QUALIFICATIONS

Results-oriented, accomplished Executive Chef with an extensive background in food production, menu development, quality control, food and beverage management, event management and employee supervision. Seeking a position that will effectively maximize my twelve plus years of experience in restaurant/ kitchen management.

I am a self-sufficient and proactive professional who enjoys being part of a team. My ability to grasp new concepts, develop innovative and creative solutions to problems is an integral part of my success. Bilingual in English and Spanish. Additional capabilities include:

Purchasing Profit & Loss Analysis Customer Service

Inventory Management Quality Control Team Leadership

Vendor Relationships New Facility Startup Microsoft Office

PROFESSIONAL EXPERIENCE

NBC SPORTS GRILL AND BREW, UNIVERSAL ORLANDO RESORT 6/2015 – Present

Executive Kitchen Manager, Orlando, FL

Privileged to have been entrusted a pivotal role in the launch of NBC's first Flagship restaurant at Universal Orlando's City Walk as Executive Kitchen Manager. Responsibilities include but are not limited to:

Menu creation, recipe development and testing, food production and cost alongside the Executive Park Chef.

Ordering and receiving of monthly inventory.

Designed the layout and organization of the kitchen and food storage areas ensuring compliance with standard Fire and Food Safety regulations.

Developed line schematics that ensured efficiency and streamlines productivity.

Implemented a system to ensure the restaurant adheres to HACCP guidelines.

Hiring of over 120 kitchen staff employees, developing employee training programs, employee management and scheduling.

BRIO TUSCAN GRILLE 2012 – 5/2015

Executive Chef, Miami., FL

Key Responsibility: Restaurant Opening.

Responsible for managing, leading and developing a team of over 80 employees.

Trained staff in all phases of set-up, execution, preparation, sanitation, and organization.

Responsible for all food production in the restaurant, banquet functions, food expo's and other outlets.

Developed and monitored food and labor budget. Food purchasing and inventory. Developed a customized detailed cost tracking worksheet to track and evaluate expenditures, including food and labor based on hourly, daily, and weekly usage due to lack of inventory software onsite.

Resolved customer satisfaction issues and mediated employee conflicts to achieve positive outcomes.

Maintained an orderly and organized kitchen area in adherence to sanitation and safety standards.

Prioritized and delegated daily functions to optimize productivity and eliminate waste

THE CHEESECAKE FACTORY 2009 – 2012

Executive Kitchen Manager, South Florida Region, FL

Provided support to the South Florida Region as an Executive Kitchen Manager, reporting to the Area Kitchens Operations Manager. Responsible for leading and developing a team of over 120 employees, in addition to:

Tracking all food and labor costs.

Resolved customer satisfaction issues and mediated employee conflicts to achieve positive outcomes.

Maintained an orderly and organized kitchen area in adherence to sanitation and safety standards.

Achieved high levels of employee motivation and morale through increased accountability.

Accounting support through profit and loss management, food cost analysis and scheduling based on budget and forecast.

P.F. CHANG’S CHINA BISTRO 2003 – 2009

Self-sufficient, proactive and effective leadership capabilities proven in my starting Sous Chef role in Durham, NC led to increasing responsibilities allowing me to assist the Brand with openings in Arkansas and the South East. Responsible for recruitment, hiring, and training of kitchen staff among other key responsibilities.

Culinary Partner / Executive Chef (2007-2009) Miami, FL / Naples, FL

Formulated production levels and inventory controls, conducted line checks to ensure proper station set-up and readiness, and actively participated in menu and recipe development.

Interviewed, hired, trained, and motivated kitchen staff. Developed work schedules.

Captured optimal pricing with maximum quality from vendors via focused negotiation.

Oversaw proper processes in receiving, storage, rotation, preparation, and food handling.

Attained a dramatic improvement in food quality through compliance with existing standards and R&P.

Sous Chef / Trainer (2006-2007) Charlotte, NC / Lexington, KY / Atlanta, GA

Managed training operations while working under the leadership of the market chef.

Facilitated restaurant openings and set-up, including establishing a tempo and pace for kitchen operations, coaching new kitchen staff, and setting up of equipment, food storage areas, and cooler.

Entrusted to oversee training operations in the absence of the market chef due to reliable leadership.

Delivered training and education in alignment with individual learning styles and corporate goals.

Sous Chef / Support (2006-2007) Naples, FL & Charlotte, NC

Provided effective support to a new executive chef to ensure profitable, efficient kitchen operations.

Oversaw profit and loss, scheduling, purchasing, and hiring.

Devised new methods to elevate cleanliness and sanitation levels.

Raised employee morale through positive feedback and a rewards system for outstanding performance.

Sous Chef (2005-2006) Greensboro, NC / Richmond, VA

Proved instrumental in restaurant openings with responsibility for recruitment, hiring, food distributors, costing, kitchen design, and arrangement of dry foods, equipment, and cooler.

Delivered training to the kitchen staff, created and updated schedules, handled purchasing, and tracked food and labor costs to ensure effective P&L management.

Executive Chef / Support (November 2005-December 2005) Buford, GA

In only three weeks, reduced food costs by 3-4% and cut labor expenditures by 3% as an interim executive chef supervising two sous chefs.

Orchestrated a kitchen makeover that replaced old equipment and fixed items in disrepair.

Re-trained kitchen staff in recipes and kitchen procedures while instructing them in new techniques for greater productivity and more attractive plating.

Determined cleaning duties and schedules for all kitchen stations.

Sous Chef / Opening (2003-2005) Little Rock, AR / Durham, NC

Skillfully supported multiple restaurant openings with responsibility for recruitment, hiring, and training of kitchen staff.

Monitored profit and loss, coordinated scheduling, and managed purchasing.

Teamed with the executive chef and market chef to plan and implement kitchen opening duties, including equipment and supply set-up as well as dry food storage and cooler organization.

EDUCATION

CENTENNIAL HIGH SCHOOL, Franklin, TN

High School Diploma, 2001

Contact this candidate