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Ambitious Chef that is strategically looking for the right alliance to support my leadership skills in the kitchen as well as supporting the partnership on the investor level.
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Operations Management:
- Managed large scale restaurant with 36 cooks and 6 Sous Chefs, Ordering, Scheduling, Labor and Food Costs, Production.
- Launched well-received Farm to Table program with Local Ranchers in Marin County.
- Mentored and trained employees resulting in higher productivity and less turn over.
- Handled all functions related to back of the house Accountability.
Purchasing 70% of product for a $35 million company with two plants in the Bay Area. Developed local trade sources with local Ranchers and Artisinal Growers, Accountable for $250,000 per week in Purchases.
Accountable for all Kitchen Production. Scheduling, Ordering, Equipment Maintanence, Vendor Relations, Invoicing, Labor and Food Cost, Weekly P&L meetings to stay on Budget
Created an upscale Gastro-Pub menu with the main focus on locally sustainable resources while keeping the food approachable. Tasting menus, Seasonal menus, Farmer dinners and Supporting local causes.
Opened two restaurants, Menu Development, Kitchen Layout, Sourcing Vendors, Staff Training, Tasting Menus, All Things Kitchen.
The Culinary Institute of America - Hyde Park, New York
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School Attended
- The Culinary Institute of America
Job Titles Held:
- Meat Buyer
- Executive Chef
- Executive Chef
- Executive Chef
Degrees
- Associate of Arts
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