Post Job Free

Resume

Sign in

Manager Executive Chef

Location:
Manteca, CA
Posted:
July 22, 2016

Contact this candidate

Resume:

Brian K. Kirkland

**** ******** ****** **.

Bakersfield, CA 93313

cell 661-***-****

E mail- acvtgp@r.postjobfree.com

Objective:

I have Twenty Three years’ experience in kitchen and Restaurant hospitality. I am seeking a long term, prominent role in this company. I look forward to introducing fresh, vibrant ideas in an effort to maintain and expand the quality and production of this establishment.

Experience:

General Manager January 2015 to February 2016

THE BROKEN YOLK CAFÉ Bakersfield,

As a General Manager opening The Broken Yolk Café my duties consist of hiring of all staff/management, coordinating/attending meetings with TV/Radio to discuss our advertising options to create a media blitz for grand opening, preparing all staff for opening day (orientation, training with help from franchise staff out of San Diego, moving in all equipment tables/chairs/spoons/all kitchen appliances, making sure Micros system was running and working properly for Grand Opening, and training management staff as well) After Grand opening my day to day duties consist of overall management of the operation. Labor Cost, Food Cost, Inventory, Ordering of all supplies for the business, keeping up cleanliness of the property, helping where ever I can to keep things running smoothly, keeping staff working properly and punctually, and creating specials. daily closing duties (cashing out waitresses, zeroing the cash till, running end of day system report, calculating and dispersing tip pool, figuring/expediting bank deposits, correcting missed or incorrect punches of time clock, and locking up restaurant at the end of the day)

Sous Chef promoted to Executive Chef January 2009 to November 2014

GOLDEN WEST CASINO Bakersfield,

For the last year I also took on F&B Manager duties as well as my Executive Chef duties. Scheduling and managing bar tenders, servers, bussers etc. as well as inventory for entire operation, except for Gaming Department. Prior to that my Executive Chef duties were as follows. scheduling front of the house duties included managing the kitchen & kitchen staff, ordering & receiving products for kitchen, inventory, creating menus & pricing of the menus, line expediting, directing of banquet cooking, scheduling, cutting steaks, breakdown and portioning of seafood, creating daily appetizer, Dinner, seafood specials, wine and food pairing for wine tasting on a weekly basis, several cooking tasks on a daily basis, and public relations with customers and food vendors.

Sous Chef promoted to Executive Chef January 2006 to December 2008

McGEE’S AT THE ICE HOUSE Bakersfield, CA

My duties included managing the kitchen & kitchen staff, ordering & receiving products for kitchen, inventory, creating menus & pricing of the menus, line expediting, directing of banquet cooking, scheduling, cutting steaks, breakdown and portioning of seafood, creating daily appetizer, Dinner, seafood specials, wine and food pairing for wine tasting on a weekly basis, several cooking tasks on a daily basis, public relations with customers, nightly responsibility of shutdown and lockup of restaurant.

Lead line cook/ Banquet Chef

Seven Oaks Country Club

January 2003 to January 2006

Bakersfield, CA

My duties included sauté, grill, fry, creating specials and banquet cooking for plated dinners, and buffets as well. Keeping an eye on the quality of food made by line cooks/banquet preps. I also guide the cooks in presentation of their plates, platters, garnishes, ETC. Directing the cooking and Plating Presentation of large banquets.

Sous Chef Promoted to Executive Chef

Tam-o-Shanter

November 2000 to July 2002

Bakersfield, CA

My duties included sauté, grill, fry, prep, and banquet cooking. After I was promoted to Chef position, I continued to complete these duties in addition to Creating the employee schedule, food orders, line expediting, among several other responsibilities and duties.

Sous Chef

Patrias Nuevo Latino Cuisine

November 1998 to April 2000

Bakersfield, California

My duties included receiving products & stocking products, Cutting steaks and cleaning/portioning seafood, Managing cooks, keeping an eye on presentation of the food that is on its way out of the kitchen, several cooking tasks on a daily basis

Prep Cook, moved up to Pantry, then promoted to Dinner Line Cook

Holiday Inn Select Q Street Bistro

June 1996 to October 1998

Bakersfield, California

My duties included Fry, Grill, Sauté, all around line cooking Carving stations on buffet lines, salads, and deserts. I also cooked for extremely large banquet parties and prepared dinner buffets, etc. I helped open the kitchen and ordered the materials and utensils needed to operate our kitchen successfully.

I was hired as a dishwasher then after 2-3 months I started prepping in the kitchen, and I helped cook for banquets.

Stockdale Country Club

January 1993 to June 1996

Bakersfield, California

My duties included prepping food such as steaks and vegetables, and I did do minimal cooking. I also prepared and set up for Sunday Brunch Buffets.

Additional Comments:

I have passed many safe serve/food handlers management test courses. I have experience with Micros, Micros in Motion, Microsoft Word, Excel, and some graphic design. I’m a team player, and a great Coach. Also I’m a quick learner.

I have done several interviews with Bakersfield Californian, Bakersfield Magazine, Bakotopia magazine, and Bakersfield Life Magazine throughout my career. Also, I have done four segments for channel 23 news pairing wine with food and discussing the Bakersfield Wine Festival. I have been selected as a Signature Chef for the March of Dimes Signature Chefs Auction. I have also done an internet video for The Bakersfield Interest Fine Dining Series.



Contact this candidate