DAVID S. CREAMER IV
Big Sky,MT
Summary
I am a classically trained chef with 20 years of industry experience in fine dining, private clubs, michelin star restaurants, multi-unit operations, hotels, catering and banquets. This experience has provided for superior time management, problem solving, skills and the ability to build constructive and effective relationships. I am highly motivated and team oriented, looking for a great company to grow with.
Overview
25
25
years of professional experience
1
1
Certification
Work History
Executive Sous Chef
Moonlight Basin
10.2022 - 12.2024
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Executive Sous Chef
Xanterra Travel Collection
03.2019 - 10.2022
- Oversee all culinary day-to-day operations inside the national park totaling 70+ million a year in f & b revenue, this consisted of 35 salary employees & 200 hourly employees
- Menu development for 9 hotels consisting of 36 outlets
- Forecasting and labor analysis
- Implement new training programs designed around efficiency
- Ensure the highest quality of standards are being met for our guests to have the best possible dining experience
Executive Banquet Chef
Barnsley Resort
02.2017 - 03.2019
- Oversee a year-round banquet program that consisted of 3 salary employees and 40 hourly staff
- Yearly Revenue started a little over 20 million and my last year was pushing 30 million
- Hiring, Payroll, Inventory Management, Menu design
- Food and Labor cost analysis
- Weekly P&L meetings
- Manage all aspects of F&B including execution of all catering and private events
- Ensure all staff understood expectations of kitchen goals
Executive Sous Chef
Roche Harbor Resort
03.2015 - 02.2017
- I was hired into this resort as the banquet chef and quickly climbed the ladder
- At the end of my employment I was in charge of all 4 outlets consisting of 60 employees and a yearly revenue of 34-42 million
- Serve safe training, Seasonal menu development
- Ensure proper storage of food is being met along with training of chefs on sheet to shelf method
- Recipe development, Hiring, disciplinary actions and budgeting
Sous Chef
Mariposa - Deer Valley
09.2014 - 03.2015
- Assist the Chef de cuisine in all kitchen operations and standards which led to a michelin star after being rewarded a james beard award the prior year
- Stocked, Organized, Daily line checks
- Recipe and menu development
- Cooked and served food in accordance with planned menus
- Ensured all recipes were followed and cooks were using all correct portions/cooking methods
Sushi Garde Chef
Morimotos
01.2013 - 09.2014
- Assist Executive Sushi chef in buying, processing and preparation of all fish
- Ensure all cold side items are of the highest quality product possible
- Prep all raw and poached seafood, knowledge of oysters and all raw fish being served
- Plating at its absolute finest offering 4 different pricing options of raw bar seafood dishes that will be checked by Morimoto or Chef Ghotosan
- Train and develop new staff at Waikiki and other Morimoto locations
Assistant Chef de cuisine
Rustica
03.2010 - 01.2013
Banquet Prep
Brooke Lodge
01.2004 - 04.2006
Dishwasher
Gull Lake Country Club
03.2000 - 01.2004
Education
Bachelors - Hospitality & Business Managment
University Las Vegas
Las Vegas, Nevada03.2010
Associates - Occupational Science
Le Cordon Bleu
08.2008
Skills
- Time Management
- Financial Management
- Conflict Resolution
- Cost Management
- Payroll Management
- Inventory Management
- Training and Development
- P&L Management
- Budgeting
- Menu Development
- Sanitation
- Food Safety
- HAACP Development
- Multi-Unit Management
- Banquet Management
- Microsoft Office
Certification
- CEC Certification
- Sous Chef Certified
- Serve Safe
Personal Information
Title: Executive Chef
Timeline
Executive Sous Chef
Moonlight Basin
10.2022 - 12.2024
Executive Sous Chef
Xanterra Travel Collection
03.2019 - 10.2022
Executive Banquet Chef
Barnsley Resort
02.2017 - 03.2019
Executive Sous Chef
Roche Harbor Resort
03.2015 - 02.2017
Sous Chef
Mariposa - Deer Valley
09.2014 - 03.2015
Sushi Garde Chef
Morimotos
01.2013 - 09.2014
Assistant Chef de cuisine
Rustica
03.2010 - 01.2013
Banquet Prep
Brooke Lodge
01.2004 - 04.2006
Dishwasher
Gull Lake Country Club
03.2000 - 01.2004
Associates - Occupational Science
Le Cordon Bleu
Bachelors - Hospitality & Business Managment
University Las Vegas
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