Sous Chef Executive

Jacques Treviño

********@**********.*** 956-***-****

Exceptionally innovative former dishwasher, line cook, kitchen manager, sous chef, banquet chef, executive sous chef, food and beverage manager, assistant general manager, and executive chef with over ten years of culinary and hospitality experience. Proven leadership skills with a record of training, developing, and fostering strong teams. Fluent in written and spoken English and Spanish. Considerable experience with union-based venues. Experience with EcoSure and Steritech food safety audits.

Education and Certifications

Graduate of Donna High School Bachelor of Arts (former teacher) Certificate from Culinary Institute of America, San Antonio ServSafe Food Manager, Proctor and Covid-19 Precautions Certificates American Red Cross CPR and First Aid Certificates Texas Food Handlers Certificate Texas Alcohol and Beverage Commission Seller/Server License Certified Hospitality Human Resources Management Consultant

Professional Experience

Transformation Hospitality Solutions, Dallas, Texas July 2022 – Present

Executive Sous Chef at Mission Inn Hotel and Spa, Riverside CA, October, 2023

Executive Sous Chef/Banquet Chef. Banquet Director at Le Meridien Hotel, St. Louis MO, September 2023

Executive Sous Chef/Purchasing Manager at Atlanta Evergreen Lakeside Resort, Stone Mountain, GA, July – August 2023

Primarily Responsible for reorganizing the purchasing department, creating sheet-to-shelf count sheets creating ordering guidelines, improving inventory guidelines, collaborating with chef team to make purchasing a more efficient system, presented solutions to improve food costs and overall safety practices.

Served as interim executive chef during the absence of an executive chef

Assisted banquet chef in the execution of banquets and catered events

Acting Executive Che/Executive Sous Cheff at Sheraton Woodbury-St. Paul, MN, May-July 2023

Responsible for overseeing all aspects of the culinary department.

Participated in the Changeover to Crescent Management

Assumed Full Responsibility when the Executive Chef Went on Vacation

Developed a New and Improved Menu for Food and Snack Items Offered at the Concierge Lounge

Interviewed and Facilitated the Employment and Training of a Full-Time Sous Chef

Identified and Created a Team of Reliable Line Cooks from the Available Candidates Subcontracted from a Third-Party Agency

Worked Closely with Food and Beverage Manager to Train Club Attendants to Improve Guest Service and Bar Service for Concierge Lounge

Created Templates For More Efficient and Integrated Daily Systems

Assumed Responsibilities as Banquet Chef and Worked with Banquet Team for Events Taking Place During My Assignment

150 Rooms, 5 Event Rooms, 5 Breakout Rooms

Executive Sous Chef at Hotel Washington, D.C., November 2022

Member of chef team overseeing daily operations of VUE Rooftop Restaurant, Patio Outdoor Restaurant, Lobby Dining Room, In-Room Dining, Associate Dining Room and an extremely busy catering and banquet program

Executive Sous Chef at Marriot Quincy Massachusetts, October 2022, and December 2022

Responsible for overseeing all aspects of events, catering and executive lounge.

Participated in BEO and Executive Staff Meetings

Met with Prospective Clients and Prepared Food Tastings/Pairing/Menus

Ordering and Purchasing Banquet Inventory and Supplies

Supervision and Execution of Food for Banquets and Executive Lounge

19 Event Rooms, 1400 People Event Capacity

Executive Chef at Hilton Stamford & Executive Conference Center Stamford Connecticut, August 2022-September 2022 Responsible for overseeing all aspects of the Heart of House

Prepared Hotel for annual EcoSure Inspection

Created Daily Systems and Conducted Safety Training for HOH

Ordering and Purchasing Dining and Banquet Inventory

Supervision and Execution of Food Served in Dining Room and Banquets

Developed Post Inspection Compliance Plan

27 Event Rooms, 4200 People Event Capacity

Executive Chef at Detroit Marriott Southfield Michigan, July 2022-August 2022 Responsible for overseeing all aspects of the Culinary Department

Associate Management, Scheduling, ordering, purchasing and inventory

Department Meetings with General Manager and Catering Manager

Overseeing Restaurant, Breakfast Buffet, Room Service, and Banquets

4 Event Rooms, 300 People Event Capacity

Topgolf, Pharr, Texas, February 2019 to May 2022 Sous Chef, Executive Sous Chef, Executive Chef

2 Event Rooms, 3 Separate Floors for Buyouts, Banquet Capacity 1500

Walk On’s Bar & Bistreaux, Edinburg, Texas December 2017 to January 2019 Executive Chef/Executive Kitchen Manager, Assistant General Manager

Extensive On-Site Events and Buyouts and Outside Catering

Alberico Bar & Bistro, McAllen, Texas June 2016 to December 2016 Executive Chef, Food and Beverage Manager and Assistant GM

Extensive Fine Dining Banquets (Up to 6 Courses) and Outside Catering

Europa Cuisine & Entertainment, McAllen, Texas, January 2016 to May 2017 Line Cook, Kitchen Manager, Sous Chef, Executive Chef and Assistant GM

Great Variety of Banquet Experiences, Full Venue Banquet Capacity 1200

Radisson Beach Hotel, Corpus Christi, Texas January 2014 – December 2015 Sous Chef/Events Chef/Banquet Capitan

3 Large Banquet Rooms, 800 People capacity and beachside weddings

Christus Spohn Hospital, Corpus Christi, Texas, May 2014 – January 2015 Chef de Partie/Kitchen Supervisor

Point of Sale Systems & Miscellaneous Operating Systems Experience

Aloha

Focus

Toast

Micros

HotSchedules

CrunchTime!

ADP

Restaurant 365

Microsoft Word

Excel

PowerPoint

Outlook

Zoom

Team

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