Summary
Overview
Work History
Education
Skills
Timeline
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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
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
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
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
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)
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
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
  • 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
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, CA
05-2006

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

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Arthur Gonzales