Phillip Woods
Executive Chef at BIG FOOT COUNTRY CLUB- Claim this Profile
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Topline Score
Bio
Angela Ponce de Leon
Phil is a proven leader and trusted mentor. I feel extremely honored to have had the opportunity to learn and grow under Phil's guidance. His insight and constant positive persistence into my success drove me throughout my experience with Robert Half. He is trustworthy and down to earth and has earned my respect as a leader and colleague.
Angela Ponce de Leon
Phil is a proven leader and trusted mentor. I feel extremely honored to have had the opportunity to learn and grow under Phil's guidance. His insight and constant positive persistence into my success drove me throughout my experience with Robert Half. He is trustworthy and down to earth and has earned my respect as a leader and colleague.
Angela Ponce de Leon
Phil is a proven leader and trusted mentor. I feel extremely honored to have had the opportunity to learn and grow under Phil's guidance. His insight and constant positive persistence into my success drove me throughout my experience with Robert Half. He is trustworthy and down to earth and has earned my respect as a leader and colleague.
Angela Ponce de Leon
Phil is a proven leader and trusted mentor. I feel extremely honored to have had the opportunity to learn and grow under Phil's guidance. His insight and constant positive persistence into my success drove me throughout my experience with Robert Half. He is trustworthy and down to earth and has earned my respect as a leader and colleague.
Credentials
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ServSafe Food Protection Manger
National Restaurant AssociationMar, 2021- Nov, 2024
Experience
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Big Foot Country Club
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United States
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Hospitality
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1 - 100 Employee
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Executive Chef
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May 2017 - Present
Promoted to oversee the culinary operations of a 300-member club, including the dining rooms, banquets, and other food-related functions. Create recipes and menus for a 90% scratch kitchen. Identify opportunities to reduce waste and theft. Train staff on food safety, sanitation, and cleanliness. Supervise teams of up to 12, creating engagement to support improved production. Teach and train chefs to support high quality service. Routinely revamp menu monthly, as well as adjust seasonally. Notable Contributions: • Transformed staff into a high-performing team with lower ticket times; split kitchen to handle events more efficiently; and eliminated most of waste.• Currently overseeing revamping of the kitchen; working to update the kitchen operations for enhanced services.• Reduced labor costs by $15K in 2018 and $30K in 2019.• Achieved 5% higher profit in 2020, up from 4% high profit in 2019.• Accomplished 53.5% gross profit in 2020, up 30% during COVID without any banquet service.• Transitioned services from low dining to a large dining presence, leveraging management background and collaboration with the club manager. Show less
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Sous Chef
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May 2016 - May 2017
Hired to lead teams of up to 10 in food preparation, cooking, and plating presentation for lunch, dinner, and banquet service. Developed menus, planned special events, ordered food products, controlled inventory, and managed food and kitchen safety, as well as sanitation.
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Line Cook - Maxwell's at the Club and Sun Deck Grill
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Jun 2015 - May 2017
Hired permanently after internship and progressed in responsibility to handling all 5 stations on the line, 1st and 2nd sauté, grill, pizza, fry, and Garde Manager. Adhered to all foods according to chef specification, quality standards, and presentation. Delivered a live cooking experience every Friday night in the dining room, as well as prep, cook, and serve food in a fast-paced, high-volume restaurant. Continuously leveraged experience in buffet and restaurant line work, as well as large banquets (batch prep, cooking, plating, etc.). Show less
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Q-Tine Restaurant
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Chicago, Illinois, United States
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Sous Chef, Line Cook, Prep Cook
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2015 - 2017
Advanced in career to support operations of a high-volume, late-night restaurant. Responsible for menu development and costing, as well as food and kitchen safety. Interviewed, hired, trained, and developed teams of up to 6, including training and ongoing mentoring. Scheduled shifts and oversaw staff during restaurant operations. Created and prepared sauces and rubs, in addition to preparing and cooking all meats. Advanced in career to support operations of a high-volume, late-night restaurant. Responsible for menu development and costing, as well as food and kitchen safety. Interviewed, hired, trained, and developed teams of up to 6, including training and ongoing mentoring. Scheduled shifts and oversaw staff during restaurant operations. Created and prepared sauces and rubs, in addition to preparing and cooking all meats.
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Elite Personal Chefs, Inc
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Hospitality
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1 - 100 Employee
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Prep Cook, Cook
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2014 - 2017
Leveraged culinary training and passion to deliver exceptional food services to private fine dining events. Leveraged culinary training and passion to deliver exceptional food services to private fine dining events.
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Education
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2014 - 2016
Kendall College
Associate of Arts and Sciences - AAS, Culinary Arts/Chef Training
Community
