executive chef
Resume:
Richard G. Beichner
Estes Park, Co.
80517
************@*****.***
Objective: Utilize my culinary experience to further a progressive organization, as well as provide the challenge and opportunity for professional growth.
Summary of Qualifications:
Extensive training and experience in American/French, Classic French and American Nouveau Cuisine
Exceptional written and verbal communication skills
Energetic team builder with the ability to interact effectively with professionals at all levels
Results-oriented individual with strong work ethic
Professional Experience
The Stanley Hotel: Estes Park, Co. June 2011- present
Executive Chef
Leading wedding property in Colorado
Reconcept of the restaurant focusing on farm to table
Develop and implement menus
Direct the day to day operations of all areas of the kitchen including outlets, banquets, stewarding and purchasing
Sonnenalp Resort of Vail: Vail, Co. June 2009-June 2011
Executive chef
Oversaw a 4 diamond luxury resort property with 5 independent restaurants
Rated #9 in the United States by Conde Nast traveler magazine and #69 world wide
Installed a total recycling program on the property
Installed a farm to table concept in the entire property
Vail Cascade Resort & Spa: Vail, Co. November 2006 - June 2009
Executive Chef
35,000 square feet of meeting space
Colorado’s only Four-Star Steak House
Continually monitored and controlled labor and food cost
Provided leadership and motivation for all the back of the house operations
Grand Traverse Resort & Spa: Traverse City, Mi. November 1997 – November 2006
Executive Chef
Responsible for the financial management of the culinary operations
Development of the restaurant, lounge, banquet and room service menus
Manage and assist the kitchen staff in producing food for all banquets, catered events and member dining areas
Oversaw and supervised the culinary staff including the training, staffing and performance management
Lake Lanier Island’s Hilton: Buford, Ga. March 1996 – November 1997
Chef
Ensure food quality in all outlets by overseeing the preparation
Develop, implement and manage the departments budget
Assure smooth kitchen operation by overseeing daily product inventory, purchasing and receiving
Improved overall quality of product and increased employee job satisfaction and retention
Striped Bass: Philadelphia, Pa. July 1995 – March 1996
Line Cook
Responsible for the daily preparation and presentation of the menu
Set up the stations with all the necessary supplies to prepare the menu for service
Ferry House: Lambertville, NJ. March 1993 – July 1995
Chef / Sous Chef
Responsible for recipe creation and costing
Managed the staff
Designed and implemented menus for special events and charity fundraisers
The Inn at Phillip’s Mill: New Hope, Pa. March 1992 – April 1993
Sous Chef/Line Cook
Responsible for developing new recipes for the lunch and dinner menus
Helped the Chef maintain order in the kitchen
Education:
Institute of Culinary Education New York City June 1991-September 1992
Trained in the preparation of French and Continental Cuisine, baking pastries, presentation and proper food handling techniques.
City University of New York June 1986 – June 1991
Associate Degree in Business Administration: Marketing and Advertising
Volunteer Experience:
Chef Instructor of Northern Michigan College’s Advanced Culinary Program – 2001 - 2003
Taste of Vail 2006-2011
Share our Strength Boulder CO, 2011
Awards:
2nd Place in the “Taste Of Vail Lamb Cook Off” 2006 & 2011
Prepared meals for the President of the United States - 2004
3rd Place at the “National Restaurant Association Food Show” - Atlanta Georgia
“Iron Chef of Michigan” – Culinary Cook-Off – 1999
2nd Place - Michigan Hotel / Motel Restaurant Association - Culinarian of the Year – 2005
Level 1 certificate with the court of Master Sommelier 2009
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