Aaron Fuoco
Plano,Texas
Summary
High-performing Chef offering 20 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Executive Chef
Mountainside Grill
Steamboat Springs, Colorado
10.2022 - 08.2023
- Trained kitchen workers on culinary techniques.
- Created daily specials based on seasonal ingredients and customer feedback.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
Executive Chef
Jackelope Grill
Bend, OR
05.2022 - 10.2022
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Analyzed customer feedback data to improve existing recipes or create new ones.
- Designed innovative dishes that incorporated global flavors into traditional cuisine.
- Trained kitchen workers on culinary techniques.
Executive Chef
COCC Sodexo
Bend, Oregon
04.2021 - 05.2022
- Prepared meals in accordance with operational policies, food safety guidelines and health code requirements.
- Ordered food supplies according to budgetary guidelines.
- Developed strategies to reduce waste and increase efficiency within the cafeteria operations.
- Reviewed daily sales reports to identify areas for improvement or cost savings.
- Ensured all health codes were followed during meal service.
- Maintained inventory of all food products and supplies.
- Created menus which met dietary requirements of customers.
- Oversaw kitchen staff and provided guidance as needed.
Banquet Chef
SSRC The Grand Hotel
Steamboat Springs, Colorado
12.2016 - 04.2020
- Menu development -Inventory control -Oversaw daily operations of three high volume kitchens
- Developed menus and recipes for special events according to client specifications.
- Collaborated with other departments to coordinate banquet services for large groups or functions.
- Managed buffet set-up prior to events including arranging decorations, utensils, plates.
- Prepared meals with up to 5 courses for events with 500+ guests.
- Organized prep list and coordinated efficient work to be ready for fast-paced banquet cooking operations.
- Consulted with executive chef to discuss banquet forecast and food selections for special functions.
- Maintained strict standards for portion sizes and inventory management to consistently meet budget targets.
- Determined schedules and staff requirements necessary to prepare and plate food.
Chef De Partie
Tree Room-Sundance Resort
Provo, UT
11.2013 - 11.2016
- Executed in a AAA 4 Diamond/Forbes 4 Star Award Winning Restaurant
- Assisted Tree Room Executive Chef in Daily production operations
- Managed a highly skilled staff and maintained strict food presentations, plating and production
- Versed in Molecular Gastronomy, Cryo-Vac, Sous vide and various cutting edge techniques
- Maintained highest standards in absence of the Executive Chef as well as cooked for a number of High profile celebrities, politicians and business corporations.
- Received Best of State Artisan Fine Dining Award2014/2015
- Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
Private Chef
Season, Stillwater Cove
North Lake Tahoe, NV
05.2013 - 09.2013
- Catered to North Lake Tahoe’s Most Affluent Residents -Weekly 8 course tasting menus
- A la carte menus were done individually with the client to meet the taste and dietary needs of each person
- Organized special events and dinner parties for clients, including menu planning and presentation details.
- Assisted in the selection of wines to compliment meal courses.
- Hosted Nightly Cooking Classes
Education
Associate of Science - Culinary Arts
Le Cordon Bleu College of Culinary Arts - Dallas
Dallas04.2009
High School Diploma -
Marshfield High School
Marshfield, MA06.2000
Skills
- Strong Work Ethic
- Menu Planning
- Budgeting and Cost Control
- Kitchen Staff Management
- Team Leadership
- Catering and Events
- Operations Management
- Employee Training and Development
Certification
Jackelope
- ServeSafe Certification
- OSHA Certification
Timeline
Executive Chef
Mountainside Grill
10.2022 - 08.2023
Executive Chef
Jackelope Grill
05.2022 - 10.2022
Executive Chef
COCC Sodexo
04.2021 - 05.2022
Banquet Chef
SSRC The Grand Hotel
12.2016 - 04.2020
Chef De Partie
Tree Room-Sundance Resort
11.2013 - 11.2016
Private Chef
Season, Stillwater Cove
05.2013 - 09.2013
Associate of Science - Culinary Arts
Le Cordon Bleu College of Culinary Arts - Dallas
High School Diploma -
Marshfield High School