1. Peter J. McGarrity
630.352.7217 pjmchef8@aol.com
5120 N. Ozark Ave. Norridge, IL 60706
Career Profile
Team Training & Leadership / Purchasing & Inventory Management / Food & Labor Cost Controls
Menu Planning / Profit & Loss Management / Large, High-Profile Event Planning
Multi-Site Operations Management / Customer Service & Guest Relations
Creative & Enthusiastic Executive Chef offering a successful career of fast-track promotions and an in-
depth knowledge of food-service operations, with a strong focus on top-tier customer service, P&L
management, and quality assurance. Proven ability to enhance community awareness, resulting in
significant increases to the bottom line. History of developing innovative food service demonstrations to
create a buzz around new concepts. Specialize in serving higher-end clientele.
Professional History
Private Catering and Consulting 1/14 to present References available
upon request
Executive Chef 9/12 to 1/14
ITASCA COUNTRY CLUB - Itasca, IL
Oversee all food service operations for a 350+ member private country club seating 300+ in up to
four banquet rooms, in addition to a halfway house and a full-service pool menu. Scope of
responsibility is broad and includes budgeting, strategic planning, cost controls, and the
coordination and planning of multiple public and private banquets. Hire, train, and mentor 20-
personnel,
• Pioneered three wine tasting events, demonstrating the quality and creativity of food
offerings at the country club. Impact: The events generated approximately 50 new members.
• Personally took charge of all vendors and leveraged a background of forging positive supplier
relationships to renegotiate costs. Subsequently revamped employee scheduling and put
processes in place to control costs more effectively while improving quality.
• Raised the bar for quality standards, generating kudos from numerous members and boosting
sales volume in the dining room, the banquet rooms, and the bar.
• Created a budget for the pool and the halfway house.
Corporate Sous Chef / Executive Chef 6/07 to 8/12
HARRY CARAY’S ITALIAN STEAKHOUSE - Chicago, IL
Directed all kitchen activities for three steak houses, two taverns, and a fish concept restaurant,
including staff scheduling, inventory control, the development of daily specials, and the
preparation of banquet and off-site catering menus.
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2. • Hired as Sous Chef for one location; promoted to Executive Chef for multiple locations in less
than four months.
• Coordinated various high-profile events including the Chicago Flower and Garden Show,
gourmet food shows, wine dinners, and cooking classes at Bloomingdales in Oakbrook.
Executive Chef 8/05 to 6/07
DRAKE OAKBROOK HOTEL - Oakbrook, IL
Hired as Executive Sous Chef for a 170-room, full-service hotel; promoted to Executive Chef in just
two months. Supervised and scheduled a staff of 20, managed food and beverage, and directed
shipping and receiving operations.
• Rewrote and implemented the restaurant menu and executed all banquet plate-ups.
• Created a pan seared day boat sea scallop with a mild mushroom truffle ragu for 260 people at
a celebrity chef brunch for the benefit of Meals on Wheels.
Sous Chef 10/04 to 8/05
EAT AT KRAVE - Las Vegas - NV
Part of a culinary team to open this three-star fine dining establishment and adjacent night club,
featuring seasonal contemporary French-American cuisine.
Sous Chef / Acting Banquet & Restaurant Chef 7/03 to 10/04
HILTON O’HARE - Chicago, IL
Managed the banquet kitchen and Andiamo, the Hilton O’Hare= s primary restaurant. Supervised
50 cooks in two locations for this 822-room hotel.
Sous Chef / Acting Executive Chef 8/01 to 7/03
VINCITORI RESTAURANT - Westmont, IL
Hired to plan and manage the grand opening for a 160-seat restaurant, with responsibility for all
kitchen operations. Designed and implemented innovative daily lunch and dinner specials and
maintained active customer contact in the dining room.
• Played a key role in the planning of special events, including the restaurant’s grand opening,
which included a full-service dinner menu with five action stations. The event generated 550
customers in just six hours.
Sous Chef, SAMBA ROOM - Naperville, IL 8/00 to 8/01
Sous Chef, NAPERVILLE COUNTRY CLUB - Naperville, IL 2/99 to 8/00
Sous Chef, RADISSON HOTEL - Schaumburg, IL 3/98 to 2/99
Sous Chef, CUCINA ROMA RESTAURANT - Naperville, IL 1/97 to 2/98
Education / Training
Cooking and Hospitality Institute of Chicago (1994)
ServeSafe Sanitation Certification (2010)
Highligh ts of Special Events
• Harry Caray’s Steak and Wine Dinner 101 (2012)
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3. • Spring Fling Chicago (2012)
• UIC Spring Flours Event (2012)
• Greater Chicago Michigan Avenue Association Magazine Release Party (2011)
• Traveled from Chicago to Belfast to participate in the Taste and Music Festival of Belfast. The
563.+
• event was a huge success, generated 48,000 guests (the goal was 45) in four days.
Page 3 of 2 Peter J. McGarrity 630.352.7217