(555) 432-1000,
Montgomery Street, San Francisco, CA 94105

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.

  • 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
Art Institute of San Antonio 10000 IH-10 W, Texas Expected 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 College XXX N Orlando Smith Street, Oglesby, Illinois Expected in 2006 N/A : General Studies - GPA :
  • Coursework in Business and Management
  • Continuing Education in College Basics
Southwest Texas Junior College 2401 Garner Field Road, Uvalde, Texas Expected in 2004 N/A : Cisco Computer Networking - GPA :
  • Coursework in Computer Networking and Information Technology
  • 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
  • Monthly Status on Kitchen/Utility Employees
  • Weekly Menus - Food Costs
  • Daily/Just In Time Accident/Safety Reports
  • Member of the American Culinary Federation
  • Member of the Texas Chefs Association

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School Attended

  • Art Institute of San Antonio
  • Illinois Valley Community College
  • Southwest Texas Junior College

Job Titles Held:

  • General Manager and Executive Chef
  • Owner/Executive Chef
  • Kitchen Manager
  • Director Of Auxiliary Operations


  • Associate of Science
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