Chef in Valparaiso, Indiana

Over 15 years of increasingly responsible positions in restaurant and hospitality environments, with emphasis on managing kitchen staff in all facets of food preparation, gourmet/fine dining operations, banquets/catering, and restaurant operations. Excellent team builder with the philosophy of leading by example, pitching in whenever needed. Expertise in high-profile dish preparation and presentation, with a solid background in French, Italian and Continental American Cuisines. Calm demeanor in the face of difficulties; manager who believes that everyone has something to offer of value. Built career steadily while learning all facets of food service business from ground up. Excel at interacting with broad populations including all levels of personnel, management, executives, VIP's, celebrities, dignitaries, and clients. KEY SKILL AREAS Kitchen Management ♦ Team Leadership & Team Building ♦ Scheduling & Prioritizing ♦ Process Improvement Food & Beverage Management: Restaurant, Hospitality, Special Events ♦ Purchasing ♦ Inventories ♦ Quality Control Staff Training ♦ Fiscal Management ♦ Wines & Liquors ♦ Inventory Control ♦ Opening Experience ♦ Large Volume Cooking EXPERIENCE BUFFET SOUS CHEF / CHEF TORNADE, OPTIONS BUFFET – BLUE CHIP CASINO, MICHIGAN CITY IN July 2014 - Present • Strategically planned and coordinated all aspects of daily hot food production and service of kitchen operations for a 250 seat buffet with strong focus on maximizing use of quality resources while controlling costs. • Managed, directed, organized the production and service of menus, with accountability of 40 unionized team members, main kitchen production, recipe conversions, food specifications, dish presentation, purveyors sourcing, and ordering provisions. • Collaboratively worked with Executive Chef in managing monthly covers in excess of 8.4 million in yearly sales and guest cover counts of 500,000 • Managed daily operations of 2 additional full-service restaurants throughout property that include: o Employee Cafeteria – Annual revenue of $240,000, guest cover count of 60,000 and staff of 10 o Nelsons Deli - Annual revenue of 2.6 million, guest cover count of 250,000 and staff of 10 LEAD SPECIALTY LINE COOK, WILLIAM B’S – BLUE CHIP CASINO, MICHIGAN CITY IN May 2012 – July 2014 • Collaborated on daily features • Lead the kitchen to uphold standards set by casino and chef COOK, RED RIVER STEAKHOUSE & RUM RUNNERS - THE FORT WAYNE MARRIOTT, FORT WAYNE IN July 2011 – November 2011 • Simultaneously cooked for 1 restaurant, 1 bar and room service • Prepped for daily operations and banquets • Created features and concierge food • Ensured proper set-up and par levels • Counted inventory on a bi-weekly basis LEAD COOK, BON APPÉTIT MANAGEMENT COMPANY, TRINE UNIVERSITY, ANGOLA IN August 2008 – February 2011 • Changed menu according to stock levels, staff and time • Used sustainable product whenever possible • Created and delegated prep list ensuring proper technique, set-up and par levels for service of 600-800 guests • Ensured availability of gluten-free and allergy safe menu items • Created and executed a menu for global station adhering to the region for the day SAUTE COOK, BRIDGEWATER GOLF COURSE, AUBURN IN March 2009 – March 2010 • Worked with chef to create seasonal menus • Overhauled kitchen to be cleaner and more organized SOUS CHEF, PIER 32, HAMILTON IN March 2008 – November 2008 • Ran kitchen when chef was off • Created daily features • Collaborated with chef to create new menu MANAGER, APPLEBEE’S GRILL & BAR, ANGOLA IN February 2003 – February 2005 • Hired and supervised training of employees and followed up with semi-annual evaluations (50 FOH employees) • Developed Service and Kitchen Professionals • Assisted with training management • Ensured guest satisfaction and handled guest complaints • Initiated local fund-raisers including pancake breakfasts