Arthur Gonzales
Midway,UT
Summary
Professional culinary expert with strong focus on team collaboration and delivering exceptional results. Demonstrates expertise in menu development, kitchen management, and high-quality food preparation. Reliable and adaptable, ensuring consistent excellence in fast-paced, changing environments. Known for leadership, creativity, and maintaining high standards in all culinary operations.
Overview
19
19
years of professional experience
Work History
Executive Chef
The Hub Restaurant
Heber City, UT
03.2024 - Current
- Overseeing both kitchen and front of house.
- Creating structures and systems and helping put in place.
- Creating menu and recipe developments.
- Scheduling.
- Control labor and food cost.
- P&L review.
- Creating a budget.
- Working with the owners and showing them about restaurant as this is their first restaurant ever.
Executive Sous Chef
Seattle Convention Center
Seattle, WA
03.2022 - 02.2024
- Overseeing two building operation for meeting and convention venue.
- Covering 1.5 million square feet.
- 62 meeting rooms.
- $40 million revenue F&B.
- Overseeing 4 CDC and 6 Sous Chef.
- We had 70 employees in the kitchen and traveling chef/cook.
- Meeting with clients creating menus.
- Daily tasting.
- Scheduling.
- P&L reviews.
- Daily meeting with team going over the day and week.
- BEO meeting.
- Training and development of the team.
- Ensure things are organized at any given time we had 20 to 30 events at a time.
Executive Chef
The Historic Mint Restaurant & Alehouse
Enumclaw, WA
08.2020 - 03.2022
- Creating menus and daily special.
- Menus costing.
- Monthly inventory, P&L review.
- Creating monthly and yearly budget.
- Scheduling both BOH and FOH.
- Monthly training on safety and food safety.
- Hiring/doing all onboarding.
Executive Chef
Embassy Suites Hotel
Bellevue, WA
06.2018 - 08.2020
- Oversee all departments within the F&B/244 rooms.
- Including restaurant, room service, banquets, gift shop.
- Creating menus for restaurants with daily specials, room service, banquets as well as costing the menus out.
- Scheduling.
- Monthly Inventory, P&L reviews, budget reviews.
- Oversee all training in the kitchen and front of house.
- Monthly training on safety and review food safety.
- Hiring/recruiting for kitchen.
- Doing all new hire paperwork and orientation.
- Input safety programs/Daily kitchen meeting.
- Putting systems in places.
- Temperature logs, prep list, cleaning log/daily deep cleaning logs 6 hour logs.
- Yearly review/90 day reviews.
- Daily meeting review salt scores, and seeing what opportunity we have for improvements.
Executive Chef
Sheraton Grand (Daily Grill Restaurants and bar)
Seattle, WA
11.2011 - 06.2018
- Overseeing F&B departments restaurants, coffee shop, and room service 1,200 rooms, and Fountain wine bar, banquets.
- Scheduling.
- Monthly Inventory, P&L review, and budget reviews.
- Hiring/new hire paperwork.
- Creating small bites menu for the Fountain wine bar.
- Ensure food specs are being followed.
- Putting systems in place.
- Temperature log, cleaning list, prep list.
- Travel to assist other restaurants that need assistance.
- Assist with Front of house management training.
- Safety meeting within F&B departments/as well as daily kitchen meeting.
- Overseeing the training of new hire.
- Creating new menu and recipe development.
- Training and development of sous chef had 3, with 20 employees in the kitchen.
- I was the training development location.
- The corporate would send me all the new Chefs and Sous chef to come train under me, and then I would follow up with them in a few months, when they are at their location.
Lead Cook/ JR Sous Chef
Cotogna
San Francisco
08.2010 - 11.2011
Lead Cook/ in Morton Chef Training Program
Morton Steakhouse
San Francisco
08.2010 - 11.2011
Line Cook
The French Laundry
Yountville
06.2007 - 08.2010
Cook
The Inn at Rancho Santa Fe
San Diego, CA
05.2006 - 06.2007
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Work next to the Chef side by side for 3 months.
- Learn about becoming a chef, the importance of food cost, managing staff, helped with inventory, orders, and banquets and private events. including learning how to work every stations.
Cook
Four Seasons Aviara
San Diego, CA
05.2006 - 06.2007
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Working breakfast
- Learning how to create daily specials and review the dishes with the sous chef and the Executive Chef.
- learning how to do order for the next day and managing product.
Education
Associate of Science - Culinary
California Culinary Academy
San Francisco, CA05-2006
Skills
- Food safety
- Cost control
- Menu development
- ServSafe certification
- Team leadership
- Hiring, training, and development
- Inventory control
- Kitchen management
- Operations management
- Food prep planning
- Banquets and catering
- Inventory management
- Staff scheduling
- Recipes and menu planning
- Budgeting
Timeline
Executive Chef
The Hub Restaurant
03.2024 - Current
Executive Sous Chef
Seattle Convention Center
03.2022 - 02.2024
Executive Chef
The Historic Mint Restaurant & Alehouse
08.2020 - 03.2022
Executive Chef
Embassy Suites Hotel
06.2018 - 08.2020
Executive Chef
Sheraton Grand (Daily Grill Restaurants and bar)
11.2011 - 06.2018
Lead Cook/ JR Sous Chef
Cotogna
08.2010 - 11.2011
Lead Cook/ in Morton Chef Training Program
Morton Steakhouse
08.2010 - 11.2011
Line Cook
The French Laundry
06.2007 - 08.2010
Cook
The Inn at Rancho Santa Fe
05.2006 - 06.2007
Cook
Four Seasons Aviara
05.2006 - 06.2007
Associate of Science - Culinary
California Culinary Academy