Drew Willis
Jeffersonville
Summary
Dynamic Corporate Executive Chef with a proven track record at Wild Eggs, excelling in menu development and kitchen management. Leveraged culinary expertise and strong work ethic to optimize operations, reduce food costs, and enhance staff training, driving significant business growth and ensuring compliance with sanitation standards.
Overview
17
17
years of professional experience
Work History
Corporate Executive Chef
Wild Eggs
10.2008 - 06.2025
- Played a key role in the establishment of new restaurant locations, providing expert guidance on menu development, kitchen design, and staff training.
- Directed special projects such as restaurant redesigns or expansions which contributed significantly towards long-term business growth.
- Oversaw recruitment efforts for kitchen staff members, ensuring a talented workforce committed to excellence in culinary execution.
- Collaborated with other executive team members to develop strategic plans for business growth and profitability.
- Managed financial aspects of the kitchen operation, including budgeting and cost analysis, contributing to overall fiscal responsibility within the organization.
- Regularly reviewed industry trends and competitor offerings to ensure continued relevance of menu items while also identifying opportunities for innovation.
- Optimized kitchen workflow, increasing overall efficiency and reducing staff turnover rates.
- Established strong relationships with local vendors to ensure access to high-quality ingredients at competitive prices.
- Reduced food costs by implementing efficient inventory control systems and streamlining purchasing processes.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Education
Associate of Arts - Culinary
Sullivan University
Louisville, KY03-2005
High School Diploma -
Trinity High School
Louisville, KY05-2002
Skills
- Sanitation standards
- Food safety compliance
- Culinary expertise
- Allergen awareness
- Menu development
- Waste reduction
- Recipe creation
- Strong work ethic
- Customer service
- Attention to detail
- Food prep planning
- Food safety
- Food stock and supply management
- Catering and events
- Food presentation
- Operations management
- Kitchen equipment operation and maintenance
- Kitchen management
- Menu supervision
- Ingredients selection
Timeline
Corporate Executive Chef
Wild Eggs
10.2008 - 06.2025
Associate of Arts - Culinary
Sullivan University
High School Diploma -
Trinity High School
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