Chef in Commerce City, Colorado

▪Manage $76 million in food sales and $265K in inventory ▪ Maintained a hotel wide Food cost of 18.9% ▪F&B operation including 10 Kitchens, 12 F&B outlets and 500K square feet of Banquet ▪Played integral role in saving more than $4,000 per month by accurately monitoring food / labor costs and waste ▪Streamlined kitchen operations by creating more accurate prep sheets, standardized recipe files, and product-rotation ▪Responsible for 29 employees, including hiring, training, and coaching. ▪ Enhanced employee retention and morale by tactfully promoting team environment, emphasizing guest relations. ▪92% Avendra compliant. Over $22 million in compliant spend with an 8th bracket created for the hotel.