REFERENCES AVAILABLE UPON REQUEST.
Classically trained Executive Chef with 12-year career in food preparation; kitchen, banquet and la carte operations for leading hotels, restaurants and resorts. Culinary innovator known for producing top-quality, creative products contributing to revenue growth while simultaneously reducing food and labor costs. Proven ability to effectively lead multi-million dollar casual upscale and high volume operations. Trained under multiple highly decorated chefs.
Superior leadership and teambuilding skills frequently praised by senior management. Committed to creating memorable dining experiences for all guests. Thrives in high-pressure environments. Passionate for food and flawless service.
Creative Menu Development
Upscale/A la Carte/Banquet Service
Price Structuring & Cost Containment Safety & Sanitation
Inventory & Purchasing
The Safari Room, Davenport Hotel Collection. Spokane, WA
120 seat comfort-casual 3-meal operation with 100 room service operation. Managed staff of 19 cooks and stewards. Annual gross sales over $2.5 million. Event production, superior service standardization, purveyor retention and sales analysis.
Chef, July 2011 to Present
Changed daily preparation and menu execution for prompt and service excellence.
Provided culinary growth for staff and mentored lower management staff.
Lowered projected expenses and labor.
Excelled within deadline-intensive environment, ensuring the accurate and on-time completion of all events.
Spring Valley Hospital, Las Vegas, NV
180 bed acute care facility with full catering operation and daily café menu branding. One of 5 corporate units in the Las Vegas valley, unique in being the only self-operated facility. Managed staff of 10 cooks and 12 dietary personnel. Rebranded cafeteria to be anti-thesis of hospital food. Managed food preparation for Doctor’s Lounge, Café & patient menus with dietary restrictions. Patient menu received extreme overhaul, first of its immensity since hospital inception. Executed multiple daily catering requests for internal and external sales. Oversaw purchasing and cost control factorization, while maintaining creative menu extractions.
Executive Chef, December 2010 to June 2011
Established a firm relationship with upper level executives for creative and cutting edge catering menus.
Created sanitation exceeding state compliance to adhere to federal policies and procedures.
Increased retail and catering sales by 30% within 3 months of tenure.
Actively promoted cost control to cut expenditures by 22%
Credited with driving customer satisfaction scored to highest level in 7 years. Hospital was then ranked as number one in customer satisfaction for the valley region.
Developed staffing to create affordable and creative menus with execution.
Café Vettro/ Aria Resort & Casino/ City Center. Las Vegas, NV
780 seat American bistro cuisine 3-meal operation with 200 seat private dining service option. Managed staff of 125 cooks and stewards. Annual gross sales over $15 million.
Chef, November 2009 to October 2010
Credited by senior management for building a winning, mutually respectful environment
Capitalized on all opportunities to emphasize the importance of guest service, tolerance, and teambuilding.
Tactfully coached 125 back of house staff members in healthy ways to deal with stress and frustration.
Consistently met or remained under budget on all controllable expenses.
• Beat year-end labor cost goal by 12% through implementing cross training initiatives and other efficiency-enhancing efforts.
• Saved $1.3 million in food costs in 10 months while enhancing product quality.
Formally recognized by restaurant owners for majority role in sales increase of $4M in 2009
• Remedied restaurants opening challenges with over staffing and engorged product line
• Contributed to repeat business and positive word-of-mouth publicity, ending fiscal year with 18% increased sales over projections
Spearheaded and launched profitable flatbread pizza and rotisserie operations to effectively compete in a growing marketplace.
Sunset & Vines/Before Sunset Cafe. Lake Las Vegas, NV
Full service casual dining restaurant with $1.2 million in gross annual sales, serving an average of 300 covers daily. Offering breakfast, lunch, dinner, banquet and a la carte service.
Executive Chef, March 2007 to November 2009
Wholly responsible for all kitchen operations and leadership of up to 25 staff members. Managed $400k budget and ensured impeccable quality of back-house service, inventory, sanitation, and final product.
Developed appealing, cutting edge, and cost effective menus.
Oversaw catered events.
Provided impeccable inventory/ordering.
Took lead of sanitation program.
Managed staff in all hot line stations and Garde Manger operations.
Ritz-Carlton Grande Lakes Orlando. Orlando, FL
Full-service upper-scale casual dining restaurant with $5.8 million in gross annual sales, serving an average of 600 covers daily. Offering brunch, breakfast, lunch, and dinner, banquet and a la service.
Master Cook 1, March 2003 to May 2006
Assisted in developing cutting edge menu items and cost effect menu items.
Assisted with inventory and ordering.
• Took lead of sanitation program.
Bilingual: fluent with reading and conversing with English and Spanish
VALENCIA COMMUNITY COLLEGE – Orlando, FL
A.S. Degree In culinary Arts Management, 2003 – GPA 3.7
Court of Master Sommeliers – Orlando, FL
Certified First Level Sommelier
Servsafe certified 2010
5-star nomination, Two times (2004)
First Ritz-Carlton cook to receive Level 1 Sommelier certification
Honorable mention 2005 ACF Culinary Olympics – Orlando, FL