VITO RANDAZZO
Nashville, TN • • LinkedIn Executive Chef • Sous Chef • Banquet Chef • Catering Chef • Culinary Operations Leader
PROFESSIONAL SUMMARY
Executive Chef and culinary operations leader with extensive experience across luxury hotels, fine dining, high volume banquet programs, corporate catering, healthcare foodservice, and inflight VIP dining. Expert in multi unit kitchen leadership, large team management, menu development, recipe standardization, cost control, HACCP/ServSafe compliance, yield management, batch cooking, and digital inventory systems. Proven ability to improve margins, optimize food & labor costs, elevate guest satisfaction, strengthen brand standards, and deliver consistent, high quality culinary experiences. Recognized for operational excellence, vendor negotiation, production efficiency, and flawless food safety compliance.
CORE SKILLS
Banquet & Catering Operations • High Volume Production • Menu Development • Recipe Standardization • Cost Control • Food & Labor P&L • Budgeting & Forecasting • Inventory Management • Procurement Strategy • Vendor Negotiation • Multi Unit Kitchen Leadership • VIP & Inflight Catering • Event Execution • Quality Assurance • HACCP Compliance • ServSafe Standards • Yield Management • Batch Cooking • Knife Skills • Butchery • Garde Manger • Sauce Work • Team Training & Mentorship • Production Sheets • Microsoft Excel (costing, inventory, scheduling) • Digital Inventory Systems • KDS • Health Inspection Compliance
PROFESSIONAL EXPERIENCE
CHEF
615 Catering – Nashville, TN | 2025–2026
• Directed high volume catering operations specializing in Southern cuisine, grilled offerings, and customizable menus for corporate events, weddings, and large scale functions.
• Supervised team of 10, ensuring consistent production, quality, and presentation across all events.
• Launched new location, introduced innovative menus, and strengthened brand identity.
• Improved profitability through margin improvement, yield management, batch cooking, and strategic vendor negotiations.
• Implemented digital inventory systems and Excel based forecasting to optimize ordering accuracy and reduce waste.
• Developed standardized recipe cards to improve consistency, cost tracking, and operational efficiency.
• Conducted wedding tastings and full menu development for diverse client needs.
BANQUET CHEF & SOUS CHEF
Noelle Hotel – Nashville, TN | 2022–2025
• Led large scale banquet operations for luxury hotel with $4.8M annual banquet program.
• Managed and trained team of 25 cooks, dishwashers, and chefs.
• Ensured flawless event execution, strict brand standards, and elevated guest satisfaction.
• Strengthened inventory control and ordering accuracy through refined production sheets and procurement processes.
• Maintained full HACCP and ServSafe compliance across all banquet operations.
• Supported budgeting and forecasting to improve cost accuracy and operational planning.
• Collaborated with FOH, sales, and banquet management to ensure seamless event delivery.
EXECUTIVE CHEF
Hard Rock Café – Nashville, TN | 2021–2022
EXECUTIVE SOUS CHEF
Dnata 121 Inflight VIP Catering – Nashville, TN | 2020–2021
• Oversaw end to end culinary operations for premium inflight VIP catering.
• Reduced daily food costs through vendor negotiations and optimized ordering.
• Designed and executed custom menus including sushi, vegan, gluten free, and bespoke private jet offerings.
• Implemented yield management, digital inventory systems, and KDS to streamline production.
• Improved profitability through margin improvement strategies and enhanced cost controls.
• Strengthened kitchen performance through real time issue resolution and staff training.
CHEF
Tristar Summit Hospital – Nashville, TN | 2017–2020
• Managed daily food operations for 200 bed hospital café and catering service.
• Developed diverse, health conscious menus that improved patient satisfaction scores.
• Maintained strict HACCP, ServSafe, and healthcare dietary compliance.
• Implemented batch cooking and yield control for consistency across large patient volumes.
• Streamlined supply ordering and inventory oversight, reducing costs through tighter controls.
SOUS CHEF
The Frist Art Museum – Nashville, TN | 2015–2017
• Led kitchen operations for high profile special events, fundraisers, and formal galas.
• Designed tailored menus that enhanced guest experience and supported sustainability goals.
• Improved inventory management and ingredient sourcing to reduce costs.
• Supported budgeting and forecasting for large events.
• Mentored staff in culinary techniques, safety, and operational excellence.
ADDITIONAL EXPERIENCE
Executive Chef / Sous Chef – Faison Restaurant Group, Nashville, TN Food Service Director & Executive Chef – The Glade Church, Gladeville, TN Executive Chef & Catering Chef – The Palermo Restaurant Group, Nashville, TN Executive Chef – DoubleTree Hotel Nashville Executive Chef – DoubleTree Hotel Tulsa, OK Executive Chef / Sous Chef / Corporate Chef – Faison Restaurant Group (Café One Two Three, The Iguana, 12th & Porter) Sous Chef – Fontainebleau Miami, FL Sous Chef – Sheraton Bal Harbour, Miami, FL
EDUCATION
ALMA La Scuola Internazionale di Cucina Italiana – Parma, Italy Two Year Continental Culinary Program
Le Cordon Bleu – Paris, France One Year Program (Instructor: Paul Bocuse)
CERTIFICATIONS
American Culinary Federation – Chef Certification ServSafe Certified – Food Protection Manager HACCP Training & Compliance Food & Beverage Cost Management Supervision & Human Resources Nutrition for Food Service Food Safety & Sanitation Introduction to Computers
AFFILIATIONS
American Culinary Federation World Association of Chefs Societies
Principals only. Recruiters, please don't contact this poster.