Executive Chef Food Service
Resume:
Stanley Parsons
Executive Chef
Reno, NV *****
**********@*****.***
I was born in Truckee, California and have spent most of my yesrs in the Reno/Tahoe area. A wonderul place where I enjoy golf, skiing, biking and hiking. I have traveled the world extensively and met many wonderful people. My career started when my family opened our first restaurant in 1972. I was 10 years old, standing on a milk crate washing dishes. Since then my path has taken on a few great challenges and I have had the pleasure to work with some amazing employees. I love what i do. So now that I have taken some time off after the passing of my younger sister and mother, i am ready to get back in the saddle again.
Authorized to work in the US for any employer
Work Experience
Head Chef
Alexander's Catering-Reno, NV
May 2006 to August 2018
Completely in charge of all food preparations. Presentations, including plate and banquet set ups. Directing kitchen staff and wait staff on functions ranging from 30 guests to 500. Total assurance of food safety and sanitation procedures.
Director of Dinning/Executive Chef
Carson Valley Senior Living-Gardnerville, NV
October 2013 to August 2015
Full responsibility for the community's dietary department, including budgeting, Management of Team Members, ordering and inventory of all food, beverages, linens and flowers Hands on cooking providing direct training and quality meals. Menu planning, production and presentation of three meals daily, and festive Special Events for our Residents. 100% compliance with the last three State Inspections, the most recent, not one single deficiency found, written on the Survey by State Inspector. Strong background in HACCP and Food Safety/Sanitation. The newly purchased company was building another Community in Reno that I was to transfer to. A year behind in construction and driving over two hours each day, I resigned.
Executive Chef
Sodexo/Sports & Leisure University Reno Nevada-Reno, NV August 2013 to November 2014
Back with Sodexo, working an all electric kitchen inside Reno's Lawler Events Center, I was hands on with my team, producing/delivering massive amounts of foods/beverages for to the Universities footballs stadium. In addition the basketball, baseball and volleyball season. Not limited, we secured outside accounts for events performing at Reno's largest accommodations for entertainment. Following corporate menus/recipies, catered up to 800 more tail gating meals for the hometown fans. Being part time, working 55 hours a week and a 2 hour drive at CVSL, I decided to retire my position and trained a new chef tor the position.
Dietary Manager
HEALTHSOUTH Rehabilitation Hospital-Austin, TX
January 2005 to July 2006
Complete management of dietary, catering and cafeteria departments. Hiring, training and scheduling of chefs, diet aids, cafeteria, catering, dish room personnel. Restructured entire meal and diet software including HACCP temperature logs, sanitation logs and production and safe food handling manuals. Responsible for dietary payroll and budget with a positive variance. Maintained job descriptions, conducted regular group/individual team meetings. Ser par systems ordering inventory of food and beverages. Implemented prices and procedures for effective profit cost control. Catering/Special events planning and coordination. Facilitated communication between administrations, medical, support staff, public relations department and personal one on one with individual patient needs. Conducted regular Safety/Sanitation in-services along with vendor negotiations. Structured cafeteria, catering, four week cycle menus/ Hands-on training of all food preparation. After ten years away from my family, I moved back home to Reno.
Dining/Catering Manager
Westminster Manor-Austin, TX
February 2004 to January 2005
Responsible for elite dining services for 365 residents in upscale retirement community. Direct contact and communications with dining residents and guests. Training and supervision of all wait staff with weekly meetings/in-services and individual grooming. Coordination and marketing all special events for Culinary Delights Catering, including in-house and outside events from large formal weddings to corporate meetings. Maintained revenue and expense budgets, kept precise inventory of small wares and liquor, and scheduled all wait staff & dining supervisor. I was offered the Dietary Manager position at HealthSouth Hospital.
Food Service Director
Merrill Gardens-Seattle, WA
June 2001 to December 2003
Responsible for the community's annual food service budget of $250,000. Management, development, training and scheduling of food service staff of 25+. Hands on food preparation and dining room service management. Ordering and inventory of all foods and beverages. Coordinating and catering marketing events large and small. Member of the Safety Committee. Transferred to Austin, Texas, where I then moved on to Westminster Manor.
Corporate Executive Chef/Food Service Director
Merrill Gardens-Seattle, WA
June 1999 to April 2001
Responsible for food service division of 13 Independent and assisted living communities throughout Washington State, Colorado and Indiana with a budget of $3,000,000 annually. Conducted regular on- site audits for compliance with company food service policies, State Licensing Regulations and State and Local Health Department Regulations. Acted as a consultant to General Managers in the creation of Action Plans to correct deficiencies. Instrumental in developing and implementing company HACCP program. Designed/maintained Food Service Department computer software for corporate office and individual communities; including seasonal 6 week cycle menus, special care menus, food production orders and all departmental policy/procedure manuals. Trained Food Service Managers/General Managers and conducted employee in-services. Met quarterly with the company's primary national corporate vendors. Coordination/design of new kitchens including equipment, small-wares, non-food and food item purchase. Merrill Gardens LLC Corporate restructured, Vice President of Food Service took over my Region. I was given "Rights" to all saved company information and offered the South West/West Region, At that time I had to decline.
Food Service Director
Merrill Gardens-Seattle, WA
July 1997 to June 1999
Full responsibility for the community's food service department, including budgetary compliance and employee training. Management of staff of 25+, ordering and inventory of all food, beverages and linens. Menu planning, production and presentation of three meals daily, including catered events. Responsible for weekly Resident Food Service Committee meetings. Member of Safety Committee/Disaster Plan Coordinator.
Food Service Manager
Boston Market Northwest LP-Seattle, WA
February 1996 to July 1997
After seven weeks of intense training, second in my class, I was moved throughout 3 different area restaurants. Accountable for direct profit and loss. Training, and scheduling of 30+ employees per unit. Maintained product and service quality standards, providing a high level of customer satisfaction. Ordering and inventory of food/beverages. Implemented food safety/sanitation standards through in services. Summer of 1997, Boston Markets LP, closed all Pacific Northwest stores due to Corporate financial over sizing. The company's strict training of HACCP/Food Safety/Sanitation was one of the moist valuable experiences that I continue to demand.
Chef/Manager
Stanley's Restaurants/Catering-Carson City, NV
1982 to August 1996
Interviewed, hired, trained and managed seasonal and full-time staff for our family-owned, upscale restaurants in the Lake Tahoe area. Starting at a very young age progressed into managing chefs, bartenders, wait staff, hostesses, dishwashers and special function personnel. Bookkeeping of daily cash receipts, accounts payable and payroll. Full time Chef planning menus and ordering of all food and beverage/full bar supplies.
Executive Chef/Owner
Stanley's Catering-Incline Village, NV
October 1992 to February 1996
Established complete on-site and off-site catering division for Stanley's Restaurants, Inc. Responsible for effective cost control: bookkeeping, payroll, equipment purchases, ordering of all supplies, inventory control, waste management and vendor relations. Personally planned special events, gourmet menus, and full bar set-ups for groups of 2 to 2000. Hiring, training and management of up to 70 part/full-time employees. Direct public relations with local community groups and prospective clients. Designed and supervised development of custom computerized catering program. Family Sold restaurants and I sold the Catering business.
Opened Stanley's Incline 1972 dishwasher, busboy, prep cook, and cook Age Ten-Incline Village, NV
1972 to 1996
Mowed the lawns too.
Nutrition Services Supervisor
El Camino Hospital-Mountain View, CA
August 1990 to October 1992
Complete management hiring, training and scheduling of department secretary, relief supervisors, chefs and cafeteria, catering, espresso bar, dish room personnel. Maintained job descriptions, conducted regular group and one-on-one meetings. Handled ordering, par systems and inventory of food and beverages. Implemented prices and procedures for effective cost control. Catering/Special events planning and coordination. Communication between administration, medical, support staff and public relations department.
Conducted regular Safety/Sanitation in-services. Structured cafeteria, catering, six-week cycle menus and espresso bar menus. Hands-on training of all food and beverage preparation. Education
Accounting
TMCC - Reno, NV
1983 to 1984
GED in General Studies
Incline High School - Incline Village, NV
September 1976 to May 1980
Skills
• Google Chrome (10+ years)
• Microsoft (10+ years)
• Ten Key By Touch (10+ years)
• Customer Service (10+ years)
• Cooking (10+ years)
• Management (10+ years)
• Sales Support (10+ years)
• Training & Development (10+ years)
• Marketing Communications (10+ years)
• Community Relations (10+ years)
• Food Safety & Sanitation (10+ years)
• Multi Unit Managment (10+ years)
• Ordering (10+ years)
• Inventory Control (10+ years)
• Payroll (10+ years)
• Data Entry (10+ years)
• P & L (10+ years)
• Event Planning (10+ years)
• Event Management (10+ years)
• Restaurant Experience (10+ years)
• Cooking Experience (10+ years)
• Chef (10+ years)
• Excel (10+ years)
• Software Troubleshooting (10+ years)
• Administrative Experience (10+ years)
• Property Management (10+ years)
• Microsoft Word (10+ years)
• Culinary Experience (10+ years)
• Menu Planning (10+ years)
• Event Marketing (10+ years)
• Catering (10+ years)
• Food Service Management (10+ years)
• Kitchen Management Experience (10+ years)
• Pricing (10+ years)
• Food Handling (10+ years)
• Order Entry (10+ years)
• Purchasing (10+ years)
• Supervising Experience (10+ years)
• Labor Cost Analysis
• Food handling (10+ years)
• Cooking (10+ years)
• Restaurant experience (10+ years)
• Profit & loss (10+ years)
• HACCP (10+ years)
• Cash handling (10+ years)
• Supervising experience (10+ years)
• Customer service (10+ years)
• Hospital experience (10+ years)
• Events management (10+ years)
• Budgeting (10+ years)
• Training & development (10+ years)
• Research
• Pricing
• Marketing
• Sales
• Purchasing (10+ years)
• Negotiation
• Construction
• Analysis skills
• Restaurant Management
Links
http://www.LinkedIn.com
http://www.facebook.com
Certifications and Licenses
ServSafe
January 2019
First Aid CPR AED
August 2017
TDH
Austin Managers
Groups
Incline Village Chamber of Commerce
1994 to Present
Reno Sparks Chamber of Commerce
2012 to Present
Reno Sparks Chamber of Commerce
Lake Tahoe Wedding Honeymom Association
1993 to Present
Incline Village Men's Golf Club
Incline Coed Bowling League
Incline Village Coed Softball
Patents
CDH (#Almost)
1987
Compact Disk holder for the music world.
Almost, I went through whole tedious process, research, making a working model, lawyer and investors. Eight months later, patent search stage, presented a large company with a very similar design as the CDH. Processed two weeks before mine? Publications
San Francisco Chronicle
June 1976
"Fourteen Year Old Chef" at a popular Lake Tahoe restaurant. Additional Information
Strong leader with a history of progressive responsibility in the culinary industry. Excellent communication and customer service skills understanding the importance of "Hospitality'. Extensive hands-on cooking experience constantly thriving to improve menus and teaching of others. Starting with family restaurants at a very young age, was able to grow into all areas of the restaurant business leading me to exciting front and back of the house positions. Proficiency in Google Chrome, all Microsoft programs. accounting spreadsheets, direct data order entry programs and hospital dietary meal software. Experienced in budget development. Profit & Loss accountability along with time sheets/payroll data. As Corporate Chef fully designed and implemented RD approved six week seasonal menus/FPO's, Dining Room Service and Food Safety Sanitation Manuals, Company allowing possession of all information. ServSafe Certified with complete understanding and stern training of HACCP programs/policies. Very adverse in different State regulations.
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