1. Kelly J. Bennett
35 Canyon Road, Fairfax,CA 94930 home: 415.454.5560 mobile: 415.450.0094 foodguy@hotmail.com
Passionate,solutionand result orientedprofessional witha broad skill set from 34 years of experience inmany
facets of the hospitalityand specialty foodsector including;management,procurement,operations,strategic
planning,menuitem concepts,and design.Excellentcommunicationand team buildingskills withan aptitude for
findingsustainable solutionsto challengesthat benefitall involvedthroughcollaborationand innovation.
Demonstratedability to meetdeadlinesand financial targets and identifyoverlookedopportunities.
Scoma’s Restaurant San Francisco, California
Executive Chef
June 2014 – January 2015
 Team Development
o Implemented completely new menu.
o Restructured, Hired, and Trained Kitchen Staff in a transition to a more focused and authentically Italian
menu.
o Developed Job Descriptions,Training Manuals,and promoted and mentored Sous-Chefs.
o Scheduled kitchen staff and responsiblefor labor cost.
 Implemented Seafood Watch Certification
o Researched, verified, and modified our Seafood purchases to conform to the Monterey Bay Aquarium’s
Seafood Watch Programcertification.
o Filed all paperwork and received certification as a Seafood Watch Partner.
Purchasing Director/Executive Sous-Chef
2000– June 2014
 Inventory Procurement and Management:
o Source and procureall seafood,meats, diary,produce, and non-perishableitems, as well as beer, wine,
sprits,and non-alcoholicbeverages,all supplies,tabletop,glassware,and food preparation equipment.
o Responsiblefor inventory management and cost controls for all items.
o Manage and maintain highly perishableinventory.
o Procure all furniture,fixtures and equipment.
o Work with linen rental company to ensure adequate supply of quality wearingand tabletop linens are
maintained.
o Develop and maintain supplier relationships.
 Sales Analysisand Menu Development:
o Developed and implemented standardized recipeformats,recipe costing,and recipe implementation
procedures.
o Created integrated pricing,recipe,inventory, and costingspreadsheets and proposed and implemented
menu format re-design and menu engineering techniques. The implementation of these programs has
lowered and maintained the food costtwo percent duringa period of steep increases in food prices over
two years.
o Developed diningroom and banqueting menus and oversee menu item implementation and training.
 Team Leadership and Support:
o Developed and implemented training manualsand procedures for use by the entire restaurantteam.
o Developed HACCP program for our Cook/Chill programof house made items.
o Collaborated with executive team on developing strategic focuses to maximize sales,profitability,
employee and guest satisfaction,and the continued success of this iconic San Francisco establishment.
o Responsiblefor staffingtwo kitchens,prep and seafood prep departments; oversee a team of 160 people.
o Work with and valuethe contributions of people from culturally diversebackgrounds.
o Collaboratewith other management team members on bar cocktail,beer and wine programs.

2. Kelly J. Bennett
35 Canyon Road, Fairfax,CA 94930 home: 415.454.5560 mobile: 415.450.0094 foodguy@hotmail.com
 Sustainability:
o Key rolein Implementation of waste diversion program;Scoma’s has received both national and
international recognition as a model operation,divertingover 95% of our waste from landfills.
o Develop and maintain relationshipswith,and sourcedirectly from local fishermen.
o Source a largepercentage of sustainably produced ingredients:90% of seafood is wild North American
product, all natural meats,local diary products,and whenever feasibleorganic produce.
 Event Management and Public Relations:
o Worked with local and national media to positively representScoma’s commitment to sustainability,
community involvement, and our environmental beliefs and practices.
o Work with various outsidegroups to facilitatebulk and prepared food donations,and off-premise
marketing and charitableevents.
o Plan and facilitatenumerous on-premise group functions and off-premise event logisticsfor events up to
nine hundred people.
 Product Development:
o Worked with members of the culinary teamand outsideconsultants to develop and launch a retail food
linewith over $1 million dollarsin sales annually through Costco,Whole Foods Market and other retailers.
o Created product specification-information sheets for productevaluation and marketing. Created product
information training packets for and represented Scoma’s products at Costco roadshows and international
trade shows.
o Evaluated formula/recipeadjustmentcalculationsto evaluateviability or maximizemargins on items.
 Customer Experience:
o Drove improved customer experience and revenue through conceivingand implementing a bar and lounge
diningprograms.
o Initiated reservation programfor the firsttime in the 47-year history of the restaurant.
o Established relationship with Opentable.com resultingin over one thousand first-timeguests per month.
o Communicate with customers in person, by phone or email to address questions or concerns.
 Facilities:
o Collaborated on front of house and kitchen design and renovation to increasevisual appeal and improve
workflow.
o Facilitateor plan for the installation or repair of any equipment that is needed for the operation through
the in-housemaintenance department or outsidevendors.
o Developed strategy for effective signageand exterior lightingto drive foot traffic.
 Operations:
o Collaborateon the evaluation and hiringof potential employees.
o Have developed an ongoing positiveworkingrelationship with the San Francisco Department of Public
Health on complyingwith and exceeding City of San Francisco and State of California health and safety laws
and regulations.
o Work with the officestaff on formatting the physical layoutof printed materials includingthemain menu,
specialsmenu, dessert menu, and beverage and bar menus.
o FirstAid and CPR Certified.
June 1993- 2000 PM Sous-Chef
 Provided support and oversight as team leader of two high volume kitchens.
o Maintained established quality standards and adherenceto existingrecipes.
o Worked with other management team members to address and solveany challenges thatarose

3. Kelly J. Bennett
35 Canyon Road, Fairfax,CA 94930 home: 415.454.5560 mobile: 415.450.0094 foodguy@hotmail.com
Previous Restaurant Experience
1992-1993 Aqua Cook San Francisco, California
1990-1992 Over Billy’s Inn General Manager Hightstown, New Jersey
1989-1990 Hotel Haskins’ Cook Melbourne, Australia
1987-1988 Amelio’s Cook San Francisco, California
1983-1985 Intercontinental Hotels Chef de Partie San Diego, California
Education
1985–1987 CaliforniaCulinary Academy, Graduated with Honors