Executive Chef, Restaurant Consutant for Openings and Design

********@*****.*** Phone: 407-***-****

Jose Gonzalez

Summary Statement

As a leader, I enjoy promoting a climate of energy, drive and enthusiasm with all team members, by creating a

sense of urgency and communicating clearly in order to properly encourage and motivate all individuals in the

organization. I also have the mental capacity and organizational skills that are required for the job. I know how to

work well with Owners, Executive Level Members and Directors by inspiring cooperation and commitment, being

culturally sensitive and communicating the company vision.

Professional Experience

Executive Chef – Cuba Libre Restaurant and Rum Bar, Orlando, FL 2008 – Present

Manage all culinary operations for a large 20,000 sq. ft. multifaceted restaurant next to the Orange County

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Convention Center in Orlando, Florida.

Negotiated commodity contracts with our food purveyors to maintains costs at budget levels. Implements policies

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and new menu roll outs at the unit level with corporate standards.

Developed a comprehensive training schedule for all kitchen new hires that increases morale and productivity

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while lowering cost and turn over.

Partners with Corporate Chef to test and roll out new menu items into all restaurants.

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Director of Operations/Opening Project Manager – SK Restaurants, Orlando, FL 2004 – 2007

• Hired, trained and developed a team of Managers and Chefs. Negotiated purchases and construction costs in

order to come in within pre-established budgets.

• Planned with owners/shareholders and executed with the team two simultaneous restaurant openings by working

closely with designers, architects and contractors.

• Directed and created budgets, as well as; operational and training guidelines for two full service restaurants and

a catering operation.

Executive Chef/Partner – Nectar Group, Orlando, FL 2001 – 2004

Advising owners and investors with menu development by identifying revenue and profit potential based on

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location to concept and demographic analysis.

Evaluate revenue and profit impact of business and strategy considerations and present pricing decisions for

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F&B operations to include menu mix analysis and strategizing.

Real estate acquisitions and development specializing only in Food, Beverage Operations. Helped investors

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make profitable decisions when new concepts were brought to market.

Executive Sous Chef – Isleworth Country Club, Windermere, FL 1997 – 2001

Assisted the Executive Chef with running the day to day food operations of a private club with three restaurants

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and banquet operations; to include leading staff, ordering, scheduling and training.

Daily menu changes for three restaurants that utilized varied techniques and worldly cuisines.

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Managed multiple banquet events from small receptions to large golf tournaments of up to 2,500 people

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Accomplishments & Other Relevant Experience

Delivered the best PACE in the company for the last four years, including breaking sales records every first

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quarter for the last four consecutive years by working closely with the Sales Team.

Successfully managed teams in excess of 200 employees.

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Best Latin Restaurant Reader’s Choice 2013 by Orlando Magazine; Best Cuban Restaurant 2011, 2013 and

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2014 by City Eats; Hot List 2013 by Where Magazine

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