Executive Chef

Richard E. Dino Jr.

904-***-**** *************@*****.*** linkedin.com/in/rich-e-d

SUMMARY OF SKILLS

As an accomplished Executed Chef with over 15 years of experience in the hospitality industry, I have proven I am an exceptional territorial leader while directing restaurants and catering operations simultaneously. I’ve played a significant role in profit growth through comprehensive improvements in quality, productivity, efficiency, and customer service by not only upgrading training and inspiring management teams, but also making the personal initiative to bring the same management inspiration to every team member of the kitchen and serving staff. Sincere passion and high quality in all, is what drives me to achieve success.

EDUCATION / CERTIFICATIONS

Master Butcher Brian Polcyn 2 day Charcuterie St. Augustine, FL 2019

& Whole-Hog Butchery Course

Florida State College of Jacksonville Jacksonville, FL 2012

A.S. Degree in Culinary Management

ServSafe Food Protection Manager Certification Jacksonville, FL Current

ServSafe Certified (updated as necessary)

Community Adult Education Center Ocala, FL 2008

Animal Science Certification

Horticulture Certification

PROFESSIONAL EXPERIENCE

Atlantic Beach Country Club Atlantic Beach, FL 6/2021 – 2/2023

Executive Sous Chef

Responsibilities:

Assist with scheduling, ordering and daily operation oversight

Take lead on recipe and menu development to include pricing

Create daily and nightly specials

Work any station or shift as assigned and necessary

Assume complete responsibility of the operation in the absence of the Executive Chef

Oversee Line Cooks and Stewards in following proper procedures and that all work is complete at the

designated time

Expedite food orders during peak service hours

Handle guest requests personally and/or refer to Executive Chef as appropriate

Ensure cuisine meets quality and recipe specifications

Ensure compliance for ABCC standards for safe food handling and storage, with labeling and dating all

product being mandatory

Ensure proper sanitation and cleanliness through overseeing regular and deep cleaning

Proactively and positively communicate up and down, informing line staff of necessary information and

updating senior management as appropriate

Drive for results: work to achieve high levels of personal and organizational performance in order to

meet or exceed expectations

Improve continuously: constantly assess and adapt current practices to perform a task better, faster or more efficiently

Continually work to develop own and line staff capabilities

Attend manager and staff meetings

Southern Coast Seafood Jacksonville, FL 9/2019 – 5/2021

Executive Chef & General Manager

Responsibilities:

New Facility Start-Up Development/Planning/Execution: Designed restaurant dining room and kitchen blue prints

Developed training guides, menu tests, and a policy and procedures manual to maintain the importance of expectations set

Innovative menu development and planning to include recipes involving quality ingredients for a southern coastal cuisine for this new scratch kitchen, prior to grand opening

Managed current menu and created a promotional menu to include a different cuisine during COVID in order to keep revenue consistent after only being open 6 weeks, which eliminated any reason to close

Train staff accordingly to utilize local fresh ingredients seasonally as we harvest our own fish and grow much of our own produce.

Maintain consistency in quality: taste, presentation, and portion sizes

Develop and manage personalized menus for catered events after speaking with guests to satisfy a particular theme or cuisine on and off site

Create nightly specials

Manage, organize, and oversee the operations of a high-volume kitchen, to include: ordering food daily negotiate with vendors to keep costs at a minimum

Build and uphold relationships with all vendors to support restaurant supply chain

Communicate and assist owners with particular business costs as necessary

Conduct detailed daily inventories

Maintain a weekly back of the house schedule to keep minimum labor costs

Stay under the expectation for the food cost budget in addition to compiling waste logs

Conduct daily quality insurance inspections

Maintain a quality kitchen to code of standards, always passing inspections

Receiving inventory

Interview and hire all staff

Build and support a strong kitchen team

Provide consistent leadership and mentorship to all staff, including other management team members

Expedite service line when necessary

Maintain positive face to face interactions with guests

Talons of Eagle Harbor Golf and Country Club Fleming Island, FL 1/2016 – 5/2019

Executive Chef

Responsibilities:

Manage, organize, and oversee the operations of a high-volume kitchen, to include: ordering food daily negotiate with vendors to keep costs at a minimum

Build and uphold relationships with all vendors to support restaurant supply chain

Developed training guides and a policy and procedures manual to maintain the importance of expectations set for the entire National Company

Conduct detailed daily inventories

Maintain a weekly back of the house schedule to keep minimum labor costs

Stay under the expectation for the food cost budget in addition to compiling waste logs

Compose weekly written reports to the management team and corporate members

Develop recipes

Create new meus and pricing bi-annually

Create nightly specials

Prepare to cater several special events each day throughout the property such as golf, swim, and tennis, which also includes weddings and other private parties for any occasion, on and off site, in addition to running a full-service restaurant

Prepare special menus for holidays and events 3 months in advance for our resident newsletter

Maintain a quality kitchen to code of standards, always passing inspections

Receiving inventory

Interview and hire staff

Build a strong kitchen team

Expedite service line during peak operating hours

Maintain positive face to face interactions with club and non club members

Julington Creek Fish Camp Jacksonville, FL 11/2013 – 1/2016

Sauté Chef

Responsibilities:

Assisted in opening a brand new restaurant location

Executed food orders within a timely manner and within menu and customer specifications for all dishes that required sauté

Communicated order times with service staff

Ensured specifications were met to deliver consistent food quality to guests

Assured quality control while producing over 400 orders nightly, staying within recipe standards to assure production specifications were met and food waste was minimized

Responsible for setting up and stocking stations with necessary supplies in accordance with company guidelines regarding portion control

Answered and followed executive/kitchen manager instructions

Demonstrated a strong ability to comply with nutrition and sanitation regulations and safety standards

Maintained a positive and professional approach with managers, coworkers, and guests

Nippers Julington Creek Location Jacksonville, FL 2015 – 2015 (PT)

Server, Expo

Responsibilities:

I took this position for 9 months as a second job, to give myself an opportunity to utilize my Front of the House skills which helped me to gain more experience and become a better-rounded individual in the hospitality industry

I possessed strong presentation skills by selling and up selling certain menu items

Ensured detail orientation when taking down modified and specific orders

Inquired about food allergies

Prioritized tasks during peak hours while taking care of multiple large parties or working under pressure

Managed guest complaints to achieve customer satisfaction

Bonefish Grill Jacksonville, FL 2010 – 2015

Line Cook/Supervisor

Responsibilities:

Certified trainer for new restaurant openings, provided guidance for new employees of station requirements as well as set guidelines for corporate expectations

Only employee capable of working flat top grill, sauté, fry, or pantry for over 300 covers on busy nights. I feel it is important to know all stations to execute teamwork

Provide by example as to what is required of all other cooks on the line and serve as a model employee

Used leadership and problem solving techniques to help facilitate potential issues

Gained knowledge in maintaining kitchen equipment to meet health code protocols

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