Richard LaCasse

541-***-****

Executive Chef */**-4/23 Heritage House Resort Little River, CA

Created lounge and dinner menus, hired, trained, scheduled, and evaluated culinary personnel, orchestrated catered events, implemented food safety program, ordered, inventoried

Chef 9/21-3/22 Vue Restaurant Gualala, CA

Created unique menu items, ordered, inventoried, supervised culinary team, created HACCP food safety protocol.

Executive Chef 1/19-8/19 The Clearing, Friday Harbor, WA Hired and trained culinary team, created menus and prepared three meals per day, seven days per week, for program participants and staff, in innovative treatment program.

Culinary Department Manager 5/18-1/19 Heartwood Mountain Sanctuary, Garberville, CA

Hired and trained departmental staff, created plant-based menus for visitors, clients, and staff at a learning and teaching eco-retreat, taught holistic nutrition and cooking classes.

Food Services Director 9/16-4/18 Sea View Senior Living, Brookings, OR Menus, ordering, budget, inventory, hiring, training, cooking, supervising, evaluating kitchen and dining room employees.

Event Specialist 12/12-11/16 Advantage Solutions, Newport, Oregon Retail food demonstrations and product sampling.

General Manager 4/12-11/12 Greenwood Pier Inn, Elk, CA Managed operations of hotel, restaurant, catering, retail shops, and personnel in all departments of upscale coastal property.

Executive Chef 7/10-3/12 Stoneybrook Lodge, Corvallis, OR Responsible for budget, menus, ordering, inventory, cooking, hiring, training, supervising, scheduling, and evaluating kitchen and dining room employees. General Manager 5/07-6/08 Wolf Creek Inn, Wolf Creek, OR Managed hotel, restaurant, catering, housekeeping, and maintenance departments. Hired, trained, scheduled, supervised, and evaluated all employees. Inventoried and ordered all supplies for all departments. Food & Beverage Manager 3/05-6/07 Big Sur Lodge, Big Sur, CA Managed all food and beverage outlets, including a restaurant, coffee shop, conference center, and retail stores. Marketed, staffed, coordinated, and cooked for catered events.

General Manager 5/01-2/05 Chipotle Mexican Grill, Monterey, CA Increased profitability above all other California locations. Hired and trained all personnel. Responsible for budgets, inventory, ordering, customer service, and equipment.

Owner, Chef, Artisan Baker 3/96-1/99 Bread Soup, Monterey, CA Remodeled existing space, purchased and installed bakery equipment, hired and trained all personnel, ordered all food and supplies, created recipes for baked goods and all other food for wholesale, retail, and catering accounts of upscale bakery / cafe