______________ FRANK J. MNUK

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6236 Stonewall Ave, Downers Grove IL 60516, (312) 405-9293, frankmnuk@hotmail.com

CULINARY DIRECTOR/CORPORATE CHEF

Award-winning, progressive culinary professional with over 15 years of experience in establishments that include fine-dining, casual, butchery, and several upscale restaurants. Unique blend of creative flair and passion for food, strong business sense, and strong organizational skills. Strong record of streamlining operations and improving service while preserving the highest levels of quality. Natural ability to create enthusiastic, productive working environments with guest-oriented professionals. Highly skilled at performing financial analysis, troubleshooting operations and recommending effective cost controls.

HIGHLIGHTS

« Worked with noted chefs such as Tyson Cole of Uchi Restaurants, Thomas Keller of French Laundry and Per Se, Laurent Gras of L2o, Daniel Humm of Eleven Madison Park, and Daniel Boulud of Restaurant Daniel. Interned at Bouchon with Thomas Keller

« Received Gold Medal in the Hot Foods Competition and awarded third best overall plate among competition of 200 participants in the 2003 W.R.A. Restaurant Show

« Executive Chef of Best New Restaurant “Bistro Bordeaux” 2010

« Time-out Chicago 100 Best Things We Ate 2010 French Onion Soup (Bistro Bordeaux)

« Time-out Chicago 4 star review in Evanston (Bistro Bordeaux)

« Written up in Chicago Tribune and Make It Better Magazine, with recipe in Chicago Celebrated Chefs Volume 1 (Bistro Bordeaux)

« Currently own 20% of restaurant group start up

PROFESSIONAL EXPERIENCE

Ravinia Restaurant Group May-2016 – current Culinary Direc tor /Culinary Independent Contractor Chicago, IL

Assisting in development and creation of operational systems in a restaurant group. Restaurant group is comprised of an upscale diner and a brewery concept. Currently employed and also as an independent contractor. Current ownership at 20% of company earnings and assets.

Key Contr ibut ions :

! Created and standardized recipe book and culinary orientation procedures, and training materials.

! Created budgets and forecasting models to project accurate P&L statements

! Opening systems and development. Employee manual, standards of procedure & HR practices

! Meeting and decision making with other contactors for design and build out of restaurants

______________ FRANK J. MNUK

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Kimpton Hotels/Hotel Van Zandt May-2015 – May-2016 Execut ive Chef Austin, Texas

Assisted in planning, development and construction of a new Kimpton brand Hotel & Restaurant. Managed the daily operations of restaurant. Trained new hires and retrained existing staff on food presentation techniques.

Key Contr ibut ions :

! Created and standardized recipe book and culinary orientation procedures, and training materials.

! Opening systems and development of café 605 and banquet operation. Uchi Restaurants/St. Philip Pizza Parlor & Bakeshop

Corporate Operat ions Chef

February 2014 – May 2015 Austin, Texas

Lead company-wide communication for new menu items, menu item improvements, culinary process improvements, recipe improvements and simplifications, and purchasing initiatives. Lead culinary initiatives and teams through new concept and restaurant openings. Direct all communications between culinary staff and owners group. Collaborate with the Training Director for the design, implementation and facilitation of culinary training and tools. Lead the culinary team in strategic planning and building clear pathways for job and role growth for lower level staff. Lead new restaurant opening set-up, and training during restaurant openings. Collaborate with individuals at all levels throughout the organization to articulate organizational objectives and ensure work is directed toward attaining company goals.

Key Contr ibut ions :

! Created and standardized recipe book and culinary orientation procedures, and training materials.

! Successfully directed and launched the opening of St. Phillip Pizza Parlor & Bakeshop ! Decreased food cost to 25% at St. Philip; created all standards and procedures; streamlined

operations to turn a profit within 6 month while maintaining food standards Standard Market August 2013 – November 2015 Research and Development Chef Chicago, IL

Promoted to R&D Chef from Executive Chef position at Bakersfield Restaurant. Provide input for opening and development of additional Standard Grill operations in Oak Park and Naperville. Research and develop items to be incorporated in menu at Bakersfield Restaurant, Standard Market Grill in Westmont, and Standard Market Grill in Chicago, keeping up with restaurant expectations. Create methods to enhance processes and execution at culinary operations. Develop new methods for preparing innovative food items. Administer programs and procedures conducted for operational field training. Support culinary training and provide apt maintenance of materials. Identify new and studied existing trends in food service industry.

______________ FRANK J. MNUK

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Bakersfield Restaurant (Standard Market) Execut ive Chef

December 2011– August 2013 Westmont, IL

Oversaw all kitchen operations in high-volume setting. Supervised 30-member team and managed recruiting, training, scheduling, purchasing, inventory, sanitation, menu research and development, seasonal promotions, price structuring, and food/labor costs. Key Contr ibut ions :

! Brought food cost down by 15% and operational expenses down 4%

Bistro Bordeaux Execut ive Chef

October 2009 – December 2011 Evanston, IL

Assisted in planning, development and construction of a new restaurant. Managed the daily operations of restaurant. Trained new hires and retrained existing staff on food presentation techniques. Oversaw purchasing and menu development. Maintained food cost of 30% and labor of 29% since opening.

Eleven Madison Park Chef De Part ie

March 2009 - September 2009 New York, NY

(Awarded 4 stars by NY Times, Awarded 3 stars by Miche l in Guide, ranked #5 in the World)

Worked as chef de partie in garde manger. Was promoted to demi chef of meat roast station. Operated daily procedures. Assisted Chef de Cuisine with preparation of all foods. Augmented culinary skills and gained hands-on business exxpperience to advance professional career in culinary arts.

L.2o Chef de Part i e

February 2008 - March2009 Chicago, IL

(Awarded 4 stars by Chicago Tribune, Awarded 2 star by Michel in Guide)

Assisted in planning and development of a new restaurant. Assisted in managing the daily operations of the restaurant. Trained new hires on food presentation techniques. Menu development including the use of modern chemical techniques.

NOMI Restaurant (Park Hyatt Chicago) Sous Chef

March 2006 - January 2008 Chicago, IL

Worked my way through Cook, Saucier, Bucher, and finally Sous Chef in one year. Assisted the Chef de Cuisine with preparation of all foods, ordering, organization of kitchen staff, and menu planning. Gained skills with modern food chemicals, augmented culinary skills and gained hands-on business experience to advance professional career in culinary arts and hospitality.

Thomas Kellers Bouchon January 2005 - November 2005 Garde Manger Chef/Chef de part i e Yountville, CA Mise en place and Garde manger for lunch and dinner service which included soups, salads, pate, charcuterie, small cold apps and dessert preparation. Completed a three week stage at The French Laundry

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EDUCATION AND SKILLS

Culinary Institute of America, Hyde Park NY Assoc iates in Culinary Arts , G.P.A. 3.5, 2006

Waukesha County Technical College, Waukesha, WI Assoc iates in Culinary Arts , G.P.A. 3.6/4.0, 2003

« Received Gold Medal in the Hot Foods Competition and awarded third best overall plate among competition of 200 participants in the 2003 W.R.A. Restaurant Show.

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Certified Food Safety Manager

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Computer proficiencies include: MS Word, Excel, Outlook, and Chef Tech