Dwight Loftus
Eureka Springs
Summary
High energy Culinary Working Chef And Kitchen Manager Dynamic and accomplished catering and food service professional with prior work in social and corporate markets. Notable success in large-scale event planning, food preparation and menu development. Currently seeking a food service Chef Kitchen management role. who is an efficient and creative shift leader. Strong knowledge of the food and beverage industry.
Professional culinary leader with deep expertise in kitchen management and strong commitment to quality and innovation. Proven ability to drive team collaboration and adapt to changing needs, consistently ensuring high standards and exceptional results. Skilled in menu development, cost control, and staff training, bringing creativity and leadership to every culinary endeavor. Recognized for reliability and results-driven approach.
Diligent [Desired Position] with strong background in managing high-volume kitchens and leading culinary teams. Demonstrates expertise in menu development, food safety standards, and cost control. Proven ability to enhance kitchen efficiency and staff performance.
Overview
2026
2026
years of professional experience
1
1
Certification
Work History
Executive Chef
Crescent Hotels & Spa
01.2020 - 08.2025
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
Banquet Sous Chef
The American Grill
4 2016 - 08.2020
- Implemented and supported company initiatives and programs.
- Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.
- Followed proper food handling methods and maintained correct temperature of all food products.
- Established and maintained open, collaborative relationships with the kitchen team.
- Quickly and courteously resolved all guest problems and complaints.
- Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations.
- Developed strategies to enhance catering and retail food service revenue and productivity goals.
- Set up and performed initial prep work for food items such as soups, sauces and salads.
- Consistently tasted, smelled and observed all dishes to ensure they were visually appealing and prepared correctly.
- Trained new cooks on kitchen procedures, safety protocols, and equipment usage to enhance team efficiency.
- Developed and executed seasonal menu items, enhancing guest experience and culinary variety.
- Supervised kitchen staff during banquet preparations to ensure timely service and quality standards.
Sous Chef
Cantina Rooftop
05.2010 - 01.2013
Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations.
Enforced appropriate work-flow and quality controls for food quality and temperature.
Developed strategies to enhance catering and retail food service revenue and productivity goals.
Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
Set up and performed initial prep work for food items such as soups, sauces and salads.
Diligently enforced proper sanitation practices to prevent the spoiling or contamination of foods.
Consistently emphasized food quality and specialized baking techniques.
Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly.
Banquet Sous Chef
Holiday Inn Austin Airport
01.2008 - 03.2010
Maintained knowledge of current menu items, garnishes, ingredients and preparation methods.
Consistently adhered to quality expectations and standards.
Delivered exceptional, friendly and fast service.
Effectively used items in stock to decrease waste and profit loss.
Inquired about guest satisfaction, anticipated additional needs and happily fulfilled requests.Actively complied with all health department regulations and rectified issues immediately.
Stocked deliveries in a timely and safe manner.
Consistently adhered to quality expectations and standards.
Delivered exceptional, friendly and fast service.
Effectively used items in stock to decrease waste and profit loss.
Inquired about guest satisfaction, anticipated additional needs and happily fulfilled requests.Actively complied with all health department regulations and rectified issues immediately.
Stocked deliveries in a timely and safe manner.
Kitchen Manager
Mother Natures
05.2004 - 01.2008
Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.
Scheduled and directed staff in daily work assignments to maximize productivity.
Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.
Minimized loss and misuse of equipment through proper restaurant supervision and staff training.
Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions.
Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines.
Developed and maintained exceptional customer service standards.
Optimized profits by controlling food, beverage and labor costs on a daily basis.
Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
Built sales forecasts and schedules to reflected desired productivity targets.
Scheduled and directed staff in daily work assignments to maximize productivity.
Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.
Minimized loss and misuse of equipment through proper restaurant supervision and staff training.
Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions.
Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines.
Developed and maintained exceptional customer service standards.
Optimized profits by controlling food, beverage and labor costs on a daily basis.
Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
Built sales forecasts and schedules to reflected desired productivity targets.
Banquet Chef
Hyatt Regency Tulsa
11.1993 - 08.1996
Checked the quantity and quality of received products
Managed kitchen operations for high grossing, fast-paced fair concession kitchen.
Developed variety of menu items catering to customers with food allergies and diet restrictions such as gluten-free and vegan items.
Trained staff of eight employees for correct facility procedures, safety codes, proper recipes and plating techniques.
Managed preparation and presentation of the desserts for all catered events.
Managed kitchen operations for high grossing, fast-paced fair concession kitchen.
Developed variety of menu items catering to customers with food allergies and diet restrictions such as gluten-free and vegan items.
Trained staff of eight employees for correct facility procedures, safety codes, proper recipes and plating techniques.
Managed preparation and presentation of the desserts for all catered events.
Banquet Sous Chef
Camelot Hotel
09.1989 - 11.1993
Maintained knowledge of current menu items, garnishes, ingredients and preparation methods.
Effectively communicated with kitchen staff regarding customer allergies, dietary needs and other special requests.
Consistently adhered to quality expectations and standards.
Effectively used items in stock to decrease waste and profit loss.
Prepared food table side, including carving meats, boning fish and fowl and preparing flaming dishes.
Prepared the buffet and salad bar for dinner service.
Maintained a professional tone of voice and words at all times, including during peak rush hours.
Completed opening and closing checklists according to set standards.
Stocked deliveries in a timely and safe manner.
Closed down the kitchen after each shift and precisely followed closing checklist for kitchen stations.
Effectively communicated with kitchen staff regarding customer allergies, dietary needs and other special requests.
Consistently adhered to quality expectations and standards.
Effectively used items in stock to decrease waste and profit loss.
Prepared food table side, including carving meats, boning fish and fowl and preparing flaming dishes.
Prepared the buffet and salad bar for dinner service.
Maintained a professional tone of voice and words at all times, including during peak rush hours.
Completed opening and closing checklists according to set standards.
Stocked deliveries in a timely and safe manner.
Closed down the kitchen after each shift and precisely followed closing checklist for kitchen stations.
Kitchen manager
Little Chicago Pizzeria & Grill
06.1985 - 08.1989
Closed down the kitchen after each shift and precisely followed closing checklist for kitchen stations.
Provided high quality service.
Supported other areas of the restaurant as necessary, such as setup, cleanup, prep work and equipment maintenance.
Maintained an accurate wait list.
Closed down the kitchen after each shift and precisely followed closing checklist for kitchen stations.
Actively complied with all health department regulations and rectified issues immediately.
Maintained a professional tone of voice and words at all times, including during peak rush hours.
Maintained neat and attractive bakery food cases.
Prepared the buffet and salad bar for dinner service.
Managed closing duties, including restocking items and reconciliation of the cash drawer.
Provided high quality service.
Supported other areas of the restaurant as necessary, such as setup, cleanup, prep work and equipment maintenance.
Maintained an accurate wait list.
Closed down the kitchen after each shift and precisely followed closing checklist for kitchen stations.
Actively complied with all health department regulations and rectified issues immediately.
Maintained a professional tone of voice and words at all times, including during peak rush hours.
Maintained neat and attractive bakery food cases.
Prepared the buffet and salad bar for dinner service.
Managed closing duties, including restocking items and reconciliation of the cash drawer.
Kitchen Manager
Adams Rib Pit Bar-B-Que
02.1982 - 05.1985
Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.
Scheduled and directed staff in daily work assignments to maximize productivity.
Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.
Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines.
Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
Counseled and disciplined staff when necessary.
Scheduled and directed staff in daily work assignments to maximize productivity.
Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.
Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines.
Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
Counseled and disciplined staff when necessary.
Education
Associate of Arts - Culinary Arts
University Of Texas
Austin, Texas1984
Skills
- Highly responsible and reliable
- Point of Sale (POS) system operation
- Works well under pressure
- Extensive hospitality background
- High-volume dining
- Upbeat, outgoing and positive
- Food safety understanding
- Food safety
- Food safety regulations
- Culinary expertise
- Supply ordering
- Menu planning
Affiliations
B.S.A (EAGLE SCOUT)
Certification
SERVE SAFE
Working Chef
CEC
Timeline
Executive Chef
Crescent Hotels & Spa
01.2020 - 08.2025
Sous Chef
Cantina Rooftop
05.2010 - 01.2013
Banquet Sous Chef
Holiday Inn Austin Airport
01.2008 - 03.2010
Kitchen Manager
Mother Natures
05.2004 - 01.2008
Banquet Chef
Hyatt Regency Tulsa
11.1993 - 08.1996
Banquet Sous Chef
Camelot Hotel
09.1989 - 11.1993
Kitchen manager
Little Chicago Pizzeria & Grill
06.1985 - 08.1989
Kitchen Manager
Adams Rib Pit Bar-B-Que
02.1982 - 05.1985
Banquet Sous Chef
The American Grill
4 2016 - 08.2020
Associate of Arts - Culinary Arts
University Of Texas
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