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Executive Chef Corporate Trainer

Reno, NV
June 11, 2022

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Andrew Adams

Executive Chef/General Manager

Reno, NV 89501


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


Manage multiple rooms in resort, costing, staffing,training, Upholding company standards.

Banquet Chef

siena - Reno, NV

May 2014 to June 2015


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


Culinary arts

Art Institute of Seattle - Seattle, WA

April 1996 to April 1998

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