Reagan Roach

**** ******* ** 559-***-****

Riverside CA adt7gw@r.postjobfree.com

Executive Chef

Culinary innovator with a 30+ year record of achievement in the hospitality industry. Excellent leadership and interpersonal skills; innate ability to interact effectively with people of various cultures and backgrounds and succeed in high-pressure, challenging and deadline-driven environments. Seeking to leverage background as with a respected organization that rewards quality meals and creative concepts that create profit.

Areas of Expertise

High Volume Operations

Supervision

Kitchen Management

Menu Planning and Development

Cost Control

Customer Care

Quality Control and Sanitation

Ice Carving

Bilingual (English/Spanish)

Professional Experience

Historic Mission Inn Hotel and Spa, Riverside, California June 2021-August 2022

Executive Chef

Management of over 50 chefs, cooks, bakers, stewards and kitchen staff, strategically planning weekly staff and production schedules.

Standardize innovative production recipes to maintain consistent cuisine and guest satisfaction.

Participate in developing and implementing policies and procedures for smooth operations and food safety.

Monitor equipment maintenance and sanitation of kitchen facilities.

Collaborate with Culinary Team, Sales Team, General Manager, and Marketing Director on promotional initiatives, inventory control, employee concerns, and operations.

Integral in implementing standards, policies and structures while reopening after Covid-19 shutdowns.

Ashland Food Cooperative, Ashland, Oregon February 2020- June 2021

Executive Chef

Management of over 50 chefs, cooks, bakers, stewards and kitchen staff, strategically planning weekly staff and production schedules.

Create unique menus for monthly rotation, retail sale items, bakery items and food products.

Standardize innovative production recipes to maintain consistent cuisine and guest satisfaction.

Participate in developing and implementing policies and procedures for smooth operations and food safety.

Monitor equipment maintenance and sanitation of kitchen facilities.

Collaborate with Store Manager, General Manager, and Marketing Director on promotional initiatives, inventory control, employee concerns, and operations.

Implemented quick changes due to COVID-19 challenges to rebound from a 60% sales loss to growth gains that in at least one case resulted in the highest daily sales in over 4 years.

Harris Ranch Inn & Restaurant, Coalinga, California March 2009- September 2019

Executive Chef/Executive Sous Chef

Management of over 100 chefs, cooks, bakers, stewards and kitchen staff, strategically planning weekly staff and production schedules.

Create unique menu items and plate presentations of entrees, specialty dishes and desserts in a high volume restaurant.

Standardize innovative production recipes to maintain consistent cuisine and guest satisfaction.

Participate in developing and implementing policies and procedures for smooth operations and food safety.

Monitor equipment maintenance and sanitation of kitchen facilities.

Collaborate with Executive Chef, Executive Sous Chef, Purchasing Director, Operations Manager and General Manager on inventory control, employee concerns, and operations.

Manager of the Quarter 2007, Manager of the Year Nominee 2008, Manager of the Year 2014

John D’s Steakhouse, Lemoore CA February 2008-February 2009

Executive Chef

Concept and menu development, implementation, and execution of daily meals; received daily supplies.

Designed, planned, and orchestrated kitchen remodel.

Set up multiple accounts to include food and beverage, financial and support.

Hired, scheduled, trained, and evaluated performance of kitchen staff.

Harris Ranch Inn & Restaurant, Coalinga California July 2006-May 2008

Steakhouse Sous Chef

Set up, execution, and breakdown of Steakhouse line menu items.

Maintained quality control and managed sanitation.

Scheduled, trained, and evaluated staff performance.

Wrote, and modified menus to include holiday menus, weekly features, and daily features.

Manager of the Quarter 2007.

Glannola’s / Vida’s Steakhouse, Hanford CA May 2003-July 2006

Sous Chef

Daily features, production, training and inventory

Trained Staff and New Hires

Standardized Recipe Production

Wolfgang Puck Café, Orlando, Florida January 1999-February 2002

Kitchen Manager

Supervision of prep kitchen to include staff scheduling, production of sauces, dressing, dough and raviolis.

Coordination with purchasing department for daily orders, weekly inventories, and food cost analysis.

Responsible for the oversight of the HACCP logs and health inspections.

Harris Ranch Inn & Restaurant, Coalinga, California December 1995 – February 1998

Chief Steward

General organization of restaurant, bakery, and banquet facilities.

Scheduling, training, and evaluation of dishwashers and janitors.

Ordered and inventoried supplies such as chemicals, glass, and silverware.

Coordinated supplies as needed and setup for cater-out and banquet functions.

United States Marine Corps December 1991 to December 1995

Food Service Specialist and Chief Cook

USS Kearsarge Cook of the Month, April 1995

Meritorious Promotion, Graduated first in Class for USMC Food Service School

Requisitioned Supplies and Coordinated a Team of at least 20 for preparation of up to 2500 meals 4 times daily

Education and Training

Microsoft Excel Certificate-February 2013

Alcohol Beverage Control Training August-2012

ServSafe Certification-2012

CPR/First Aid- October 2011

Chef Certification CRT 3025 Culinary Sanitation & Safety-Nov 2011

California Food Handler Certificate-April 2011

Oregon Coast Culinary Institute, Coos Bay Completion 2019

Major: Executive Chef Certification (online learning)

Culinary Institute of America, Greystone, Napa, California April 2008

Continuing Professional Education in Culinary Service

Wolfgang Puck Corporate Training Program, Orlando, Florida February 2001

Kitchen Management Workshop

United States Marine Corps Non-Commissioned Officers Food Service School February 1994 - March 1994

Major: Food Service Specialist

Graduated Third in Class

United States Marine Corps Food Service School April 1991- July 1991

Food Service Management

Graduated First in Class

Publications

“A Professional Cooks Relationship to Thanksgiving”

Published for Harris Ranch, Company Newsletter.

“Let me introduce you to Reagan Roach, Executive Sous Chef Harris Ranch Restaurant”

By Jennifer Whiting, Executive Administrative Assistant, Harris Ranch Inn and Restaurant

Affiliations

American Culinary Federation, ACF International Association of Culinary Professionals, IACP Marine Corps League

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