Executive Chef
Resume:
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RICK LOWELL MBA/CEC/CFBE
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Place West Lynnwood, Washington 98087 425-***-**** **********@*****.*** 1
RICK LOWELL MBA/CEC/CFBE
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Place West Lynnwood, Washington 98087 425-***-**** **********@*****.*** Portfolio URL https://www.linkedin.com/in/rick-lowell-abb19159 Areas of expertise span:
Expense Control Facility Management Budgeting and Financial Analysis Financial Management Forecasting Implementation Interviewing P&L Responsibility Project Management Total Consultant Quality Management
Develops professional teams, building trust, overseeing performance evaluations, and accommodating varying styles and personalities.
Utilizes strategic approach to drive reliability, superior operations, and financial performance.
Understands all aspects of Operations, demonstrating proven ability to achieve results.
Decreases employee turnover by using daily feedback, wage analysis methods, and forecasting.
Executes plans and agreements to lower food costs, organize processes, and increase overall savings.
Increases sales by tens of thousands of dollars by creating innovative, exciting cuisine.
SELECT CAREER HIGHLIGHTS
Coordinated large-scale events and/or food service for high-profile clients, including Tiffany’s, Saks Fifth Avenue, Microsoft/Bill Gates and Warren Buffet, four U.S. Presidents, President of China, Google, Celebrities, and Professional Athletics. (Russell Lowell Catering)
Built upscale restaurant at ski resort achieving $1.5M sales annually; served 100 lunches and 300 dinners daily, making it the busiest eatery in town. (Baldy’s Bistro)
Achieved $1M sales in 10-day period by supervising 100 part time cooks working 48-hour shifts. (Gretchen’s Of Course)
Developed contractual food purchasing system to organize process and lower costs $25K per year, allowing company to earn initial profitable status. (Gretchen’s Of Course) CAREER TRACK
Executive Chef, Tablas Woodstone Taverna, Mill Creek 2019-Present Spanish cuisines, tapas
• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
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RICK LOWELL MBA/CEC/CFBE
13916 15
th
Place West Lynnwood, Washington 98087 425-***-**** **********@*****.*** 2
Director of Dining, Bellettini, Bellevue 2018-2019 Oversee creative fine dining menu’s and measure how they positively impact overall resident wellness in communities. Provide insight and recommendations on kitchen design and equipment, related to all aspects of dining services. Lead and motivate the community teams to excel in their delivery of exceptional service to everyone. Foster positive communication and working relationships among team members. Assist in the hiring and successful on-boarding of all team members Educate, develop and foster the continual growth of team with a focus on their desired personal and professional journey. Evaluate the team’s performance and help them set goals in support of their feedback, continuous improvement and growth Participate in preparation of annual community dining service budgets and capital requirements. Continually provide feedback and suggestions on operating more efficiently to identify cost savings, while still producing a high level of customer satisfaction. Participate in preparation of annual community dining service budgets and capital requirements. Drive dining services financial performance for requirements for the company. Review ancillary income to meet/exceed budget goals. Review all accounts receivable to meet or exceed budget expectations.
Food and Beverage executive/ Executive Chef, Marriott Delta, Everett 2016 to 2018 Overseeing the entire operation of restaurants, bars, banquets and culinary at the property. Executing and maximizing food and beverage revenue; selecting, training and developing team members; establishing and maintaining quality product and service levels while maximizing profits; forecasting and budgeting. Ensures compliance with health, safety, sanitation and alcohol awareness standards and liquor laws.
Corporate Executive Chef, Lancer Hospitality, Seattle 2014 to 2016 All B.O.H. functions developing concepts, culture, kitchen and restaurant layout. In addition, Menu development, menu engineering, planning, hiring of staff, training and coaching and counseling. Inventory and P&L's statement management consisting of food and labor costs. Opened restaurant, Concerts for 5000, Caterings, Weddings and ran retail operations while exceeding budget expectations with 24.5% F.C. on 26% Forecast and 1% under on forecast labor cost 0n 6.5 million dollars in sales. In addition consult with other properties in the region and assist with 5 community college properties, 3 Zoo’s. Executive Chef, Bellevue Brewing Company, Seattle 2012 to 2014 Lead all B.O.H. functions developing concepts, culture, kitchen and restaurant layout. In addition, Menu development, menu engineering, planning, hiring of staff, training and coaching and counseling. Inventory and P&L's statement management consisting of food and labor costs. Opened restaurant, and have exceeded budget with 26.7% F.C. on 30% Forecast and 1% under on forecast labor cost.
Executive Chef, MIRABELLA, Seattle 2008 to 2011
Managed fine dining cuisine for 500 people and 225 employees daily at this upscale continued care, assisted living retirement community with 3 kitchens, and five dining rooms. Directed purchasing, hiring, training, coaching, menu Marketing, development, and implementation of policy and procedures. Opened restaurant, assisted living and, memory care with fine dining and modified cuisine. Exceeded customer and corporate food & quality and financials $60k below budget and 93% guest satisfaction surveys. Continues…
RICK LOWELL MBA/CEC/CFBE
13916 15
th
Place West Lynnwood, Washington 98087 425-***-**** **********@*****.*** 3
EDUCATION / CREDENTIALS
Capella University, 2011 Bachelors of Science Business Management and Leadership (Minneapolis, MN) Capella University, 2013 MBA Finance (Minneapolis, MN) Graduate Diploma d'Etudes Culinaires, Ecole de Cuisine La Varenne (Paris, France) Internships in Paris, France at Hotel Royal Monceau, La Table d'Anver and Rue du Bac
Certified Executive Chef (CEC), American Culinary Federation
Certified Sommelier, IGA, and Court of Masters
Certified Food and Beverage Executive (CFBE), American Hotel & Motel Association
Certified Mixologist, Bartending College
Certified Sanitation Serv-safe, American Academy
Certified Master Chef Workshop, Culinary Institute of America
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