Brad Parker
Hardeeville
Summary
Passionate Executive Chef skilled in menu creation, kitchen staff management, and culinary direction. Creative and artistic professional recognized for upholding highest standards and developing compelling seasonal menus.
Overview
19
19
years of professional experience
2
2
years of post-secondary education
1
1
Certification
Work History
Executive Chef
Brite Life Recovery
Hilton Head Island
02.2025 - Current
- Crafted diverse menus catering to dietary restrictions and preferences.
- Developed new menu items, managed food expenses, and supervised quality to uphold culinary standards.
- Trained team members on culinary techniques and kitchen operations to enhance overall kitchen performance.
- Oversaw inventory management to maintain adequate stock levels.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Delegated tasks and developed staff teams to optimize food preparation procedures.
- Ensured compliance with health and safety standards in food handling.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Controlled labor costs through effective use of staff scheduling techniques.
Asst Chef
Certified Angus Beef
Wooster
09.2016 - 07.2023
- Assisted in preparing high-quality dishes using Certified Angus Beef products.
- Collaborated with chefs to create seasonal menu items and specials, enhancing dining experience.
- Monitored food preparation to ensure compliance with quality standards and specifications.
- Ensured that all dishes served met company standards regarding presentation, portion size.
- Supported team in executing large-scale catering events and banquets, ensuring smooth operations.
- Communicated effectively with kitchen staff to streamline meal service operations.
- Assisted Head Chef in preparation of menus for special occasions and events.
- Maintained cleanliness and organization of kitchen work areas and equipment.
- Maintained kitchen order by thoroughly cleaning grills, stoves, counters and tables.
- Ensured all food items were cooked at correct temperatures and stored correctly after cooking.
- Followed recipes accurately to prepare dishes according to established standards.
- Conducted daily checks of fridges and freezers temperatures and recorded results accordingly.
Executive Chef
Sun City
Bluffton
04.2007 - 02.2016
- Managed kitchen staff to ensure efficient food preparation and service.
- Ensured compliance with health and safety standards in food handling.
- Implemented and maintained excellent service to achieve guest satisfaction.
- Created new menu items, managed food expenses, and supervised quality to ensure adherence to standards.
- Trained team members on culinary techniques and kitchen operations.
- Provided training to kitchen workers on various culinary techniques to enhance their skills.
- Oversaw inventory management to maintain adequate stock levels.
- Implemented sustainable practices in food sourcing and waste management.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Provided guidance and support for Sous Chefs during peak service hours.
- Developed nutritious meal plans for clients in recovery programs.
- Created recipes, incorporating various techniques, to build flavor, and unique visual appeal.
Education
Associate of Arts - Culinary
Baltimore International Culinary College
Baltimore, MD 03.1991 - 09.1992
Skills
- Menu development
- Menu creation
- Culinary training
- Kitchen operations
- Food safety compliance
- Cost control
- Inventory management
- Staff scheduling
Certification
- I have an AA in professional cooking and I spent 55 days in Ireland training under a Master Chef. I obtained a French Cooking Degree.
Accomplishments
- Best of show gold and individual gold, HH SC
- Hot food served cold, Silver Medal
- Hot food competition Columbia SC Winner Henry Haller Judge. White House Executive Chef.
References
References available upon request.
Timeline
Executive Chef
Brite Life Recovery
02.2025 - Current
Asst Chef
Certified Angus Beef
09.2016 - 07.2023
Executive Chef
Sun City
04.2007 - 02.2016
Associate of Arts - Culinary
Baltimore International Culinary College
03.1991 - 09.1992