TIMOTHY A. BOCHOLIS
Kernersville
Summary
Dynamic Executive Kitchen Manager with a proven track record at Outwest Steakhouse, excelling in menu development and budget management. Achieved revenue targets while reducing food waste and fostering a collaborative team environment. Expert in food safety protocols, driving operational efficiency and enhancing culinary quality.
Overview
33
33
years of professional experience
Work History
EXECUTIVE KITCHEN MANAGER
Outwest Steakhouse
Kernersville
04.2021 - 10.2024
- Consistently achieved revenue targets through strategic market analysis in challenging economic conditions.
- Streamlined kitchen operations to reduce food waste and improve overall productivity.
- Managed budget meticulously, tracking expenses and identifying cost-saving measures.
- Enforced stringent food safety protocols, ensuring compliance with health department regulations.
- Cultivated positive work environment to enhance employee performance and team success.
- Directed menu development utilizing seasonal ingredients for fresh options year-round.
CONSULTANT / EXECUTIVE CHEF
Reel Seafood Grille
Greensboro
04.2020 - 10.2020
- Elevated perceived value of each dish through visually appealing plate presentations.
- Streamlined kitchen operations by applying effective time management and organizational skills.
- Reduced food waste through strategic menu planning and efficient inventory control.
- Mentored junior chefs, fostering teamwork and skill development within kitchen staff.
- Introduced innovative cooking techniques to enhance flavors, improving customer feedback and repeat business.
EXECUTIVE CHEF / CONSULTANT
Latina Kitchen & Bar
Needham
05.2018 - 04.2019
- Co-designed menu concepts with owner, enhancing offerings for Bar & Kitchen.
Led training for 12 cooks on efficient station procedures for lunch and dinner.
Forecasted gross revenue of $1.4 million based on improved dining experience.
PROPRIETOR / EXECUTIVE CHEF
Bistro B Tapas & Wine Bar
Kernersville
12.2009 - 12.2018
- Founded Tapas-style bistro in Triad of North Carolina, awarded 'Best New Bistro' by local food writers.
Specialized in Spanish tapas and Mediterranean mezze with Latin American flavors.
Generated annual revenue ranging from $750,000 to $1 million through effective marketing and community engagement.
EXECUTIVE CHEF / CONSULTANT
Buffalo's Argentiean Steakhouse
Isle De Margarita
01.2008 - 05.2009
- Revamped restaurant operations in busy Sambil Tourist Mall, achieving average daily covers of 125-250.
Boosted revenue by 50 percent within 90 days through strategic menu enhancements.
Served classic Argentinian foods, including Parrillada Mixta and Empanadas, attracting diverse clientele.
CAPTAIN (LEAD SERVER)
Charlie Palmer Steak
Washington D.C.
01.2006 - 12.2007
- Pursued opportunities to elevate FOH skills within prestigious, critically lauded restaurant setting, cultivating advanced food and wine expertise.
CHEF DE CUISINE
OLA Miami
Miami Beach
03.2005 - 12.2006
- Completed training under Douglas Rodriquez, esteemed 'Godfather' of Ceviche and a James Beard recipient.
Crafted inventive Ceviche dishes along with various Nuevo Latino-inspired recipes.
Engaged with top chefs to innovate and diversify menu selections.
EXECUTIVE CHEF
Zaytinya
Washington
01.2005 - 06.2006
- Completed training under acclaimed chef Jose Andres at Penn Quarter's Greek-Turkish-Lebanese restaurant.
Managed daily service for 350 to 500 guests, achieving $40,000 in revenue.
Educated 20 team members on station-specific skills to enhance culinary quality and creativity.
PROPRIETOR / EXECUTIVE CHEF
Valencia Tapas & Wine Bar
Greensboro
02.1996 - 02.2001
- Founded first Spanish-style tapas restaurant in Triad region of North Carolina, generating annual revenue of $750,000 to $1 million.
Transformed outdated venue through comprehensive renovations into a premier tapas destination.
Served classic and modern Spanish tapas in vibrant college area of Greensboro, NC.
WOOD-FIRED GRILLE CHEF
Kinkead's American Brasserie
Washingt
02.1992 - 10.1994
- Trained under James Beard recipient Bob Kinkead at an acclaimed restaurant near the White House.
Consistently managed cover counts averaging 375 to 450.
Specialized in serving eclectic New England seafood cuisine.
Education
No Degree - CULINARY ARTS
JAUN De ALZATE
MADRID, SPAIN, SPAIN12.1991
Associate of Arts - Fellowship Program in Fish Kitchen & Butchering
CULINARY INSTITUTE OF AMERICA
HYDE PARK, NY11.1990
A.O.S. - CULINARY ARTS
CULINARY INSTITUTE OF AMERICA
HYDE PARK, NY03.1989
Skills
- Menu development
- Food safety
- Budget management
- Inventory control
- Cost reduction
- Team building
References
- Jeff, Black, texasfood111@gmail.com, (202)713-0727, Black Restaurant Group
- Bobby Leloudis, bobbyribeye@aol.com, (336)287-5566, Outwest Steakhouse
Hobbies and Interests
Golf, Travel, Food & Wine
Personal Information
Skills
- Butchering Expert
- Butchering Expert
Affiliations
- Gardening
- Golfer
- YMCA Member
Timeline
EXECUTIVE KITCHEN MANAGER
Outwest Steakhouse
04.2021 - 10.2024
CONSULTANT / EXECUTIVE CHEF
Reel Seafood Grille
04.2020 - 10.2020
EXECUTIVE CHEF / CONSULTANT
Latina Kitchen & Bar
05.2018 - 04.2019
PROPRIETOR / EXECUTIVE CHEF
Bistro B Tapas & Wine Bar
12.2009 - 12.2018
EXECUTIVE CHEF / CONSULTANT
Buffalo's Argentiean Steakhouse
01.2008 - 05.2009
CAPTAIN (LEAD SERVER)
Charlie Palmer Steak
01.2006 - 12.2007
CHEF DE CUISINE
OLA Miami
03.2005 - 12.2006
EXECUTIVE CHEF
Zaytinya
01.2005 - 06.2006
PROPRIETOR / EXECUTIVE CHEF
Valencia Tapas & Wine Bar
02.1996 - 02.2001
WOOD-FIRED GRILLE CHEF
Kinkead's American Brasserie
02.1992 - 10.1994
No Degree - CULINARY ARTS
JAUN De ALZATE
Associate of Arts - Fellowship Program in Fish Kitchen & Butchering
CULINARY INSTITUTE OF AMERICA
A.O.S. - CULINARY ARTS
CULINARY INSTITUTE OF AMERICA
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