David Powderly
Fenton
Summary
Hello, I am a hardworking professional culinary expert with strong focus on team collaboration and delivering exceptional results. Demonstrates expertise in menu development, kitchen management, and high-quality food preparation. Reliable and adaptable, ensuring consistent excellence in fast-paced, changing environments. Known for leadership, creativity, and maintaining high standards in all culinary operations.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Executive Sous Chef
America’s Center Convention Center
Saint Louis, Missouri
04.2026 - Current
- Coordinated with event planners to create customized menus for diverse client needs and preferences.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Developed and implemented streamlined kitchen workflows to enhance service speed during events.
- Employee training and growth
- Coordinated with event planners to create customized menus for diverse client needs and preferences.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
Executive Chef
Graphite Restaurant
Columbia, Illinois
01.2025 - 04.2026
- Oversee the restaurant and wedding venue
- Hiring/firing
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Mentored junior chefs, enhancing team skills and fostering culture of continuous improvement.
- Streamlined kitchen processes for improved efficiency and faster service times.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- 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.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Employee training and growth
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
Executive Chef
The Fabulous Fox Theatre-St. Louis, MO
St. Louis, MO
03.2020 - 08.2024
- Oversaw 3 restaurants
- Hiring/firing
- Food cost
- Menu planning and costing
- Backstage catering
- Weddings of over 500 ppl
- Business parties of 1000-5000 ppl
- Many more responsibility would love to talk more over phone
Executive Sous Chef
The Fabulous Fox Theatre-St. Louis, MO
St. Louis, MO
02.2017 - 08.2020
- Control food cost and inventory for all food operations in the Theater
- Development of seasonal menus/recipes, and weekly specials
- Maintain proper handling of food and sanitation
- Create schedules for both part-time and full-time Associates
- Accountable for menu design, prep, and execution of events for 20-4,100Guests
- Uphold and enforce quality presentation standards for all dishes
Sous Chef
Legends Country Club-Eureka, MO
Eureka, MO
01.2014 - 01.2017
- Oversaw the training of new employees on kitchen procedures and stations
- Responsible for food cost and inventory
- Responsible for catering events, weddings, wine dinners, and golf tournaments
- Uphold kitchen procedures and techniques
- Maintain quality control of all aspects of food storage and preparation
- Promoted from Lead Line Chef after 7 months
Executive Chef
Pacific Brew Haus, Pacific, MO
Pacific, MO
01.2012 - 02.2014
- Opening Chef of the restaurant
- Set up design/layout of kitchen and developed menu
- Ordered food from distributors and priced out each product on menu
- Expedited food in a timely matter to the customers
- Managed all aspects of employee management
Education
Bachelor's degree - Culinary Arts
Forest Park Community Schools Alternative Education
St. Louis, MOSkills
- Culinary Experience
- Kitchen Management Experience
- Labor Cost Analysis
- Cooking
- Management
- Catering
- Menu Planning
- Banquet Experience
- Food Handling
- Supervising Experience
- Leadership
- Profit & Loss
- Food Preparation
- Food Production
- Food Safety
- Kitchen Experience
- Menu planning
- Cost control
- Food safety
- Menu development
- Strong work ethic
Certification
- ServSafe
- February 2023 to February 2028
Timeline
Executive Sous Chef
America’s Center Convention Center
04.2026 - Current
Executive Chef
Graphite Restaurant
01.2025 - 04.2026
Executive Chef
The Fabulous Fox Theatre-St. Louis, MO
03.2020 - 08.2024
Executive Sous Chef
The Fabulous Fox Theatre-St. Louis, MO
02.2017 - 08.2020
Sous Chef
Legends Country Club-Eureka, MO
01.2014 - 01.2017
Executive Chef
Pacific Brew Haus, Pacific, MO
01.2012 - 02.2014
Bachelor's degree - Culinary Arts
Forest Park Community Schools Alternative Education