Andrew Adams
Executive Chef/General Manager
Reno, NV 89501
adrc3w@r.postjobfree.com
Cost book Management - Weekly food and beverage inventory, Labor costs analysis, insuring profitable operations
Menu Development and Design- Create new menu items, presentations, flavor profiles, and profitability.
Store Management - Insure consistent recipe adherence, ordering, receiving, day to day training, and scheduling to produce consistently profitable results. Manage team members effectively using of daily line checks.
Corporate Training Chef- Training in all aspects of the Kitchen. Training new store employees at store openings, as well as all new managers
Authorized to work in the US for any employer
Work Experience
Executive Chef/AGM
River Ranch lodge - Tahoe City, CA
April 2017 to Present
Room Chef
Silverlegacy, Eldorado resorts - Reno, NV
July 2015 to April 2017
Responsibilities
Manage multiple rooms in resort, costing, staffing,training, Upholding company standards.
Banquet Chef
siena - Reno, NV
May 2014 to June 2015
Responsibilities
all kitchen management
Executive Chef
Sands Regency - Reno, NV
August 2013 to April 2014
Executive Chef/General Manager
FX Mc Rory's INC. Steak Chop Oyster House - Seattle, WA July 2007 to May 2013
Menu development, costbook management, performance and quality adherence throughout restaurant daily.
Executive Chef /Gm, Menu R&D of Asian
Desert Islands Restaurants
June 2002 to July 2007
concepts/ Executive Chef of Scottsdale Location, and national kitchen process & performance issue resolution
Sous Chef / Corporate trainer
Brinker Restaurants/ Macaroni Grill - Phoenix, AZ
March 2000 to June 2002
Education
Culinary arts
Art Institute of Seattle - Seattle, WA
April 1996 to April 1998