Kyle Van Hess
Cellular Phone: 206-***-****
Email: email@example.com, firstname.lastname@example.org
The Culinary Institute of America: Hyde Park, NY. Graduated with AOS Degree in Culinary Arts, 2005.
New Market Vocational Skills Center: Olympia, WA. Graduated with ProStart, NRA Certification, 2003.
Executive Sous Chef Spectrum Center/Levy Restaurants Charlotte, NC Sept 2019-Present
As Executive Sous Chef of Spectrum Center I am responsible for overseeing culinary operations throughout the building. Key focuses are delivering financial results, developing and solidifying a positive food story for the property, Improving upon client relations, building a successful culinary team through improving the culture amongst team members and above else sanitation.
Executive Sous Chef Marlins Park/Levy Restaurants Miami, Fl May 2018- Sept 2019
As Executive Sous Chef of Marlins Park my primary focus is Premium, Specifically “the Club”. Over the past year I have overseen the transformation and re-launch of the Diamond club in to its new ultra-premium modern experience. This involved all menu design, costing, building and developing of team and SOP’s. In addition to a high end small bite menu that rotates daily we also offer simultaneously an in-seat all-inclusive ala carte service of which the menu’s specials also rotate daily. This was a completely new concept for Marlins Park and with my past experience from Miami Heat high end in-seat we are now up and running averaging 300 covers per game. Additionally, I support in strategy and execution of group sales for our larger events and advise in execution and planning in suites. This includes fine dining plated dinners of 1500 as well as multi-location events for conventions such as 30,000 for three days with 10X.
Banquet Chef Miami Heat 601/ Levy Restaurants Miami, Fl Oct 2016-May 2018
As Banquet Chef for 601 responsible for all culinary operations for 601 venue. Menu development and implementation, management of labor and food cost, hiring and developing full staff, implementing all standards into kitchen regarding sanitation, operational procedures and culinary execution. On event days 601 is a multifunction space operating a la carte service upstairs simultaneous to chef table of up to 150 downstairs, as well as up to 100 in our cabana area all utilizing separate menus. The Miami Heat Family Room is also produced for out of this kitchen. During non-event days the space is used as a banquet facility hosting many diverse events, ranging from small private meals for the executive team to bah mitzvahs, weddings, and cooperate events of up to 3000 people.
Senior Sous Chef Miami Heat AAA/ Levy Restaurants Miami, FL Nov 2013- Oct 2016
As Sr. Sous Chef, a key leadership role in all premium operations of American Airlines Arena, with main focus on our signature Grey Goose Flagship Lounges. The “Flagships” are the top-notch membership only restaurants of “AAA” Located on either side of the arena operating mirrored simultaneously. Featuring an a la carte menu as well as the company leading “Chef Partnership” program. This program features top chefs from Miami and abroad coming into the operation and creating a freshly made, cooked and plated to order buffet served right in the dining room. Chef partners include, The Forge, Juvia, Sugarcane, Bocce Bar, Sushi Samba Group, MC Kitchen, The Dutch and many more. This gives our guests the opportunity to experience a new restaurant and cuisine each time they come into the restaurant, as well as allowing my team to broaden their culinary skills by preparing entirely different food daily. In main kitchen supervise a diverse staff of 60+. Responsible for ordering to meet tight delivery schedule of an arena, as well as meet the 24% budgeted FC.
Sous Chef Vida Restaurant and Dine-In: Fontainebleau; Miami Beach, FL Apr 2013 – Nov 2013
Vida restaurant operates as the hotel’s 3-meal restaurant with 300+ seats, as well as providing the daily breakfast buffet averaging 700 covers daily, Sunday brunch buffet, as well as room service to 1,560 rooms in the Fontainebleau Hotel. Maintained budgeted 23.5% food cost while ordering up to $5,000 of product per day. Kitchen averages 300,000 covers and $9 million in sales annually. Managed staff totaling 40 union cooks and 12 stewards.
Sous Chef La Cote Restaurant: Fontainebleau; Miami Beach, FL Nov 2011 – Apr 2013
Upscale-casual high volume, high-pace restaurant executing up to 300 à la carte covers per hour and up to 1,000 in a single shift. Responsible for all ordering, weekly schedules, regularly developing and executing menus, executing daily service, and maintaining all standards for the kitchen.
Chef de Partie and Departmental Trainer: Ritz-Carlton Hotel; Miami Beach, FL
Apr 2008 – Nov 2011
Worked in banquet, garde m
anger, Di’lido Beach Club, and 3-meal/dine-in/-pool kitchen. While in banquets, responsible for preparing and executing multiple daily events, as well as attending daily BEO meetings to assist in planning. While in main restaurant and Di’Lido, responsible for all daily operations, including closing duties, in a kitchen serving five outlets with seven different menus. Directly involved in creating menus for two seasons with Ritz. After successfully training the night staff in new menu standards, promoted to Learning coach/Departmental Trainer.
Kitchen Supervisor: Levy Restaurants; Miami Beach, FL Seasonal 2009 – 2010
Kitchen Supervisor of the American Airlines Arena kitchen serving two flagship restaurants, suites, loges, and the Dewar’s Club.
·Serve-Save Proctor and instructor
·Excel level 1 Certification
·Certified Learning Coach/ Departmental Trainer Ritz-Carlton
·National Restaurant Association Certification
·Winner several state-level culinary competitions
·Levy Restaurants Management Academy Graduate
References Furnished Upon Request