**** ********** **. #*

Berkeley, CA *****

707-***-****

adt2xy@r.postjobfree.com

Joseph H. Riley

OBJECTIVE

Experienced Chef looking to return to the East Bay. Organized, creative, and focused with a passion for making great food and customer service. Flexible and attentive to manage priorities in a fast paced service environment.

EXPERIENCE

2022 Horn BBQ Oakland, CA

Pit Crew/cook, started training with the pit Crew to handle pork rib cooking using a live fire offset smoker. Transferred into the kitchen and focused on all side dish elements and desserts.

2020-2022 Whole Foods Market Petaluma, CA

Butcher, full time butcher in the Meat Department. Worked the butcher counter. Answered customer questions and packaged customers orders. Shared responsibilities for meat fabrication, dry and refrigerated back inventory, and retail case maintenance. Daily completion of station logs, cleaning and sanitation.

2019-2020 Good Eggs Oakland, CA

Sous-Chef, worked with a team of Sous-Chefs to manage daily production for an online only grocery and prepared meals company. Organized daily recipe assignments and supervised the execution and proper food handling. Ensured completion of all daily responsibilities including cleaning and closing the kitchen.

2013-2019 Buddy’s Bites and Brews Hayward, CA

GM/Chef, hired as the Chef with duties including inventory, ordering, hiring, and training. Created new menu items and specials. I was responsible for restaurant equipment including maintenance and repairs. After 2 years, the owners promoted me to GM and they took a hands off approach. Grew revenue by 50% within the first three years. Established a rotating local craft beer program with local brewers.

2004-2019 La Bocca Fina Hayward, CA

Chef/Banquet Server, started as an on-call Banquet Server. Responsibilities including load-in, set ups, service, break down and load out. Developed a working relationship with the Chef and was assigned to prep or work in the kitchen for different events. Worked closely with the owner to deliver VIP service at event venues for weddings for up to 200 guests. 2003-2004 Argonaut Hotel San Francisco, CA

Banquet Manager, principal manager for the private dining department for a newly renovated property with direct supervision over two captains, half a dozen set up staff, and up to 25 servers. I created more structure and organized the banquet operation and office. I provided leadership for the daily operations and ensured guest satisfaction for all types of functions. 2002-2003 Fairmont Hotel San Francisco, CA

Banquet Manager, I worked in the banquet department with three to four other managers supervising over 30 regular banquet waiters, 8 banquet bussers and 22 banquet housemen. The position required extensive experience in the banquet environment and the ability to work well under pressure.

1999-2001 Renaissance Parc 55 Hotel San Francisco, CA Food and Beverage Manager, I supervised operations and staff in the restaurant, room service, sports bar, and piazza lounge. Updated core wine list and outlet menus. Supported service staff on the floor. Responded to guest requests and ensured timely and courteous service during all meal periods.

1996-1997 Lafayette Park Hotel Lafayette, CA

Banquet Captain, responsible for organizing and providing service for all types of events. I worked closely with the event contact and the kitchen to communicate last minute requests and to ensure high quality food service. Assisted with the planning for Easter, Mother’s Day, and Holiday parties. 1995-1996 Walnut Creek Marriott Walnut Creek, CA

Banquet Captain, responsible for managing PM events and activities. Set ups for banquet events, hospitality rooms, seminars, meetings, and social events. Handle guest requests and coordinate hotel resources to exceed guest expectations. Organized and maintained banquet equipment and beverage storeroom.

1990-1994 Concord Hilton Hotel Concord, CA

Lead Banquet Server, worked with banquet servers and housemen to set up and execute all types of events. Maintained quality service for all functions from business meetings to weddings and gala social events.

EDUCATION and PRACTICAL TRAINING

1998-2002 Golden Gate University San Francisco, CA Bachelor of Science Hotel, Restaurant, and Tourism. 1996 International Culinary Institute for Foreigners Turin, Italy Achieved a Masters of Italian Cuisine Certificate after completing a six month course that included culinary education and work experience

1992 Holiday Inn Crowne Plaza Schiphol, Netherlands Food and Beverage work experience as part of the Association for International Practical Training. 1990-1992 Diablo Valley College Pleasant Hill, CA

A.C.F.E.I., Accredited Restaurant Management Certificate A.C.F.E.I., Accredited Culinary Arts Certificate

INTERESTS

My friends helped me upgrade my bike and I love cycling around town! I like to explore local international culture and cuisine.

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