Chris Sgro
Springfield
Summary
Professional food service leader with strong focus on team collaboration and achieving results. Proven track record in managing kitchen operations, optimizing inventory, and ensuring top-quality customer service. Skilled in staff training, menu planning, and adapting to changing needs. Known for reliability, flexibility, and results-driven approach.
Overview
26
26
years of professional experience
Work History
Food Service Director
Guest Services Inc.
Fairfax, VA
07.2022 - Current
- Directed daily operations of food service programs, ensuring quality and efficiency.
- Developed and implemented staff training programs to enhance service delivery.
- Oversaw inventory management, reducing waste and ensuring cost control.
- Established vendor relationships to optimize supply chain processes.
- Implemented health and safety standards, achieving compliance with regulations.
- Analyzed customer feedback to improve menu offerings and service quality.
- Led cross-functional teams in strategic planning for food service initiatives.
- Evaluated performance metrics to drive operational improvements and increase satisfaction.
- Managed budgets effectively, controlling costs through efficient inventory management and supplier negotiations.
- Maintained high standards of cleanliness and sanitation, ensuring compliance with all health department regulations.
Executive Chef
Guest Services Inc.
Fairfax, VA
11.2009 - 2022
- Opened new unit at General Dynamics Fairview Park
- Rotated between units assisting with large VIP events (I.E. Marine Museum parties up to 600-1,000 plated/1,000 buffet)
- Assisted in Improving Problem Units in the Company
- Currently in Warrenton, VA subcontracted through Fluor
- Implemented all new Menus, Standardized all Recipes, Production sheets and overall Employee Production
- 17 Year Employee
- Developed innovative menu items, enhancing guest satisfaction and dining experience.
- Managed kitchen operations, ensuring compliance with health and safety regulations.
- Supervised culinary staff, providing training and mentorship to improve performance.
- Streamlined inventory management processes, reducing food waste and cost overruns.
- Collaborated with suppliers to source high-quality ingredients for seasonal menus.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Modified recipes to accommodate dietary restrictions and allergies.
Custodial PM Lead Part Time
Fluor Corp.
Warrenton, VA
01.2023 - 01.2026
- 3 years Part Time Employee
Executive Chef/ Director of Operations
The Sea Catch Restaurant & Raw Bar
Georgetown, DC
07.2005 - 02.2009
- Responsible for 50 employees Front & Back of the house
- In charge of all operations
- Promotions, menu, staff and bar/dining room development
- Started as Asst. GM promoted to Executive Chef in 1 year
- Sept. '08 promoted to Director of Operations
- Led menu development, incorporating seasonal ingredients to enhance culinary offerings.
- Supervised kitchen staff, ensuring adherence to health and safety regulations.
- Designed innovative dishes that increased customer satisfaction and repeat visits.
- Managed vendor relationships, sourcing high-quality seafood for menu items.
- Oversaw business operations, inventory control, and customer service for restaurant.
Self-Employed
Private Chef
Arlington, VA
03.2004 - 01.2009
- Raised over $3,000 in Silent Auctions for Duchenne’s Disease and American Heart Association
- Weekly Conference with client to design a healthy menu
- Five meals/Double to triple portions delivered weekly
- Also Specializing in Themed Parties and intimate dinners
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
Executive Sous Chef
The StarDust Restaurant
Alexandria, VA
09.2003 - 07.2005
- Responsible for Improving and Maintaining Quality of Food
- Designed new menus for bar, created new menus for individual clients and parties
- Managed scheduling, ordering, as well as developing a team-oriented environment
- Directed kitchen operations, ensuring high culinary standards and efficiency in food preparation processes.
- Mentored junior chefs, fostering skill development and promoting teamwork within the kitchen staff.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
Self-Employed
Private Chef
San Francisco, CA
05.2000 - 04.2002
- Performed off-site catering at client’s houses
- Created, small intimate dinner parties
- Taught Basics of Sushi class for 20 adults
- Taught Basics of Pasta Dough and Sauces for 20 adults
- Created lesson plans for class participants
- Proven ability to learn quickly and adapt to new situations.
- Excellent communication skills, both verbal and written.
- Self-motivated, with a strong sense of personal responsibility.
- Skilled at working independently and collaboratively in a team environment.
Executive Chef/ Food & Beverage Director
The San Francisco Bay Club
San Francisco, CA
02.2000 - 01.2002
- Promoted from Assistant Director to Executive Chef in 2.5 months
- Managed all aspects of the café including employment, payroll, purchasing, budget, preparation and banquets
- Developed and executed seasonal menus featuring local ingredients to enhance dining experience.
- Managed kitchen staff, fostering teamwork and maintaining high culinary standards.
- Streamlined kitchen operations by enhancing workflow efficiency, reducing prep time without sacrificing quality.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Enhanced presentation techniques, contributing to visually appealing menu that attracted wider audience.
- Led kitchen operations, ensuring seamless service during high-volume periods.
Guest Instructor
Parkway West Vo-Tech
Pittsburgh, PA
12.1999 - 12.1999
- Created Lesson Plans for high school seniors on the Basic’s of Ice Carving
- Taught the seniors how to effectively and creatively carve ice with hands on time
- Developed lesson plans that align with industry standards and student learning objectives.
- Facilitated hands-on training sessions to enhance student engagement and skill acquisition.
- Collaborated with faculty to assess curriculum effectiveness and recommend improvements.
- Mentored students on career pathways and industry practices in vocational fields.
- Developed engaging curriculum materials and resources to meet diverse student needs and abilities.
Education
A.O.S. Occupational Studies - Culinary Arts
Culinary Institute of America
Hyde Park, NY08-1999
Two-year Degree in Occupational Studies - Culinary Arts
Parkway West Vo-Tech
Pittsburgh, PA01-1997
Skills
- Strong communication skills
- Critical thinking promotion
- Classroom management strategies
- Curriculum alignment
- Ordering and purchasing
- Staff training and development
- Sanitation standards
- Staff leadership
- Business leadership
- Strategic planning
- Allergen awareness
- Process improvements
- Business acumen
- Staff productivity management
- HACCP protocols
- Effective communication
- Relationship building
- Nutritional knowledge
- Coaching and mentoring
Affiliations
- CIA 1999 Teaching Assistant- The Basics of Bread Baking with Chef Richard Coppage
- CIA 1999 Assisted renowned French Chef Didier Rosada at the International Bread Conference
- National Vocational Technical Honor Society (Parkway West Vo-Tech '97)
- Food Safe Certified & Food Allergens Certified
Timeline
Custodial PM Lead Part Time
Fluor Corp.
01.2023 - 01.2026
Food Service Director
Guest Services Inc.
07.2022 - Current
Executive Chef
Guest Services Inc.
11.2009 - 2022
Executive Chef/ Director of Operations
The Sea Catch Restaurant & Raw Bar
07.2005 - 02.2009
Self-Employed
Private Chef
03.2004 - 01.2009
Executive Sous Chef
The StarDust Restaurant
09.2003 - 07.2005
Self-Employed
Private Chef
05.2000 - 04.2002
Executive Chef/ Food & Beverage Director
The San Francisco Bay Club
02.2000 - 01.2002
Guest Instructor
Parkway West Vo-Tech
12.1999 - 12.1999
Two-year Degree in Occupational Studies - Culinary Arts
Parkway West Vo-Tech
A.O.S. Occupational Studies - Culinary Arts
Culinary Institute of America
Government Clearance
TS/SCI Poly.