BOBBY MARINER
Virginia Beach,VA
Overview
119
119
years of professional experience
Work History
Executive Sous Chef
Viejas Casino & Resort
Alpine, CA
10.1996 - 11.2018
- Motivate staff members to achieve their fullest potential, provide a training/ career path which promotes staff stability.
- Handle a wide range of logistic considerations for daily operations.
- Assist in the planning, development, implementation, and follow through on new menus, menu changes.
- Control cost by utilizing menu engineering to eliminate food surpluses and left overs.
- Analyzes kitchen labor/ productivity ratios and establishes strategies for improvement.
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Order or requisition food or other supplies needed to ensure efficient operation.
- Supervise or coordinate activities of cooks or workers engaged in food preparation.
- Training of front of the house staff on new menu rollouts.
- Responsible for quarterly evaluations of BOH staff and Sous Chefs on job performance and department goals, and monthly projected budget.
- Recruit and hire staff, such as cooks and other kitchen workers.
- Demonstrate new cooking techniques or equipment to staff.
- Arrange for equipment purchases or repairs.
- Check the quantity and quality of received products.
- Estimate amounts and costs of required supplies, such as food and ingredients.
- Plan menus that takes advantage of foods in season and local availability.
Sous Chef
Viejas Outlet Center 12 Oaks
Alpine, CA
01.1900 - 10.2004
- Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
- Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
- Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
- Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
- Keep records and accounts.
- Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
- Plan and price menu items.
- Responsible for new menu development of opening restaurant.
- Assist with hiring of new cooks.
Timeline
Executive Sous Chef
Viejas Casino & Resort
10.1996 - 11.2018
Sous Chef
Viejas Outlet Center 12 Oaks
01.1900 - 10.2004