20% while maintaining the same overall labor budget. • Designed and implemented programs that increased efficiency and margins while retaining internal and external clients

  • The Briar Club
    • United States
    • Recreational Facilities
    • 1 - 100 Employee
    • Food and Beverage Director / Executive Chef
      • Nov 2007 - Oct 2015

      • Drafted, designed, collaborated, and approved plans for kitchens, banquet facilities, restaurants and bars with the architect, project manager, and executive board a $33M new construction project • Conducted cost control, budgeting, forecasting, and inventory control for $2.8M in food and beverage revenue for 3 multi-unit operations. • Led and trained a staff of 60 servers, bartenders, managers, Chefs, and other culinary professionals. • Received Manager of Merit in 2010 and 2014 for outstanding performance and impactful contributions.

  • Athens Country Club
    • United States
    • Hospitality
    • 1 - 100 Employee
    • Hospitality Consultant
      • 2010 - 2012

      • Evaluated and optimized systems, facilities organization, finances, service, and food quality • Created seasonal menus for 2 restaurants and banquet events • Evaluated and optimized systems, facilities organization, finances, service, and food quality • Created seasonal menus for 2 restaurants and banquet events

  • SLW International
    • Houston, Texas Area
    • Private & Executive Chef
      • Oct 2006 - Oct 2007

      • Developed a business plan for a new restaurant concept, researched real estate based on current business trends, and made financial recommendations to the investor. • Managed 3 kitchens in a 38,000-sf private residence. • Developed, created, executed menus, and oversaw service staff for family meals, executive business dinners, wine dinners and social engagements hosted in the residence. • Developed a business plan for a new restaurant concept, researched real estate based on current business trends, and made financial recommendations to the investor. • Managed 3 kitchens in a 38,000-sf private residence. • Developed, created, executed menus, and oversaw service staff for family meals, executive business dinners, wine dinners and social engagements hosted in the residence.

  • The St. Regis Princeville Resort
    • Hospitality
    • 300 - 400 Employee
    • Executive Sous Chef
      • Oct 2001 - Oct 2006

      • Led food production and cost control for $8.5M in food and beverage revenue. • Supervised 2 kitchens, 2 restaurants, room service, and banquets for a 232-room, four-star, AAA, Five-Diamond hotel. • Mentored and managed 34 culinary professionals in completing daily functions with superb attention to detail. • Headed efforts for menu development, wine dinners, budgeting, forecasting, procurement, inventory control, bar stock management, scheduling, and staff development. • Served on Starwood Task Force assignments, assisting with operations and implementing standardized systems across Phoenix, San Francisco, and Orange County properties.

  • Rickshaw Restaurant
    • Houston, Texas
    • Executive Sous Chef
      • Jan 2000 - Sep 2001

      • Helped establish operations for a 164-seated Asian Fusion restaurant from the ground up. • Evaluated and optimized kitchen design, flow, and installation of equipment. • Hired, trained, and led a team of 12 culinary professionals and numerous staff. • Managed food production, cost, inventory control, purchasing, scheduling, menu and recipe development. • Helped establish operations for a 164-seated Asian Fusion restaurant from the ground up. • Evaluated and optimized kitchen design, flow, and installation of equipment. • Hired, trained, and led a team of 12 culinary professionals and numerous staff. • Managed food production, cost, inventory control, purchasing, scheduling, menu and recipe development.

  • Hilton
    • United States
    • Hospitality
    • 700 & Above Employee
    • Sous Chef
      • Sep 1999 - May 2000

      • Led food production for an Italian and South American-influenced restaurant, including room service • Led food production for an Italian and South American-influenced restaurant, including room service

Education

  • University of Houston
    Bachelor’s Degree, Hotel and Restaurant Management
    1995 - 2000

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