Kara King

Experience

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  Dunbar Kitchen & Tap House

  Jan 2014 - Jan 2015

  Head Chef

  • Recruited and succeeded to create from-scratch, start-up restaurant with kitchen design, menu development, and team hiring, training, and management from the ground up. • First year gross just over $1M.• Completed recipe development and menu execution for award-winning restaurant menu and bar. • Trained with managing partner to balance P&L, food and labor costs and ensure AP and payroll were accurate and timely.• Ensured meticulous organization and sanitation standards passing every health inspection.• Administrative duties and food/labor cost controls always on point. Visa mindre

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  Dougherty's Neighborhood Pub

  Jan 2014 - Jan 2014

  Head Chef

  • Reduced overtime by 2.5% through effective scheduling techniques. • Increased sales by 1.4% in 6 months through creating best-selling LTOs.• Scheduled and supervised 10+ hourly employees.• Product procurement, vendor negotiations and relations.• Trained BOH staff on recipes, preparation, enforcement of safety/sanitation standards and procedures.• Maintain standards of quality and ingredients, plating and clean "Instagram worthy" presentation.• Manage food and labor cost, inventory, ordering, equipment maintenance and management. Visa mindre

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  The Hive Garden Bistro at the Denver Botanic Gardens

  Mar 2016 - Aug 2019

  Head Chef

  • Outdoor dining concept at Denver Botanic Gardens with 6-month sales of $1.7M. • Conceptualized and developed 3 unique seasonal menus per year utilizing produce from national purveyors, botanic gardens, and local farms.• Responsible for recipe development inclusive of Sous and Lead Prep Chef input. • Single-handedly created, implemented, and managed comprehensive food procurement program that supported local and/or sustainable food for 30% of total food purchases.• Oversaw and scheduled a team of 25+ hourly team members.• Forecasted and budgeted weekly labor and maintained cost exceeding company goal. Visa mindre

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  Compass Group USA

  Aug 2019 - Jun 2021

  Executive Chef at Chartwells Higher Education Dining Services at Johnson & Wales University

  • Managed volume of $2.3M, multi-unit account: Dining Hall, Cafe, Retail.• Guaranteed balanced P&L and slashed unnecessary overages on multi-unit operating ledger to create undiscovered, increased income. • Full cycle operations management included ensuring timely and accurate accounting for AP on multi-unit vendor invoicing, payroll, and internal and external marketing communications with campus and corporate.• Food cost consistently between 28-32%, beating unit goal of 36%.• Trained, managed, and led FOH/BOH team of 30+ employees serving 700 students 3 meals/ day.• Implemented and supported all culinary related programs to include resident dining, catering and banquets, and multi-unit retail.• Successfully executed promotional menu additions and LTOs based on seasonal pricing and product availability.• Responsible for menu development, inventory, product procurement, and food/labor cost controls for 3 campus locations.• Full cycle employee management included interviewing, hiring, and training employees; planning, assigning, scheduling, and directing work; performance reviews and appraisals; rewarding and disciplining employees; crisis management, addressing complaints, and resolving problems.• Serve as liaison between Chartwells and Johnson & Wales University. Visa mindre

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  Compass Group USA

  Jul 2023 - now

  Executive Sous Chef at Flik with DEN United Club Lounges

  Responsible for menu planning, hiring, and executing the opening of the DIA A West Concourse United Club Lounge's 24,000 square foot, 400-person seating across two levels of club space.