Highly proactive General Manager and Executive Chef with 8 years of experience in team leadership in the restaurant and hospitality industries. Background includes sales, management, front/back-of-the-house operations, special events, staff development and training, recruitment, and vendor negotiations.
Skills
Extensive food/beverage knowledge
Skillful menu development
Special event catering professional
Food preparation and safety
Food cost control specialist
Menu price structuring familiarity
High Volume Production
Kitchen management
Ability to handle fast-paced environment
Inventory control and record keeping
Customer-oriented
Strong leader
Adaptable
Staff training/development
Education
Art Institute of San Antonio10000 IH-10 W, TexasExpected in 2014 – –Associate of Science:Culinary Arts - GPA:
Coursework in Food Service Management and Restaurant Management
Coursework in Business, Management and Communications
Coursework in Culinary Arts
Coursework in Culinary Management
Coursework in Business and Restaurant Management
Coursework in Food and Beverage Operations
Coursework in Marketing and Advertising
Illinois Valley Community CollegeXXX N Orlando Smith Street, Oglesby, IllinoisExpected in 2006 – –N/A:General Studies - GPA:
Coursework in Business and Management
Continuing Education in College Basics
Southwest Texas Junior College2401 Garner Field Road, Uvalde, TexasExpected in 2004 – –N/A:Cisco Computer Networking - GPA:
Coursework in Computer Networking and Information Technology
Certifications
Serve-Safe Food Protection Manager
Serve-Safe Allergens
Learn2Serve Seafood HAACP
TABC
Work History
Wegmans Food Markets - General Manager and Executive Chef Phoenix, NY, 09/2016 - 08/2019
General Manager and Executive Chef in charge of all food and beverage operations for a private members only country club established in 1948.
Reduced food costs by 20% by using seasonal ingredients, setting standards for portion size and minimizing waste
Successfully reduced the restaurants annual food and labor costs by +20% through proper budgeting, scheduling and management of inventory
Expertly managed 20 staff and maintained appropriate staffing levels throughout shifts
Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering
Developed menus, pricing and special food offerings to increase revenue and customer satisfaction
Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering
Regularly interacted with guests to obtain feedback on product quality and service levels
Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business
Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary
Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues
Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work
Led shifts while personally preparing food items and executing requests based on required specifications
Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation
Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas
Comprehensive knowledge of food and catering trends
Chef Anthony & Friends - Owner/Executive Chef City, STATE, 01/2014 - 01/2017
Owner/Executive Chef of a small catering and consultation company specializing in the Private and Personal Chef Experience and have catered for small intimate dinners of 2 up to larger events of 400.
Oversee/Coordinate placement of Chefs for all Private or Personal Chef assignments
Ensuring that all health, safety and sanitation guidelines are followed during food preparation and service
Maintain communication with the client through the whole Experience - after completion speak with clients about their satisfaction level
Finalize all ordering of stock needed to complete a catering event
Recommend and promote menu ideas to potential clients
Maintain all invoicing and billing for Chef Jessica & Friends
Charity Events and Team Cooking Competitions
Restaurant Consultation - Menu Design, Team/Leadership Building, Training FOH/BOH staff, Cooking Demos
Golf Club Of Texas - Kitchen Manager City, STATE, 01/2015 - 12/2015
Oversaw all BOH functions for the newly redeveloped Golf Club of San Antonio, while ensuring the feel of "Texas" is present in all cuisine served.
Provides leadership for a small dedicated crew of 10 in the preparation of all daily meals, parties, banquets, and tournaments
Oversee production and quality control for all day to day culinary operations
Maintain the highest food quality, sanitation standards, and a healthy and safe work environment
Reports to the General Manager and Director of Food & Beverage with budget and labor reports
Menu design and development of standardized recipes to ensure proper portion control
Interviewing, hiring, training and scheduling of all kitchen personnel at Golf Club of Texas
Planning, assigning, and directing work in the BOH
Address and issues or complaints - problem resolution
Oversee set up of large hall for all banquet events and tournaments
Expedite tickets on both sides of the line
Work on the line as required to alleviate stress on the line or prepare/oversee specialty items production
Interact with club members and guests to ensure an enjoyable experience
Conduct testing for new recipes, food items or techniques to be used
Hell Fighters Kitchen - Director Of Auxiliary Operations City, STATE, 01/2012 - 05/2015
Oversaw kitchen operations for Man camps located in Kenedy & Cotulla Texas, for Hell Fighters Kitchen, which is the premier oil-filed catering service in Texas serving 5,000-7,500 meals a week. Hell Fighters is a 24/7 operation 365 days a year, with sales of $3-5 million for year of 2014.
Coordinating daily execution with Director (Castroville), Kitchen Manager, and Sales
Responsible for all Kitchen Operations on location
Accomplishes Hell Fighter's human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; enforcing policies and procedures
Responsible for Maintaining "Open" Communication between Hell Fighters and Team Housing Personnel, Company Men of Frac Operations
Responsible for Managing/Supervising Kitchen staff on proper food preparation, safety, and sanitation standards
Control food cost and employee hours
Maintain stock levels and order product for production
Recommend and promote new menu ideas
Responsible for scheduling Cooking Training/Safety Class every 60 days for all kitchen employees
Monthly Labor Report - Track/Report Hours for Payroll
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