Cincinnati, OH **211
Objective: To procure a position with a company that is organized, fiscally responsible and has an active growth plan. A high energy, passionate, and professional atmosphere is a must. Where my passion for culinary arts and persistence to raise the bar for guests experience and “WOW factor”. I desire to lead a team that embraces the pursuit of continued team development and always strives for excellence in service.
Hollywood Casino, Lawrenceburg, IN Dec. 2015 - Present
~Executive Sous Chef~
Fiscally and operationally responsible for all Food service operations property wide generating more than $20 million in total revenue
Direct report of 8 Salaried Chefs and managers with a frontline staff of over 75
Hops House features more than 125 import, craft and domestic beers and offers uniquely paired menu items high volume with food revenues over $1.5 million. Last 6 months have shown 30% increase in food revenue over previous year after implementing new menu and kitchen SOP’s
Fine Dining Steak House open 5 nights a week high volume averages 950-1200 covers weekly
300 seat Buffet does almost $3 million in total F&B sales
Over $2.5 million in food sales for all special event and catering on and off site
Two Starbucks locations over $750K in revenue combined
Open kitchen, high volume, fast service grill 24/7 operation over $2.75 million in food revenue (no bar service available)
Responsibly manage to operating budgets of all outlets
Develop all culinary staff training and performance guidelines property specific
Lawrenceburg Event Center & Double Tree by Hilton Sept. 2014 – Dec. 2015
Operated by: Hollywood Casino
Hired on as the opening Chef of newly built 168 room Double Tree Hotel
The Levee Bar & Grill a la carte restaurant, Lawrenceburg Event Center featuring over 36K sq. feet of event and banquet space scheduled to open December 2014.
Develop, design, cost and implementation all food menus, recipes and product specifications for banquets, a la carte restaurant, hotel room service and Double Tree by Hilton signature “Wake Up Breakfast” a la carte service and buffet service
Created standard operating procedures for business appropriate staffing levels, steps of service a la carte service and banquet service, food production, safe food handling and inventory.
Set all kitchen equipment for flow and efficiency of production and steps of service
Successfully managed company assets, operating budgets and timelines to exceed first year’s revenue goals.
Rising Star Casino-Resort Oct. 2006- April 2014
Rising Sun, In
Executive Chef of Casino & Resort consisting of multiple food and beverage outlets generating roughly $12 million in sales annually
Management team of 7 and hourly staff of 100 running seven food service outlets ranging from 24hr/7 day quick service burger and pizza, 225 seat Buffet and A la Carte outlets 130 seat sports bar, 80 seat Fine dining Steak house and banquet events.
Quarterly menu changes, food costs, recipe builds, product specs throughout department, created staff hiring and training programs Winner “Manager of the Year” 2008.