Andrew Rivas
Constellation Culinary Group – Blackstone
Lyndhurst,NJ
18
years of professional experience
Results-driven Executive Chef and culinary operations leader offering 17 years of industry experience and 12+ years of progressive leadership overseeing multi-million-dollar foodservice operations. Expertise spans corporate dining, luxury hospitality, private clubs, catering, and high-volume restaurant environments, with a proven history of managing culinary programs valued between $6M and $20M annually. Recognized for building high-performing teams, improving profitability, implementing operational systems, and delivering exceptional dining experiences for executives, VIP clients, members, and guests. Combines culinary creativity with strong business acumen in financial management, labor optimization, inventory controls, purchasing, vendor relations, menu innovation, and strategic operational planning. Known for elevating culinary programs through disciplined execution, team development, and a commitment to operational excellence and hospitality.
Work History
Executive Sous Chef
1 Year 7 Months- Lead culinary operations for Blackstone’s corporate headquarters, overseeing executive dining, vertical catering, VIP hospitality, and large-scale corporate events supporting a $6M–$10M annual culinary program.
- Direct daily culinary operations across multiple service platforms, ensuring consistency, quality, and elevated guest experiences.
- Coordinated production planning, staffing, purchasing, and execution for executive lunches, corporate events, receptions, and VIP programs, ensuring seamless service delivery.
- Reviewed and approved BEOs, translating event requirements into comprehensive production plans that guided culinary teams in execution.
- Develop seasonal menus, conduct R&D, and create recipes aligned with executive expectations and corporate hospitality standards.
- Build operational systems including ordering guides, production documents, requisition systems, and inventory controls.
- Collaborated with operations, receiving, stewarding, and service teams to streamline workflow, enhance organization, and ensure consistent execution.
- Mentor culinary teams while maintaining high standards of quality, sanitation, and professionalism.
Executive Chef
1 Year- Directed culinary operations for a combined $6M annual program, overseeing approximately $5M in catering revenue and $1M in café operations.
- Managed all culinary operations including catering, café production, menu development, purchasing, inventory, staffing, and financial performance.
- Managed culinary operations, overseeing catering, café production, menu development, purchasing, inventory, staffing, and financial performance to ensure seamless service delivery.
- Developed innovative menus that balanced culinary creativity, operational efficiency, and guest expectations.
- Developed innovative menus that enhanced culinary creativity while meeting operational efficiency and guest expectations.
- Recruited, trained, and developed culinary staff to maintain consistent execution and service standards.
- Partnered with campus leadership and clients to deliver customized culinary experiences.
- Partnered with campus leadership and clients to create customized culinary experiences that aligned with client needs and expectations.
Executive Sous Chef
6 Months- Supported high-volume culinary production with a focus on protein fabrication, yield optimization, and scalable food production systems.
- Key Achievements
- Standardized preparation and portioning procedures to enhance production efficiency.
- Conducted yield analysis and optimized product utilization to minimize waste.
- Developed scalable recipes and production methods supporting consistent quality.
- Trained culinary teams on execution standards and operational procedures, ensuring consistent quality.
- Led culinary team in menu development and execution, enhancing guest satisfaction through innovative dishes.
Executive Chef
3 Years- Directed culinary operations for a premier private country club supporting a $10M annual food and beverage operation, overseeing member dining, weddings, golf outings, banquets, and high-profile events.
- Led culinary operations across multiple dining outlets and banquet facilities, delivering exceptional member experiences.
- Directed execution of weddings, golf tournaments, charity events, and private functions.
- Developed innovative menus that integrated classic country club cuisine with modern European and international influences to enhance member dining experiences.
- Managed purchasing, inventory, budgeting, and vendor relationships, optimizing food and labor costs to support a $10M annual operation.
- Partnered with club leadership and House Committee members to align culinary initiatives with member expectations and business objectives.
- Recruited, trained, and developed culinary teams while building a culture of accountability and excellence.
- Implemented operational systems that streamlined communication and ensured consistency in culinary service delivery.
Executive Chef
4 Years- Managed culinary operations for a high-volume steakhouse generating approximately $20M in annual revenue.
- Directed daily kitchen operations while maintaining high standards for quality, consistency, and profitability.
- Directed daily kitchen operations, ensuring quality and consistency while achieving profitability goals.
- Managed food and labor costs, safeguarding product quality and enhancing guest experience.
- Negotiated vendor relationships to improve pricing and maintain premium sourcing.
- Led hiring, training, scheduling, and culinary team development.
- Led hiring, training, and scheduling of culinary team, fostering development and performance.
Executive Sous Chef
2 Years- Managed high-profile seasonal restaurant operation, ensuring seamless service and guest satisfaction.
- Collaborated on menu development, purchasing, inventory control, and financial management to enhance operational efficiency.
- Enhanced kitchen layout for efficient workflow and production systems.
Sous Chef
3 Years- Opening leadership team member overseeing daily culinary operations.
- Led culinary team of nine in delivering high-quality dishes.
- Oversaw service operations for over 350 covers, ensuring quality and efficiency.
- Created and refined recipes, menus, and seasonal specials to enhance guest experience.
Jr. Sous Chef
2 Years- Led opening leadership team, managing 45 staff members to establish operational standards.
- Assisted with daily restaurant operations to manage high volume service for over 350 guests.
- Developed recipes and menus, streamlining production systems for efficiency.
Education
Associate of Science - Professional Culinary Arts
Skills
Menu development
Production Planning
Inventory management
Cost control
Budget Management
Vendor Negotiations
Supplier Management
Food Safety
HACCP
Sanitation standards
Kitchen management
Waste reduction
Special event catering
Microsoft Office
Food plating
CORE COMPETENCIES
- Executive Culinary Leadership
- Multi-Million-Dollar Operations
- P&L & Budget Management
- Food & Labor Cost Control
- Corporate Dining Operations
- Luxury Hospitality
- High-Volume Catering
- Menu Development & R&D
- Program Development
- Inventory Management
- Purchasing & Vendor Relations
- Production Planning
- Team Building & Training
- SOP Development
- Event Execution
- Food Safety & Sanitation
Timeline
Executive Sous Chef
Constellation Culinary Group – Blackstone
01.2025 - CurrentRead More
Executive Sous Chef
Wonder
01.2024 - 07.2024Read More
Executive Chef
Constellation Culinary Group – Cornell Tech
01.2024 - 01.2025Read More
Executive Chef
Crestmont Country Club
01.2020 - 01.2023Read More
Executive Chef
Uncle Jack’s Steakhouse
01.2016 - 01.2020Read More
Executive Sous Chef
103 Prime at Valentino’s
01.2014 - 01.2016Read More
Sous Chef
David Todd’s City Tavern
01.2011 - 01.2014Read More
Jr. Sous Chef
Dos Cubanos Cuban Eatery
01.2009 - 01.2011Read More
International Culinary Center
Associate of Science from Professional Culinary Arts
Read More