Executive Chef Sous

I went to culinary school at the Art institute in Phoenix, AZ and graduated at the top of my class; from there I moved back to my home in San Diego, CA where I was appointed to be the chef of three restaurants at Petco Park (home of the San Diego Padres) for the opening season in a new stadium. I was then transferred to Dallas, TX to be the Executive Sous Chef at American Airlines Center (home of the NBA Mavericks, and the NHL Stars). I have been in the sports and entertainment industry for 10yrs.before making a move to Convention Centers. I have made food for some very special events such as: The World series, President George Bush gala, the Stanley cup finals, the Grammies, and a number of NASCAR races. I relocated my Family to Canada where I was the Executive Chef of a new State of the art Convention Center. I have lived numerous places throughout the world Hawaii, Alaska, Germany, and other locations thru the USA I have won silver and bronze medals at culinary competition thru out the USA. I won Best grilled cheese sandwich at the Conscious food festival in Toronto and Best soup at the Soupalious food show. When opening the Scotiabank Convention Centre I made the cover of Venues Today May 2011 an industry magazine also articles in Meeting MPI Toronto July / August 2011 issue and many news paper articles. In the summer of 2011 while the Chef of the Scotiabank Convention Centre I was asked to take over as the Executive Chef of the Direct Energy Centre and Ricoh Coliseum a 1.7 million Sqf property in Toronto where I was the acting Chef at both locations and traveling between the two properties. In 200I I took the test to become certified by the American Culinary Federation as a Chef de cuisine. I am currently an Executive Chef for Spectra located in Phoenix AZ for our Spring training venue (AZ Diamondbacks and the Colorado Rockies). I have over the last two years been involved in the casino operation training employees at Coyote Valley in Ukiah CA and Foxwoods property in CT. I was also involved in an assessment at Lucky Eagle Casino.

8529 W Missouri Ave

Glendale, AZ 85305

PHONE 858-***-****

**********@*********.***

Paul B. Reid, CCC

Objective

To obtain a challenging position within a company where I can utilize my knowledge and skills.

Certifications

Certified by The American Culinary Federation in Sanitation and Nutrition. Certified Food Handler Trainer by The State of California. International Food Safety Council ServSafe Certification. Certified Chef de Cuisine by The American Culinary Federation. Registered food service manager in Dallas, and Arlington, TX

Education

The school of Culinary Arts A.A.S Degree

San Diego City College, General studies 1995

Daytona Beach Community College, General Studies 1992

Employment

2022- Present Executive Chef / Arizona Broadway Theatre

A dinner theater with off Broadway shows. The seating is maxed out at 420 people with 8 shows a week. Created new menus for every show with approximately 12-15 options from appetizers to desserts. The theater also had a banquet operation which I oversaw with a max of 400 people the dinner service was an hour and half to get all food to the guest. Duties included Toast programing, menu writing, scheduling, ordering, inventory, corrective counseling, P& L, and training

2020-2022

Bell Bank Park / Culinary Director

Oversaw 12 food trucks, 7 concession stands & a 700+ seat restaurant at the largest sporting facility in North America.

Heritage Communities Director of Dining Services-Executive Chef

2017-2020

Winstar World Casino Executive Chef

Current role as Executive Chef of Casino Buffet & Red River Grill Restaurant with revenue at 25,000,000 in sales. Oversee production, inventory, ordering. Train all employees with 110 BOH staff.

2017-2020

Executive Chef / Traveling Executive Chef

Spectra / Salt River Fields Scottsdale, AZ

Winstar World Casino Executive Chef

Current role as Executive Chef of Casino Buffet & Red River Grill Restaurant with revenue at 25,000,000 in sales. Oversee production, inventory, ordering. Train all employees with 110 BOH staff.

Oversee stadium sales with annual sales of 5-7 million dollars.

Purchased and maintained all levels of product, including all food and dry goods for daily operations and special catering events. During off season travel to multiple properties to assist with culinary operations. Assist at multiple locations, openings, and takeover of new properties where the Executive Chef has been terminated or is non existing.

2014-2017

Executive Chef / F&B Manager Hurst, TX

Hurst Conference Center

Oversee the kitchen and Front of the house staff. with annual sales 3-5 million dollars. Develop new menus, Create custom menus for clients, and Cost controls, inventory. Maintain food cost of 27%-30% with labor cost at 6-10%. Train and develop staff. Set-up new vendors. Purchased and maintained all levels of product, including all food, dry goods, beverages (sodas, juices, mixers) and liquor (including all liquor service items) for daily operations and special catering events. Continue to help sales grow the business year after year. I assist every year on the budget for upcoming year in the areas of my leadership and make capital purchased based on the needs of the building

2013-2014

Executive Chef San Diego, CA

Tavern Bowl

Responsible for overseeing 3 locations through San Diego. Develop new menus, Cost controls, inventory. Train and develop staff. Set-up new vendors ensure each location was in compliance with menu items. 14 million annual sales

2012-2013

Executive Chef Indio, CA

Jackalope Ranch California Ranch / BBQ Restaurant. Responsible for all aspects of the kitchen. 9+ million annual sales. Labor and cost controls. Ordering, hiring, schedule. Voted Best BBQ in the Desert by The Desert Sun newspaper. Second Place at the Indio Tamale Festival.

2008-2012

Executive Chef

Centerplate

Scotiabank Convention Center Centerplate Niagara Falls, ON

Transferred with-in the company to become the opening Chef of the 200,000sqf convention center. I am currently the chef of two locations Scotiabank convention centre and Direct Energy Centre and Ricoh Coliseum 1,6 million sqf in Toronto, ON. Maintain high standards in all aspects of the business. Scotiabank convention centre is large catering house whereas Direct energy centre is 75% retail. Very affective in both areas

Dallas Convention Center/ Centerplate Dallas, TX

Executive Sous Chef (Transferred with Company to Scotiabank Convention center)

Responsibilities include all areas of the kitchen and concessions. I coordinate buffets for conventions, from out of the box menus for 100ppl to 20,000ppl. Cooked the first all compostable and Biodegradable plated lunch for 3000ppl at the PCMA convention. Re-designed concessions menus. Travel to other Centerplate properties to assist in execution of the functions.

2007-2008

Levy Restaurants

Texas motor speedway/American Airlines Center/Levy Dallas Executive Sous Chef

Chef responsible for 144 suites with 12million in revenue Scheduling, new menu development, COS, labor cost and budget controls. Training of new employees in a classroom setting as well as on the job training. I am held accountable to very tight budgets as far as labor and purchasing. Assisted in the Republican National convention in Denver and numerous NASCAR races.

2003-2007

Ameriquest Field Arlington, TX

Suite Chef / Executive Sous Chef

Sportservice

Home of the MLB Texas Rangers. Responsible for training, ordering, scheduling, and Menu development. All purchase orders and costing of all menus. Writing specials for the Cuervo club and ensuring follow thru on all items produce according to specification. Assisted in the 2006 World Series both in Detroit and St Louis.

American Airlines Center/ Dallas, TX

Executive Sous Chef

Sportservice

Home of the NHL Dallas Stars and NBA Dallas Mavericks. Responsible for 5 kitchen, 2 buffets, 2 In-seat services. Duties included, but not limited to ordering, scheduling of 105 employees and menu development. Wrote new menus for two buffets and press box every game. Production and execution of all menu items for all outlets.

Petco Park San Diego, CA

Restaurant Chef (Transferred to Dallas American Airlines Center and Ameriquest Field with Sportservice)

Responsible for the opening of Pecto Parks restaurants. Include ordering of products, scheduling, specials, and menu development. I was the chef of 3 clubs at petco park with an average of 200-250 covers in two of the three clubs. Inter-Company Transfer to American Airlines Center Dallas, TX

High profile Events

World Series Detroit and St Louis traveled back and forth for each game

ASIS Convention 4000ppl plated 3 days (Dallas Convention Center)

PCMA Convention first all Compostable lunch for 3000ppl (Dallas Convention Center)

American Wind Energy 15,000ppl, 14,000ppl, 12,000ppl, 9,500ppl (Dallas Convention Center)

Cleveland Browns NFL opening day

Support opening of Pizza Hut Park Frisco, TX (Centerplate property)

NASCAR Races Texas Motor speedway, Las Vegas Motor Speedway

NFL 2011 Super Bowl Fan Jam

NBA All-Star jam session

NHL Stanley Cup Finals

Chef of three restaurants for the opening season of Petco Park (home of the San Diego Padres)

Opening Executive Chef Scotiabank Convention Centre

Honda Indy Street of Toronto, ON

Cover of Venue Today industry magazine

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