Gordon E. Langston
Charleston
Summary
Culinary professional with strong background in high-pressure kitchen environments. Expertise in menu development, ingredient sourcing, and maintaining high standards of food quality and presentation. Known for fostering collaboration, adapting to changing needs, and consistently achieving desired results. Skilled in team leadership, inventory management, and culinary innovation.
Overview
18
18
years of professional experience
Work History
Chef
Bar George
07.2022 - Current
- Addition of multiple entrees to the menu to increase check average
- Maintained well-organized mise en place to keep work consistent.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Fostered culture of sustainability by sourcing ingredients from local farms and suppliers.
- Managed successful kitchen remodel, selecting equipment that increased productivity and met evolving needs.
- Elevated restaurant's reputation, securing positive reviews through meticulous attention to food quality and presentation.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Executive Sous Chef
167 Raw
11.2015 - 07.2022
- Company Overview: 28 Seat restaurant expanded to King Street restaurant
- Created standards and practices for all operating systems within the BOH
- Adjusted standards and practices as necessary based on growth of the restaurant
- Constructed Opening/Closing duties practices
- Created a Daily inventory via Google Sheets for communication between the East Bay dining room and Meeting street prep kitchen
- Responsible for daily transport of prepared food items between East Bay storage facility and Meeting Street prep kitchen
- Assisted with the menu growth from the East Bay dining room to the King Street restaurant
- Sales increased from $9k/day to $40k/day after move
- Created organizational flow for all cooking stations for the King Street kitchen
- Worked with a Rational Cooking Device
- Responsible for daily staff meal for ~36 team members
- Responsible for teaching new staff standards and practices
- Mentored junior chefs and provided constructive feedback for professional growth.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Organized special events and catering services, showcasing culinary expertise to a wider audience.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Owner
Lowcountry Bodega
01.2016 - 01.2017
- LLC created to provide an individual meal preparation service for purchase at a local farmers market on James Island, SC
- Sold prepared packaged food at the aforementioned local farmers market as well as a travelling grocery store (Lowcountry Street Grocery) and a privately owned local grocery store (The Veggie Bin)
- Formulated a recipe for Creole Pimento Cheese spread approved for public sale by the state of South Carolina Department of Agriculture
- Catered private dining events with customized menus for groups ranging from 5 people to 20 people
- Fostered strong relationships with clients to boost retention rates, conducting regular feedback sessions.
- Interacted well with customers to build connections and nurture relationships.
Sous Chef
Family Meal
02.2015 - 12.2015
- Assisted in execution of systems and methods of production
- Worked as the saucier for Bryan Voltaggio’s book tour stop at Baltimore
- Managed a frequently rotating staff of 15
- Introduced and incorporated authentic Southern ingredients and cooking styles
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Achieved consistency in dish presentation, setting high standards that were replicated across all servings.
- Fostered culture of excellence within culinary team, leading by example in maintaining high standards of food safety and hygiene.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Disciplined and dedicated to meeting high-quality standards.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Chef de Cuisine
Langermann’s Restaurant
01.2015 - 10.2015
- Maintain and increase levels of quality and service
- Manage a high volume dinner and brunch service
- Work intimately with one line cook for lunch services while also preparing food for future lunch and dinner services
- Expedite dinner service
- Work intimately with the sous chef to maintain quality and proper execution of dishes for service
- Update and adjust staple menu items to be more flavorful and more authentically Southern
- Incorporate southern ingredients and cooking styles
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Executive Chef
Bourbon
03.2013 - 02.2014
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Crafted unique dishes that significantly increased restaurant reputation and customer base.
- Conducted market research to keep menu fresh and aligned with current culinary trends.
- Fostered partnerships with local farmers, securing premium ingredients and supporting community.
- Optimized kitchen layout and equipment use, significantly increasing productivity.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Disciplined and dedicated to meeting high-quality standards.
- Utilized culinary techniques to create visually appealing dishes.
Executive Sous Chef
The Fat Hen
11.2009 - 02.2013
- Developed and executed a charcuterie program that provided 4 different preparations of sausage/salumi/cured/dried options at any given time
- Developed and maintained a fromage program that provided a selection of 4 different cheeses and appropriate garnishes and accoutrement at any given time
- Trained on and ultimately ran each of the following cooking stations: garde manger, hot appetizers, grill/oven, interior expeditor/saute, expeditor
- Responsible for daily changing specials utilizing local ingredients from neighboring John’s island farms
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Assisted with menu development and planning.
Extern
The Grove Park Inn
09.2007 - 03.2008
- Externship related to CIA requirements for graduation
- Worked in each service aspect of the resort including an a la carte kitchen, a 5 Diamond Triple A Rated formal dining restaurant, a Banquets and Catering department, and a buffet style dining room with interactive cooking stations which included omelets made to order and proteins sliced and served to order
- Increased personal comprehension by working in interactive stations and by doing hands-on learning activities
- Followed established departmental guidelines and safety procedures.
- Developed strong interpersonal and communication skills by collaborating with all types of personalities in various situations.
Education
Associates Degree - Culinary Arts
Culinary Institute of America
Hyde Park, NY10.2009
University of Tampa
Tampa, FL01.2003
Skills
- Food Safety Management
- Service-Oriented Communication
- Efficient Food Preparation Skills
- Culinary Techniques
- Team collaboration
- Ingredient knowledge
- Kitchen equipment operation
- Recipes and menu planning
- Food plating and presentation
- New hire training
- Food inventories
- Sanitation practices
Accomplishments
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Used Google Sheets to develop inventory tracking spreadsheets.
- Created a scratch made Charcuterie program for The Fat Hen
- Established a Fromage program for The Fat Hen
Additional Experience
Market House website, Market House holiday catalog, Big Charlie’s Dressing, Auntie NoNo’s, Firecracker Salt, Woos Hot Sauce
Languages
Spanish
Limited Working
Timeline
Chef
Bar George
07.2022 - Current
Owner
Lowcountry Bodega
01.2016 - 01.2017
Executive Sous Chef
167 Raw
11.2015 - 07.2022
Sous Chef
Family Meal
02.2015 - 12.2015
Chef de Cuisine
Langermann’s Restaurant
01.2015 - 10.2015
Executive Chef
Bourbon
03.2013 - 02.2014
Executive Sous Chef
The Fat Hen
11.2009 - 02.2013
Extern
The Grove Park Inn
09.2007 - 03.2008
University of Tampa
Associates Degree - Culinary Arts
Culinary Institute of America
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