BRIAN J.

WHICHER
East Sandwich, MA 02537

(508) 509-4485 bjwhicher@gmail.com

www.LinkedIn.com/in/BrianWhicher
PROFILE

12+ years manufacturing leadership in a fast-growing entrepreneurial environment

15+ years with restaurant and culinary innovation that helped shape a young and fastgrowing concept

Involved in conception through construction of a USDA facility

Experienced Executive/Corporate Chef within institutional facilities
SKILLS

Business Forecasting

Budget Management
Purchasing
Inventor/Cost Controls

Market Analysis
Quality Control
Sanitation
Start-ups

Recipe & Menu Development

Food Preparation & Inspection
Research & Development
Product Promotions

EMPLOYMENT HISTORY
1985-2016

UNO Restaurants, LLC, West Roxbury, MA

Privately held restaurant chain with 140 full-service, casual theme restaurants
Vice President, Logistics Uno Foods Inc., Brockton, MA
Established outside warehouses across the country
Responsible for LTL, TL and intermodal transport of frozen goods
Sourced and purchased incoming goods
Oversaw transport of frozen entrees to retail outlets and retail food services

2004-2016

Vice President, UNO Foods Inc., Brockton, MA

1993-2004
Oversaw all aspects of staffing (150+ employees) in the manufacturing facility
Directed research & development, quality control and daily plant operations
Established operating guidelines through an 11-year growth trade
Developed the companys brand and private branded wholesale food products
Specified and planned the installation of baking equipment in the manufacturing facility
Took plant from small manufacturer to era of HACCP (assisted in developing GFSI program)
Director, Product Development & Quality Assurance
1987-1993
UNO Restaurants, LLC, W. Roxbury, MA
Created menu excitement from conception to implementation
Supported company and franchise operations in kitchen design, training and sanitation
Introduced/standardized quality products
Maintained simple mass production operations and distribution channels
Established a national sanitation audit program, ensuring high quality and handling standards
Developed recipes and procedures, implemented worldwide
Supervised back-of-the-house operations for international franchises
Developed and tested food items native to all markets as suitable for companys standards
Manager, Menu Development, Sanitation & Quality Assurance
1985-1987
UNO Restaurants LLC, W. Roxbury, MA
Hired by the President for this newly created position
Audited and developed restaurant kitchen procedures and item presentations
Established menu model and product recipe criteria
Managed distribution and purchasing for major food items

BRIAN J. WHICHER
Page Two

EMPLOYMENT HISTORY (continued)

RFL ASSOCIATES, Boston, MA

Independently owned restaurant group with five full-service, high-volume restaurants

Served themes, serving: Continental, French, Seafood and California cuisine
Corporate Chef
Instrumental in design, planning and operation of new commissary facility
Developed products for a new concept of an upscale, quick-service eatery & entertainment complex
Hired chefs and kitchen staff
Handled all purchasing and shipping procedures
Executive Chef
LILYs of San Francisco / LILYs of Philadelphia
Successfully converted the operation from French to Contemporary California Cuisine
Established an outdoor European caf setting
Quickly achieved a four-star rating
Responsible for food and labor costs, purchasing and menu design
Supervised a staff of 30 employees

EDUCATION
JOHNSON AND WALES UNIVERSITY, Providence, RI
Completed one year of culinary program
NORTHEASTERN CHEF INSTITUTE, Boston, MA
Certificate in Advanced Chef Training (1977)
UNIVERSITY OF MAINE, Orono, ME
Completed two years of studies in Civil Engineering

PROFESSIONAL AFFILIATIONS
Member, American Culinary Federation

References Furnished Upon Request