Chef Geoffrey Geoffrey

Education

The French Culinary Institute, New York, NY

Grand Diploma in Culinary Arts, May 2003

Intensive culinary study and 600 hours of hands-on practical training in classic French cooking

techniques

Arizona State University, Tempe, AZ

Bachelor of Arts in English, with a minor in History, May 1999

Culinary Experience

INDAY/Beatnic (Formerly By Chloe) New York, NY (July 2021– Present)

Vice President Of Culinary / Operations

• Responsible for Culinary and Operations of 9 restaurants (8 Fast Casual and 1 Full Service)

• Lead menu development and costing, establishing detailed recipes and training materials to

ensure consistent execution across all locations

• Act as procurement manager and set contracts and pricing with purveyors

• Audit and validate restaurant compliance with health, safety, sanitation, and operational

guidelines across all locations

• Collaborated with Marketing, IT, and Operations teams to ensure timely delivery of all

project collateral and initiatives

• Created and rolled out SOPs that improved operational consistency, compliance, and team

performance

• Integral in all financial aspects of operations including P&L review (Food Cost, Labor, OPEX),

yearly budgeting, long term capital projects and contract renewal

• Achieved and sustained a 55–57% prime cost margin by optimizing labor and food cost

management strategies

Consultant – Meez (2019- Present)

• Provide consulting services on recipe management, cost optimization, and operational

system integration

• Advise culinary and operations teams on implementing Meez tools for improved efficiency

and accuracy

• Support digital transformation initiatives in recipe development and cost control

Wellness Co. New York, NY (September 2016 – July 2021)

Director Of Culinary Operations

• Led and directed culinary strategy and operations across three distinct brands — Le Pain

Quotidien, The Little Beet, and Little Beet Table.

• Created, costed and implemented all menus and training materials

• Provided leadership and accountability for culinary teams, including Kitchen Managers,

General Managers, Chefs, and Executive Chefs, fostering high performance and professional

growth

• Directed all culinary departments to ensure proper product handling, preparation

procedures, event execution, operational efficiency, customer satisfaction, and cost control

• Coached and trained culinary leadership to develop successors and maintain a strong

pipeline of future leaders

• Modeled a positive and motivating leadership style that embodied the organization’s values

and inspired team engagement

Hungryroot, Long Island City, NY (January 2016 – August 2016)

Production Manager

• Managed daily production operations, ensuring efficiency, quality, and adherence to food

safety standards.

• Diagnosed and resolved complex operational, manufacturing, and maintenance challenges

to ensure timely and efficient production performance

• Planned workflow, managed multiple priorities, and met daily production targets while

consistently reducing downtime

• Developed new procedures and processes to enhance production accuracy and efficiency

• Established health and safety audit procedures and improved overall safety efficiencies.

Sadelle‘s, New York, NY (December 2014 – December 2015)

Executive Chef

• Served as Opening Chef, overseeing all culinary operations for the successful launch of a

new restaurant

• Directed all kitchen operations, including menu development, staff management, cost

control, and compliance with health and safety regulations

• Designed and costed all menu items to ensure profitability and maintain brand culinary

standards

• Utilize Uni-focus software to create schedules and run labor reports

• Created and implemented health code compliance systems aligned with Department of

Health (DOH) regulations

• Recruited, trained, and managed back-of-house teams to drive operational excellence and

maintain high performance standards

• Initiated and maintained strong relationships with vendors to ensure quality, consistency,

and reliability

Almond, New York, NY (November 2012 – December 2014)

Chef de Cuisine

• Managed daily kitchen operations, including menu planning, purchasing, cost control, and

staff training to ensure consistent food quality and efficiency

• Created daily specials and weekly tasting menus showcasing seasonal ingredients and

culinary creativity

• Achieved and sustained food and labor cost targets (28% and 12–17%, respectively) through

strategic purchasing, scheduling, and operational efficiency

• Ensured full compliance with NYC Department of Health regulations, consistently

maintaining an “A” rating across all inspections