CHEF DANIEL RAIMON

307-***-****

acx79q@r.postjobfree.com

EXPERIENCE

October 2015 – January 2017 Scotts Bluff Country Club Scottsbluff, NE

Executive Chef

Responsible for entire daily operations, including retraining and organizing. Reduced ticket times from about 45 minutes to 15.

Brought food costs under control, from 52% (not including employee meals) to the desired 42%.

Designed and produced the club’s first ever winery dinner.

Improved traffic flow in a very confined kitchen space, allowing production of better quality, with an eye to safety and speed.

Reduced waste from an estimated $1,000.00 per month to approximately $100, or less.

Kept labor costs at or under budget, while increasing productivity.

April 2015 – October 2015 Open Range Restaurant Sheridan, WY

Assistant Restaurant Manager

Responsible for evening operation of newly opened restaurant in the historic Sheridan Inn.

Helped organize for several large functions, with staff inexperienced in serving large parties.

August 2007 – April 2015 Casper Country Club Casper, WY

Executive Chef

Responsible for the entire daily operations of a million dollar plus Food and Beverage business, including 60 seat fine dining space, 80 seat casual dining and bar space, 200 seat banquet space and pool-side snack shop.

Lead a Food and Beverage team of up to 30 employees, including kitchen staff, bar staff and service staff.

Designed and produced all Club menus including fine dining, casual dining, banquet, lunch, breakfast, wine, bar and snack bar.

Increased Food and Beverage sales and profitability by nearly 30% during my tenure.

Regularly exceeded food cost expectations set forth by the General Manager, frequently running near 30% (exceptional in the Private Country Club world).

Designed and executed several large scale banquet events in excess of 400 people.

Created an interactive fine dining, wine dinner experience for Club members by partnering with vineyards such as Duckhorn, Grgich Hills Estate, Kennefick Ranch among others.

Responsible for all Food and Beverage purchasing, costing and pricing.

Executed the Food and Beverage portion of several large scale golf events, including the annual Wildcatters Tournament, which features over 240 players, with two dinners of over 600 people.

April 2004 – December 2006 Two Rivers Lodge Fairbanks, AK

Owner/Chef/General Manager

Responsible for all aspects of the business, including menu creation, purchasing, staffing of both front and back of the house, and meal preparation .

Produced food and beverage offerings for a 100 seat fine dining space and 40 seat restaurant and lounge.

Responsible for bookkeeping and all maintenance.

October 2003 – April 2004 Klondike Lounge and Dining Hall Fairbanks, AK

Lead Night Cook

Oversaw nightly kitchen operations and prepared meals for the hotel's Food and Beverage operation.

May 2003 – September 2003 Bear Lodge - Wedgewood Resorts Fairbanks, AK

Lead Night Cook

Oversaw food preparation for this upscale, tourist driven hotel.

February 2002 - March 2003 Biscotti Fairbanks, AK

Chef de Cuisine

Opened restaurant for ownership.

Developed and implemented the concept, menu design and food offerings from procurement to plate.

July 2001 – March 2002 The Pump House Fairbanks, AK

Sous Chef

Helped with the creation of a new menu and was responsible for daily specials.

January 2001 - May 2001 Fino Wine Bar - Chrysalis Inn Bellingham, WA

Executive Chef

Opened the facility for ownership.

Designed the menu, hired and trained staff.

March 1999 - December 2000 Palmers Restaurant and Bar Mount Vernon, WA

Chef de Cuisine

Increased sales by 18% while maintaining a 29.1% food cost and 16% labor cost.

March 1989 - March 1999 Charles at Smugglers Cove Mukileto, WA

Chef

Responsible for the successful management of the entire food operation.

EDUCATION

Cornell University Ithaca, NY

Primary language - English

Fluent in French

Working knowledge of Spanish

Management Serv Safe Certified

ACCOMPLISHMENTS AND INTERESTS

35 year career in the Restaurant Industry.

Participated in the 2015 Chef to Chef Conference in Savannah, Georgia.

Proven leader with experience in both opening properties and increasing profitability of existing properties.

Diverse background including hotel, stand alone and country club food and beverage operations.

Well versed in several POS and accounting programs.

Enjoy all things outdoors, from skiing to hiking.

Avid reader.

Accomplished musician, proficient with several instruments including the piano and flute.

Harley Davidson enthusiast.

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