Executive Chef Sous
Resume:
Richard Evans
Executive Chef
Las Vegas, NV *****
**********@*****.***
Looking for a job to help develop my career path more Authorized to work in the US for any employer
Work Experience
Executive Chef
Elite Golf Management-Nipton, CA
May 2024 to Present
Managed all aspects of the kitchen keeping costs within budget unfortunately the place had a hostile takeover in June 2024 and all the staff was let go Executive Chef
Affinity Gaming-Primm, NV
August 2022 to May 2024
• Executive Chef role in 2022. In addition to the duties and responsibilities listed below, I am responsible for overall culinary operations of two hotels. Maintaining kitchen staffing levels. Maintained budget food costs and cost structure by improving BOH operating efficiency through maximizing the productivity of staff. Providing coaching and guidance to provide the BOH staff the proper tools to perform their jobs effectively.
Specialty Room Chef
Silverton Hotel & Casino
January 2016 to August 2022
Managed operations from creating menus to employee scheduling and supervision• Managed all food and beverage sales for all banquets, business meetings, weddings, and tournaments• Performed under pressure in a fast-paced environment• Competent in all kitchen operations• Coordinated meal service schedules with food preparation personnel.
Sous Chef• Prepared items for each course on the menu• Maintain all health and safety regulations• Support and work under the head chef of the restaurant • Executive Chef
Affinity Gaming DBA-Primm, NV
August 2006 to June 2016
• Promoted 2014) assumed the Executive Chef role in March 2014. In addition to the duties and responsibilities listed below, I am responsible for overall culinary operations of two hotels. Maintaining kitchen staffing levels. Maintained budget food costs and cost structure by improving BOH operating efficiency through maximizing the productivity of staff. Providing coaching and guidance to provide the BOH staff the proper tools to perform their jobs effectively. Assistant Executive Chef
Affinity Gaming DBA
2011 to 2011
Overseeing day to day operations of 2 properties including 2 buffets.2 specialty restaurants, 2 employee dining areas, an Irish pub and a quick service BBQ restaurant• Supervising and scheduling staff of over 140• Demonstrated continuous commitment to controlling and reducing labor and food costs• Create menus for breakfast, lunch, dinner and brunch including high end special event and private event menus •Responsible for the submission of payroll adjustments and justification of overtime hours• Interviewed, hired and trained new staff• Responsible for weekly inventory of all kitchen food and equipment •Responsible for issuing progressive disciplinary counseling, coaching, retaining and termination of employees as needed• Maintaining all health cards and Serv Safe licenses• Work closely with purchasing department and vendor to ensure quality of product and price• Maintain all health and safety regulations• Ensure all employees are properly trained in sanitation as well as, practicing safety and sanitation expectations• Supervise quality of food production and presentation, while minimizing waste•
Room Chef
Affinity Gaming DBA
2007 to 2007
Managed operations from creating menus to employee scheduling and supervision• Managed all food and beverage sales for all banquets, business meetings, weddings, and tournaments• Performed under pressure in a fast-paced environment• Competent in all kitchen operations• Coordinated meal service schedules with food preparation personnel.
Sous Chef• Prepared items for each course on the menu• Maintain all health and safety regulations• Support and work under the head chef of the restaurant • Sous Chef
Aramark Food Service-Las Vegas, NV
1999 to 2006
Prepared items for each course on the menu• Established kitchen protocols for each menu item• Managed operations from creating menus to employee scheduling and supervision• Experienced in preparation of many varieties of cuisine and visual presentation techniques• Hired, trained, and supervised kitchen staff. Traveled all over US to set up and supervise special events. Line Cook
Dartmouth College-Hanover, NH
1992 to 1999
Acquired extensive knowledge in 7 years of experience as First and Line Cook• Performed under pressure in a fast-paced environment• Prepared all food expeditiously and to the customer's satisfaction• Experienced with culinary specialties in a broad range of international styles• Performed sanitary compliance inspections of commercial food producing facilities located throughout the company. Education
Blue Mountain High School - Wells River, VT
1990
Skills
• Management (10+ years)
• Kitchen Experience
• Leadership
• Customer Service
• Supervising Experience
• Culinary Experience
• Microsoft Office
• Kitchen Management
• Kitchen management
• Restaurant experience
• Fast casual experience
• Cooking
• Menu planning
• Hotel experience
• Supervising experience
• Chef
• Leadership
• Customer service
• Purchasing
• Payroll
• Interviewing
• Presentation skills
• Hospitality
• Food safety
Certifications and Licenses
Food Handler Certification
Additional Information
32years of success in responsible casino/hotel/restaurant supervision and management. Extensive training in human resources and culinary management including morale/welfare, education, and training. Able to assess problems and initiate corrective action. Adapt easily to fast-paced high- stress situations requiring attention to detail and follow-through. Able to motivate personnel to high performance standards and excellence. Demonstrated success in organizing tasks, increasing efficiency, and obtaining maximum results from limited material and manpower resources. 21+ years combined experience as a chef food service manager. Creative flair for generating and presenting program ideas. Excellent presentation, public speaking, communications and interpersonal skills. Provide leadership, training and ability to inspire others to work at their highest level. Additional Skills
Serv Safe certified• Hotel/Casino experience• Knowledge of health codes and safety regulations• Proficient in Microsoft Office• Excellent vendor sourcing and negotiation skills• AS400/ADP/ Stratton Warren/MMS/HR Logix expertise• Food presentation and display skills• Menu planning and development experienced• Excellent leadership and customer service satisfaction qualified.
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