Robert W. Trick Page *

Robert W. Trick

Cell 516-***-**** adx1h2@r.postjobfree.com

Culinary professional, fluent in conversational Spanish, with exceptional leadership and communication skills seeks a management position that will employ my experience in upscale food service production. 3/22-Present Sous Chef

The Plaza Hotel NYC New York, New York

Responsible for the service and expediting of breakfast and lunch service for The Palm Court and Champagne Bar restaurants as well as In-Room Dining.

Manages a Local 6 Union staff/associates performs “Call arounds” according to Seniority when a “Call out” situation occurs.

Communicates with FOH Managers on service strategies and current events in order to provide for a successful operation.

Performs daily inventories on all Food product as well as submitting Purchase Orders into the BirchStreet system.

Purchases food product for The Palm Court Restaurant, The Champagne Bar, and In-Room Dining. Assists with food purchasing for Afternoon Tea as well.

Coaches, counsels, and performs disciplinary “write ups” when necessary.

Ensures proper Sanitation procedures in All kitchen areas, including refrigeration and storage.

4/21-3/22 Chef Manager Sr.

Compass/Unidine Lifestyles Newburgh, New York

Responsible for all food service operations in an 11 bed hospice facility

Prepares meals for both residents as well as medical staff

Shops at local markets for all food products

Manages a small staff that cooks, cleans, and delivers finished meals to patients.

Prepares special diets such as purees, soft meals, and thickened liquids

Records meals served daily and all food purchases entered into the Compass EFinance system monthly

Communicates with client to ensure customer satisfaction as well as deliver to the clients expectations

Orders safety products from Supply America to be compliant with company, local and state regulations

Allertrain certified

2/20 - 9/20 Sous Chef

Renaissance Hotel Times Square New York, NY

Managed the R lounge culinary department utilizing Marriott programs such as “Kronos” for payroll/scheduling and “HotShop” for purchasing.

Monitored data recorded in all HACCP logs

Delegated duties and create sanitation schedules for stewarding associates

Expedited lunch and dinner meal periods

Assisted Chef with menu design using best practices for nutrition, seasonality, and sustainability

Troubleshooted and maintained logs of physical cleanliness and maintenance of the department’s equipment

Robert W. Trick Page 2

10/18 – 7/19 Campus Executive Chef

Marist College Poughkeepsie, NY

Responsible for all culinary and food operations campus wide.

Managed the Student Dining Center in serving 3000-5000 meals daily

Allertrain certified for oversight of the My Zone allergy room

Oversaw multiple retail outlets ensuring proper food handling and procurement

Managed catering ensuring staffing levels, product ordering, and menu revisions were followed daily

Enforced strict food sanitation, HACCP, and cleaning procedures

Regularly mentored and coached cooks on menu development

Managed utility associates and rolled out cleaning schedules

Rolled out LeanPath Program to monitor food waste

Ensured the success of the Food Recovery Program

Utilize Sodexo programs such as Drive, Kronos, SharePoint 3/07 –10/17 Executive Sous Chef

The Yale Club of New York City New York, NY

Managed a union staff of 60 employees serving both a la carte restaurants and high-end banquet functions producing average annual Food and Beverage revenue of $15 million

Implemented the NYC Health Department Sanitation standards, resulting in

“A” letter grades since the inception of this grading system

Developed weekly a la carte specials and banquet menus that incorporate local and sustainable ingredients while considering Club member feedback

Assisted in the implementation of the new Food Trak purchasing software system for all food and beverage items, providing the Club with more rigorous cost control and inventory management procedures

Coordinated the set up and production of all Visiting Chef Dinners, Wine dinners and special events in the Roof Dining Room.

Safety Committee Member, representing the Food & Beverage Department, responsible for educating staff on emergency and safety procedures EDUCATION: Johnson & Wales University, Providence, RI A.O.S. CULINARY ARTS 5/92 DEAN’S LIST

Nassau Community College, Garden City, NY

A.A.S. HOTEL/RESTAURANT TECHNOLOGY 12/90

ACHIEVEMENTS: Silver Key Honor Society, Johnson & Wales Sanitation Certificate, Certificate in Food Protection by the New York City Department of Health and Mental Hygiene, Nominated to Who’s Who of American Junior Colleges, 1991 – 92, The Educational Institute of the American Hotel & Motel Association for Serving Alcohol with Care, WSET Intermediate Wine Certificate, CPR/AED certified 2009, Member of Yale Club of NYC Safety Committee, Member of the A.C.F., T.I.P.S. certified

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