Sean Lyons

EXPERIENCE 

 

EXECUTIVE CHEF, SAVANNAH'S SOUTHERN HOUSE; CORTLANDT MANOR, NY — 1/2014-PRESENT

 

Opening Executive Chef for Southern inspired restaurant. Instrumental in the opening of a $3 million dollar, 160 seat restaurant serving lunch and dinner seven days a week.

Monitor and supervise the activities of 15 chefs, cooks, and other personnel involved in preparing and cooking. Monitor team performance, quality of the product and service as well as production flow. Handle the tasks of creating and implementing new menus and individual menu items based on current food trends and regional tastes. Develop menu selections for special parties and banquet themes in accordance with client budgetary guides and expectations. Ensure compliance with safety, health, sanitation and alcohol awareness standards. Interview, train, supervise, counsel, schedule and evaluate the overall performance of staff.

 

❖  Part of pre-opening team

❖  Helped design kitchen and choose equipment

❖  Created menus

❖  Created standardized recipe book

❖  Hired and trained staff

❖  Developed operating procedures

❖  Successfully opened restaurant

 

 

SEASONAL SOUS CHEF, SANDERLING RESORT; DUCK, NC — 6/2013-11/2013

AAA Four Diamond Resort

 

Manage eight cooks and 15 kitchen staff in preparation of entrées, specialty dishes, and desserts in a high- volume restaurant. Create unique menu items and plate presentations. Standardize innovative production recipes to maintain consistent cuisine and guest satisfaction. Participate in developing and implementing policies and procedures for smooth operations and food safety. Plan monthly staff and production schedules. Monitor equipment maintenance and sanitation of kitchen facilities. Collaborate with Executive Chef on inventory control, employee concerns, and operations.

 

❖  Assist and support the executive chef in routine and additional tasks ❖ Ensure that customers are served well and effectively

❖  Help with the planning of menus and meals

❖  Maintain high food quality and presentation

❖  Supervise the preparation and service of food

❖  Rotate products to avoid spoilage

❖  Handle concerns in the kitchen

❖  Train and oversee kitchen workforce on recipe procedures, preparation and cleaning duties

❖  Assist to the sales and cuisine team

❖  Monitor food expenditure

❖  Perform product inventory

❖  Help the executive chef to pick and train kitchen personnel

❖  Assist cooks on the preparation, cooking and presentation of different foods in the restaurant and banquet

 

CHEF/OWNER A CATERING COMPANY; DURHAM, NC — 8/2010-8/2013

 

A Catering Company is a fully operational multifaceted catering company specializing in distinctive and elegant events in Durham, NC.

 

❖  Organized catering services in compliance with event guidelines

❖  Placed orders and procured required food ingredients from suppliers and market.

❖  Interacted with clients to plan menu, inventory and costing.

❖  Managed and monitored staffing for food production procedures and delivery.

❖  Maintained apt supply of food ingredients for catering services.

❖  Supervised procurement and delivery of food ingredients as needed for catering menu items.

!Initiated food presentation and catering for exclusive orders.
 

BREAKFAST & LUNCH LINE COOK; CAROLINA INN, CHAPEL

HILL, NC — 10/2010-9-2011

 

AAA Four Diamond Award Winner & Member of Historic Hotels of America.

 

❖  Open Kitchen

❖  Responsible for Breakfast and Lunch Prep

❖  Execute Breakfast and Lunch Service
 

MANAGING DIRECTOR; NEXTSPEP GLOBAL STAFFING,

SARATOGA SPRING, NY — 8/1989-8/2010

 

Nextstep Global Staffing is an established hospitality boutique executive search firm offering a suite of integrated talent acquisition solutions.

 

ADDITIONAL EXPERIENCE

 

EXECUTIVE CHEF, TIGER LILLIES RESTAURANT - BOSTON, MA - 4/1987-6/1988 CHEF DE PARTIE, L'ESPALIER RESTAURANT - BOSTON, MA - 3/1986- 4/1987

ASSISTANT FOOD & BEVERAGE MANAGER, RAMADA RENAISSANCE HOTEL, PRIME HOTELS - SARATOGA SPRINGS, NY - 6/1985-4/1986

C!OMMIS CHEF, ARBUTUS LODGE HOTEL - CORK, IRELAND - 9/1982-9/1983

 

EDUCATION

 

ROCHESTER INSTITUTE OF TECHNOLOGY; ROCHESTER, NY — A.A.S., HOTEL & RESTAURANT MANAGEMENT, 1983

 

SKILLS

 

Creative Menu Development: AdvancedSpecialty Cuisine and Presentation: AdvancedWorld Class Guest Relations: AdvancedPurchasing and Inventory Control: AdvancedCatering & Special Event Planning: AdvancedCost Containment and Reduction: AdvancedFood and Kitchen Safety: AdvancedStaff Leadership and Training.