Leo Hartwell

• Lead a 14-person kitchen for a 110-seat farm-to-table restaurant averaging $2.1M annual F&B revenue. • Redesigned seasonal menus three times yearly; raised average check 11% while holding food cost at 27.4%. • Built prep systems and labeling SOPs that cut ticket times 18% during Friday/Saturday peaks. • Mentored two sous chefs promoted into sister properties; maintained 94% positive health-inspection scores across 3 years. • Partnered with local farms on weekly produce buys; reduced waste 22% via scrap-to-stock programs.

• Ran AM and PM line for a hotel restaurant and 80–200 cover banquet events. • Owned banquet BEOs, plating diagrams, and timing sheets for weddings and corporate dinners up to 280 guests. • Cut overtime 15% by cross-training line cooks on grill and sauté stations. • Led allergen protocols and staff training after a corporate F&B audit; zero critical findings the following year.

• Cooked sauté and grill on a busy downtown dinner service; later led the sauté station and trained new hires. • Developed three signature pasta dishes still on the menu; improved weekend prep lists for consistency. • Supported pastry and garde manger when short-staffed; earned Employee of the Quarter twice.

Culinary arts coursework emphasizing classical techniques, kitchen operations, menu planning, and food safety.

Current food-safety manager certification.

Current allergen awareness certificate.