Christopher Hopkins

Lead culinary operations for a growing catering business and multiple food truck concepts. Manage key accounts such as Amazon, PHX Rising, Honeywell, and Insight, ensuring seamless execution of large-scale events and private functions.

• Culinary Leadership: Oversee menu development, food quality, and overall kitchen operations for multiple food trucks, catering services, and high-profile events.
• Team Management: Supervise, train, and lead a diverse culinary team, including prep cooks, dishwashers, and food truck staff, ensuring optimal performance during busy events.
• Client Relations: Coordinate client tastings and bespoke menu creations for weddings, corporate events, and private gatherings, ensuring customer satisfaction and repeat business.
• Operational Excellence: Manage inventory, food costs, ordering, and vendor relationships, while maintaining strict quality standards.
• Collaboration: Work closely with sales teams, event staff, and kitchen personnel to ensure timely and efficient operations, from preparation to service.

Played a key role in the daily kitchen operations of a high-volume, fast-casual restaurant, supporting the Executive Chef and restaurant management.

• Operational Oversight: Managed day-to-day kitchen operations, including supervising line cooks, prep cooks, and dishwashers, ensuring a smooth flow of service.
• Staff Development: Hired, trained, and mentored staff to cultivate a strong team capable of maintaining consistent food quality and speed of service.
• Cost Control: Assisted in inventory management, ordering, and vendor negotiations, leading to improved food cost efficiency and reduced waste.
• Technology Integration: Utilized Okta and other operational software to track labor, sales, and production data.

Successfully transitioned from a kitchen role to front-of-house management, balancing culinary expertise with hospitality leadership.

• Kitchen Management: Initially served as a prep and line cook before stepping into the role of Chef, working directly with the Head Chef to refine menu items and streamline kitchen operations.
• Hospitality Leadership: Managed guest relations, seating, reservations, and food running, ensuring a seamless dining experience for all guests.
• Front-of-House Collaboration: Worked with front-of-house staff to maintain high standards of service, coordinating effectively to deliver a consistent, high-quality guest experience.

Led culinary operations for a food truck, specializing in high-volume events and private catering.

• Event Catering: Managed truck logistics, food prep, cooking, and service for events, including weddings, corporate gatherings, and private parties.
• Team Leadership: Coordinated a small team in all aspects of food production and service, ensuring quality and consistency across large crowds.

Led kitchen operations in a busy, vegan restaurant, managing both staff and food quality.

• Team Supervision: Directed stations and supported line cooks to maintain smooth kitchen operations and high food quality standards during peak service times.
• Cost Management: Monitored food costs and wastage.
• Specialty Baking: Created and baked vegan pastries, expanding the restaurant's unique offerings and catering to diverse dietary needs.

Led production of high-volume wholesale pastries, managing all aspects of the pastry department.

• Wholesale Operations: Managed pastry production and distribution for wholesale accounts, ensuring timely deliveries and high-quality products.
• Inventory Management: Handled ordering, inventory, and coordination with clients, building strong relationships and maintaining consistency in product quality.