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Manager Executive Chef

Petaluma, California, United States
February 09, 2018

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Michael S. Green

Petaluma, CA.



Introductory Sommelier Exam: Passed (May 2011)

Associate of Arts: Culinary Arts Colorado Mountain College Master of Arts: Counseling Psychology University of San Francisco Bachelor of Arts: Psychology / Sociology University of San Diego Summary of Qualifications

Extensive food and beverage


Sales and cost analysis.

Multi-level coordination of

policy implementation .

Building and maintaining

vendor relationships.

Expedient problem solving.

Inventory management.

Personnel management.



Planned and implemented departmental and company processes and procedures for product purchases.

Created order guides and requisition system for hotel outlets.

Developed and executed procurement strategies for purchasing of food and beverage products to maximize savings.

Analyzed vendor quotes and selected products from suppliers based on price and quality.

Negotiated shipping and receiving contracts ensuring on time delivery for critical inventory.

Worked with vendors to expedite delivery and resolve product issues.

Verified and documented products in receiving department in order to verify quantity and accuracy of shipments.

Rapidly processed all food and beverage invoices with Accounting Department to ensure prompt payment to vendors.

Responsible for forecasting, budgeting, costing, ordering, and maintaining quality of beer, liquor, food and paper products for all facets of the hotel.

Controlled monthly and annual labor and food and beverage cost goals with the Chef and Food and Beverage Director.

Maintained and updated food and beverage pricing for monthly inventory.

Organized, developed pars, and ensured proper sanitation guidelines for all food and beverage storage areas.

THE MERITAGE RESORT AND SPA, Napa, Ca. 2013 – 2017 Purchasing Manager


Assistant Purchasing Manager


Oversaw kitchen operations for fine dining and banquets venues.

Managed food and labor costs.

Designed menus based on organizational goals.

Product purchasing and requisitioning.

Assured quality of product upon receipt.

Efficient and strategic food preparation.

Ensured appropriate sanitation standards.

Trained and mentored new team members.

Worked prep, pantry, grill, sauté, garde manger, and banquets. COLUMBINE COUNTRY CLUB, Littleton, CO. 2007-2008

Banquet Chef

LODGE AND SPA AT BRECKENRIDGE, Breckenridge, CO. 2005-2006 Chef de Cuisine

Lead line cook

VAIL CASCADE, Vail, CO. 2002-2005

Banquet Cook

Grill Cook

Saute Cook

Pantry Cook


Pantry Line Cook

Market Production

Prep Cook

Additional Experience

Managed Care

Directly supervised a staff of nine associates.

Worked closely with all regional offices to develop and implement company-wide policies and procedures.

Monitored performance of department and individuals on the afterhours team to ensure that results are within established goals.

Conducted weekly management team meetings and monthly departmental meetings to address account specific issues.

Was responsible to ensure appropriate coverage for all shifts.

Conducted telephonic intake and assessed level of risk of members accessing mental health benefits.

Arranged initial authorization to licensed mental health professionals.

Directly aided clients, providers, and facilities with HMO policies and procedures. MANAGED HEALTH NETWORK, San Rafael, CA. 1996- 2001 Intake Supervisor

Intake Specialist


The Meritage Resort and Spa

Robert Brand, Director of Operation 904-***-****

Ryan Rupp, Executive Chef 707-***-****

Harry Siebert, Food and Beverage Manager 412-***-**** Wendell Cooper, Restaurant Manager 707-***-****


Sonnenalp Resort of Vail

Richard Beichner, Executive Chef 970-***-****

Bernie Oswald, Sous Chef of Swiss Chalet 352-***-**** Tom Mumpower, Purchasing Manager 757-***-****

Jon Jerman, Sous Chef of Ludwig’s 970-***-****

The Lodge and Spa at Breckenridge

Brandon Farr, Executive Chef 970-***-****

Steven August, Executive Chef 970-***-****

Vail Cascade

Randel Belanger, Banquet Chef 949-***-****

Michael Pastore, Assistant F&B Director 970-***-**** Peter Brenner, Garde Manger Supervisor 970-***-**** Larkspur Restaurant

Mark Curran, Excecutive Chef 314-***-****

Dan Kent, Executive Sous Chef


Andrew Canapary 415-***-****

Bradley Ray 720-***-****

Daniel Keener 303-***-****

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